Pumpkin Cornbread - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 3 cups sugar
- 11 eggs
- 5 1/2 cups buttermilk
- 2 pounds pumpkin (canned is fine)
- 2 tablespoons baking soda
- 5 1/2 cups cornmeal (yellow or white)
- 5 1/2 cups flour
- 1 tablespoon salt
- 2 tablespoons baking powder
- 1/2 teaspoon cinnamon
- Pinch ground nutmeg
- 1 pound unsalted butter, melted
Instructions
- Preheat the oven to 350 degrees F. Grease 7 standard muffin tins.
- Mix the sugar, eggs, buttermilk and pumpkin until blended and set aside. Blend all the dry ingredients together in a separate bowl. Add the pumpkin mixture to the dry ingredients, mixing thoroughly. Stir in the melted butter.
- Pour 3 ounces batter in each muffin cup of the prepared pan. Bake until a toothpick comes out clean, 15 to 20 minutes.
- This recipe was provided by professional chefs. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Cinnamon.
Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
No subscription. No commitment.
Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment