Jalapeño Protein Corn Bread

³ Description

High-protein, gluten-free corn bread with a kick!

² Ingredients

•  0.125 cup, sliced Jalapeno Peppers
•  1 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
•  8 large Egg White
•  1 serving (serving = 1/4 cup) Bob's Red Mill Almond Meal Flour
•  1/4 tsp Sea Salt
•  4 serving (serving = 3 tbsp) Quaker Yellow Corn Meal
•  3 serving (serving = 1 scoop) Sun Warrior Vanilla Protein Powder
•  4 serving (serving = 1/2 cup) Libby's Whole Kernel Sweet Corn (No Salt, No Sugar Added)
•  1.5 serving (serving = 1 rounded scoop) Optimum Nutrition Gold Standard Natural 100% Whey - Vanilla

q Directions

2 cups canned corn (unsalted, drained)
8 large egg whites
½ cup natural vanilla rice protein powder
â…” cup natural vanilla whey protein powder
¼ cup almond meal
¾ cup cornmeal
1 teaspoon baking powder
¼ teaspoon sea salt
2 tablespoons chopped jalapeño pepper

Instructions
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! Store in the fridge.

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