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Gourmet

Corn Bread with Fennel Seeds, Dried Cranberries, and Golden Raisins

4.5

(50)

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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

  1. 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.

TagsCornbreadBreadCornmealFlourButtermilkDairyRaisinDried FruitFruitDried CranberrySideBrunchLunchDinnerMake AheadBakingThanksgivingGourmet
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