Low FODMAP Cornbread
The low FODMAP cornbread is the perfect side dish for so many soups, chilis, and Mexican meals.
Servings: 8 Servings
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 large eggs
- 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.
Notes
Note 1: This recipe was tested with Bob’s Red Mill 1-to-1 gluten free flour in the light blue bag.
Note 2: Use pure maple syrup, not imitation maple syrup, because it may contain high fructose corn syrup.
Note 3: Lacoste-free milk or unsweetened almond milk will also work in this recipe.
Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 319kcalCarbohydrates: 45gProtein: 5gFat: 14gSugar: 20g
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