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 🙂

Comments Rating 5 (2 reviews)

21 Responses

  1. Anyway to make this into a stuffing/dressing like the bread recipe you already have? How might one go about making it into a dish for thanksgiving?

    1. Hi Gillian,
      Thanks for your question. You could certainly make this cornbread into a loaf and then incorporate it in our low-FODMAP stuffing recipe, in place of other buns or bread. It may end up with a mushier texture in the stuffing though. Otherwise, we also love serving corn muffins at our Thanksgiving meal in the bread basket alongside our traditional dinner rolls. Hope that helps!

      1. Should I use less chicken broth so it will not be so mushy, like take away maybe a 1/2 cup? Thank u for replying so quickly.

        1. Thanks for the question!
          We have not tried to use our cornbread in the stuffing recipe, but it may help to dry out the bread longer, and adjust the broth content as you suggest. The cornmeal in the corn bread tends to get a little softer, but it may taste delicious that way!
          Give it a try and let us know how it works 🙂
          Happy Thanksgiving!

    1. Hi Mixaleena,
      Thanks for the question!
      The milk that’s removed is simply discarded, this keeps the batter the right consistency. We updated the instructions for future reading. Sorry for any confusion. Have a wonderful day 🙂

      1. So, are allowed just 1 serving per meal for it to be considered low fodmap? How many muffins are we allowed?:)

        2 more questions, can I add corn kernels? Accdg to the Monash app we are allowed 1/2 cob but the store didn’t have cobs so I bought a canned one that said NO ADDED SUGAR. Is that okay?

        And unforunately the store didn’t have cornmeal either ? so can I go ahead and just make this without it?

      2. Hi there!
        Thank you for the questions.
        To address the corn queries first, canned corn is not low-FODMAP and may NOT be used in place of fresh corn. Fresh corn kernels could be added but we cannot advise if they will enhance the recipe. The muffins primarily obtain their traditional texture and flavor from the cornmeal, we do not think that they would be consistent with a ‘corn muffin’ if you were to omit this ingredient. We do not recommend skipping it.
        Regarding the serving size, our suggested servings are based both on a typical portion for the recipe as well as FODMAP levels. If you tolerate them, then you could likely enjoy 2 at one sitting. Hope that is helpful!!

  2. Delicious!

    Hi! I’m new to low Fodmap and am very happy to find a yummy cornbread replacement for my old favorite. Was surprised at how hearty these muffins are. Will stretch them out to a dozen next time. I used Ener-G egg replacer for the egg. Thank you so much!
    P.S. Having the nutritional information would be great too.

    1. Hi Ellen,
      Welcome to our site! Thanks for the comments, they are very appreciated.
      We provide over 400 FREE low-FODMAP, Doctor tested and IBS approved recipes on our website. However, we don’t have the ability to provide nutritional information for you. Feel free to obtain an ‘app’ if you like to track that data for your personal use.
      Have a great day!

  3. hi,
    i am new to your site and am thrilled i found such an array of recipes . i purchased your cook book thru amazon , received it yesterday. looking forward to trying many things. what type of cornmeal would you recommend for the corn muffins? bob’s seems to be the most popular, would i purchase coarse or medium ? or would i purchase cornmeal? thank you so much for taking time to answer … regards, jennifer

    1. Thanks for your question and we are THRILLED that you found our cookbook 🙂
      We recommend a finely ground cornmeal. There are many companies that make this type of product (we have used Great Value brand, from Walmart). If the cornmeal does not specify, then it often is a fine grind.
      You may also love our low-FODMAP Corn Pudding Casserole recipe!
      Good luck!

  4. If you make these ahead of time and store them in the fridge, what’s the best way to reheat them?

    1. Thanks for the question! We think the oven is likely better than microwave. Try 350F for about 10 minutes. Good luck!

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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