Cranberry Vanilla Cornbread
Category
snack
fall recipe
Servings
8
Calories
262
One of my favorite fall foods is a thick slice of homemade cornbread! This version uses greek yogurt and some vanilla protein powder to make a sweet, protein packed snack. It’s easy to make and works great as a post workout snack with a little butter and honey or served as a side with a bowl of warm chili!
Zach Morgan
Ingredients
5 tbsp unsalted butter
1 ½ cups Greek yogurt (plain, nonfat)
2 eggs
1 ½ cups cornmeal
½ tsp salt
1 tsp baking soda
2 scoops BPN vanilla whey protein
½ cup dried cranberries
Directions
Preheat oven to 400º F.
In a large mixing bowl whisk together yogurt and eggs.
In a separate bowl mix together dry ingredients (cornmeal, salt, baking soda, protein)
Heat a cast iron skillet over medium heat. Add butter and simmer until browned, spreading around skillet so that it’s greased.
Add butter to yogurt and egg mixture. Whisk in dry ingredient mixture until you form a consistent batter.
Stir in cranberries.
Add batter to skillet and bake for about 20 minutes, until you can insert a toothpick and it comes out clean.
Let it cool and then enjoy!
Nutrition
Calories 262, Protein 15 grams, Fat 10 grams, Carbs 28 grams
