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High-Protein Gluten-Free Cornbread

High-Protein Gluten-Free Cornbread
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Prep Time: 10 min Serves: 12
Cooking Time: 55 min Yield: 12 slices
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1-star rating based on 2 reviews

Not only does this cornbread have a big hit of protein by way of cottage cheese and buttermilk, it also has two cups of veggies and no wheat. The end result is incredibly moist and high in protein, and high-fiber coconut flour replaces the binding nature of gluten. I like to bake it in a loaf pan so that I can use it for sandwiches. The avocado oil adds moisture and won’t overpower the yummy corn flavor. I use sprouted corn meal because it’s more nutritious, but unsprouted also works fine.



1. Preheat oven to 350 degrees.
2. In a pan over medium-high heat, saute onion in 1 tsp oil for five minutes. Add broccoli and water and cook for additional five minutes, stirring regularly. Allow to cool.
3. Mix all other ingredients in a bowl. Add cooled veggies and stir to combine.
4. Pour batter into a sprayed loaf pan and bake for 25 minutes. Reduce heat to 325 and bake additional 20 minutes.



  • Looks great. Please provide correct measurement of ingredients.

    Sep 7, 2016 at 6:15 AM
  • Would make again

    Please provIde complete recipe. I would love to make this, but what is the measurement for the servings of cottage cheese, and what is '5 servings'

    Sep 6, 2016 at 2:59 PM

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