From http://www.celiac.com (has lots of great recipes & resources, BTW).

This recipe comes to us from Janet Wolkenstein

1 ¼ cups yellow corn meal
½ cup white rice flour
¼ cup tapioca flour
¼ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup skim milk
¼ cup vegetable oil
1 egg, beaten

Combine dry ingredients in a bowl and stir together until evenly mixed. Stir in milk, oil, and egg and mix just until dry ingredients are moistened. Pour batter into a greased 8 or 9 inch pan (or can use muffin tins if desired). Bake at 400 for 20-25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Makes about 8-9 servings.

You can substitute 1/3 cup dry milk and 1 cup water for the skim milk, or a GF non-dairy milk substitute if
needed.

Gonna give it a try. I have cornmeal and corn flour in my cupboard, but have been enjoying that mix (GF Pantry's Yankee cornbread) so much that I've been lazy. Gotta use up those flours. Thanks hon. : )

Let me know how it turns out...I have not made it in a while but posted it so I would make it again this week. Last time I made it with real milk, I think...before we were GFCF.

I got some blue cron flout the other day at Wild Oats. Can't wait to have chili and blue corn bread! :D