Gluten-Free Protein Cornbread with Almond Flour
This gluten-free protein cornbread uses almond flour, oats and Greek yogurt for 5g protein and 17g carbs per piece.
Ingredients
- 1/2 cup almond flour
- 1/2 cup rolled oats ground into flour
- 1/2 cup yellow cornmeal
- 1/2 cup granulated sugar
- 1 tsp salt
- 1 1/2 Tbsp baking powder
- 1/3 cup unsalted butter melted
- 2 large eggs
- 1 cup plain Greek yogurt
Instructions
- Preheat your oven to 400 degrees F.
- Grease an 8x8 square pan and set it aside.
- In a large mixing bowl, stir together the almond flour, ground oats, cornmeal, sugar, salt, and baking powder.
- In a separate bowl, add your melted butter, eggs, and Greek yogurt. Mix together to combine. Then, add this mixture to the bowl with your dry ingredients and stir until your batter is fully combined.
- Pour your batter into your greased pan and bake for 25 to 30 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
Notes
For gluten-free cornbread, use certified gluten-free oats. Regular oats are often processed alongside wheat.
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.
Nutrition
Serving: 1piece | Calories: 160kcal | Carbohydrates: 17g | Protein: 5g | Fat: 8.5g | Sodium: 400mg | Fiber: 1g | Sugar: 9g
Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Side Dish
Cuisine: American
Keyword: almond flour cornbread, gluten free cornbread, greek yogurt cornbread, healthy cornbread, protein cornbread