YIELD: 8 SERVINGS
Sweetened with maple syrup and spiced with a hint of cinnamon, this cornbread is incredibly tender, light, and fluffy since it’s made with corn flour instead of corn meal. Bob’s Red Mill makes a wonderful glutenfree corn flour, but if you can’t find it, try masa harina, which is also gluten-free and is available at most grocery stores. Smear a slice with butter and serve it alongside a bowl of soup, like the Salmon Chowder.
LOW FODMAP MAPLE CINNAMON CORN BREAD Recipe
- 1 CUP (162 G) BASIC FLOUR BLEND
- 1 CUP (116 G) CORN FLOUR
- 1 TEASPOON GROUND CINNAMON
- ½ TEASPOON BAKING POWDER
- ½ TEASPOON BAKING SODA
- ½ TEASPOON SALT
- 2 LARGE EGGS
- 1 CUP (235 ML) LACTOSE-FREE MILK
- ½ CUP (120 ML) PURE MAPLE SYRUP
- ¼ CUP (60 ML) CANOLA OIL OR OTHER NEUTRAL OIL
Preheat the oven to 400°F (200°C, or gas mark 6). Spray a 9-inch (23 cm) round or square baking pan with cooking spray. In a large bowl, combine the Basic Flour Blend, corn flour, cinnamon, baking powder, baking soda, and salt. In a medium bowl, lightly beat the eggs and stir in the milk, maple syrup, and canola oil. Add the milk mixture to the flour mixture and stir well until there are no lumps. Pour into the prepared pan and bake for 16 to
18 minutes until a toothpick inserted into the middle of the cornbread comes out clean.
Store at room temperature, covered with aluminum foil, for 2 to 3 days.