Make a pan of low FODMAP cornbread as the perfect side dish to soups, chilis, or Taco Tuesday! It is also great for breakfast in a muffin pan as cornbread muffins. This cornbread recipe is gluten free too!
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Why You'll Love This Recipe
- Great budget-friendly side dish
- Tastes fresher than a little blue box, that rhymes with Iffy
- Gluten Free and Low FODMAP
Featured Ingredients
- 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 purchase a gluten free version.
- Gluten Free Flour - My favorite flour is Bob’s Red Mill 1-to-1 flour in the blue bag 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.
- Baking Powder & Baking Soda - Both are needed to make the cornbread rise.
- Salt - Just a bit to balance out the flavors.
- Eggs - Holds everything together.
- Milk - If you cannot do regular milk, use unsweetened almond milk or lactose-free milk.
- Butter - Salted works
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Step 1: In a large mixing bowl add the cornmeal, flour, sugar, salt, baking powder, and baking soda, and whisk. Set aside.
Step 2: In a smaller bowl, add the beaten eggs, milk, and cooled melted butter. Whisk.
Step 3: Create a well in the middle of the dry ingredients. Pour the wet ingredients into the dry.
Whisk until combined.
Step 4: 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. Allow it to cool before slicing.
Tips and Tricks
Double the recipe! Wrap half of the cooled cornbread in plastic wrap, place it in a zip-top bag, and freeze it. Defrost before enjoying.
Variations
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.
- Bacon Cornbread: Sprinkle 1 cup of crumbled cooked bacon into the batter before baking. Because everything is better with bacon!
- 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!
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.
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.
Strawberry Rhubarb Jam: Level up the jam flavor with sweet and tart recipe for strawberry rhubarb freezer jam.
Storing and Reheating
Store: Cornbread can be stored on the countertop covered with plastic wrap or in an airtight container for three days or in the refrigerator for five days.
Freeze: 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.
Low FODMAP Notes
Low FODMAP information is based on the Monash University Food App and FODMAP Friendly App testing results. I highly recommend using these apps for guidance on ingredients and serving sizes and working with a Low FODMAP dietician. As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
- Cornmeal - Safe at ⅔ cup or 100 grams per meal.
- Gluten Free Flour - Safe at ⅔ cup or 100 grams per meal.
- White Sugar - Safe at ¼ cup or 50 grams per meal.
- Pure Maple Syrup - Safe at 2 tablespoons or 50 grams per meal.
- Baking Powder & Baking Soda - Safe at 1 teaspoon or 5 grams per meal.
- Eggs - Safe at 2 whole eggs or 117 grams per meal.
- Milk - Safe at 1 tablespoon or 20 grams per meal. Use lactose-free for a higher quantity.
- Butter - Safe at 1 tablespoon or 19 grams per meal.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
Use either an 8-inch pie pan or an 8x8-inch square pan. Another option is a muffin pan with liners.
What To Serve With Cornbread
With Soups: Taco Soup, Minestrone Soup, Slow Cooker Chili
Side Dish With: Chicken Fajitas, Tater Tot Casserole, Mexican Lasagna Plus More Dinner Recipes
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Low FODMAP Cornbread
Ingredients
- ½ cup butter, melted 1 stick
- 1 cup yellow cornmeal
- 1 cup gluten free flour (Note 1)
- ½ cup white granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoons baking soda
- ½ teaspoon sea salt
- ¼ cup maple syrup (Note 2)
- 2 eggs large
- 1 cup milk, any kind (Note 3)
Instructions
- 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, a 12 muffin pan works well.
- Pour the 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, 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.
Venessa Mandelkow says
Better than the boxed stuff!