Golden and tender, this cornbread gets its sunny color and hearty bite from stone-ground cornmeal, with coconut oil folded in for richness and a subtly sweet crumb. A quick soak of dairy free milk with a splash of apple cider vinegar gives the batter that classic tang and lift, while eggs help it bake up moist and structured rather than dry or crumbly. It bakes into a golden top with crisp edges and a soft center, perfect for cutting into neat squares straight from the pan. Whether you're serving it alongside chili or slathering a warm square with a bit of butter, this is a comforting, no-fuss bake that fits neatly into a low FODMAP kitchen. Simple pantry staples and one bowl for the wet ingredients make this an easy weeknight side that doesn't skimp on flavor or texture.
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A serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 1/8 cup per serving, making it likely fine for most people. If you prefer to always avoid flour, please tap it and change its rating to Red.
Preheat the oven to 400°F (205°C). Grease a 9×9-inch baking pan with a thin layer of coconut oil or line it with parchment paper.
In a medium bowl, stir together the dairy free milk and apple cider vinegar and let stand for 2 minutes until slightly curdled.
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