Name: Corn Bread with Fennel Seeds, Dried Cranberries, and Golden Raisins
Yield: Makes 10 servings
Ingredients: 1 1/3 cups all-purpose flour; 2/3 cup yellow cornmeal (not coarse); 1/3 cup sugar; 1 1/2 teaspoons baking powder; 3/4 teaspoon baking soda; 3/4 teaspoon salt; 1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled; 2 large eggs; 1 1/2 cups well-shaken buttermilk; 1/2 cup golden raisins, coarsely chopped; 1/2 cup dried cranberries, coarsely chopped; 1 1/2 tablespoons fennel seeds, coarsely crushed with a mortar and pestle or pulsed in an electric coffee/spice grinder; 10 miniature (3- by 2- by 1 1/2-inch) metal loaf pans

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Corn Bread with Fennel Seeds, Dried Cranberries, and Golden RaisinsMiki Duisterhof

Active time: 30 min Start to finish: 1 1/2 hr

Cooks' notes:

• Corn bread can be baked 3 days ahead and kept, wrapped tightly in plastic wrap, at room temperature. • Corn bread can also be made in 2 (8- by 4- by 3-inch) metal loaf pans and baked about 35 minutes.

Recipe information

Yield
Makes 10 servings

Ingredients

1 1/3 cups all-purpose flour

2/3 cup yellow cornmeal (not coarse)

1/3 cup sugar

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled

2 large eggs

1 1/2 cups well-shaken buttermilk

1/2 cup golden raisins, coarsely chopped

1/2 cup dried cranberries, coarsely chopped

1 1/2 tablespoons fennel seeds, coarsely crushed with a mortar and pestle or pulsed in an electric coffee/spice grinder

Special Equipment

10 miniature (3- by 2- by 1 1/2-inch) metal loaf pans

Preparation

Step 1
Preheat oven to 375°F. Butter loaf pans and dust with flour, knocking out excess.
Step 2
Stir together flour, cornmeal, sugar, baking powder and soda, and salt in a large bowl. Whisk together butter, eggs, and buttermilk in another bowl and add to flour mixture, stirring until just combined. Stir in raisins, cranberries, and fennel seeds.
Step 3
Divide batter among pans, smoothing tops, and let stand 10 minutes. Bake in middle of oven until tops are pale golden and a tester comes out clean, 20 to 25 minutes. Cool in pans on racks 10 minutes, then invert onto racks and cool completely.

TagsCornbread Bread Cornmeal Flour Buttermilk Dairy Raisin Dried Fruit Fruit Dried Cranberry Side Brunch Lunch Dinner Make Ahead Baking Thanksgiving Gourmet

Recipe information

Ingredients

Special Equipment

Preparation

Step 1

Step 2

Step 3

Recipe notes