Delightful Low-FODMAP Cornbread / Corn Muffins; Gluten-free, Dairy-free

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This low-FODMAP Cornbread recipe makes me happy.  These low-FODMAP Cornbread/ Corn Muffins bake up perfectly every time and go great with low-FODMAP Chili, low-FODMAP Maple Turkey, or low-FODMAP Roasted Maple Chicken with Rosemary.

Everyone will love this low-FODMAP Cornbread Recipe at Thanksgiving, I guarantee it!

Check out over 400 more low-FODMAP recipes on the blog, like my low-FODMAP Corn Pudding Casserole and low-FODMAP Thanksgiving Menu Collection.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

Delightful Low-FODMAP Cornbread/Corn Muffins; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves: 9 muffins or one 8 inch round bread (in 8 inch round cake pan)

Adapted from: “Gluten-free Baking Classics, Second edition”, Annalise G Roberts.

Prep time: 15 min

Bake time: 15-20 min for muffins, 25 min for round bread (*Note since oven times vary, begin checking for doneness about 3-5 minutes before end of bake time)

Bake 400 F


  • 1 cup cornmeal
  • 1 cup gluten-free, low-FODMAP Flour (I use Authentic Foods GF Classical Blend- see my bake off blog for the reason!)
  • 1/2 teaspoon xanthan gum (if not already in your flour choice)
  • 1/4 cup granulated sugar
    • Note: these low-FODMAP Cornbread Muffins are not too sweet.  If you prefer a sweeter version then adjust sugar to taste
  • 3 & 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup canola oil
  • 1 cup low-FODMAP milk (almond milk for dairy-free version or lactose-free milk)
  • 1 large egg
  • 1/4 teaspoon vanilla extract
  • Vegetable shortening, for greasing


  • Preheat oven to 400 F
  • Grease and lightly flour your choice of baking pan (muffin or round)
  • Measure out low-FODMAP milk and remove 1 tablespoon from the glass. Discard this excess milk.
  • Place all dry ingredients in medium mixing bowl and combine
  • In a second medium bowl, whisk egg well
  • Add milk, oil and vanilla to egg mixture
  • Slowly add wet ingredients to the dry ingredients and stir to combine, but do not overmix
  • Pour batter into selected pan and place in middle rack of oven
    • Note this recipe yields 9 muffins. For 12 muffins either double recipe, or adjust baking time as needed, since they will be smaller.
  • Bake for 15-25 minutes depending on pan selected (see note above, watch carefully as gluten-free can over-bake fast)
  • Cool on wire rack for 10 minutes, then remove muffins from pan to finish cooling

  • May be refrigerated or frozen if desired

  • Delightful low-FODMAP Corn Muffins 🙂

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