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.
Servings: 4 people
Ingredients
- 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
Instructions
- 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.
Notes
Low FODMAP safe quantities:
- 1,41oz | 40g goat cheese. Recipe calls for 4oz
- 5 cherry tomatoes