This Iron-Skillet Cornbread is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
Instructions
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Place rack in middle of oven. Set skillet on a rimmed baking sheet, place on rack, and preheat oven to 400 °F. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack.
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Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated.
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Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). Bake cornbread until top is golden brown and springs back when gently pressed, 35 –45 minutes. Let cool 10 minutes before serving.
Why this Iron-Skillet Cornbread works for PCOS
Lunch is where most PCOS meal plans either succeed or collapse. A meal like this Iron-Skillet Cornbread 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 Iron-Skillet 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. It makes 8 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.
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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