1 cup yellow cornmeal
1 cup gluten free all purpose flour
1 Tbsp baking powder
1/4 tsp salt
1 1/4 cups buttermilk
1 large egg
2 Tbsp sugar
1/4 cup corn oil (or plain vegetable oil)
2 Tbsp unsalted butter for skillet
Put the skillet in the oven and preheat to 375 degrees.
Combine cornmeal, flour, baking powder, salt and sugar in medium bowl and set aside.
In separate bowl mix together buttermilk, egg and corn oil. Add liquid mixture to dry ingredients and blend until completely incorporated. Remove skillet from oven, place the butter into the skillet and let it melt. Swirl melted butter around skillet coating bottom and sides. Pour the batter immediately into the pan, smoothing the top, then back into the oven for about 25 minutes, or until golden brown and pulled away from the sides of the pan.