Pregnancy Friendly Skillet Cornbread
Golden, crackling edges and a tender, slightly sweet crumb — this cast-iron cornbread is pure comfort food done right. The hot skillet technique creates that irresistible crust that makes every wedge feel like it came straight from a Southern kitchen. During pregnancy, eating well doesn't have to mean sacrificing the foods you actually crave, and this recipe leans on wholesome, straightforward ingredients like stone-ground cornmeal, buttermilk, eggs, and honey — nothing mysterious or hard to track down. The eggs and buttermilk bring protein and calcium to the table, which are exactly the kinds of nutrients worth working into everyday meals. A drizzle of honey and a pat of butter at the end makes each slice feel genuinely indulgent without any complicated prep. It bakes up in a single skillet, so cleanup is minimal and the whole process is low-stress — a real win when energy isn't always on your side.
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Learn more →Ingredients
8 servings
- 2 tbsp bacon fat butter or unsalted butter
Ingredient noteCook all meat and poultry thoroughly when pregnant. Reheat processed meats like bacon to 165°F or steaming hot before eating.
- 1 ½ cups stone-ground yellow cornmeal
- ½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- ¼ tsp black pepper
- 1 ½ cups buttermilk, well shaken
- 2 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 2 tbsp unsalted butter, melted and cooled slightly
- 1 tbsp honey
For serving
- 2 tbsp unsalted butter, for serving (optional)
- 1 tbsp honey, for serving (optional)
Instructions
- 1
Place a 10-inch cast-iron skillet on the center rack of the oven and preheat to 425°F (220°C). Let the skillet heat for at least 15 minutes while you prepare the batter.
- 2
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and black pepper until evenly combined.
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