High Protein Low Fat Jalapeno Corn Bread

| HIGH PROTEIN LOW FAT PICKLED JALAPENO CORNBREAD |

I played around with this recipe for a few days and honestly most variations came out absolutely delicious. This final recipe though, the one I want to share with you the most, is the best because not only does it taste absolutely delicious but I managed to squeeze out the best macros I could without compromising on flavour!

Some tweaks I made:

• Olive oil to vegan greek yogurt (saved so much calories and fat!)
• From 1/2 cup sugar to 1/4 cup sugar (saved on carbs)
• I removed maple syrup from the batter completely and just used it to drizzle on top
• I used soy milk to boost the protein by 10g 
• After playing with different amounts of flour to protein powder I found a great combination of nearly half and half of each making for a decent protein to calorie ratio per serving

 

Recipe notes:

I used Nuzest Plain Pea Protein to really boost the protein factor. You can shop their protein with a 15% off discount using code: EVANNRYAN

Alternatively you can sub protein powder with more all purpose flour. If removing the protein powder you can double the all purpose flour to 1 cup for the recipe.

I haven't tried this recipe with gluten free flour but I imagine it would work. I recommend using a gluten free all purpose flour to mimic the same results. 

 

Recipe makes 8 thick slices

Macros per slice:

202 cals - 2g fat - 37g carbs - 9g protein 

 

Ingredients:

1/2 cup all purpose flour 

1 cup cornmeal 

4 scoops (50g) Plain Nuzest Protein - affiliate discount code: EVANNRYAN

1/4 cup coconut sugar 

1 tbsp baking powder

1/2 tsp salt

2 tbsp egg replacer

1 1/4 cup soy milk

1/3 cup vegan greek yogurt - I used a key lime flavoured one and it was great!

2 tbsp pickling liquids from the pickled jalapeno jar

1/3 cup pickled jalapenos, drained 

2 tbsp maple syrup 

 

Recipe:

Preheat the oven to 350 F and line a loaf pan with parchment or coat really well with oil. Set aside.

Place a sifter over a mixing bowl and sift in the all purpose flour, plain protein powder, and baking powder.

Remove sifter and add: cornmeal, coconut sugar, and salt.

Whisk the dry ingredients together and set aside.

In a small bowl add 2 tbsp egg replacer flour and 4 tbsp water. Allow to sit 5 minutes or until gelled. 

Add to "egg" mixture: soy milk, greek yogurt, and pickling liquids. 

Whisk wet ingredients together.

Pour the wet ingredients into the dry and fold everything together until just incorporated.

Add in the jalapenos and gently fold through.

Pour batter into prepared loaf pan and smooth the top.

Bake for 26-30 minutes or until browned on top. 

Remove from oven and allow to cool for 20-30 minutes before removing from the pan.

Flip the cornbread loaf over so the bottom is now the top and drizzle with 2 tbsp maple syrup.

Slice into 8 thick slices. 

Enjoy!

 

 

 

 Looking for more plant-based recipes with macros? Make sure to check out the High Protein Vegan E-Book Collection for tons of meal prep ideas!