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.

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Fennel-seed Skillet Cornbread
  1. 2 Tablespoons Unsalted Challenge Butter, melted
  2. 1 ½ cups yellow cornmeal
  3. ½ cup all-purpose flour
  4. ¼ cup sugar
  5. 2 teaspoons baking powder
  6. 2 teaspoons Kosher salt
  7. 1 teaspoon fennel seed, toasted and ground, plus a pinch of whole seed for garnish
  8. ½ teaspoon baking soda
  9. 2 cups buttermilk
  10. 2 large eggs, beaten
  1. 1

    Preheat the oven to 425°F.

  2. 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. 3

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

  4. 4

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

  5. 5

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

  6. 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. 7

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

Source: Challenge Partner Jensen Lorenzen, The Larder Meat Co.



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