Gluten Free Cornbread

1 Cup Cornmeal

1 Cup White Corn Flour (or Bob’s all purpose baking mix)
1 Tbs Baking Powder
¼ tsp baking soda
1 tsp salt
¼ cup oil (peanut, grapeseed) 
2 eggs
1 to 1 ¼ cup buttermilk

Combine all ingredients and mix until combined, don’t over mix, batter will be lumpy.
I live in a dry climate and use the full 1 ¼ cup of buttermilk in a more humid climate a cup may be enough.

Coat inside of 10 inch iron skillet with 2 Tbs oil

Pour batter into skillet and bake at 400 for 20 to 25 minutes

For a crispier “crust” preheat the iron skillet.

Recipe can easily be halved and cooked in a 6in skillet