Layered Mexican Cornbread - PCOS-Friendly Recipe
This Layered Mexican Cornbread is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 1 cup cheddar cheese, grated
- 1/2 cup onion, chopped
- 1/3 cup vegetable oil
- 2 eggs
- 2/3 cup milk
- 2 tablespoons baking powder
- 1/2 cup all-purpose flour
- 1 cup cornmeal
- 1 cup chopped jalapeños
- 1/2 teaspoon salt
- 1 (14 oz) can creamed corn
- butter, or spray, for the pan
Instructions
- Preheat oven to 350 °. Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray. Set aside.
- In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt and oil. Stir in onion and creamed corn. Pour half of batter into prepared pan. Top with cheese and peppers, spreading onto batter. Pour remaining batter on top of cheese and peppers. Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean. Let cool slightly before cutting into squares. Makes 1 8x8" or 9x9" cornbread.
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Frequently Asked Questions
Yes, this Layered Mexican 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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