The first time I received jalapeño peppers from my CSA, I could't stop thinking about making a jalapeño protein corn bread! I had just started baking then, and I was so excited that this recipe turned out so well. It was a quite a hit with my friends!
I've always liked corn bread, and I just love it with the jalapeño kick! Of course, you can leave out the hot pepper if you prefer.
With only 3 grams of fat per piece, this jalapeño protein corn bread is surprisingly moist. Some of the moisture will be lost if the bread is frozen, however, so it is better stored in the fridge.
Next time you need a little kick of heat, try making this jalapeño protein corn bread!
- Preheat oven to 325F (163C).
- Line a 7" square (or similarly sized) baking pan with parchment paper (if not using a silicone pan).
- Puree 1 cup of canned corn. Leave the other cup as whole kernels.
- Mix pureed corn with egg whites.
- Add dry ingredients (protein powders, almond meal, cornmeal, baking powder, and salt). Mix well.
- Fold in remaining corn kernels and jalapeño pepper.
- Pour batter into pan.
- Bake at 325F (163C) for about 40 minutes, until firm to the touch and a toothpick comes out clean.
- Let cool slightly, and cut into 9 squares.
- Store in the fridge.
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.