My wife makes an amazing sweet cornbread with raisins, but the raisins always wind up baked into the bottom. A family member had suggested soaking them before mixing them in the batter, but this just resulted in soggy cornbread. I can't give you any specifics on her recipe, cause I don't know any, other than she bakes it in a 14" cast iron skillet. any suggestions will be greatly appreciated. Thanks.