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closeup of Low FODMAP cornbread on cooling rack against blue backdrop and flowered cloth

Vegan Low FODMAP Cornbread

We are huge cornbread fans: alongside BBQ, slathered with peanut butter for breakfast, and did you know you could even have it with butter and a little bit of honey and still be low FODMAP? But we also know that those following a vegan diet want their own recipe, and here it is! Our fluffy and tender Vegan Low FODMAP Cornbread!

Course: bread, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Makes: 16 Servings
Calories: 115 kcal
Author: Dédé Wilson


  • 1 ¼ cups (300 ml) unsweetened almond milk
  • 1 tablespoon lemon juice
  • 2 tablespoons warm water
  • 1 ½ teaspoons Ener-G Egg Replacer
  • 1 ¼ cups (173 g) fine-ground cornmeal, such as Indian Head Old Fashioned Stone Ground Yellow Corn Meal
  • 1 cup (145 g) low FODMAP gluten-free al-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
  • 1/3 cup (65 g) sugar
  • 2 teaspoons baking powder; use gluten-free if following a gluten-free diet
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ cup (57 g) melted butter replacement, such as Earth Balance Vegan Buttery Sticks, cooled


  1. Position rack in middle of oven. Preheat oven to 400°F (200°C). Coat an 8-inch by 8-inch (20 cm by 20 cm) square metal baking pan with nonstick spray.
  2. Measure out your almond milk and whisk in the lemon juice; set aside for 5 minutes. In a small bowl, whisk together the warm water and Ener-G Egg Replacer; set aside as well.
  3. Add the cornmeal, flour, sugar, baking powder, salt and baking soda to a large mixing bowl; whisk to combine. In a separate bowl whisk together the soured alt milk, vegan “egg” and the melted buttery margarine. Add the wet mixture to the dry and whisk just until combined.
  4. Scrape cornbread batter into the prepared pan and smooth the top, if needed, into an even layer.
  5. Bake for about 20 to 25 minutes, until a toothpick comes out clean. Place pan on wire rack and allow to cool for about 5 minutes – but do try it warm if you can time it right! Cut into 16 servings (4 by 4 grid) and serve. Cornbread can be stored in an airtight container, once cooled, at room temperature for up to 2 days. It also freezes well for up to a month. Just wrap up thoroughly in plastic wrap and then slip into a zip top bag.


FODMAP Information

All recipes are based upon Monash University & FODMAP Friendly science at time of initial publication.

Cornmeal: Monash University has lab tested cornmeal, which they list as “Polenta (cornmeal)” and a low FODMAP serving size is 255 g, but that is for cooked. They also have a listing for “Flour, corn (masa harina/masa lista)”, and that low FODMAP serving size is 100 g. Masa harina is cornmeal that is treated with lime (calcium hydroxide), a process called nixtamalization. In personal conversations with Monash, we were told that “regular” cornmeal would be the same as the masa, FODMAP-wise, and that the process of using the lime alkaline solution would not affect FODMAPs.
Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is 1/4 cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.

Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. Foods will be retested from time to time; in the case of raw ingredients, such as fruits and vegetables, results may vary. All lab tested results are valid and represent a snapshot in time. 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
Vegan Low FODMAP Cornbread
Amount Per Serving
Calories 115 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Sodium 218mg9%
Potassium 1mg0%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 5g6%
Protein 1g2%
Vitamin A 1IU0%
Vitamin C 1mg1%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.