This golden cornbread leans on hearty cornmeal for its signature crumbly texture and just the right amount of sweetness from organic cane sugar. A flaxseed gel gives the batter body and helps everything bind together, while a splash of apple cider vinegar adds a subtle tang that balances the sweetness beautifully. Baked in a hot oven until the top turns deep golden and a toothpick comes out clean, each square has a satisfying crust with a soft, tender interior underneath. Neutral oil keeps the crumb moist without weighing it down, letting the corn flavor shine through in every bite. Cut into nine generous squares, this is the kind of side that pairs easily with chili, soups, or a weeknight dinner spread. It's a solid pick for a low FODMAP table, delivering all the comfort of classic cornbread without any guesswork.
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A serving of up to about 1 tablespoon of ground flaxseed is low in FODMAPs. This recipe contains only about 1/2 teaspoon per serving, making it likely fine for most people. 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). Lightly grease an 8x8-inch baking pan.
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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