I adapted this recipe from: http://glutenfreeonashoestring.com/old-fashioned-gluten-free-cornbread/ to make it low fodmap. I was a little nervous about baking with 100% cornmeal but it turned out beautifully.
2 cups cornmeal
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
4 T. sugar
1 egg, beaten
4 T. oil
1 cup lactose free milk, soured with 1 T. vinegar (let stand for a few minutes before using)
1/2 c. lactose free plain yogurt
Preheat oven to 400 F. Grease a 9 x 9″ glass baking dish.
Combine dry ingredients in a large bowl. Whisk together liquid ingredients in a smaller bowl. Make a well in the middle of the dry ingredients and add the liquid ingredients. Stir until just blended.
Pour into prepared baking dish. Bake for 25-30 minutes until browned around the edges and a toothpick inserted in the middle comes out clean.