Fennel-seed Skillet Cornbread
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.
- 2 Tablespoons Unsalted Challenge 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
Preheat the oven to 425°F.
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.
Combine the cornmeal, flour, sugar, baking powder, salt, ground fennel seed, and baking soda in a large bowl and whisk to combine.
Add the buttermilk, eggs, and melted butter and stir until just combined; do not over-mix. The batter should be lumpy.
Pour the batter into the buttered skillet and sprinkle the top with a little salt and the whole fennel seeds.
Bake until the top is golden brown and a sharp knife or cake tester inserted in the center comes out clean, about 25 minutes.
Remove from the oven, turn the cornbread out of the skillet, slice into wedges, and serve warm.