Chocolate Cornpone with Hot Mexican Chocolate Sauce - PCOS-Friendly Recipe

Servings: 6

Dessert

This Chocolate Cornpone with Hot Mexican Chocolate Sauce is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Ingredients

1 tablespoon unsalted butter
3 ounces semisweet chocolate, coarsely chopped
1/2 cup all-purpose flour
1/2 cup white cornmeal
1/4 cup sugar
1 tablespoon ancho chili powder
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1/2 cup buttermilk

Instructions

Preheat oven to 375 degrees F. Butter a 9-inch round cake pan and line the bottom with a disk of parchment paper.
Place chocolate in a double boiler over simmering water and stir until melted. Remove from heat and let cool slightly.
Whisk together the flour, cornmeal, sugar, chili powder, baking powder, and salt in a large bowl. Stir in the eggs and buttermilk and then stir in the melted chocolate. Scrape batter into the prepared pan and bake for 18 to 20 minutes. Cool in the pan on a rack.
Once the bread is cool, break into 1-inch chunks and spread in the bottom of a 2-quart baking dish.

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Frequently Asked Questions

Is Chocolate Cornpone with Hot Mexican Chocolate Sauce good for PCOS?

Yes, this Chocolate Cornpone with Hot Mexican Chocolate Sauce recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Dessert with PCOS?

Yes, this recipe works well as a PCOS-friendly Dessert. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 6 servings, making it great for meal prep. 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.

Comments

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