Let’s start with a disclaimer: I’ve never had real American cornbread – neither the sweet variety, nor the savoury; the low FODMAP diet precluded such culinary adventures shortly after I arrived to the USA. Therefore, I cannot guarantee this tastes anything like the cornbread your Grandma used to make… but it sure is darn good! (By the way, I’m absolutely not complaining about having to follow a restricted diet, I’ve changed my views on that a while ago… well, OK, I’ll be fully happy the moment I figure out how to cook Mexican low FODMAP food. But still.)


Other than that, there’s not much back story – I wanted cornbread, perused the internet to figure out the wheat – to – cornmeal proportions I should use and came up with a low FODMAP version. Frankly, the recipe was so simple, I was sure this would be just a first attempt that I would have to build on. Also, I’ve never even known that cornbread could be sweet prior to researching this recipe, so saying that I approached it with caution is an understatement. Nothing could be further from the truth! The cornbread came out absolutely perfect, just sweet enough that it can serve as dessert, but not so full of sugar as to make it unhealthy. I take it to work every day as my mid-morning treat. Best of all, the prep takes 10 minutes, and the bread bakes in 35, so it’s a great recipe to throw together in a rush. I dare say this could be served with an afternoon tea, just add some preserves or fresh butter. So get your (rice) milk out and polish the best china and silverware, we’re having a cornbread party!

For a gluten-free version, use more rice flour in place of spelt and replace gluten with an equal amount of tapioca starch plus 1 tablespoon of xanthan gum.


Low FODMAP Sweet Cornbread

(Yield: 9×13 pan, preparation: 10 minutes, total time: 45 minutes, difficulty: easy)

  • 1 1/2 cup cornmeal
  • 2 1/2 cups milk
  • 2/3 cup spelt flour (or rice for a gluten-free version)
  • 2/3 cup rice flour
  • 1/3 cup tapioca starch
  • 1/3 cup gluten (or 1/3 cup tapioca starch + 1 tablespoon xanthan gum)
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 2/3 cup white sugar
  • 2 eggs
  • 1/2 cup oil

Start by mixing the cornmeal with milk, set aside for ten minutes. This will decrease the ‘grittiness’ of the bread. In the meantime, sift or whisk together the remaining flours, add all other ingredients. When ten minutes have passed, pour the cornmeal mix into the bowl with the remaining ingredients, whisk shortly just so that there are no clumps. Pour into a greased 9×13 pan, bake at 400 degrees Fahrenheit (205 degrees Celsius) for 30-35 minutes. As always, when a wooden stick inserted into the middle of the bread comes out dry, it’s ready. Let cool and serve!


To me, this bread tastes best on its own, but I have also had it with strawberry jam and farmer’s cheese when in the mood for something very sweet. I tried to take photos of that option but they came out very green, so you’ll have to use your imagination!


  1. Kimball says:

    A very good recipe!
    Second time making this cornbread – lactose free milk, a little more salt (I’m a salt fiend) and only rice flour, tapioca starch and xanthan gum. Fabulous recipe!!! Keep it up please – I love your website. Wish you had designed mine!

    • odrowaz says:

      Hi Kimball,

      Thanks so much! Good feedback always makes me feel guilty for not posting more – but also motivates me to blog more often. But I’m about to add a recipe for pumpkin bread now, my new favorite – made it two weeks in a row! If you try it out, let me know what you think. :)


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When your love for onion rings, whipped cream latté and apple pie has to surrender in the face of a gastrointestinal war... when the world becomes a bleak place, full of chicken soup and carrots... do not despair! There's more than one sweet fish in the sea, and your culinary adventures have only just begun. I hereby present you Squashablanca, the land of plenty for people following a low-sugar version of the low FODMAP diet. Enjoy your food!

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