High Protein Maple Cornbread, Dairy & Gluten Free
Gluten Free, High Protein Maple Cornbread
A holiday staple with extra health benefits!
Equipment
- 1 8×8 Pan
Ingredients
Dry Ingredients
- 1 C Fine yellow corn meal
- 1 C Oat flour or 1:1 Gluten free all purpose flour Gluten free oat flour
- 2 Scoops Vanilla plant based protein powder of your choice I used Truvani
- 1 tbsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1/2 tsp Cinnamon Optional, gives it a more holiday flavor
Wet Ingredients
- 3/4 C Liquid egg whites I used Eggland's Best
- 3/4 C Milk of your choice I used oat milk
- 1/4 C Pure maple syrup
- 2 tbsp Melted coconut oil or avocado oil
- 1 tsp Apple cider vinegar
- 1 tsp Pure vanilla extract optional
Instructions
- Preheat the oven to 350F. For a perfect square of cornbread grease the inside of the pan heavily with oil or butter. If you prefer quicker clean up line the baking pan with parchment paper
- In a mixing bowl combine all the dry ingredients and whisk until incorporated
- In a separate mixing bowl combine the wet ingredients
- Pour the wet ingredients into the dry and mix well. There should be very little lumps
- Pour the batter into the pan, tap the pan lightly on the counter to ensure the batter settles evenly.
- Bake for 25-28 minutes, until a toothpick comes out of the center clean
- Serve with butter and maple syrup
Notes
Calories 165 kCal
Protein 10g
Fat 5g
Carbs 18g
Fiber 2g
Sugar 5g
Does the protein powder add anything but protein? I find it adds a flavour I don’t love so I’d probably omit it.