Hearty Protein Cornbread
Kevin Alexander
Kevin Alexander Fit Men Cook
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132 Calories
21 g Carbs
8 g Protein
2 g Fat
Total Time
10 servings

Warm, homemade cornbread—flakey, buttery, and oh so easy to load up on! This year, try this recipe and pass the cornbread basket around the table a couple of times without guilt. It satisfies your muscles and your appetite!


  • 1½ scoop lean Pro 8 protein
  • 1 cup cornmeal, whole-grain, yellow
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 whole egg
  • 1 cup nonfat plain Greek yogurt
  • 2 tbsp honey
  • ½ cup corn
  • 1 tbsp vanilla extract
  • 1 cup cranberries
  • ½ tbsp corn flour

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  1. Set oven to 350 F.
  2. In a large bowl, mix all your dry ingredients together with a fork. I recommend using a sifter when adding protein powder, corn meal, and corn flour in order to remove all lumps.
  3. In another bowl, mix together egg and Greek yogurt with a hand mixer until you reach a smooth consistency.
  4. Slowly pour the egg mixture into the bowl of dry ingredients and mix with the hand mixer.
  5. Add honey and corn to the mixture. Blend with the hand mixer. Toss in pepitas and mix together until smooth.
  6. Spray your muffin pan with a little nonstick cooking spray. Pour your cornmeal mixture into the pan. You can add a few dried cranberries to the top of the cornbread for added flavor.
  7. Bake in the oven for 20-25 minutes or until a toothpick that you stick in the center of it comes out clean.
  8. Let cool slightly before serving, but remember, cornbread is best served hot and fresh out of the oven.

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