CORN BREAD WITH FENNEL SEEDS, DRIED CRANBERRIES, AND GOLDEN RAISINS

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

Categories     Bread     Bake     Thanksgiving     Cranberry     Raisin     Cornmeal     Fall     Gourmet

Yield Makes 10 servings

Number Of Ingredients 14

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

Steps:

  • Preheat oven to 375°F. Butter loaf pans and dust with flour, knocking out excess.
  • 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.
  • 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.

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