Chicken Cornbread Pie - low Fodmap
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Ingredients
For the base
  • ½ cup cornmeal (polenta)
  • 1 tsp sugar
  • ½ tsp salt
  • 2 tsp baking powder
  • 1 egg
  • 60gms/2oz butter, melted
  • ⅓ cup lactose-free milk
  • 1 cup creamed corn
  • 2 tbsp chopped red chillies
For the topping
  • 2 cups shredded cooked chicken
  • 300mls/10oz tomato sauce (see below)
  • 1 cup grated mature cheese
  • 1 tbsp red chillies, chopped
  • 1 tbsp chopped parsley
For the sauce
  • 1 can of diced tomatoes
  • 2 tsp garlic-infused oil
  • 1 tsp paprika
  • 1 tsp cumin powder
  • ½ tsp chilli powder
  • 1 tsp sugar
  • Salt to taste
Method
For the base
  1. Heat oven to 180°C/350°F.
  2. Mix the dry ingredients in a bowl.
  3. Add the egg, butter and milk and mix well.
  4. Add the corn and chillies and mix.
  5. Pour into an oiled round baking dish.
  6. Bake for about 20 minutes.
For the topping
  1. Mix the chicken and parsley with the sauce and spoon over the base.
  2. Top with the cheese.
  3. Place back in the oven until heated through and the cheese is bubbling.
  4. Sprinkle extra chillies and parsley on top.
  5. Serve with low Fodmap sour cream and a green salad.
For the sauce
  1. Heat the oil and add the spices.
  2. Cook 1 minute.
  3. Add the tomatoes and boil until reduced.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/chicken-cornbread-pie/