Jalapeño Protein Corn Bread
Prep time
Cook time
Total time
Makes one 7" square pan (9 pieces).
Serves: 9
  1. Preheat oven to 325F (163C).
  2. Line a 7" square (or similarly sized) baking pan with parchment paper (if not using a silicone pan).
  3. Puree 1 cup of canned corn. Leave the other cup as whole kernels.
  4. Mix pureed corn with egg whites.
  5. Add dry ingredients (protein powders, almond meal, cornmeal, baking powder, and salt). Mix well.
  6. Fold in remaining corn kernels and jalapeño pepper.
  7. Pour batter into pan.
  8. Bake at 325F (163C) for about 40 minutes, until firm to the touch and a toothpick comes out clean.
  9. Let cool slightly, and cut into 9 squares.
  10. Enjoy!
  11. Store in the fridge.
A note about substitutions: You might try substituting pea protein powder for the rice protein powder, if you like. But because each type of protein powder has a distinct flavor and texture when baked, I wouldn't use all whey or all vegan protein.
Almond meal can be made by pulsing almonds in a food processor. Sift out the large pieces and pulse again. Be careful not to overprocess, as this will give you almond butter.
Nutrition Information
Serving size: 1 piece Calories: 150 Fat: 3g Carbohydrates: 15g Sugar: 4g Fiber: 3g Protein: 16g
Recipe by Andréa's Protein Cakery at https://www.proteincakery.com/jalapeno-protein-corn-bread/