I like cornbread that is just a bit on the sweet side. I know there are some that would go to battle over whether that was true cornbread or not, but I can't help it. I know what I like, and I shall call it "cornbread".
I have a recipe I fix all the time. It was originally titled, "La Beth's Cornbread". I changed the flours to those that are gluten free and have added a couple of whipped egg whites to the recipe.
I've found that "regular" recipes work well as long as there are other main ingredients besides the GF flours. For example, in this recipe there is not only a cup of GF flour, but a cup of gluten free cornmeal/masa harina as well. It's one of my favorite things to make because it always comes out great.
I fixed it last night in my cast iron skillet instead of my 8X8 pan. Wow - it came out tasty and it certainly looks impressive as well. If you don't own a cast iron skillet please consider trying one. I was surprised at how easy they keep clean and how wonderful they cook everything from breads to pizza. Grandma knew what she was doing:)
Gluten Free Skillet Cornbread
Preheat oven to 350 degrees. Place small amount of shortening in skillet and place in oven to heat before adding cornbread mix.
Whip two egg whites in your mixer and then set aside.
Mix until frothy:
1 1/4 cup buttermilk
1 tablespoon vanilla extract
Mix and then add:
1 cup cornmeal or masa harina
3/4 cup rice flour
1/4 cup sorghum
1/2 cup powdered sugar
1/2 teaspoon xanthan gum
Stir in 1/4 cup melted butter and 4 tablespoons oil
Fold in your egg whites. Let set for a few minutes.
Don't forget the oven mitt!! Take out your heated skillet and make sure the shortening is coating it. Pour in the cornbread mix and bake for 30-35 minutes.