Corn Bread With Fennel Seeds, Dried Cranberries, And Golden Raisins
Serves: 2
Mckayla Luettgen
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
44
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1.333333 cups
All-Purpose Flour1 cup
Sugar1.5 tsps
Baking Powder3 tsp
Baking Soda3 tsp
Salt2 large
Egg1.5 cups
Buttermilk (well-shaken)Directions:
1
Preheat oven to 375°F
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
9
Preheat oven to 375°F
10
Butter loaf pans and dust with flour, knocking out excess
11
Stir together flour, cornmeal, sugar, baking powder and soda, and salt in a large bowl
12
Whisk together butter, eggs, and buttermilk in another bowl and add to flour mixture, stirring until just combined
13
Stir in raisins, cranberries, and fennel seeds
14
Divide batter among pans, smoothing tops, and let stand 10 minutes
15
Bake in middle of oven until tops are pale golden and a tester comes out clean, 20 to 25 minutes
16
Cool in pans on racks 10 minutes, then invert onto racks and cool completely