This post may contain affiliate links and we will earn a commission if you purchase through those links. Thank you for supporting us!
This protein cornbread with Kodiak Cakes is a must-try! Moist, tender, and perfectly balanced with a touch of sweetness, it’s everything you love about classic cornbread but made lighter and packed with protein. It’s made with Kodiak Cakes, cornmeal, Greek yogurt, and applesauce for a wholesome twist that still tastes incredible.
This protein cornbread is also great for meal prep! Bake it in a loaf pan or turn it into Kodiak cornbread muffins for easy, grab-and-go portions all week. It’s simple, satisfying, and the cornbread recipe I keep on repeat. If you love cornbread, try our lightened-up Jiffy corn casserole and single-serving cornbread next!
Table of Contents
🔎 Quick Look: Protein Cornbread Recipe
- ⏱️ Prep Time: 15 minutes
- ⏱️ Cook Time: 30 minutes
- 🕒 Total Time: 45 minutes
- 🍽 Calories: ~157 kcal per serving
- 👥 Servings: 8
- 🥣 Key Ingredients: Kodiak Cakes mix, cornmeal, Greek yogurt, applesauce
- 👩🍳 Cook Method: Baked
- ⭐ Difficulty: Easy
Why You Will Love This Recipe
- Protein-Packed: Kodiak Cakes mix and Greek yogurt boost the protein.
- Moist & Tender: Applesauce keeps this cornbread soft and moist without butter!
- Healthy: This cornbread is lightly sweetened and made with wholesome ingredients.
- Easy to Make: This recipe requires minimal prep. It’s perfect for everyday meals or gatherings.
- Versatile: Bake this cornbread as a loaf, or make cornbread muffins!
- Meal Prep: This recipe is great for meal prep, and you can always double the recipe!
“Absolutely delicious! I had self-rising cornmeal, so I omitted the soda, baking powder, and salt…Definitely will be making this again!”
– kristie
Key Ingredients
- Kodiak Cakes Mix: The base of this cornbread is Kodiak Cakes Original Pancake & Waffle Mix. For more recipes with Kodiak Cakes, try our sheet pan protein pancakes, chocolate Kodiak protein muffins, and banana chocolate chip Kodiak muffins next!
- Cornmeal: Use medium grind yellow cornmeal for that classic cornbread texture.
- Sweetener: Sweeten this cornbread with sugar or your favorite 1:1 sugar-free sweetener.
- Egg: Helps bind the ingredients and give the cornbread structure.
- Milk: Adds moisture and helps bring the batter together. Use milk or your favorite non-dairy milk.
- Greek Yogurt: Keeps this cornbread tender and adds protein.
- Applesauce: Unsweetened applesauce keeps the cornbread moist without any butter or oil!
Find the full list of ingredients and measurements in the recipe card below.
Substitutions & Variations
- Optional Mix-Ins: Stir in a handful of corn kernels for texture, or add diced jalapeño, drained canned green chiles, or a sprinkle of shredded cheese for extra flavor!
- Kodiak Cakes Substitution: If you don’t have Kodiak Cakes mix, you can use all-purpose flour or oat flour instead. However, add 1 ½ teaspoons of baking powder and 1/2 teaspoon of baking soda since you’re not using Kodiak Cakes, which already contains leavening agents.
- Make Corn Muffins: You can make 8-10 corn muffins with this recipe instead of a loaf, if preferred. Lightly spray a non-stick muffin pan with oil or add parchment paper liners. Prepare the batter, then pour it into the muffin pan. Bake at 350°F for 20-25 minutes, or until a toothpick comes out clean. Let the muffins cool for 5-10 minutes before serving.
How to Make Protein Cornbread with Kodiak Cakes
- In a large bowl, thoroughly mix the Kodiak Cakes mix, cornmeal, sweetener, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, milk, Greek yogurt, and applesauce until smooth.
- Pour the wet ingredients into the dry ingredients a little at a time, and stir until just combined.
- Lightly spray a 9×6 loaf pan with oil. Pour the batter into the loaf pan.
- Bake the cornbread at 350°F for 30-35 minutes, or until a toothpick comes out clean.
- Let it cool for 10-15 minutes before slicing and serving.
Shawna’s Expert Tips
- Prevent Sticking: Spray your loaf pan with oil or line it with parchment paper, so your cornbread comes out easily.
- Don’t Over-Mix: Gently stir the batter just until combined to keep the cornbread light and tender.
- Check if Done: Every oven is different, so start checking a few minutes early. The cornbread is done when a toothpick inserted in the center comes out clean.
Serving Suggestions
Enjoy this cornbread warm, with a drizzle of honey or a small pat of light butter. We love serving it alongside slow cooker turkey chili, white bean chicken chili, butternut squash apple soup, roasted tomato soup, copycat Panera autumn squash soup, spicy black bean soup, roasted carrot ginger soup, or chicken corn chowder. For another option, serve it alongside roasted turkey breast or baked brined chicken breast.
Storage Instructions
Storing: Store leftover cornbread in an airtight container in the refrigerator for 3-4 days.
Freezing: You can freeze leftovers in a freezer-safe container for 1-2 months!
More Protein Recipes to Try!
Breakfast
Chocolate Kodiak Protein Muffins
Desserts
Protein Pudding
Desserts
Protein Cheesecake
Breakfast
High-Protein Jalapeño Cheddar Bagels
If you try this recipe, please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
Protein Cornbread with Kodiak Cakes
Ingredients
- 1 cup Kodiak Cakes Original Pancake & Waffle Mix
- 1 cup yellow cornmeal, medium grind
- 2 tablespoons sugar or sugar substitute
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup milk or non-dairy milk
- 1/4 cup plain 0-fat Greek yogurt
- 1/4 cup unsweetened applesauce
Instructions
- In a large bowl, thoroughly mix the Kodiak Cakes mix, cornmeal, sweetener, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, milk, Greek yogurt, and applesauce until smooth.
- Pour the wet ingredients into the dry ingredients a little at a time, and stir until just combined. Don’t over-mix.
- Lightly spray a 9×6 loaf pan with oil. Pour the batter into the loaf pan.
- Bake the cornbread at 350°F for 30-35 minutes, or until a toothpick comes out clean.
- Let it cool for 10-15 minutes before slicing and serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What is a serving size?
Hi Jim, one serving is one slice of cornbread. The recipe makes 8 servings, so just cut the cornbread into 8 equal slices once it’s done. I hope you enjoy the recipe!
Love recipes with more protein. Do you think this will work with a nut flower (almond or pumpkin seed).
Hi Kathy, I’m so happy you’re enjoying the protein recipes! I wouldn’t recommend substituting the Kodiak mix or cornmeal with almond flour or pumpkin seed flour. These flours behave very differently, so the texture and consistency of the cornbread would change quite a bit. You would also likely need to adjust the leavening ingredients to help it rise properly. I haven’t tested these substitutions, so I’m not sure how the cornbread would turn out.
Absolutely delicious! I had self rising corn meal so I omitted the soda, baking powder and salt. I used liquid eqq substitute rather than an egg and non fat milk. I got 7 servings from my loaf pan at 4 points per serving. Definitely will be making this again! Thanks ladies!
Hi Kristie, I’m so happy to hear you enjoyed the cornbread! Your substitutions sound great, and I’m glad it turned out well! I’m so glad you’ll be making it again! Thanks so much for leaving a review and letting us know.
Thank you for the recipe. Curious as to where you purchased a 9×6 loaf pan. I searched even on Amazon and can’t find that size. I have several 9×5 pans. Would I need to make adjustments to use the 9×5 pan?
Hi Bernice, thanks for reaching out! I got the 9×6 pan at Crate & Barrel, it’s a small 2 quart baking dish size. A 9×5 pan should work just as well, though! In terms of adjustments, a 9 x 5-inch dish has a smaller surface area than a 9 x 6-inch dish, so the cornbread will be slightly thicker and may need a little more baking time. Insert a toothpick into the center, and if it comes out clean, the cornbread is ready. If the center is still wet, continue baking it in 2-3-minute increments. I hope this helps and you enjoy the recipe!
When I put this recipe in the Weight Watchers app, it shows 4 points per serving, not 2.
Hi Suzanne, thanks for letting me know. If you use the link provided in the notes section of the recipe card it will show it as 2 points in the app. Sometimes taking the post link from our site and inputting it into the app leads to incorrect point calculations. Also, the points are based on using a sugar-free sweetener. I hope this helps and you enjoy the cornbread!
Cornbread is one of my all-time favorites, and this version is next-level! Made with Kodiak Cakes, it’s packed with protein, and there’s no oil or butter needed. If you love cornbread, I promise this will be your new go-to recipe!