FODMAP friendly cornbread with jalapeño and feta

On an unexpected day off I chose to spend my afternoon baking this Southern delight, with a fun, Ottolenghi-inspired twist – made with feta, spring onion and jalapeño, ideal as a tear-and-share summer side.

Generously serves 6

Prep time: 15 minutes

Baking time: 25 minutes

Equipment: Square baking tin


330g polenta

60g lactose-free butter

4 eggs

1 cup dairy-free alternative milk (preferably oat)

7g salt

20g gluten-free yeast

50g feta, cubed

5 sprigs of spring onion, green tops only, finely chopped

5 tbsp. pickled jalapeño rings

1 tsp. cumin


  1. Preheat the oven to 180ºC fan. Base the baking tin with oil or lactose-free butter until fully covered.
  2. In a saucepan, combine two thirds of the polenta, butter, milk and salt and stir on a low heat for 8-10 minutes, or until puffed and thickened.
  3. Meanwhile, whisk the eggs and remaining milk along with the yeast before adding the final third of the polenta. Slowly combine the pre-cooked polenta mixture into uncooked mixture.
  4. Add the cumin, spring onions, jalapeño rings and feta into the batter, stirring until well combined. Then pour into the pre-based baking tin to bake for 25 minutes, or until firm and golden.
  5. Leave to cool for 10 minutes before removing the corn bread from the baking tin.

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