Cornbread With Fennel Dried Cranberries Golden Raisins Recipes

CORN BREAD WITH FENNEL SEEDS, DRIED CRANBERRIES, AND GOLDEN RAISINS

Steps:

• Preheat oven to 375°F. Butter loaf pans and dust with flour, knocking out excess.
• 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.
• 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.

CRANBERRY CORNBREAD

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs; mix well. Combine the flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with buttermilk. Fold in cranberries., Transfer to a greased 9-in. square baking pan. Bake at 375° until a toothpick inserted in the center comes out clean, 40-45 minutes. Serve warm.

GOLDEN SWEET CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
• In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

CORNBREAD RING WITH CRANBERRIES

Steps:

• Heat oven to 375°F. Spray braided ring mold with cooking spray.
• Stir muffin mix, milk, butter and eggs in large bowl until well blended. Stir in cranberries. Spoon into ring mold.
• Bake 20 to 25 minutes or until golden brown. Remove from ring mold to wire rack, placing braid side up. Cool completely, about 30 minutes.

CORNBREAD WITH DRIED CRANBERRIES

Steps:

• *Note: you can mimic the flavor of Trader Joes' brand of orange flavored dried cranberries by stirring about 1/4 teaspoon of orange extract into the batter.
• CORNBREAD: Preheat oven to 375 degrees (190 degree C).
• In a small saucepan over medium low heat, melt [2 tablespoons] of butter and set aside. Cut up the remaining 2 tablespoons butter into an 8-inch cast iron skillet.
• Place pan in oven until it is hot and the butter is melted and sizzling, about 1-2 minutes (Watch carefully!) Using oven mitts, rotate the pan as need to coat bottom evenly with melted butter. Remove from oven.
• In large bowl, whisk together cornmeal, flour, sugar, baking soda, salt and nutmeg. Make a well in the center. Whisk together the buttermilk, melted butter and beaten egg and pour it into the cornmeal mixture.
• Using a wooden spoon, mix the batter just until it comes together, okay to have some lumps. DO NOT overmix the batter.
• Coarsely chop the cranberries and stir them into the batter. Tip: to make chopping the cranberries easier, wet the knife on both sides. Spread batter evenly into the hot pan.
• Bake at 375 degrees until the top springs back when pressed gently in the center, about 20 to 25 minutes.
• Let cool on wire rack for 5 minutes. Best served warm.
• If desired, spread some of the maple butter onto each slice of cornbread.
• MAPLE BUTTER: Using a heavy-bottomed saucepan over low heat, heat maple syrup until 235 degrees Fahrenheit (soft ball stage on a candy thermometer).
• Stir in butter.
• Pour mixture into a [deep] bowl (use a *deep* bowl to avoid splattering yourself with the hot liquid!), stir in the vanilla extract and beat with electric mixer until thick and creamy, about 4 minutes.
• Keep stored in glass container in the refrigerator.

CRANBERRY CORNBREAD

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.

HAZELNUT-RAISIN CORN BREAD

Steps:

• Place the raisins in a small bowl; add boiling water. Cover and let stand for 10 minutes; drain. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; add to creamed mixture. Stir in the corn, nuts and raisins., Pour into two greased 8x4-in. loaf pans. Bake 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

CRANBERRY CORN BREAD

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.