Skillet Caraway Cornbread
Ingredients
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caraway seeds
- 1 tsp
- 1 tsp
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vegetable oil (divided)
- 1/4 cup plus 2 tsp
- 1/4 cup plus 2 tsp
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cornmeal
- 1 cup
- 1 cup
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whole wheat flour
- 1 cup
- 1 cup
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baking powder
- 1 1/2 tsp
- 1 1/2 tsp
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baking soda
- 1/2 tsp
- 1/2 tsp
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salt
- 1/2 tsp
- 1/2 tsp
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eggs
- 2
- 2
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low-fat buttermilk
- 1 cup
- 1 cup
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honey
- 1/4 cup
- 1/4 cup
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Directions
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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.
Reviews
Write a Review-
I used Almond flour in place of whole wheat flour to make this more diabetic friendly. I am actually following more of a keto diet which is better for diabetics. It came out great even with the seeds! I used butter instead of oil, oil is bad for diabetic and not ketogenic, butter is natural. Even doctors will agree that margarine is not natural and should not be eaten, I won't touch it! It never helped my mom lose weight! Yes corn is a grain, yes corn is not Keto, but I was raised on corn bread & still love it so I will eat it occasionally with pea or bean soup to make a complete protein.
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Delicious! I've made this twice, both times without the caraway seeds. Used the square baking pan instead of the skillet for about the same amount of time. We like using Bob's Red Mill whole wheat flour, and I store the leftovers in the fridge.
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Made this twice now and we love it! Used a gluten free flour mix (partially whole grain) instead of whole wheat flour and it comes out perfectly. Used anise as substitute for caraway seeds (what we had) - gives it extra sweetness with way less sugar than our old recipe.
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We did this without caraway seeds (whatever they are). But loved it.