Pan de maíz bajo en FODMAP (sin gluten)

Ingredientes

• 1 1/4 cups stone-ground cornmeal / polenta (not instant or quick cook*)
• 3/4 cup gluten-free all-purpose flour (that includes xanthan gum)
• 2 tablespoons maple sugar*
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup milk (lactose-free if needed), at room temperature*
• 1 tablespoon lemon juice, at room temperature*
• 3 large eggs, at room temperature
• 1/2 cup ghee or butter, melted and cooled to just above room temperature, plus more for greasing the skillet

Preparación

1. 1

   Prepare ingredients for room temperature: see my tips in the post above for the most time-efficient way to do this.

2. 2

   Prepare "buttermilk:": In a measuring cup, whisk the milk and lemon juice together and let sit for 5 minutes. This is your “buttermilk.”

3. 3

   Preheat + grease: Grease a 10.25-inch cast iron skillet with ghee or butter. Set your oven to preheat to 400°F (I use convection) and place your greased cast iron skillet on the center rack to heat up while the oven is preheating.

4. 4

   Mix dry ingredients: In a large bowl, whisk together dry ingredients: cornmeal, gluten-free all-purpose flour, maple sugar, baking powder, baking soda, and salt. Set bowl aside.

5. 5

   Mix wet ingredients: In a separate large bowl, whisk together wet ingredients: the “buttermilk” mixture, eggs, and ghee or butter, adding the ghee or butter last and waiting until the oven is fully preheated before adding, and whisking quickly to combine.

6. 6

   Mix dry + wet ingredients: Promptly pour the wet ingredients into the bowl with the dry ingredients and whisk until just combined.

7. 7

   Pour batter into skillet: Using an oven mitt and great care from this point forward not to touch the handle of the skillet with your bare hands, remove the skillet from the oven. Pour cornbread batter into the skillet, which will deliciously sizzle while being poured into the skillet. If needed, use a spatula to spread the batter evenly in the skillet (it should naturally just even out).

8. 8

   Bake at 400°F for 18-20 minutes or until the cornbread starts to become golden brown around the edges and an inserted toothpick comes out clean.

9. 9

   Cool: Allow cornbread to cool for 10 minutes before slicing into 8 triangular slices and serving.

10. 10

    Serve plain or top with additional ghee or butter and/or maple syrup (or up to 1 teaspoon of honey per serving for Low FODMAP; however, be mindful of what you're eating that also contains the FODMAP fructose to prevent FODMAP stacking). Serve as a side dish with Chili con Canada, Low FODMAP Instant Pot Meatloaf and Mashed Potatoes, Instant Pot BBQ Ribs, and more (see post above for a full list).

11. 11

    Store leftovers in an air-tight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. Cornbread leftovers make a delicious and easy low FODMAP breakfast option.