Diabetes Forecast

Skillet Caraway Cornbread

Per Serving

Skillet Caraway Cornbread

Makes: 16 servings
Serving Size: 1 wedge
Calories 125
Fat 5 g
Saturated Fat 0.6 g
Trans Fat 0 g
Carbohydrate 17 g
Fiber 1 g
Sugars 5 g
Cholesterol 25 mg
Sodium 165 mg
Potassium 75 mg
Protein 3 g
Phosphorus 105 mg
Choices: Starch 1, Fat 1
  • Makes: 16 servings
  • Serving Size: 1 wedge
  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes


1 tsp. caraway seeds
2 tsp. plus 1/4 cup vegetable oil, divided
1 cup stone-ground, coarse yellow cornmeal
1 cup white whole-wheat flour (such as King Arthur)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
2 large eggs
1 cup low-fat buttermilk
1/4 cup honey


  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.

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.


Recipe Finder

Show me recipes in: