Raisin Corn Bread


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It's a little different from the usual corn bread recipe, but that's what makes it so delicious!

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Time needed

45 min cooking

Serving Size / Yield

9 servings


  • 1/2 C. dark raisin
  • 1 C. yellow corn meal
  • 1 C. all-purpose flour
  • 2 tsp. baking powder
  • 4 Tbs. sugar
  • 4 Tbs. oil
  • 4 Tbs. cognac
  • 1 egg, slightly beaten
  • 1 C. milk or buttermilk
  • 1 tsp. vanilla extract

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Preheat oven to 400 degrees. Grease an 8x8-inch baking pan. Wash raisins, drain, and dry on towel. Combine and blend with corn meal, flour, baking powder, sugar and raisins in a bowl. Add oil, cognac, egg, milk and vanilla extract. Stir just until flour is moistened. Pour mixture into prepared pan and spread evenly. Bake for 25 minutes or until golden brown and toothpick inserted comes out clean. Cut into 9 squares. Serve warm or cool in pan to serve later.

This recipe is from "What's Cooking in Niles."

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