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High-Protein Gluten-Free Cornbread

by Livestrong_Recipes  |  Jan 12, 2016

High-Protein Gluten-Free Cornbread
  1. PREP
  2. 10 m
  • COOK
  • 55 m
  • TOTAL
  • 1h 05m

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.

INGREDIENTS

SERVES 12

  • 1 onion
  • 240 g Broccoli Raw
  • 1 3/4 cups Corn Meal
  • 2 serving Cottage Cheese
  • 1 cup Buttermilk
  • 3 serving Egg
  • 5 serving
  • 1 tsp Avocado Oil
  • 1/4 cup Organic Coconut Flour
  • 2 tbsp Honey
  • 1 tbsp water
  • 1 tsp Salt
  • 1 tsp Baking Soda

DIRECTIONS

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.