This Skillet Corn Bread with Figs, Feta and Rosemary is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
Instructions
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Preheat the oven to 425 °. Heat a 9- or 10-inch cast-iron skillet in the oven for 10 minutes. In a large bowl, whisk the cornmeal with the flour, sugar, baking powder, rosemary and salt. In a medium bowl, whisk the buttermilk with the eggs; pour over the dry ingredients and mix gently. Using a rubber spatula, gently fold in the figs, feta and melted butter.
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Remove the skillet from the oven. Add the oil and swirl to coat the bottom and halfway up the side. Scrape the batter into the skillet and lightly smooth the top. Bake for about 20 minutes, until the corn bread springs back when lightly pressed in the center. Invert the corn bread onto a rack and let cool for about 10 minutes, then turn it right side up. Cut the corn bread into wedges and serve.
Why this Skillet Corn Bread with Figs, Feta and Rosemary works for PCOS
Lunch is where most PCOS meal plans either succeed or collapse. A meal like this Skillet Corn Bread with Figs, Feta and Rosemary that combines adequate protein, fibre-rich carbs, and fat keeps blood sugar stable for the rest of the workday and reduces the late-afternoon energy crash that drives sugar cravings around 3-4pm.
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Frequently Asked Questions
Yes, this Skillet Corn Bread with Figs, Feta and Rosemary 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.
Cook Another PCOS-Friendly Lunch
Each recipe you add to your rotation makes PCOS management easier. Variety keeps you from getting bored and quitting.
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