Hazelnut-Raisin Corn Bread

Name: Hazelnut-Raisin Corn Bread
Ingredients: 3/4 cup raisins; 1/2 cup boiling water; 1/2 cup butter, softened; 1 cup sugar; 2 large eggs; 2-1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/8 teaspoon salt; 1 can (14-3/4 ounces) cream-style corn; 1/2 cup finely crushed hazelnuts

10 ingredients

2 steps

Ingredients

3/4 cup raisins
1/2 cup boiling water
1/2 cup butter, softened
1 cup sugar
2 large eggs
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1 can (14-3/4 ounces) cream-style corn
1/2 cup finely crushed hazelnuts

Directions

1

Place the raisins in a small bowl; add boiling water. Cover and let stand for 10 minutes; drain. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; add to creamed mixture. Stir in the corn, nuts and raisins.
2

Pour into two greased 8x4-in. loaf pans. Bake 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.