Skillet Caraway Cornbread
This recipe featured in:
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- Prep time
- 15 min
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- Cook time
- 20 min
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- Servings
- 16 Servings
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- Serving size
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1 wedge
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.