Go Back
–+ servings
A sunlit aerial image of a low FODMAP cornbread chilli in a black skillet atop a speckled brown backdrop

Low FODMAP cornbread chilli

Vegetarian, gluten free, egg free, nut free
Serves 6-8 people depending on appetite and side dishes
Be the first to rate this recipe
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Course Main Course
Cuisine Food Intolerance Friendly
Servings 6 people

Equipment

  • 31cm skillet (at least 6cm deep) / 12 inch skillet (at least 2.5 inches deep)

Ingredients
  

For the chilli:

  • 1 batch low FODMAP vegan chilli recipe linked in notes below

For the cheesy jalapeno cornbread topping:

  • 250 g corn meal or polenta see notes
  • 100 g tapioca flour
  • 5 g (1 teaspoon)* baking powder
  • 3.5 g (scant 1/2 teaspoon)* baking soda
  • 2.5 g (1/2 teaspoon)* fine salt (I used table salt)
  • 150 g vintage cheddar, freshly grated (not packaged pre-grated as it doesn't melt properly) I used smoked cheddar
  • 300 g plain thick Greek yoghurt see notes
  • 125ml (1/2 cup)* low FODMAP milk or water to achieve a smooth non-silty consistency
  • 25 g (1 tablespoon)* maple syrup (optional) see notes
  • 100 g butter melted (salted or unsalted)
  • 10 ml (2 teaspoons)* lemon juice or neutral vinegar (white vinegar or apple cider vinegar)
  • 50-75 g+ pickled jalapeños according to your tastes

Instructions
 

  • Preheat your oven to 180C/356F.
  • Make the chilli in a large 31cm wide skillet (at least 6cm deep) as per the instructions in that recipe. Cook the chilli until it almost reaches your desired consistency, then remove from the heat and smooth down the top.
  • In a large mixing bowl, whisk together the polenta or cornmeal, tapioca flour, baking powder, baking soda and salt. Whisk in the freshly grated cheddar.
  • Add the wet ingredients (except for the jalapeños) to the dry and whisk to combine. The batter should be very fluffy and aerated, but not silty or split. If it does look that silty, dry or split, add more milk. Once the mixture is a batter like consistency, add the chopped pickled jalapenõs. Taste and adjust according to your preferences.
  • Carefully spread the cornbread mixture over the top of the chilli, making sure not to disturb the chilli underneath. I like to leave the edges uncovered to allow any excess liquid in the chilli to cook a bit more (if it needs to).
  • Place the skillet on a baking tray to catch any drips, then into the oven. Bake for 20-30 minutes or until golden brown and cooked through. Check at the 15-20 minute mark to ensure it isn't browning too much.
  • Serve warm or divide into servings in airtight containers. Keeps well in the fridge for a number of days and can also be frozen and defrosted.

Notes

  • My low FODMAP vegetarian/vegan chilli recipe can be found here. 
  • The cornmeal or polenta debate is confusing, but my research suggests that finely milled polenta is similar to cornmeal. Be choose sure to choose a finely milled brand and not instant polenta, which is pre-cooked. 
  • I have used lactose free Greek yoghurt to keep the FODMAP content down. In Australia, Chobani Fit and Jalna both make lactose free Greek yoghurt (which is different to Greek style yoghurt). 
  • The maple syrup is optional but adds another dimension of flavour and aids in browning. 
Keyword Low FODMAP cornbread chilli, Low FODMAP gluten free vegetarian cornbread chilli, Low FODMAP vegetarian cornbread chilli, Vegetarian cornbread chilli
Tried this recipe?Let us know how it was!