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by Kevin Curry February 17, 2017


One of the best parts of growing up in the south is the emphasis on grilling. It’s true, while the peak seasons for grilling are spring and summer; here in Texas we fire up the grill year round! A staple food in the south is cornbread. I grew up eating my grandmother’s recipe for cornbread, which pretty much tasted like cake. She taught my dad how to make it and over the years, he’s made it his own by making several variations with jalapeno, sweet potato, ground meat, and the list goes on… The only constant is that it’s ALWAYS good. So, here’s my take on a family-inspired cornbread recipe that is also influenced by my love of smoky, grilled foods. I opted to use Masa Harina (or corn flour) instead of traditional cornmeal in this recipe. I’ve found that by using corn flour the cornbread was not as brittle and did not easily crumble. Plus, I personally enjoyed the muffin-like texture with corn taste. Just remember, the great thing about southern-style cooking is that you can easily make recipes your own! To that end, if you want the traditional style cornbread, you easily swap corn flour with corn meal.

Ingredients

Dry

  • 1 scoop Cellucor COR-Performance Whey (vanilla)
  • 1.5 cup masa harina (corn flour, or swap for corn meal)
  • 1/2 cup oat flour
  • 2 teaspoon baking powder
  • 1 teaspoon (sea) salt
Wet
  • 2 eggs
  • 1/2 cup coconut oil (melted)
  • 1 cup cottage cheese (or you can swap for Greek yogurt)
  • 3/4 cup Greek yogurt (or you can swap for cottage cheese)
  • 4 tablespoons sugar-free maple syrup*
Add-ons
  • 1 cup corn
  • 3/4 cup chopped bell pepper
(*) – denotes optional ingredient Here are a few items you can consider tossing in to your batter to enhance the flavor: corn (or, if you’re looking for a treat meal as a reward for a grueling workout, try creamed corn) chopped jalapenos (remove the seeds) chopped bell pepper chopped, crispy turkey bacon (made from turkey leg meat)

Directions

1. Fire up the grill and set it to 325F.  If you don’t have a grill, set the oven to 325F.

2. Mix the dry ingredients together in a large bowl.

3. In a separate bowl, beat the eggs with coconut oil. Then, mix in the remaining ingredients

4. Gradually add the dry ingredients to the wet ingredients and mix it thoroughly together. If you find the batter is too thick, you can add tablespoons of almond milk or Greek yogurt to make it thinner. Fold in your add-ons such corn and chopped bell pepper. Mix together using a spatula.

5. Spray a muffin mold with nonstick cooking/baking spray, and then evenly divide the mixture among the muffin cups. 6. Place the muffin in the grill and bake for at least 45 minutes, or until the top of the cornbread is golden brown, and when you pierce it with a toothpick, it comes out clean. If you are using an oven, bake the bread for about 30 minutes until the top of the cornbread is golden brown and/or passes the toothpick test.

These are best served hot and enjoyed with your favorite food! Prep Time: 8 minutes Cook Time: 45 minutes Total time: ~1 hour Approximate calories for 1 of 12 muffins (without optional ingredients) 211 calories, 8g protein, 16g carbs, 12g fat, 2g fiber, 2g sugar

Kevin Curry
Kevin Curry



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