Happy Friday! I’m so looking forward to a relaxing weekend at home with my husband. For one of our cozy dinners in this weekend, we’ll be enjoying this savory cornbread along with my low FODMAP chili. This recipe is also a delicious snack warmed up with some butter! Look out for my low FODMAP chili recipe coming to the blog tomorrow; it’s the perfect meal to pair with this yummy skillet bread! I’d love to know what you think of this recipe if you try it out 🙂 Have a happy, fun weekend!
- 1 cup gluten free flour blend
- 1 cup cornmeal, medium grind
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup almond milk
- 1/3 cup coconut oil, melted + extra for skillet
- 2 eggs
- 1/8 cup maple syrup
- 1/2 cup carrots, grated
- 1/8 cup fresh chives, chopped
Preheat oven to 400°. Combine all ingredients in a medium sized mixing bowl. Stir just until combined. Melt about half a tablespoon of coconut oil in your skillet on medium heat on stove top. Add dough from mixing bowl to skillet and spread out evenly in skillet. Place skillet in oven and bake at 400° for 22-25 minutes. Enjoy!