Best 5 Corn Bread With Fennel Seeds Dried Cranberries And Golden Raisins Recipes

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Indulge in a delightful culinary journey with our curated collection of cornbread recipes infused with unique flavor combinations. From the classic Southern-style cornbread to innovative variations like cornbread with fennel seeds, dried cranberries, and golden raisins, our recipes offer a symphony of textures and flavors that will tantalize your taste buds. Embark on a baking adventure and discover the perfect cornbread recipe to complement your next meal or special occasion.

Here are our top 5 tried and tested recipes!

CLASSIC CORNBREAD



Classic Cornbread image

Matt and Amy Bell, owners of the restaurant South on Main, usually avoid cooking contests. But the cornbread festival was different. "It's more of a community project than a competition," Matt says. "And it's directly outside the restaurant." The pair won the traditional category with their classic cornbread, a recipe developed by Amy's grandmother Nellie Mae. "You don't dare mess with family recipes," Matt says. "And if you do, you better make sure they can't tell."

Provided by Food Network

Categories     side-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 8

1/3 cup vegetable oil, plus more for the baking dish
1 cup yellow cornmeal
1 cup all-purpose flour
2/3 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup buttermilk

Steps:

  • Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
  • Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
  • Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.

CRANBERRY CORN BREAD



Cranberry Corn Bread image

A delicious holiday favorite! Sweet cranberries with a savory corn bread! What could be better?

Provided by HollyBerrie

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     Cranberry Bread Recipes

Time 1h5m

Yield 15

Number Of Ingredients 11

½ cup chopped cranberries
1 tablespoon white sugar
1 ½ cups all-purpose flour
1 cup yellow cornmeal
½ cup white sugar
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ⅓ cups milk
2 eggs, beaten
3 tablespoons butter, melted

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
  • Stir cranberries with 1 tablespoon of sugar in a bowl. Whisk flour, cornmeal, 1/2 cup sugar, baking powder, baking soda, and salt in a separate bowl. Whisk milk, eggs, and melted butter together in a third bowl. Pour milk mixture into dry ingredients and stir just until moistened. Stir cranberries into batter; pour into prepared baking dish.
  • Bake in the preheated oven until corn bread is golden brown, 18 to 20 minutes. Let cool completely in pan before cutting into squares for serving.

Nutrition Facts : Calories 151.4 calories, Carbohydrate 26.1 g, Cholesterol 32.6 mg, Fat 3.7 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 213.8 mg, Sugar 8.9 g

CORNBREAD WITH FENNEL, DRIED CRANBERRIES & GOLDEN RAISINS



Cornbread With Fennel, Dried Cranberries & Golden Raisins image

Make and share this Cornbread With Fennel, Dried Cranberries & Golden Raisins recipe from Food.com.

Provided by Chef Regina V. Smith

Categories     Quick Breads

Time 1h5m

Yield 2 loaves

Number Of Ingredients 12

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

Steps:

  • Preheat oven to 371°F.
  • Butter 2 loaf pans and dust with flour, knocking off the excess.
  • Stir together flour, cornmeal, sugar, baking powder, soda and salt in a large bowl.
  • Whisk together melted butter, eggs and buttermilk in another bowl.
  • Add wet mixture to dry, stirring until just combined. Stir in raisins, cranberries and fennel seeds.
  • Divide batter between the pans, smoothing the tops and let stand for 10 minutes.
  • 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.

Nutrition Facts : Calories 1511.9, Fat 78.9, SaturatedFat 46.7, Cholesterol 401.9, Sodium 1913.4, Carbohydrate 180.2, Fiber 9.8, Sugar 65.4, Protein 28.1

CRANBERRY CORNBREAD



Cranberry Cornbread image

Cranberries meet cornbread in this one-bowl fall mashup. A crunchy golden edge forms around the cornbread thanks to the hot skillet the batter is poured into. The mixture crisps in the oven-melted butter that coats the pan, resulting in browning and caramelization that delivers maximum flavor. While baking, the fresh cranberries soften, ensuring a burst of juicy tartness with each bite. Use either fine- or medium-grind cornmeal, as coarse varieties make for an overly gritty bite.

Provided by Vallery Lomas

Categories     breads, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 10

8 tablespoons/113 grams unsalted butter, plus more for serving
1 1/4 cups/180 grams fine- or medium-grind yellow cornmeal
1 cup/125 grams all-purpose flour
1/2 cup/100 grams granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon baking soda
3 large eggs
1 cup/240 milliliters buttermilk
1 cup/115 grams fresh or thawed frozen cranberries

Steps:

  • Place a rack in the middle of the oven and heat oven to 375 degrees. Place the butter in a 10-inch cast iron skillet, and place the skillet in the oven to melt the butter.
  • Meanwhile, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Add the eggs and buttermilk, and whisk until combined.
  • Carefully remove the skillet from the oven. The butter should be completely melted. Pour about three-quarters of the melted butter into the cornmeal batter, and stir until combined. Pour the batter into the hot skillet, and sprinkle the cranberries evenly over the top.
  • Bake until the cornbread is browned around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve hot with butter.

CORNBREAD STUFFING WITH FRESH AND DRIED FRUIT



Cornbread Stuffing with Fresh and Dried Fruit image

Categories     Fruit     Onion     Vegetable     Side     Bake     Sauté     Christmas     Thanksgiving     Stuffing/Dressing     Prune     Apple     Apricot     Fennel     Fall     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 12

Buttery Cornbread
1/2 cup (1 stick) butter
4 cups chopped onions
4 cups chopped unpeeled McIntosh or Golden Delicious apples (about 2 large)
2 cups chopped celery with leaves
24 pitted prunes, diced (about 10 ounces)
12 dried apricot halves, diced (about 2 ounces)
1 tablespoon fennel seeds
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 cup low-salt chicken broth

Steps:

  • Cut bread lengthwise into 1-inch-wide slices. Place on baking sheet; cover with kitchen towel and let dry overnight. Cut bread slices into 1-inch cubes.
  • Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium heat. Add onions and sauté until translucent, about 10 minutes. Add apples and celery. sauté until celery begins to soften, about 10 minutes. Scrape contents of skillet into very large bowl. Add prunes, apricots, fennel seeds, salt, pepper, and thyme; toss. Add dried bread cubes and toss until evenly combined. Transfer stuffing to prepared dish. Pour broth evenly over.
  • Bake stuffing uncovered until heated through and top begins to form crust, about 40 minutes.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Be sure to measure your ingredients accurately for consistent results.
  • Follow the recipe instructions carefully, paying attention to the cooking times and temperatures.
  • Don't overmix the batter, as this can result in a tough cornbread.
  • Bake the cornbread in a preheated oven for the best results.
  • Let the cornbread cool slightly before serving for a more flavorful experience.

Conclusion:

With its delicious combination of sweet and savory flavors, cornbread with fennel seeds, dried cranberries, and golden raisins is a delightful treat that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be customized to your liking, making it a versatile addition to any recipe collection. Whether you're a seasoned baker or just starting out, this cornbread recipe is sure to impress. So gather your ingredients, preheat your oven, and get ready to bake a delicious and satisfying cornbread that will be enjoyed by all.

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