I found this recipe on the back of the Indian Head corn meal bag. It can also be found at the Washington Mill website. It is by far our favorite cornbread recipe. We have used a gfcf flour mix to substitute for the wheat flour with great success.
1/2 cup yellow corn meal 1 cup gfcf flour mix
1/4 cup + 3 Tab. sugar
1 tsp. salt
2 1/2 tsp. baking powder
1/4 cup + 2 Tab. oil
1/2 cup milk
2 eggs
Add all dry ingredients together in a mixing bowl and stir. Blend oil, eggs and milk into another mixing bowl. Add dry ingredients to wet ingredients and mix with a wire whisk just until batter is uniform. Pour into greased 9 x 9 inch pan and bake at 375 degree oven for about 25 minutes.