Hazelnut-Raisin Corn Bread

Hazelnut-Raisin Corn Bread
You can never have too many bread recipes, so give Hazelnut-Raisin Corn Bread a try. One portion of this dish contains about 4g of protein, 9g of fat, and a total of 226 calories. This recipe serves 16. This recipe is typical of Southern cuisine. If you have raisins, butter, corn, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. It is a good option if you're following a vegetarian diet.

Instructions

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.
Ingredients you will need
RaisinsRaisins
ButterButter
CreamCream
SugarSugar
WaterWater
EggEgg
Equipment you will use
BowlBowl
2
Combine the flour, baking soda and salt; add to creamed mixture. Stir in the corn, nuts and raisins.
Ingredients you will need
Baking SodaBaking Soda
RaisinsRaisins
All Purpose FlourAll Purpose Flour
CornCorn
NutsNuts
SaltSalt
3
Pour into two greased 8-in. x 4-in. loaf pans.
Equipment you will use
Loaf PanLoaf Pan
4
Bake 350° 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.
Equipment you will use
ToothpicksToothpicks
OvenOven

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern on the menu? Try pairing with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The King Frosch Riesling Auslese All Natural German with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.
King Frosch Riesling Auslese All Natural German
King Frosch Riesling Auslese All Natural German
DifficultyExpert
Ready In1 h, 20 m.
Servings16
Health Score1
CuisinesSouthern
Dish TypesBread
Magazine