Name: Corn Bread with Fennel Seeds, Dried Cranberries, and Golden Raisins
Yield: Makes 10 servings
Ingredients: 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; 10 miniature (3- by 2- by 1 1/2-inch) metal loaf pans

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Corn Bread with Fennel Seeds, Dried Cranberries, and Golden RaisinsMiki Duisterhof

Active time: 30 min Start to finish: 1 1/2 hr

Cooks' notes:

• Corn bread can be baked 3 days ahead and kept, wrapped tightly in plastic wrap, at room temperature. • Corn bread can also be made in 2 (8- by 4- by 3-inch) metal loaf pans and baked about 35 minutes.

Recipe notes

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