Golden, sunny, and just sweet enough, this cornbread bakes up with a tender crumb and crisp, buttery edges that practically beg for a pat to melt on top. Cornmeal gives it that classic gritty-soft texture while a touch of vanilla rounds out the flavor with warmth instead of sharpness. Whisking the wet and dry ingredients separately keeps the batter light and prevents overmixing, so every square rises evenly with a clean, golden top. It cuts into nine neat pieces, perfect alongside a bowl of chili or eaten on its own with a smear of jam. This one's an easy addition to a low FODMAP spread, since portioned squares and simple pantry staples make it easy to keep gut-friendly without sacrificing that classic cornbread taste.
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A serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 2 tablespoons 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 an 8x8-inch baking pan with butter or nonstick spray.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
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