RecipesSide
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High-Protein Cornbread
Cornbread baked with Greek yoghurt, egg and a little cheddar, cut into squares and served warm beside chilli or soup.
- Serves
- 8
- Prep
- 10min
- Cook
- 25min
- Total
- 35min
Programs: Fat Loss, Muscle Gain, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 298kcal
- Protein
- 13.5g
- Carbs
- 39.5g
- Fat
- 10.1g
- Fibre
- 2.5g
Ingredients
For 8 servings · MetricUS
- 250gfine cornmeal (polenta)
- 75gplain flour
- 2 tspbaking powder
- ½ tspbicarbonate of soda
- ½ tspfine salt
- 500g2% Greek yoghurt
- 3eggs
- 2 tbsphoney
- 2 tbspolive oil
- 80glight cheddar, grated
- 1 tbspbutterfor greasing the tin
- 2 cupsfine cornmeal
- 0.6 cupall-purpose flour
- 2 tspbaking powder
- ½ tspbaking soda
- ½ tspfine salt
- 2 cups2% Greek yogurt
- 3eggs
- 2 tbsphoney
- 2 tbspolive oil
- ¾ cupreduced-fat cheddar, shredded
- 1 tbspbutterfor greasing the pan
Method
Prep.
Heat the oven to 200°C (180°C fan) and grease an 20cm square tin with the butter, lining the base with a strip of parchment for easy lifting.
Mix the dry ingredients.
In a large bowl, whisk the cornmeal, flour, baking powder, bicarbonate of soda and salt together.
Mix the wet ingredients.
In a separate bowl, whisk the yoghurt, eggs, honey and olive oil until smooth.
Combine.
Pour the wet mix into the dry and stir until just combined.
Fold through the grated cheese, taking care not to overmix, a few streaks of flour are fine.
Scrape the batter into the tin and spread level.
Bake.
Bake for 22 to 25 minutes, until the top is golden and a skewer through the centre comes out clean.
Cool and serve.
Cool in the tin for 10 minutes before lifting out and cutting into eight squares.
Serve one square per person, warm, alongside chilli or soup.