Skillet Caraway Cornbread

Skillet Caraway Cornbread
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Kyle Dreier.
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.

This recipe featured in:
Diabetes Forecast Magazine
  • Prep time
    15 min
  • Cook time
    20 min
  • Servings
    16 Servings
  • Serving size
    1 wedge
Nutrition Facts

Nutrition Facts

16 Servings

  • Serving Size
    1 wedge
  • Amount per serving Calories 125

  • Total Fat 5g
    • Saturated Fat 0.6g
    • Trans Fat 0g
  • Cholesterol 25mg
  • Sodium 165mg
  • Total Carbohydrate 17g
    • Dietary Fiber 1g
    • Total Sugars 5g
  • Protein 3g
  • Potassium 75mg
  • Phosphorus 105mg

Choices/Exchanges: 1 Starch, 1 Fat



  • 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


  1. 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.

  2. Meanwhile, in a large bowl, mix the cornmeal, flour, baking powder, baking soda, salt, and caraway seeds.

  3. In a separate bowl, beat the eggs with a wire whisk. Add the buttermilk, honey, and the 1/4 cup vegetable oil.

  4. Add the wet ingredients to the dry ingredients and mix until just combined.

  5. 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.

  • Recommended

    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.

  • Recommended

    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.

  • Recommended

    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.

  • Recommended

    We did this without caraway seeds (whatever they are). But loved it.