Breads

Fennel-seed Skillet Cornbread

Name: Fennel-seed Skillet Cornbread
Yield: 8 to 10 pieces

This foolproof recipe brings the earthiness of fennel seed to the buttery crumb of cornbread for a simple and elegant side dish. Try it slathered with a spread like our Charred Jalepeño with Lime Cream Cheese Spread or Honey-Lavender Whipped Cream Cheese Spread. Or, during the holidays, tear this cornbread into chunks for bread pudding or turkey stuffing.

Prep

Cook

Servings

8 to 10 pieces

Level

Medium

Ingredients

2 Tablespoons Challenge Unsalted Butter, melted
1 ½ cups yellow cornmeal
½ cup all-purpose flour
¼ cup sugar
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon fennel seed, toasted and ground, plus a pinch of whole seed for garnish
½ teaspoon baking soda
2 cups buttermilk
2 large eggs, beaten

Directions

1

Preheat the oven to 425°F.
2

Melt the butter in a 9-10-inch cast-iron skillet. When butter is melted, pour into small cup or ramekin and reserve. Hold butter in a warm place so it does not begin to set. Set buttered skillet aside.
3

Combine the cornmeal, flour, sugar, baking powder, salt, ground fennel seed, and baking soda in a large bowl and whisk to combine.
4

Add the buttermilk, eggs, and melted butter and stir until just combined. Do not over-mix. The batter should be lumpy.
5

Pour the batter into the buttered skillet and sprinkle the top with a little salt and the whole fennel seeds.
6

Bake until the top is golden brown and a sharp knife or cake tester inserted in the center comes out clean, about 25 minutes.
7

Remove from the oven, turn the cornbread out of the skillet, slice into wedges, and serve warm.