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Learn to make Kodiak Cakes cornbread! This Kodiak cornbread recipe has more protein than regular cornbread and is made with 100% heart-healthy whole grains. Get nutrition info on why this is the best Kodiak Cakes cornbread mix, tips on making it vegan or gluten free, and more! You’ll love how delicious this high protein cornbread is, and how easy it is to make.
Loved these. Nice texture… Will make a double batch next time! 
– Dana
This Kodiak Cake cornbread is a whole wheat cornbread made with whole grain cornmeal. I’m making mini loaves, but you could also make Kodiak Cakes cornbread muffins or regular cornbread loaves. All you have to do is adjust the cooking time.
To make this cornbread Kodiak Cakes recipe, I’m using the Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix. I bet you’re wondering why not make Kodiak Cakes homestead style cornbread with Kodiak cornbread mix?
I did a little detective work to find the best storebought cornbread mix in terms of taste and nutrition. The Kodiak buttermilk pancake mix with cornmeal added offers less added sugar and more protein than other options. (And it tastes really great too.)
We’re using 60 grams of Kodiak Cakes buttermilk waffle mix in this recipe. Here’s a nutritional comparison of their pancake mix, cornbread mix, and white flour:
| Type | Calories | Added Sugar (g) | Protein (g) | Net Carbs (g) | Fiber (g) |
|---|---|---|---|---|---|
| Kodiak Buttermilk Pancakes Mix | 210 | 2.2 | 15.4 | 27.5 | 5.5 |
| Kodiak Cornbread Baking Mix | 210 | 10.5 | 12 | 28.8 | 3 |
| All-Purpose Flour | 220 | 0 | 8 | 46 | 0 |
As you can see, the cornbread mix has significantly more added sugar, plus less protein and fiber than the pancakes mix. You can make a healthier cornbread (i.e., more nutritious) by using the buttermilk pancake mix for your cornbread.
📋 Kodiak Cornbread Nutrition
How many calories in Kodiak Cake cornbread? One serving of Kodiak Cakes cornbread has 223 calories, 19.7 grams net carbs, and 10.2 grams protein.
⭐ Protein Cornbread Benefits
Why should you make this Kodiak Cakes jalapeno cornbread? Here are some reasons to love this side dish:
- Added protein: The Kodiak mix we’re using contains wheat protein isolate, whey protein concentrate, and milk protein concentrate. This gives you cornbread with higher protein density (protein per calorie) than classic cornbread.
- Customizable: This cornbread is all about the add-ins! I’m adding pepper jack cheese and jalapenos. You could also experiment with adding bacon, cheddar, roasted corn, sliced scallions, sundried tomatoes, or other delicious things.
- Lower carb: Kodiak mixes are not keto, but they do contain lower net carbs than regular flour. Using Kodiak mix in cornbread gives you a lower carb cornbread option.
- Whole grains: You can usually tell by taste when a recipe is using 100% whole grains, you know? The Kodiak Cakes buttermilk mix manages to use a mix of whole wheat flour and oat flour that doesn’t have that whole grain taste.
- Delicious: I’m really impressed that the Kodiak mixes taste similar to white flour even though they’re made with whole grains. The whole wheat flour and oat flour in the mix isn’t really detectable to my taste buds. Family members who aren’t so health conscious may be more likely to eat this healthier recipe because it’s yummy.
🥘 Kodiak Cornbread Recipe Ingredients
What do you need to make Kodiak Cake cornbread? Add these to your shopping list:
- Kodiak Cakes Power Cakes Buttermilk Flapjack Mix
- Fine Cornmeal
- Whole Milk
- Fresh Lemon Juice
- Melted Butter
- Large Egg
- Finely chopped Jalapeno
- Shredded Cheese
- Cooking Oil Spray
You can find exact quantities of ingredients in the recipe card at the bottom of the article.
I highly recommend using whole milk and regular cheese (not light cheese) in this recipe. Cornbread benefits from the added fat to keep it from getting too dry. (Yes, use real butter, not light butter, too.)
If you want a spicy cornbread, leave the seeds in the jalapeno. For a milder Mexican cornbread, discard the seeds.
🍽 Equipment
Here’s the kitchen equipment you need to make Kodiak Cakes cornbread:
- Food Scale
- Mini Loaf Pan
- Toothpicks
You will also need either a regular oven or an air fryer oven. I use an 8.5 x 4.5-inch (21.6×11.4 cm) aluminum loaf pan for air frying Kodiak cornbread. (Make sure the pan you use fits in your air fryer!)
I highly recommend weighing your dry ingredients when baking, which means you need a food scale. Using measuring cups and spoons for flour, sugar, etc. can lead to inconsistent results. (Boo!) I want you to have an awesome cornbread making experience, so let’s weigh stuff. 🙂
Also, to yield the same number of individual cornbread loaves I did, you’ll need a mini loaf pan that’s the same size. Here is the one I use.
There’re no worries that you’ll have undercooked cornbread middles and overcooked edges when you make mini loaves. I love it! (By the way, you can also use your mini loaf pan to make my Kodiak Cakes Banana Bread Recipe.)
🔪 How to Make Kodiak Cornbread
Time to make Kodiak Cakes corn bread! Begin by mixing together the milk and lemon juice. Let this mixture sit for 5 minutes.
In a medium-sized bowl, stir together the cornmeal and Kodiak mix. In a small bowl, stir together the melted butter, egg, and milk mixture. Gently stir the wet ingredients into the dry ingredients.
Mix the shredded cheese and the finely chopped jalapeno into the batter. Let the batter rest for 20 minutes. This gives the cornmeal time to absorb the liquid.
Spray four compartments of your mini loaf pan with cooking spray. After the resting time is up, divide the batter between the prepared compartments in the loaf pan.
️⏲ Protein Cornbread Cooking Time and Temperature
Kodiak Cake Cornbread bakes for 14-15 minutes in oven preheated to 400 degrees Fahrenheit (200C). The loaf pan should be on an oven rack about one-third down from the top of the oven.
Check the doneness of the cornbread by sticking a toothpick into the middle of a loaf after it comes out of the oven. The toothpick should come out of the cornbread clean or with small crumbs attached. Allow the cornbread to cool before enjoying for the best texture.
To bake Kodiak cornbread in an air fryer, mist an 8.5 x 4.5-inch (21.6×11.4 cm) metal loaf pan with cooking oil spray. Put the prepared and rested Kodiak cornbread batter in the pan and smooth it into an even layer. Bake on a rack in the middle of an air fryer oven for 12-14 minutes at 375F (190C).
Baking cornbread at high altitude requires a tweak to the cooking temperature. Bake the cornbread loaves in a regular oven preheated to 425F (218C) instead. Keep a close eye on the cornbread the first time you make this recipe, in case the cooking time also needs adjustment.
🌡️ Leftovers
Kodiak cornbread leftovers can be kept in the fridge for 3-4 days. Wrap individual mini loaves in plastic wrap to help keep them fresh.
You can also freeze Kodiak cornbread. Wrap single loaves in plastic wrap and store them together in a freezer bag with the air pressed out. Put the cornbread in the fridge overnight to thaw.
To reheat Kodiak Cakes cornbread, microwave unwrapped loaves on high for 30-60 seconds.
🌽 How to Serve Kodiak Cornbread
Kodiak Cakes cornbread is super as a BBQ side dish or a snack. You could even have it for breakfast with some fruit and an egg or yogurt on the side. (Why not?)
I love cornbread with softened butter or whipped honey butter. YUM!
FAQs
Can you make Kodiak Cakes cornbread in a cup?
Kodiak Cakes sells a Cornbread Power Cup, but it can be tough to find in stores. To make Kodiak cornbread in a cup, remove the lid, add ¼ cup water, and microwave for 60 seconds on high. Add additional cooking time as needed until the cornbread is done.
What’s a Kodiak Cakes cornbread butter substitute?
There are lots of vegan butter substitutes that can help you make no butter cornbread. Make sure to choose one of the vegan butters sold in sticks, not the whipped butter in tubs.
How to make Kodiak Cakes cornbread vegan?
For vegan Kodiak Cake cornbread, use Plant Based Kodiak Cakes mix. You’ll also need to use vegan butter, plant-based milk, your favorite vegan egg replacer for baking, and a vegan cheese alternative. It’s a lot of swaps, so you may have to tweak the recipe to get it just right.
How to make gluten free Kodiak Cakes cornbread?
You can make gluten free Kodiak cornbread by using Kodiak Cakes Frontier Oat Mix instead of Kodiak Buttermilk Power Cakes mix. You’ll also need to check that the cornmeal is certified gluten free if you have celiac disease. (Cornmeal is naturally gluten free but may be contaminated with gluten during processing.)
Can you make Kodiak Cakes cornbread in a cast iron skillet?
You can experiment with making skillet Kodiak Cakes cornbread if you’d like. Here’s how I’d do it: grease a small skillet well and let it get HOT. Put the prepared cornbread mixture in the skillet and bake in an oven preheated to 375F (191C) until the cornbread is done. Check it at 15 minutes and every 5 minutes after that for doneness.
🥞 More Kodiak Cakes Recipes
What else can you make with a box of Kodiak waffle mix? After making Kodiak Power Cakes Cornbread, here are some other Kodiak mix recipes to try:
Watch How to Make It!
Kodiak Cakes Cornbread Recipe (Protein Corn Bread)
Ingredients
- 60 grams Kodiak Cakes Power Cakes Flapjack & Waffle Mix, buttermilk flavor (about ½ cup plus 1 teaspoon)
- 53 grams cornmeal (about 6 tablespoons)
- 6 tablespoons whole milk
- 1 teaspoon lemon juice, freshly squeezed
- 1½ tablespoons melted butter
- 1 large egg
- 1 jalapeno, seeded, finely chopped
- 57 grams pepper jack cheese, shredded (2 ounces)
- cooking oil spray of choice
Instructions
- Stir together the milk and lemon juice. Let it sit for 5 minutes.
- In a medium-sized bowl, stir together the cornmeal and Kodiak mix. In a small bowl, stir together the melted butter, egg, and milk mixture. Gently stir the wet ingredients into the dry ingredients.
- Mix the shredded cheese and the finely chopped jalapeno into the batter. Let the batter rest for 20 minutes.
- Preheat oven to 400°F (200°C).
- Spray four compartments of your mini loaf pan with cooking spray. After the resting time is up, divide the batter between the prepared compartments in the loaf pan.
- Bake for 14-15 minutes in an oven preheated to 400°F (200°C). The loaf pan should be on an oven rack about one-third down from the top of the oven.
- Check the doneness of the cornbread by sticking a toothpick into the middle of a loaf after it comes out of the oven. The toothpick should come out of the cornbread clean or with small crumbs attached. Allow the cornbread to cool before enjoying for the best texture.
- To bake Kodiak cornbread in an air fryer: mist an 8.5 x 4.5-inch (21.6×11.4 cm) metal loaf pan with cooking oil spray. Put the prepared and rested Kodiak cornbread batter in the pan and smooth it into an even layer. Bake on a rack in the middle of an air fryer oven for 12-14 minutes at 375°F (190°C). Let cool before eating.
Equipment
Notes
💭 Expert Tips from Dietitian Summer Yule
This is a level 3 recipe (weight maintenance and active lifestyles). This Kodiak Cakes cornbread has a lot going for it compared to classic cornbread. It’s higher protein, lower net carbs, and whole grain. We’ve even got the whole portion control thing going on with the mini loaves. That said, Kodiak Cakes cornbread is not that much lower in calories than if we had used white flour. You might feel slightly fuller on fewer calories of this cornbread due to the bump in fiber and protein. However, I (in general) don’t consider baked goods a great choice for weight loss. So, is Kodiak Cakes cornbread weight watchers friendly? Something nice about Weight Watchers is that you can fit small portions of just about any food into your points allowance. That includes this Kodiak Cakes cornbread. Some people do well moderating the intake of foods they tend to overeat while trying to lose weight. Others do better abstaining from foods they tend to overeat (at least for a period of time). Either strategy may work for weight loss if it helps the person maintain a calorie deficit without feeling overly restricted. If you are the moderator type, using a mini loaf pan (or muffin tin) may help with portion control for foods like cornbread. I have also used the mini loaf pan for other quick breads, single-serving meatloaves, and more. Leftovers can be wrapped and frozen to help reduce the temptation of mindless late-night snacking. Nutrition information is for one serving.
nutrition info disclaimer
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don’t sweat the numbers too much.
“To taste” means to your preferences, which may have to be visual to follow food safety rules. Please don’t eat undercooked food x
Nutrition
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Hello! I’m Summer, a registered dietitian and home chef who loves to cook, eat, and create recipes for you! Every recipe on this site has been tested by me to help ensure your success in the kitchen. All eaters are welcome here 🙂
Instead of whole milk and lemon can I use buttermilk?
Hi Seema! Yes, you can use the same volume of buttermilk instead of the milk and lemon. Hope you enjoy 🙂 Summer
Loved these. Nice texture…left out the jalapeños and used a different cheese, but they were very yummy…and I didn’t feel guilty eating them with the protein and fiber! Will make a double batch next time!
Hi Dana, I’m so happy you enjoyed them! Thank you so much for the kind words and rating, this made my day! 🙂