Pregnancy Friendly Classic Skillet Cornbread
Golden, crispy-edged cornbread baked in a screaming-hot cast iron skillet is one of those simple pleasures that never gets old — and this version absolutely delivers. The trick of preheating the skillet before adding the batter creates that irresistible crust on the bottom and sides, while the inside stays tender and just slightly sweet. Buttermilk and eggs give it a rich, satisfying texture that makes every wedge feel like real comfort food. During pregnancy, leaning on wholesome, straightforward ingredients like these — no mystery additives, no processed shortcuts — makes it easy to feel good about what you're eating. The ingredient list is short and familiar, so you always know exactly what's going into your meal. It comes together quickly in one bowl, which is a genuine blessing when energy isn't always on your side. Serve it warm straight from the skillet and watch it disappear.
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Learn more →Ingredients
8 servings
- 3 tbsp unsalted butter, divided
- 1 ½ cups yellow cornmeal
- ½ cup all-purpose flour
- 2 tbsp granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 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
Whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large mixing bowl until evenly combined.
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