Low FODMAP Cornbread

Golden, slightly sweet, and tender all the way through, this cornbread is the kind of comfort food that belongs on every table. The base swaps in gluten free flour alongside fine-ground yellow cornmeal, so the texture stays light and satisfying without any wheat in sight. Melted butter and eggs give each square a rich, moist crumb that holds together beautifully when you slice it into nine pieces. Managing a low-FODMAP approach can make baked goods feel like a minefield, but this recipe keeps things straightforward — no high-FODMAP flours, no garlic or onion powders hiding in the mix, just clean, simple pantry staples. The milk portion per serving works out to a modest amount well within a comfortable range, so you can enjoy a square without second-guessing every bite. It bakes up in under 25 minutes at 400°F, and that golden top with a clean toothpick is all the signal you need to pull it out. Serve it warm alongside a bowl of soup or chili and watch it disappear fast.

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