Cumin and Fennel Cornbread

Cumin and  Fennel Cornbread

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Recipe course: Accompaniment

Can be made with these products:


1 tbsp fennel seeds

1 tbsp cumin seeds

1 tbsp ground fennel

1 tbsp ground cumin

250g plain flour

250g maize / polenta

1 tbsp baking powder

50ml water

1 tsp salt

2 eggs, beaten

250ml buttermilk

60g butter, melted

60g caster sugar

Serves: 4

Prep Time: 1o minutes

Cooking Time: 30 minutes

Temperature: 200°C / Gas mark 6

Difficulty: Easy

Equipment: Loaf tin


  1. Heat the oven to 200°C and grease a loaf tin.
  2. Toast the fennel seeds and cumin seeds in a dry pan until fragrant - reserve. 
  3. Add the flour, maize, baking powder, groundspices, water and salt to the bowl. Attach the dough hook. 
  4. In a separate bowl mix together the eggs, buttermilk, melted butter and sugar. Add the mix to the bowl and knead on a high speed for about 10 seconds so that the mixture remains lumpy.
  5. Pour the mixture into the greased loaf tin, top with the fennel and cumin seeds and bake for about half an hour until the dough is firm and slightly springy. Leave to cool on a cooling rack and serve slightly warm.

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