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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

coarse polenta

1 cup (200g) Polenta (corn meal)

flour

1 cup (175g) Lo-Fo Pantry Bread Mix

caster sugar

1 tablespoon (20g) caster sugar

baking soda

2 ½ teaspoon (15g) baking soda

salt

½ teaspoon (3.5g) salt

butter melted

⅔ cup (165g) unsalted butter, melted

milk

¾ cup (180g) Lactose-Free Milk

eggs

2 XL (110g) eggs


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Bread Flour
Lo-Fo Pantry Bread 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 approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Bread Flour
Lo-Fo Pantry Bread Flour