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5 from 1 vote

Low FODMAP Skillet Cornbread

A flavorful low FODMAP skillet cornbread recipe with bacon, goat cheese and cherry tomatoes. Ideal for a packed lunch or a picnic.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Lunch
Cuisine: Low Fodmap
Keyword: bacon, cornbread, goat cheese, tomatoes
Servings: 4 people


  • 1 cup | 5,29oz| 150g cornmeal
  • 1/3 cup | 1,6oz | 45g rice flour
  • 1/3 cup |1,8oz | 50g tapioca
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup | 4,7oz | 140ml lactose free milk
  • 1/2 tsp lemon juice
  • 4,4 oz | 125 gr. unsweetened natural lactose free yogurt
  • 2 eggs
  • 1/4 cup | 2,37oz | 70ml olive oil
  • 3,5 oz | 100g bacon diced
  • 4 oz | 120g goat cheese
  • 10 | 5,29 oz | 150g cherry tomatoes


  • Preheat oven to 360°F/ 180ºC with a cast iron skillet or an 8-inch/ 20 cm round pan inside, to help to cook the bread evenly, when adding the batter.
  • Make the buttermilk by combining milk with lemon juice, whisk and set aside for 10 minutes.
  • In a large bowl, place the cornmeal, flour, tapioca, baking powder, salt and mix until well combined.
  • In a separate bowl, mix the eggs, oil, yogurt and buttermilk, and whisk to combine well.
  • Make a hole in the dry ingredients and pour in the wet ingredients. Mix until just combined.
  • Finally add the bacon and cheese.
  • Carefully remove the skillet (or pan) from the oven and spread the batter in it. Top with the cherry tomatoes.
  • Return the skillet to the oven and bake for about 25-30 minutes, until the top is lightly golden brown and a toothpick inserted near the center comes out clean.
  • Slice and serve hot or cold.


Low FODMAP safe quantities:
  • 1,41oz | 40g goat cheese. Recipe calls for 4oz
  • 5 cherry tomatoes
Therefore, the recommended serving is 1/4 of the cornbread per meal.