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Gluten Free, High Protein Maple Cornbread

A holiday staple with extra health benefits!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Servings 9
Calories 165kcal
Author Domenique Trupia
Cost $10

Equipment

  • 1 8x8 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