Ingredients
- 1/2 cup medium yellow cornmeal
- 2 tablespoons cornstarch
- 1/4 cup vanilla whey protein powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon cinnamon
- 1/3 cup dried apples diced
- 1/4 cup dates roughly chopped, packed
- 3 tablespoons pecans roughly chopped
- 1/4 cup honey
- 1 egg yolk
- 1/4 cup unsweetened apple sauce
- 1/4 cup 2% plain Greek yogurt
- 1/2 teaspoon apple cider vinegar
Instructions
- Preheat oven to 325°F degrees. Generously spray an 8x8-inch baking pan with nonstick cooking spray.
- Place the cornmeal in a small food processor. Process until it has a finer texture and becomes less grainy, about 1 minute. This will give your cornbread a smoother texture.
- In a large bowl, combine the processed cornmeal with the cornstarch, protein powder, salt, baking soda, baking powder, and cinnamon. Stir until well mixed. Set aside.
- In a separate bowl, combine the dried apples, dates, and pecans. Mix well. Use a spoon to break up any date clumps that form.
- Make a well in the center of the date mixture. Pour the honey and egg yolk into the well. Lightly whisk the egg into the honey with a fork. Add the apple sauce, Greek yogurt, and apple cider vinegar. Mix well.
- Add the wet ingredients to the dry ingredients and mix until well combined into a batter.
- Pour the batter into the prepared pan. Bake until the top looks just set and a toothpick inserted into the center comes out clean, about 20-22 minutes.
- Let the bread cool to room temp, about 45 minutes to an hour.
- Slice into bars and serve.