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! 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