A gluten-free savory snack that’s full of protein and comes together in less than 2 minutes! Enjoy with your favorite spread or all on its own when you’re craving cornbread but don’t feel like making a whole panful!
Continuing on the BBQ theme from yesterday, today I’m sharing a long requested recipe…my go-to Easy Cornbread Mugcake!
I’ve featured it on my Instagram a few times, but wasn’t quite ready to share the recipe until now. To me, cornbread is a must have at a summer BBQ or picnic! It’s just good and, well, corny! I know some people have a serious aversion to corn but I love it.
There’s nothing better than fresh grilled corn on the cob in the summer or warm, buttery cornbread freshly sliced out of the pan. My perfect cornbread is slightly crumbly, a little sweet, and reserved as the last part of the meal. Gotta save the best for last, of course!
We weren’t very gourmet with our cornbread when I was little. We’d usually just reach for a good ol’ reliable box of Jiffy. But now that I have more skills in the kitchen, I love making it homemade.
I’ve made savory versions, ones with whole corn kernels inside, sweet, dessert-like batches, and even cheese filled pans! But my favorite is always plain, simple cornbread topped with a little butter and drizzle of honey. Summer perfection!
The problem is, sometimes I’ve craving cornbread but don’t feel like breaking out all the baking pans and ingredients to make a whole batch. No one else in my family likes cornbread as much as I do, so making a whole panful would just be a waste. That’s where my Easy Cornbread Mugcake comes in!
It’s the snack-sized and great for one! Filled with the soft texture of cornbread and that classic flavor that you love, this mugcake comes together in less than 2 minutes and only takes mixing a few ingredients together. It’s also gluten-free, flourless, and super high in protein!
- ½ scoop whey protein powder
- 2 tbsp corn meal
- ¼ teaspoon baking powder
- 3 tbsp egg whites
- ¼ cup almond milk
- In a small microwave safe bowl combine protein powder, cornmeal, and baking powder. In a separate bowl whisk together egg and almond milk. Mix in the wet mixture with the dry ingredients. Microwave for 1:15.
After the cake cools, I just pop it out of the mug, slice it up on a plate, and dress it up a bit with fun toppings! This mugcake is more savory than it is sweet but it’s great with a number of different foods. Here’s a few toppings and spreads I’ve tried…
+the classic butter and honey combo
+black bean hummus and tomatoes
+strawberry jam and cream cheese
+Spicy Pepperjack Laughing Cow
+humus and cucumber
+a sprinkle of my favorite almond milk cheese from Trader Joe’s
All were different and delicious! I’d love to see what toppings and flavor combinations you come up with.
So there ya have it! The long-awaited cornbread mugcake is finally revealed! I was so happy with how this turned out. Like I’ve said in the past, I don’t always have much luck with mugcakes…but this one is a real winner!
Do you prefer cornbread or corn muffins?
Are you a cornbread purist or do you like different ingredients added into yours? I’ve had jalepeno cheddar cornbread at a restaurant before!
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