This is an easy oven bread. The recipe is adapted from Gluten-Free Goddess.
Please note it makes a big difference to use corn flour instead of corn meal. The former is finely ground and allows the baking soda and powder to make a light and fluffy cornbread. The latter would make a denser result.
Preheat the oven to 375 degrees. Oil a 12-inch cast iron skillet.
In a large bowl combine:
Note: The original recipe recommended some seasoning: 1 teaspoon chili powder and cinnamon. We usually leave that out.
In a large bowl beat with an electric egg beater:
Mix the beaten liquid ingredients into the dry ingredients.
Bake for 20-30 minutes. When done it will pass a cake-tester test, and pull away from the edges of the skillet.