Fit Recipe: High Protein Corn Bread

From the Kitchen of Robyn Maher

This cornbread variation is the perfect accompaniment to the recipe for Creamy Pumpkin Chicken Chili that I posted last week, but it will go well with any seasonal soup or holiday menu. It’s also wheat-gluten free, if that’s a concern.

 Gluten-Free Pumpkin Cornbread
1 cup cornmeal

1/2 cup high-protein baking mix

1/3 cup almond flour

2 teaspoons baking powder

1 cup pumpkin puree

1/2 cup unsweetened vanilla almond milk

1 egg

1/3 cup liquid egg whites

1/4 cup honey

1 snack-sized container unsweetened applesauce

4 tablespoons coconut oil, melted

1 teaspoon vanilla extract

robyn-cornbread
Preheat the oven to 350 F. Combine the cornmeal, baking mix, almond flour, and baking powder in a bowl and stir to incorporate. Set aside. Blend the rest of the ingredients in a mixer or mix by hand. Add the wet ingredients to the bowl of dry ingredients, and stir to combine. Do not overmix. Spray a 9-x-13-inch pan with nonstick spray, and pour the mixture into it. Bake for 20 to 25 minutes, just until the center is cooked. Cut into squares, and serve.

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