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Hazelnut-Raisin Corn Bread

Rated as 4.5 out of 5 Stars

"I entered the corn recipe contest at the 1998 Iowa State Fair. I improvised with a banana nut bread recipe I had. I replaced the bananas with cream-style corn and used hazelnuts instead of pecans. I won both the blue ribbon and the overall ribbon!"
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Ingredients

1 h 20 m servings
Original recipe yields 16 servings

Directions

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  1. Place the raisins in a bowl; add boiling water. Cover and let stand for 10 minutes; drain. In a large mixing bowl, cream butter and sugar; add eggs. Combine the flour, baking soda and salt; add to creamed mixture. Stir in the corn, nuts and raisins.
  2. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Reviews

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This was a pretty good recipe. It didn't really taste like a cornbread since it does not use any cornmeal, but the hazelnut and raisin combination was pretty interesting. I substituted yogurt fo...