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High-Protein Black Bean and Corn Bread

Name: High-Protein Black Bean and Corn Bread
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: American Southern
Ingredients: 1 cup cooked black beans, drained and rinsed; 1 cup cornmeal (yellow or white); 1/2 cup gluten-free oat flour; 1/4 cup ground flaxseed; 1 1/2 teaspoons gluten-free baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon smoked paprika (optional for a subtle smoky flavor); 1 cup unsweetened almond milk (or any plant-based milk); 2 tablespoons apple cider vinegar; 1/4 cup pure maple syrup or agave nectar; 1/4 cup olive oil or melted coconut oil; 1 cup fresh or frozen corn kernels; 1 small jalapeño, finely chopped (optional, remove seeds for less heat); 1/4 cup chopped green onions

By PowerProteinPlates Editorial TeamPublished Apr 14, 2026 | Updated Jul 22, 2026

American Southern 50 mins high-proteingluten-freemeal-prep-friendlyeasy-recipeswhole-foodsbudget-friendlyhigh-fiber

High-Protein Black Bean and Corn Bread with measured ingredients, 50-minute timing, 8-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.

Prep 15 min

Cook 35 min

Total 50 min

Servings 8

Difficulty easy

Cuisine American Southern

Ingredients

Servings 8

1 cup cooked black beans, drained and rinsed
1 cup cornmeal (yellow or white)
1/2 cup gluten-free oat flour
1/4 cup ground flaxseed
1 1/2 teaspoons gluten-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon smoked paprika (optional for a subtle smoky flavor)
1 cup unsweetened almond milk (or any plant-based milk)
2 tablespoons apple cider vinegar
1/4 cup pure maple syrup or agave nectar
1/4 cup olive oil or melted coconut oil
1 cup fresh or frozen corn kernels
1 small jalapeño, finely chopped (optional, remove seeds for less heat)
1/4 cup chopped green onions

Powerproteinplates Vegan High-Protein Black Bean and Corn Bread ingredients image

Instructions

Preheat oven to 375°F (190°C). Lightly grease an 8x8-inch baking dish or line it with parchment paper.
In a small bowl, mix almond milk with apple cider vinegar. Let sit for 5 minutes to create vegan 'buttermilk'.
In a large bowl, mash the black beans until mostly smooth, leaving some texture.
Add cornmeal, oat flour, ground flaxseed, baking powder, baking soda, salt, and smoked paprika to the beans; stir to combine.
Pour the vegan 'buttermilk', maple syrup, and olive oil into the dry ingredients and gently mix until just combined. Avoid overmixing to keep the bread light.
Fold in corn kernels, jalapeño (if using), and green onions evenly throughout the batter.
Transfer batter to the prepared pan and smooth the surface with a spatula.
Bake for 30 to 35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes before slicing into 8 squares.
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.