Squash Cornbread - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 3/4 cup lowfat buttermilk
- 1 large egg
- 1 tsp salt
- 1 tbsp canola oil
- 8 oz thawed frozen squash
- 1 1/2 tsps baking powder
- 1 tsp baking soda
- 1/4 cup packed light brown sugar
- 1 cup stone-ground cornmeal
- 1 cup all-purpose flour
Instructions
- Spray 8" square baking pan. Preheat oven to 375 °F (190 °C).
- Mix together dry ingredients. In another bowl, whisk together egg, 1/2 cup buttermilk, squash and canola oil.
- Fold in dry ingredients. Mix until well blended and add more buttermilk if needed. Batter will be thick but easy to stir.
- Pour into prepared pan.
- Bake 25 to 35 minutes until brown.
How This Recipe Supports PCOS Management
Understanding the nutritional profile of what you eat is a powerful step in managing PCOS. Here is how the key ingredients in this Squash Cornbread contribute to your health goals:
- Egg: Contain choline which supports liver function and hormone metabolism
PCOS Diet Principles in This Recipe
The PCOS diet focuses on three core principles: reducing inflammation, managing insulin resistance, and supporting hormonal balance. Every recipe in our collection is evaluated against these principles. This recipe excels in providing protein-rich ingredients that help regulate appetite hormones (ghrelin and leptin). As part of a balanced PCOS meal plan, we recommend pairing recipes like this with a variety of nutrient-dense foods throughout the week to ensure you are meeting all your micronutrient needs.
Meal Prep Tip: This Squash Cornbread can be prepared ahead and stored in an airtight container in the refrigerator for up to 3 days. Meal prepping is one of the most effective strategies for sticking to a PCOS-friendly diet, as it removes the temptation to reach for processed convenience foods when time is short.
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