Mexican Cornbread - PCOS-Friendly Recipe
This Mexican Cornbread is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour, sifted
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup whole milk, or buttermilk
- 1/3 cup sour cream
- 1/4 cup vegetable oil
- 1/4 cup chopped jalapeños, or to taste
Instructions
- Preheat oven to 425 °. Grease an 8-inch square pan, cast iron skillet or cornbread mold. In a medium bowl, combine cornmeal, flour, sugar, baking powder and salt. To powder mixture add egg, milk, sour cream, oil and jalapenos and mix until smooth. Pour into prepared pan. Bake for 20 to 25 minutes, or until golden.
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Frequently Asked Questions
Yes, this 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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