Apple-Jalapeño Cheddar Protein Cornbread - LowCarb

If you’re looking for a cozy, nutrient-packed twist on classic cornbread, this Apple-Jalapeño Cheddar Protein Cornbread is the recipe you need to try. Baked in individual ramekins, it’s the perfect balance of sweet, savory, and just a little spicy. And the secret ingredient that makes this version extra special? Cornmilk.

Cornmilk not only boosts the flavor, but it also gives the cornbread a natural sweetness and creaminess that elevates each bite. Combined with sharp cheddar, crisp apples, and a hint of jalapeño heat, this cornbread is anything but ordinary. Plus, with added protein, it’s a smart choice for anyone looking for a more nourishing side dish or snack.

Whether you’re pairing it with chili, serving it alongside a fall harvest meal, or enjoying it warm with a pat of butter, this ramekin version ensures perfect portioning and an extra-moist crumb.

Why You’ll Love This Recipe

• Protein-packed: A more satisfying take on classic cornbread.

• Flavor layers: Sweet apple, spicy jalapeño, and melty cheddar in every bite.

• Cornmilk boost: Adds creaminess, subtle sweetness, and extra nutrition.

• Perfectly portioned: Ramekins make this recipe elegant enough for entertaining and cozy enough for weeknight dinners.
  

Apple-Jalapeño Cheddar Protein Cornbread - LowCarb

Apple-Jalapeño Cheddar Protein Cornbread (Ramekin Version)

Ingredients (Serves 4)

• ½ cup cornmeal

• ¼ cup almond flour (or flour of choice)

• 1 scoop Creamy Vanilla Protein Powder (collagen or unflavored whey isolate works well)

• 1 tsp baking powder

• ¼ tsp salt

• 1 egg

• ½ cup Maizly Cornmilk

• 1 Tbsp olive oil or melted butter

• ½ small apple, finely diced

• 1 small jalapeño, finely diced (seeds removed for less heat)

• ½ cup sharp cheddar cheese, shredded

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease 4 small ramekins.

2. In a medium bowl, whisk together cornmeal, almond flour, protein powder, baking powder, and salt.

3. In another bowl, whisk the egg, cornmilk, and olive oil until smooth.

4. Add wet ingredients into the dry mixture, stirring until just combined.

5. Fold in diced apple, jalapeño, and shredded cheddar.

6. Divide the batter evenly among ramekins.

7. Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.

8. Cool slightly before serving warm.

Serving Ideas

• Top with a dollop of Greek yogurt or sour cream for a creamy contrast.

• Pair with chili, stew, or a fall-inspired soup.

• Serve as a unique holiday side dish that’s both comforting and protein-rich.

This Apple-Jalapeño Cheddar Protein Cornbread with Cornmilk proves that cornbread can be both nostalgic and innovative. With its bold flavors, moist texture, and built-in nutrition, it’s sure to become a staple in your kitchen this season.