Protein Jalapeño Cornbread

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This is a Recipe Re-Vamp of another recipe revamp! This is a twist on Coach Kellar’s original Cake Bread recipe. One of our Clean Kitchen Clients, Meredith West,  came up with this variation. This is a take on a sweet cornbread, using vanilla protein powder to sweeten it. It is phenomenal. It’s a perfect dipper for soup or chili. Eat it for breakfast with a medium egg cracked over it, so good! With all the variations created, I think we will start a “Cake Bread” page, ha!

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Servings: 8 slices

Dry Ingredients:

  • 1/4 cup coconut flour
  • 1/4 cup self rising cornmeal (you can also make your own with 1 cup cornmeal, 1 tsp baking powder, 1/2 tsp kosher salt)
  • 1 scoop Quest Vanilla Milkshake Protein powder
  • 1/2 tsp salt
  • few shakes of black pepper

Wet Ingredients:

  • 1/2 cup corn (fresh or can)
  • 2 whole eggs
  • 1 1/4 cup liquid egg whites or egg beaters
  • 1/4-1/2 cup pickled sliced jalapeno
  • 1/4 cup pickled jalapeno juice

1-2 tsp ghee (I used Tinstar Foods Brown Butter Ghee) or butter

Directions:

  • Preheat oven to 400
  • Heat cast iron skillet with 1-2 tsp butter or ghee in oven. Or you can use any baking dish you have, spray with cooking spray.
  • mix dry ingredients
  • Add wet ingredients mix with mixer for 1 minute
  • Swirl butter to coat pan.
  • Add mixture to hot pan
  • Bake for 35-45 min at 400.

Macro breakdown per slice:

  • Calories: 91
  • Fat: 3 grams
  • Carbs: 8.8 grams (5.4 net carbs)
  • Fiber: 3.4
  • Sugar: 1.5 grams
  • Protein: 6.6 grams

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