Sweet Southern “Corn” Bread

SERVING SIZE: 45g piece

YIELDS: 15 servings

– 420g yellow squash
– 37g whey
– 60g coconut flour
– 2 large eggs
– 130g liquid egg whites
– Stevia/Splenda to taste
– 1 tsp baking powder

*Note: When baking with protein powder, we recommend staying away from pure isolate powder as that does not bake well (turns recipes to a cardboard texture). Whey/Casein blends usually work best for baking — our favorite is Devotion Nutrition brand. Using another brand of protein powder may result in slightly different macros.

1. Preheat oven to 350 degrees F.
2. Using a food processor, dice yellow squash into the smallest pieces possible (but not quite a puree). It should almost be like a rice or oatmeal texture.
3. In a large mixing bowl, combine all ingredients and stir well.
4. Pour mixture into a sprayed baking pan (I used a 9″x9″ square).
5. Bake for 20-25 mins, checking with a toothpick. When the toothpick comes out clean, you know it’s done! Enjoy the corn bread!