The humble cornbread. Low FODMAP Cornbread is the perfect side dish for so many soups, chilis, and Mexican meals. Or as a stand alone option for a quick breakfast. It is also the ideal budget-friendly side dish. It is easily adapted to gluten free.
For many years, I believed cornbread could only be made from small little blue and white boxes, whose names rhymed with sniffy six. Oh, how wrong I was. Ditch the cornbread mix.
Cornbread can easily be made from scratch. No little boxes are needed. Cornbread can also easily be made into cornbread muffins. Switch your baking dish into muffin tins. This will quickly become one of your favorite cornbread recipes!
Cornmeal - It is important if you cannot have cross-contamination of gluten to purchase a gluten free cornmeal. For most low FODMAPers, a little bit of wheat is fine, and not necessary to buy a certified gluten free version.
Gluten Free Flour - My favorite flour is Bob’s Red Mill 1-to-1 flour in the blue bag, which is one of my favorite gluten-free flour blends. If you can tolerate fructans, use all purpose flour.
White Sugar - Compliments the sweetness of the corn. Feel free to reduce it by half for a more savory cornbread.
Pure Maple Syrup - Use pure maple syrup, not the imitation version that may have high fructose corn syrup as its sweetener. Using anything other than pure maple syrup will not have the flavor needed.
Baking Powder & Baking Soda - Both are needed to make the cornbread rise.
Salt - Just a bit to balance out the flavors.
Eggs - Gives the bread structure and holds everything together.
Milk - If you cannot do lactose use a lactose free milk. If you cannot do cows milk, use unsweetened almond milk or your favorite milk.
Butter - Salted works.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash University FODMAP App at the time of publishing. As always, follow your gut and modify as needed.Jump to Recipe
How To Make Cornbread From Scratch
In a large mixing bowl, add the cornmeal, flour, sugar, salt, baking powder, and baking soda, and whisk. Set aside.
In a small bowl, add the beaten eggs, milk, and cooled melted butter and whisk.
Create a well in the middle of the dry ingredients. Pour the wet ingredients into the dry. Whisk until combined. Do not overmix the bread.
Grease a 9-inch pie plate or an 8x8-inch pan with cooking spray or butter. Pour the cornbread mixture into the prepared pan.
Bake in a 350 degree F oven for 35-40 minutes or until golden brown and a toothpick inserted comes out clean. Do not undertake it, or the cornbread will be dense. Allow it to cool before slicing.
Cornbread is delicious all on its own, but it is also a wonderful base for all sorts of variations.
Jalapeno Cornbread: Add pickled jalapenos to the top of the cornbread before baking.
Cheddar Bacon Cornbread: Sprinkle 1 cup of crumbled cooked bacon, ½ cup of shredded cheddar cheese, and chop up a few sprigs of chives into the batter before baking. Because everything is better with bacon and cheese!
More Corn Cornbread: Add 1 cup of thawed, drained frozen corn kernels to the batter before baking. If you freeze sweet corn in the summer, this is a delicious way to use it!
How to Store Cornbread
Meal Prepped: If you love the convenience of the little blue and white boxes, I have a solution! Measure out all of the dry ingredients—the cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk it until combined and store it in an airtight container or a zip-top bag with a label for the wet ingredients (maple syrup, milk, eggs, and butter) and the amount needed. That way, when you want to make a batch of cornbread, all you need to do is measure out the wet ingredients and mix - just like the little box mix.
Room Temperature: Cornbread can be stored on the countertop covered with plastic wrap, in an airtight container for three days, or in the refrigerator for five days.
Freezer: Store cooled cornbread in zip-top bags in the freezer for up to four months. Freeze individual servings to add a piece of cornbread with frozen leftover chili easily.
Toppings For Cornbread
Not Honey: Usually, cornbread is topped with a drizzle of honey. Unless it is less than one teaspoon, the tested safe amount by Monash University, honey may not be the best choice for anyone on a low FODMAP diet.
Maple Syrup: Pure maple syrup is a wonderful option. Tested safe by Monash at two tablespoons.
Strawberry Jam: This has been a childhood favorite combination. I am partial to using homemade freezer strawberry jam. It adds a beautiful brightness to cornbread.
Additional Low FODMAP Recipes For Cornbread
Low FODMAP Cornbread
- Large Bowl
- Baking Pan or Pie Plate
- ½ cup 1 Stick Butter melted
- 1 cup Yellow Cornmeal
- 1 cup Gluten Free Flour
- ½ cup Sugar
- 2 teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- ½ teaspoon Sea Salt
- ¼ cup Maple Syrup
- 2 Eggs
- 1 cup Milk any kind
- Preheat oven to 350 degrees F.
- In a small microwave safe bowl, melt the butter. Set aside
- In a mixing bowl, add the cornmeal, flour, sugar, baking powder, baking soda, and salt. Stir and set aside.
- In a small bowl, add the beaten eggs, milk, cooled melted butter and maple syrup. Whisk until combined.
- Add the egg mixture to the cornmeal mixture. Whisk until just combined. Do not overmix.
- Grease a 9-inch pie plate or an 8x8 inch pan. Also, muffin tins work well.
- Pour in cornbread mixture into a greased pan.
- Bake at 350 degrees F for 35-40 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow cornbread to cool before slicing.
- Serve with butter and maple syrup or strawberry jam.
- Cornbread can be kept in an airtight container at room temperature for three days or five days in the refrigerator.