Low FODMAP Gluten Free Cornbread

The perfect side to my low FODMAP chili is this gluten free cornbread. Our family likes, and can tolerate, the addition of sweet corn kernels. They make the perfect accompaniment to balance the spice in the chili. Even if you omit the corn kernels, you’ll find this gluten free cornbread is the perfect side for many of your favorite cool weather comfort foods. And made in a cast iron skillet, this cornbread guarantees nice crispy edges!

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Low FODMAP Gluten Free Cornbread

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Ingredients

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  • 1 cup gluten free all purpose flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 cup lactose free milk
  • 1 egg
  • 1/2 cup corn kernels (I prefer frozen, but canned works too)
  • 2 teaspoons melted butter

Instructions

  1. Preheat oven to 375°F. Generously grease a 10 inch cast iron skillet
  2. In a mixing bowl, whisk together flour, cornmeal, baking powder, sugar and salt. 
  3. In another bowl, mix the milk, egg, corn kernels, and melted butter. 
  4. Add wet ingredients to dry and stir until just combined. 
  5. Pour batter into prepared skillet. 
  6. Bake 25-30 minutes until cornbread is set and lightly browned. 
  7. Let cool 5 minutes before slicing. Serve warm. 
  • Author: Karina K.
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