Hazelnut-Raisin Corn Bread

3/4 cup raisins
1/2 cup boiling water
1/2 cup butter, softened
1 cup sugar
2 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

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. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.

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. Makes 2 loaves.