Skillet Caraway Cornbread

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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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.
Meanwhile, in a large bowl, mix the cornmeal, flour, baking powder, baking soda, salt, and caraway seeds.
In a separate bowl, beat the eggs with a wire whisk. Add the buttermilk, honey, and the 1/4 cup vegetable oil.
Add the wet ingredients to the dry ingredients and mix until just combined.
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.

16 Servings

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

low-fat buttermilk

1 cup

honey

1/4 cup