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low FODMAP Cornbread for Two #lowfodmap #lactosefree #vegetarian

low FODMAP Cornbread for Two


  • Author: Tara Deal Rochford
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x

Description

Low FODMAP Cornbread for Two is moist, flavorful, and the perfect side to go with a warm and comforting soup, stew or chili.


Scale

Ingredients

1 small flax egg, 1/2 Tbsp flaxseed meal + 1 1/2 Tbsp water 

1/2  cup unsweetened original almond milk

1 tsp lemon juice

1/4 teaspoon baking soda

2 Tbsp lactose free butter, melted*

1 Tbsp lactose free yogurt**

2 Tbsp organic cane or granulated sugar 

1 pinch sea salt

1/2 cup whole grain cornmeal

1/2 cup Lo Fo Pantry All Purpose Flour*** 


Instructions

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.


Notes

*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.

Adapted from Minimalist Baker’s Vegan Cornbread for Two.

The ingredients used in this recipe are in compliance with the Monash University app.  This recipe has not been tested for FODMAP content.

  • Category: baking
  • Method: oven
  • Cuisine: american

Nutrition

  • Serving Size: 1/2 recipe
  • Calories: 385
  • Sugar: 12.7g
  • Sodium: 247.9mg
  • Fat: 13.8g
  • Carbohydrates: 60.8g
  • Fiber: 6.4g
  • Protein: 4.5g

Keywords: low fodmap, cornbread, lactose-free