Growing up, I was a total cornbread lover…and guess what? I still am!
I feel like sometimes I just want (and need) a big chunk of delicious cornbread. I like my bread subtly sweet. The best cornbread I’ve ever had was every fall when I would visit the Johnny Appleseed Festival in Fort Wayne as a kid. They made this cornbread over cast iron skillets and an open flame and literally nothing tastes better. I haven’t had this cornbread in years, but I can still taste it if I close my eyes 🙂
So, because I LOVE cornbread (and Brian doesn’t mind it either!) I kept finding myself experimenting and making batches that were just TOO much. I mean I love cornbread, but I love like one piece at a time. Do you know what I mean?
I have made that recipe over and over again, and like with many other recipes…I’ve tweaked it and made it my own along the way.
Over the holidays, I received a package with free samples of Lo Fo Pantry’s All Purpose Flour, Baking Mix, Bread Flour, and Bread Flour with Seeds. I knew this would be PERFECT in my low FODMAP Cornbread for Two. I chose to use the Lo Fo Pantry All Purpose Flour to make this low FODMAP, but I have made it with a 1:1 gluten free all purpose flour, traditional all purpose flour and white whole wheat flour…and it turns out every time!
This cornbread is like a giant corn muffin that is moist on the inside, a little sweet, and has a nice balance of the corn to flour ratio.
I use a flax egg and vegan buttermilk (almond milk with lemon juice) similar to Minimalist Baker’s original version.
To obtain the moisture, I use a lactose free butter (like Green Valley Creamery) and lactose free yogurt. I haven’t tried this with a completely dairy free yogurt, so if you give it a try please let me know what yogurt you use and how the result turns out!
I also have not tested this cornbread with a regular egg (in place of the flax egg) because the serving size is so small, I feel like one egg may be too much. If you give it a try with a regular egg, keep me posted on that too!
I prefer to use a whole grain cornmeal like Arrowhead Mills. A non-whole grain cornmeal would work fine, but I always try to get the most nutrient-rich options possible AND you can’t taste the difference between degerminated cornmeal and whole grain cornmeal (in my opinion).
When it comes to baking the cornbread for two, you can use two muffin tins, ramekins or any small oven-safe baking dish that you have on hand.
Food Allergies and Intolerances:
This recipe has not been tested for FODMAP content, but ingredients are used in low FODMAP amounts according to the Monash University app.
To make this recipe gluten free, use a gluten free 1:1 all purpose flour.
To make this recipe dairy free, use a dairy free butter and dairy free yogurt.
This recipe does contain nuts due to the use of almond milk.
I really hope you love this recipe! It’s seriously a winner in my house!
Preheat the oven to 350 degrees Fahrenheit. Spritz two ramekins, small muffin tins or small oven-safe dishes with your favorite non-stick cooking spray.
Make the flax egg by combining the water and flax in a small bowl. Allow it to set and become a more gel-like mixture as you get the other ingredients ready.
Combine the lemon juice and almond milk in another small bowl and allow to turn into “buttermilk.” Once the milk is curdled, add the baking soda and stir.
In a small mixing bowl, combine the sugar and the melted butter. Stir to combine. Next, add the flax egg and thoroughly combine. Then, add the buttermilk mixture and the yogurt or applesauce and mix completely.
Add the dash of salt, cornmeal, and flour of choice. Stir until just combined, the batter will still be a little lumpy.
Divide the batter into the prepared baking dishes.
Bake at 350 degrees Fahrenheit for 25-30 minutes and enjoy! We love pairing this cornbread with our Slow Cooker Green Chile.
*can sub dairy free or traditional butter here.
**can sub applesauce instead of yogurt here.
***gluten free all purpose flour, traditional all purpose flour and white whole wheat flour all work well here.