Cornbread With Fennel, Dried Cranberries & Golden Raisins

Submitted by Chef Regina V. Smith

"This recipe is from the November 2001 issue of Gourmet magazine."

 

• Ready In: 1hr 5mins
• Ingredients: 12
• Yields: 2 loaves

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

directions

1. Preheat oven to 371°F.
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.