This golden-topped skillet cornbread gets its signature ribbon from a warm brown sugar-cinnamon swirl, dragged through the batter in loose figure-eights right before it hits the oven. Cornmeal gives the crumb its hearty, slightly sweet backbone, while a quick flaxseed-and-water mixture keeps everything bound together without any eggs in sight. A splash of apple cider vinegar stirred into plant-based milk creates a tangy, buttermilk-style base that helps the whole thing rise light and tender. Melted vegan butter, both in the batter and swirled into the hot cast iron before baking, is what gives the edges that deep, crackly-golden crust everyone fights over. Sliced into nine warm squares straight from the skillet, this one is a genuinely solid pick for a low FODMAP table, sweet enough for breakfast and hearty enough alongside a bowl of chili.
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Ground flaxseed only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1/3 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
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). Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined, then set aside for 5 minutes until thickened and gel-like.
In a separate small bowl, stir together the brown sugar, cinnamon, and 1 tbsp melted vegan butter until a thick paste forms. Set aside.
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