Quick and easy cornbread. Sweet fruits in cornbread are a little unusual, but interesting.

Ingredients

1 1/3 cups all-purpose flour
2/3 cup yellow cornmeal (not coarse)
1/3 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt

1/4 cup Earth Balance Original Natural Buttery Spread
2 large eggs
1 1/2 cups soy milk

1/2 cup golden raisins, coarsely chopped
1/2 cup dried cranberries, coarsely chopped
1 1/2 tablespoons fennel seeds, coarsely crushed

Preparation

Crush the fennel seeds in a mortar and pestle.

Combine the dry ingredients in a large bowl.

Melt the Earth Balance in a small bowl in the microwave (about 20 seconds).

Beat the eggs lightly in a medium bowl and whisk in the soy milk. After the butter has cooled, mix it in as well.

Fold the wet ingredients into the dry ingredients and stir just enough to break up lumps. Add the raisins, cranberries and fennel.

Pour the batter into two greased bread pans.

Bake 375° F for 30 minutes. Take out of the oven and cool in the pans for 10 minutes then transfer to a rack to cool.

Nutrition

24 servings