Low FODMAP Cornbread Recipe

This tender, golden Low FODMAP Cornbread is made with yellow cornmeal, gluten-free flour, and lactose-free milk, and is ready in just 35 minutes. Slicing into the warm loaf reveals a perfectly moist, crumbly center that pairs beautifully with savory stews. I find this recipe satisfies comfort food cravings without upsetting my stomach.

Why This Classic Works

Adapting classic baking for a sensitive stomach often means battling dry textures, but cornmeal naturally provides structure and flavor here. Because corn is the primary flavor profile, the lack of wheat gluten is barely noticeable in the final crumb compared to other gluten-free breads.

I discovered that using a flour blend containing xanthan gum is crucial for holding the slice together. Without that binder, the bread crumbles far too easily when you try to butter it, a messy lesson I learned during my first few attempts.

Low FODMAP Cornbread Ingredients

• 1 cup yellow cornmeal (medium grind)
• 1 cup gluten-free all-purpose flour blend (ensure low FODMAP ingredients)
• 1/4 cup sugar or maple syrup
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup lactose-free milk (or almond milk)
• 1/3 cup unsalted butter, melted (or vegetable oil)
• 1 large egg, beaten

How To Make Low FODMAP Cornbread

1. Preheat Oven: Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan or cast-iron skillet with butter or oil.
2. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, gluten-free flour, sugar, baking powder, and salt until well combined and no lumps remain.
3. Mix Wet Ingredients: In a separate medium bowl, whisk together the lactose-free milk, melted butter, and beaten egg until smooth.
4. Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined; do not overmix or the bread may become tough.
5. Bake: Pour the batter into the prepared pan, smooth the top, and bake for 20-25 minutes until the edges are golden brown and a toothpick inserted into the center comes out clean.

Recipe Tips

• Check the Flour: Ensure your gluten-free flour blend includes xanthan gum; if it doesn’t, add 1/2 teaspoon to prevent the bread from falling apart.
• Let Batter Rest: Letting the batter sit for about 5 to 10 minutes before baking allows the cornmeal to hydrate, resulting in a softer texture.
• Don’t Overbake: Gluten-free baked goods dry out faster than traditional ones, so check the cornbread at the 20-minute mark.

What To Serve With Low FODMAP Cornbread

This bread is the ultimate companion for a low FODMAP chili or a hearty vegetable soup. It also serves as a delightful breakfast when warmed up and topped with maple syrup or lactose-free butter.

How To Store

Store leftover cornbread in an airtight container at room temperature for up to two days. For longer storage, wrap slices individually and freeze for up to three months.

FAQs

• Is cornmeal low FODMAP? Yes, cornmeal is generally considered low FODMAP in standard serving sizes, making it a safe grain for most people on this diet.
• Can I use a flax egg? Yes, to make this egg-free, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed meal mixed with 3 tablespoons warm water).
• Why is my cornbread crumbly? Gluten-free cornbread is naturally crumblier, but adding enough fat (butter/oil) and using a flour blend with a binder helps keep it intact.

Nutrition

• Calories: 185 kcal
• Total Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 35mg
• Sodium: 220mg
• Total Carbohydrate: 26g
• Protein: 3g

Low FODMAP Cornbread

Recipe by Sabrine Hajri

Servings

9

servings

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

Low FODMAP Cornbread tender and moist made with yellow cornmeal and maple syrup ready in 35 minutes for a comforting side. This gluten-free recipe brings a classic golden crust to your table and pairs perfectly with chili or stew for a simple weeknight dinner.

Ingredients

• 1 cup yellow cornmeal (medium grind)

• 1 cup gluten-free all-purpose flour blend (ensure low FODMAP ingredients)

• 1/4 cup sugar or maple syrup

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 cup lactose-free milk (or almond milk)

• 1/3 cup unsalted butter, melted (or vegetable oil)

• 1 large egg, beaten

Directions

• Preheat Oven: Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan or cast-iron skillet with butter or oil.
• Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, gluten-free flour, sugar, baking powder, and salt until well combined and no lumps remain.
• Mix Wet Ingredients: In a separate medium bowl, whisk together the lactose-free milk, melted butter, and beaten egg until smooth.
• Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined; do not overmix or the bread may become tough.
• Bake: Pour the batter into the prepared pan, smooth the top, and bake for 20-25 minutes until the edges are golden brown and a toothpick inserted into the center comes out clean.