Ingredients

  • 165 grams plain flour
  • 90 grams yellow cornmeal
  • 25 grams sugar, caster
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 165 grams butter, unsalted melted
  • 2 large eggs
  • 350 milliliters buttermilk
  • 70 grams golden raisins
  • 75 grams dried cranberries
  • ½ tablespoon fennel seeds coarsely ground

Directions

1. Preheat oven to 375*F, 190*C, GM 5. Butter miniture loaf pans and dust with flour.
2. Whiz dry ingredients. Add dried fruit and whiz until coarsely chopped. Whisk wet ingredients and add to dry. Stir until just combined. 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, 20-25 minutes. Cool in pans on racks 10 minutes, then invert onto racks and cool completely.
3. Corn bread can also be made in 2 8x4x3 metal loaf pans and baked about 35 minutes. Cankept for 3 days wrapped tightly in plastic wrap at room temperature.

Notes
Serving Ideas:Original serves 10.


Categories
Bisquits/SconesBread
Keywords
Bisquits/SconesBread
MacGourmet downloadCorn Bread with Fennel Seeds, Dried cranberries and raisin. To import, drag image to your MacGourmet recipe box.