Cornbread With Fennel, Dried Cranberries & Golden

Name: Cornbread With Fennel, Dried Cranberries & Golden Raisins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 2/3 cup yellow cornmeal (not coarse); 1/3 cup white sugar; 1 1/2 teaspoons baking powder; 3/4 teaspoon baking soda; 3/4 teaspoon salt; 3/4 cup unsalted butter, melted then cooled; 2 large eggs; 1 1/2 cups buttermilk; 1/2 cup golden raisin, coarsely chopped; 1/2 cup dried cranberries, coarsely chopped; 1 1/2 tablespoons fennel seeds, coarsely crushed

Servings: persons

1 1/2 cups all-purpose flour
2/3 cup yellow cornmeal (not coarse)
1/3 cup white sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup unsalted butter, melted then cooled
2 large eggs
1 1/2 cups buttermilk
1/2 cup golden raisin, coarsely chopped
1/2 cup dried cranberries, coarsely chopped
1 1/2 tablespoons fennel seeds, coarsely crushed

1
Preheat oven to 371u00b0F.
2
Butter 2 loaf pans and dust with flour, knocking off the excess.
3
Stir together flour, cornmeal, sugar, baking powder, soda and salt in a large bowl.
4
Whisk together melted butter, eggs and buttermilk in another bowl.
5
Add wet mixture to dry, stirring until just combined. Stir in raisins, cranberries and fennel seeds.
6
Divide batter between the pans, smoothing the tops and let stand for 10 minutes.
7
Bake in middle of oven until the tops are golden and the tester comes out clean, about 35 minutes. Cool in pans on racks for 10 minutes, then invert onto racks and cool completely.

1251

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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 12 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 2/3 cup yellow cornmeal (not coarse), 1/3 cup white sugar, 1 1/2 teaspoons baking powder, and more.

Yes, Cornbread With Fennel, Dried Cranberries & 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!

Cornbread With Fennel, Dried Cranberries & Golden Raisins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions