Pregnancy Friendly Classic Cornbread
Few things hit the comfort food sweet spot quite like a golden, crackling-edged skillet cornbread fresh from the oven. The combination of stone-ground yellow cornmeal, buttermilk, and eggs gives this loaf a tender, slightly tangy crumb that's deeply satisfying without relying on anything complicated or hard to source. Buttermilk and eggs are both excellent sources of calcium and protein, making this a genuinely nourishing choice when you're eating for two. The cast iron skillet technique — preheating it before the batter ever touches the pan — creates that irresistible crispy bottom crust that sets a great homemade cornbread apart from anything boxed. Everything in this recipe is straightforward and easy to verify, so you're not left guessing about what's actually in your food. Serve it warm in wedges straight from the skillet alongside a bowl of soup or chili, and it's the kind of simple, wholesome meal that feels like a genuine treat.
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Learn more →Ingredients
8 servings
- 3 tbsp unsalted butter, divided
- 1 ½ cups stone-ground yellow cornmeal
- ½ cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ tsp fine salt
- 1 ¼ cups buttermilk
- 2 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
Instructions
- 1
Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C).
- 2
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
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