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Cornbread
Preparation
15 mins
Baking
20 mins
Makes
1-2 tins of Corn Bread
Low FODMAP serve
2 slices
What you'll need
1 cup (200g) Polenta (corn meal)
1 cup (175g) Lo-Fo Pantry Plain Flour
2 teaspoon baking powder
1 tablespoon (20g) caster sugar
2 ½ teaspoon (15g) baking soda
½ teaspoon (3.5g) salt
⅔ cup (165g) unsalted butter, melted
¾ cup (180g) Lactose-Free Milk
2 XL (110g) eggs
Recommended product from Lo-Fo Pantry
Lo-Fo Pantry Plain Flour
Process
Step 1
Preheat fan-forced oven to 180°C (350°F) and line a baking dish.
Step 2
Combine polenta, bread mix, sugar, baking powder and salt in a large bowl.
Step 3
In another bowl, combine melted butter, eggs and milk.
Step 4
Add the flour mix to the butter mixture and stir with a wooden spoon until combined.
Step 5
Pour the mixture into your baking dish and evenly spread (1/2 way full or 400g).
Step 6
Bake for 20 minutes or until skewer comes out clean.
Step 7
Allow to cool.
Recipe by The FODMAP Challenge
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet
Recommended product from Lo-Fo Pantry
Back to Low FODMAP Recipes 
