Gluten Free Cornbread
 You won't even know the difference!  A delightful alternative for those who eat gluten-free!  
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1 cup gluten free flour  (I like Bob's Red Mill.)
2 eggs, slightly beaten
1 and 1/3 cups milk
1/4 cup butter, melted and cooled off just a bit
1 and 3/4 cups cornmeal
2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
  1. Melt butter over low heat.  Don't let it burn!  Remove from heat and let sit for about 15 minutes to cool.
  2. In a large mixing bowl, beat eggs and butter together.  Add milk and stir to combine.
  3. In a separate bowl, whisk together all the dry ingredients: flour, cornmeal, baking powder, sugar, and salt.  Add to the wet ingredients and stir together.
  4. Pour batter into a greased 8x8-inch glass baking dish  OR  place 2 tablespoons of oil in a cast iron skillet.  Let the skillet heat up in the oven.  Carefully remove and pour batter in!
  5. Bake in a preheated 400 degree oven for about 25-30 minutes until golden brown.  Test for doneness with a knife or toothpick to see if it comes out clean when inserted in the middle.