High Protein Maple Cornbread
Sweet and savory high protein cornbread.
Ingredients
1⁄2 cup Eggland's Best Liquid Egg Whites
1 cup fine yellow cornmeal
3⁄4 cup oat flour (or gluten-free all-purpose)
2 tbsp coconut sugar or maple sugar
1 tbsp baking powder
1⁄2 tsp sea salt
1 cup unsweetened oat or almond milk substitute
1⁄4 cup pure maple syrup
2 tbsp avocado oil (or melted coconut oil)
1 tsp apple cider vinegar
Optional: 1⁄2 tsp cinnamon or pumpkin pie spice for a fall twist
Preparation
- Preheat oven to 350°F and lightly grease or line an 8×8-inch pan.
- In a large bowl, whisk together cornmeal, oat flour, baking powder, salt, and sugar.
- In a second bowl, whisk milk, egg whites, maple syrup, oil, and vinegar until smooth
- Pour wet into dry; mix gently until combined (don’t overmix).
- Spread batter evenly in the pan.
- Bake 25–30 minutes, until golden and a toothpick comes out clean.
- Cool 10 minutes before slicing.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Piece |
|---|---|
| Calories | 175 kcal |
| Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 190 mg |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
| Protein | 10 g |
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