Active time: 30 min Start to finish: 1 1/2 hr
• 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 information
Yield
Makes 10 servings
Ingredients
Special Equipment
Preparation
Step 1
Preheat oven to 375°F. Butter loaf pans and dust with flour, knocking out excess.
Step 2
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.
Step 3
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.
