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Skillet Caraway Cornbread
15 min prep time
20 min cook time
16servings
Recipe by
Robyn Webb, MS, LN
Photo by
Stock Photo
How to Make Skillet Caraway Cornbread
NOTE: The bread may also be prepared in an 8-inch square baking pan coated with nonstick cooking spray. You won't need the 2 tsp. vegetable oil.
15 min prep time
20 min cook time
16servings
1 wedge
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Step-By-Step Instructions:
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Preheat the oven to 400 degrees. In a small, dry skillet, toast the caraway seeds over medium heat for 2 to 3 minutes, just until lightly browned and fragrant; set aside. When the oven is hot, add 2 tsp. of the vegetable oil to a 9-inch cast-iron skillet. Heat the pan in the oven for 5 minutes.
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Meanwhile, in a large bowl, mix the cornmeal, flour, baking powder, baking soda, salt, and caraway seeds.
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In a separate bowl, beat the eggs with a wire whisk. Add the buttermilk, honey, and the 1/4 cup vegetable oil.
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Add the wet ingredients to the dry ingredients and mix until just combined.
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Carefully add the batter to the hot skillet and bake for 20 to 22 minutes, or until the cornbread is cooked through and a cake tester or toothpick inserted in the middle comes out clean. Let the cornbread cool for 5 minutes. Cut into 16 same-sized wedges and serve warm.
Nutrition facts
16 Servings
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Serving Size
1 wedge
- Amount per serving Calories 125
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Total Fat
5g
- Saturated Fat 0.6g
- Cholesterol 25mg
- Sodium 165mg
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Total Carbohydrate
17g
- Dietary Fiber 1g
- Total Sugars 5g
- Protein 3g
- Potassium 75mg
- Phosphorous 105mg
Ingredients
caraway seeds
1 tsp
vegetable oil (divided)
1/4 cup plus 2 tsp
cornmeal
1 cup
whole wheat flour
1 cup
baking powder
1 1/2 tsp
baking soda
1/2 tsp
salt
1/2 tsp
eggs
2
low-fat buttermilk
1 cup
honey
1/4 cup
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