Preheat your oven to 325 degrees and generously spray an 8x8 inch baking pan with cooking spray.
Place the cornmeal into a small food processor and process until it has a finer texture, and becomes less grainy. About a minute. This will help your cornbread have a nicer texture.
In a large bowl, combine the ground cornmeal, cornstarch, protein powder, salt, baking soda, baking powder and cinnamon. Stir until well mixed.
Add in the dried apples, dates and pecans and mix well. Use your spoon to break up any date that clump together.
Make a well in the center of the mixture and add in the ¼ of honey (don't melt it) and egg yolk. Lightly whisk the egg into the honey with a fork.
Add in the apple sauce, Greek yogurt and apple cider vinegar and mixture the wet ingredients into the dry ingredients until well combined.
Pour the batter into the prepared pan until the top looks just set, and a toothpick inserted into the center comes out clean, 20-22 minutes.
Let the bread cool and then slice into bars and DEVOUR.