charlotteats vegetarian cornbread
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Easy Corn Bread

Low Protein (PKU), Gluten Free and Dairy Free

Total Protein Count: 19 g Protein
12 Serves = 1.6 g Protein per serve

An easy corn bread recipe that is still surprisingly low in protein. Even though there is an egg in this recipe, there is no milk (roughly a similar amount of protein); making it light and fluffy. The egg vs. milk swap is the main difference between the Charlotteats easy corn bread and the vegan corn bread recipes.

This is one of my oldest recipes. In fact when my husband and I were dating, we would have weekly bake-offs that we would then compare on the weekend when we saw each other. We normally baked banana bread, but occasionally I would throw in a corn bread. Maybe I would change it from sweet to savory. It won him over every time. So when I baked this corn bread again for Charlotteats, there he was waiting by the oven.

The secret to a good corn bread is the can of creamed corn; giving it a few recognizable chunky pieces of corn in each slice. Of course, if you want to do everything from scratch, it’s not difficult to make your own. Just boil corn on the cob until it is bright in colour, cool, then puree to the desired consistency. Keep track of your protein if you are making it from scratch for a PKU diet.

Serve it straight out of the oven with a whipped ‘honey’ butter made with maple syrup or rice malt syrup for a perfect family breakfast or as a side to a spicy jambalaya.


2 tsp organic apple cider vinegar or fresh squeezed lemon juice
140 g / 1 cup ORGANIC cornmeal (8.5 g Protein)
62 g / 1/2 cup organic gluten free all-purpose flour
2 teaspoons baking powder (aluminum-free)
3/4 canned creamed corn (4 g Protein)
2 tablespoons organic maple syrup
60 ml / 1/4 cup margarine, dairy-free, melted and cooled
1 large egg, beaten (6.5 g Protein)

Serve with:

whipped ‘honey’ butter (see below)


Position rack in centre of oven; preheat to 204 C / 400 F. Butter 8-inch square baking pan.
Whisk cornmeal, flour and baking powder in a large bowl to blend.
Add creamed corn, maple syrup, margarine and egg. Stir just until blended. Spoon batter into pan.
Bake until edges begin to pull away from pan sides. The bread is finished when an inserted knife comes out clean; about 20 minutes.
Cool in pan on rack.


– The egg can be replaced with egg replacer for lower protein, but will make the bread denser.
– Creamed corn can be replaced with 1/3 cup coconut oil to reduce the protein content to 1.3 g Protein per serve.

Whipped ‘Honey’ Butter

With a hand mixer, whip 1/2 cup margarine (dairy-free butter) with 3 Tbsp Maple Syrup or Rice Malt Syrup.


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