Corn Bread with Fennel Seeds, Dried Cranberries, an

Name: Corn Bread with Fennel Seeds, Dried Cranberries, and Golden Raisins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Preheat oven to 375F.
2
Butter loaf pans and dust with flour, knocking out excess.
3
Stir together flour, cornmeal, sugar, baking powder and soda, and salt in a large bowl.
4
Whisk together butter, eggs, and buttermilk in another bowl and add to flour mixture, stirring until just combined.
5
Stir in raisins, cranberries, and fennel seeds.
6
Divide batter among pans, smoothing tops, and let stand 10 minutes.
7
Bake in middle of oven until tops are pale golden and a tester comes out clean, 20 to 25 minutes.
8
Cool in pans on racks 10 minutes, then invert onto racks and cool completely.

1232

kcal

Calories

109

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/3 cups all-purpose flour, 2/3 cup yellow cornmeal (not coarse), 1/3 cup sugar, 1 1/2 teaspoons baking powder, and more.

Yes, Corn Bread with Fennel Seeds, Dried Cranberries, and Golden Raisins falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions