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Low FODMAP Scallion Bacon Cornbread unmolded out of pan and on wooden board

Skillet Low FODMAP Scallion Bacon Cornbread

Our Skillet Low FODMAP Scallion Bacon Cornbread in made in a cast-iron skillet. Toasty on the outside, tender on the inside with the nubbly texture of stone-ground cornmeal. Scallion greens, bacon and lactose-free faux buttermilk round out the dish. We love this as a side to a main meal – or for breakfast with eggs. The butter/maple syrup glaze is optional, but oh so delicious.

Course: bread, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Makes: 8 Servings
Calories: 363 kcal
Author: Dédé Wilson



  • 6 slices meaty bacon
  • 1 ½ cups (228 g) medium grind cornmeal, such as Bob’s Red Mill Gluten Free Medium Grind Cornmeal
  • ¾ cup (109 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
  • 2 ½ teaspoons baking powder; use gluten-free if following a gluten-free diet
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 ¼ cups (300 ml) lactose-free buttermilk
  • ¼ cup (60 ml) pure maple syrup
  • ¼ cup (60 ml) neutral flavor vegetable oil, such as canola
  • 2 large eggs, at room temperature
  • ¼ cup (16 g) chopped scallions, green parts only

Glaze – Optional

  • 1 tablespoon melted unsalted butter
  • 1 tablespoon pure maple syrup


  1. Position rack in middle of oven. Preheat oven to 425°F (220°C).
  2. Place the bacon in a 10-inch (25 cm) cast iron skillet and set over low-medium heat. Cook bacon, flipping once, until crisp. Remove bacon to paper towels to absorb excess fat. Leave 1 tablespoon bacon fat in pan; save or discard the rest. Place bacon strips back in pan.
  3. Meanwhile, whisk the cornmeal, flour, baking powder, salt and baking soda together in a medium sized mixing bowl to aerate and combine.
  4. In a separate bowl whisk together the lactose-free buttermilk, maple syrup, oil and the eggs until well combined. Combine the wet and dry ingredients, then fold in the chopped scallions. Scrape into cast-iron pan over bacon and spread evenly to fill the pan.
  5. Bake cornbread for about 20 to 30 minutes or until golden brown and a toothpick inserted in the center comes out clean. All to cool for about 5 minutes, then unmold, so you can see the pretty bacon. Brush with optional graze, if using. Simply stir the butter and maple syrup together and brush over the top. Serve immediately cut into 8 wedges. Skillet Low FODMAP Scallion Bacon Cornbread is best served the same day.


FODMAP Information

Our recipes are based on Monash University and FODMAP Friendly science.

Eggs: Eggs are high in protein and do not contain carbohydrates, according to Monash University.
• Lactose-Free Dairy: Lactose-free dairy, such as lactose-free milk or lactose-free cream cheese, has lactase enzyme added that breaks the disaccharide molecules and creates a more digestible dairy product, from a lactose perspective. The resulting product is not dairy-free, but it is lactose-free. Some products might have miniscule amounts of lactose remaining, but the amount is small enough for the product to be labeled as lactose-free. For instance, Breyers Lactose-Free Vanilla Ice Cream states it is 99% lactose-free, while Lactaid Vanilla Ice Cream states it is 100% lactose-free.
• Lemon Juice: Monash University has lab tested lemon juice and it is low FODMAP in 1/2 cup (125 g) amounts.
Maple Syrup: Both Monash University and FODMAP Friendly have lab tested maple syrup. Monash says that maple syrup is Green light and low FODMAP in servings of 2 Australian tablespoons (50 g). FODMAP Friendly gives it a “Pass” at 2 tablespoons (53 g). These amounts are likely recommended due to Australian healthy eating guidelines; no upper limit is posted by either Monash or FODMAP Friendly.
Oil: All pure oils are fats and contain no carbohydrates, therefore they contain no FODMAPs.
Scallions: The green parts of scallions are low FODMAP as determined by Monash University lab testing and can be used to add onion flavor to your low FODMAP cooking.

Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.

Nutrition Facts
Skillet Low FODMAP Scallion Bacon Cornbread
Amount Per Serving
Calories 363 Calories from Fat 162
% Daily Value*
Fat 18g28%
Sodium 485mg20%
Potassium 22mg1%
Carbohydrates 37g12%
Fiber 5g20%
Sugar 7g8%
Protein 12g24%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.