
Breads
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.

Servings
8-10 pieces
Level
Medium
Ingredients
- 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
Directions
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1Preheat the oven to 425°F.
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2Melt 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.
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3Combine the cornmeal, flour, sugar, baking powder, salt, ground fennel seed, and baking soda in a large bowl and whisk to combine.
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4Add the buttermilk, eggs, and melted butter and stir until just combined; do not over-mix. The batter should be lumpy.
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5Pour the batter into the buttered skillet and sprinkle the top with a little salt and the whole fennel seeds.
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6Bake until the top is golden brown and a sharp knife or cake tester inserted in the center comes out clean, about 25 minutes.
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7Remove from the oven, turn the cornbread out of the skillet, slice into wedges, and serve warm.