Delicious, Protein Packed Cornbread

Leo Biette-Timmons

High Protein Cornbread

This version takes everything great about classic cornbread — the golden color, the slightly gritty texture, and the subtle sweetness — and makes it high in protein while staying moist and macro friendly.

 

Ingredients

  • 1 egg
  • 100g egg whites
  • 150g 0% Greek yogurt
  • 80g unsweetened applesauce
  • 60ml skim milk
  • 1 tsp vanilla extract
  • 90g cornmeal
  • 40g all-purpose flour
  • 30g almond flour
  • 40g vanilla whey protein powder
  • 45g coconut sugar
  • 25g ground flaxseed
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • ¼ tsp salt

 

Directions

  1. Preheat oven to 350°F and a parchment paper lined 8x8” baking pan.
  2. In a large bowl, whisk together the egg, egg whites, Greek yogurt, applesauce, milk, and vanilla until smooth.
  3. In a separate bowl, combine the cornmeal, all purpose flour, almond flour, protein powder, coconut sugar, flaxseed, baking powder, baking soda, and salt.
  4. Add the wet mixture to the dry ingredients and stir until just combined — don't overmix. The batter should be thick but pourable.
  5. Pour into the paper lined pan, smooth the top, and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. 
  6. Let cool for 10 minutes before slicing into 16 pieces.

Nutrition (per slice, 16 total)

  • Calories: 95
  • Protein: 6g
  • Carbs: 10g
  • Fat: 3g
  • Fiber: 1.5g
  • Added Sugar: 2.5g

ENJOY!

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