Caraway Corn Bread Recipe

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Servings: 1


  • 1 c. All-purpose flour
  • 3/4 c. Yellow cornmeal
  • 1 Tbsp. Sugar
  • 2 tsp Baking pwdr
  • 1 tsp Salt
  • 1/4 tsp Baking soda
  • 2 tsp Caraway seeds
  • 2 lrg Large eggs
  • 1 c. Lowfat milk
  • 1/3 c. Lowfat sour cream
  • 5 Tbsp. Unsalted butter, melted and cooled slightly


  1. Preheat oven to 425F. and generously grease an 8-inch-square baking pan.
  2. In a bowl whisk together flour, cornmeal, sugar, baking pwdr, salt, baking soda, and 1 tsp. caraway seeds.
  3. In a small bowl whisk together Large eggs, lowfat milk, lowfat sour cream, and butter.
  4. Add in lowfat milk mix to cornmeal mix and stir till just combined.
  5. Spread batter in prepared pan and sprinkle with remaining 1 tsp. caraway seeds. Bake corn bread in middle of oven 20 min, or possibly till sides begin to pull away from edges of pan.
  6. Cold corn bread in pan on a rack 5 min and cut into 4 squares.
  7. Makes four 4-inch squares.


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