Corny Cornbread - PCOS-Friendly Recipe
This Corny Cornbread is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 2 eggs
- 1 cup cream-style corn, see Cook's Note*
- 3/4 cup self-rising flour
- 1 cup self-rising cornmeal
- 1/2 cup vegetable oil, plus 1/4 cup for greasing pan
- 1 cup sour cream
- 1 cup grated sharp cheddar cheese, optional
- 1/2 teaspoon cayenne pepper, optional
Instructions
- Preheat oven to 375 °. Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.
- Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time.
- * Cook's Note: Frozen creamed corn is sold in the frozen vegetables section of most grocery stores. It is much better than using canned corn.
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Frequently Asked Questions
Yes, this Corny Cornbread recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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