If you like zucchini and spoonbread, this is the recipe for you! I sought out to make a lightened up, healthier version of cornbread and ended up adding too much liquid to the batter. The result was a delicious moist cornbread, almost a cross between spoonbread and regular cornbread. For those of you not familiar with spoonbread, it is a southern dish similar to a savory pudding or soufflé. The moist texture of this cornbread comes from the grated zucchini, Greek yogurt, and lactose-free milk. The maple syrup gives the bread a nice sweetness. Here are the ingredients:
After you have all the ingredients measured out, combine the wet and dry ingredients in two separate bowls. Pour the wet ingredients into the dry ingredients, then mix in the grated zucchini. Bake for about 40 minutes and you’re good to go!
1 cup cornmeal
1 cup FODMAP friendly gluten-free flour (such as King Arthur)
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 eggs, beaten
1/2 cup Greek yogurt (this is very low lactose and should not pose a problem for FODMAPers)
1/4 cup maple syrup (white or brown sugar can be substituted)
6 Tbs butter, melted (for an even healthier version add less butter and more Greek yogurt)
1/2 cup milk
2 small zucchini, grated (about 2 cups)
1. Preheat oven to 350 degrees F.
2. In a medium bowl combine cornmeal, flour, baking powder, baking soda, and salt. Whisk to blend.
3. In another bowl combine eggs, yogurt, maple syrup, butter, and milk. Stir to combine.
4. Add the wet ingredients to the dry ingredients. Stir just until mixed. Fold grated zucchini into the batter.
5. Pour batter into a buttered 8×8 baking dish.
6. Bake 30-40 minutes until the top is lightly browned and an inserted toothpick comes out clean.
7. Store cornbread in the refrigerator for up to 5 days.