Preheat the oven to 375°F. While the oven is preheating place the butter in your 10 inch cast-iron skillet and put it in the oven to melt.

Mix together the cornmeal, gluten-free flour blend, xanthan gum, salt, and baking powder.

Make a "well" in the middle of the dry ingredients and add the oil, honey, milk, and egg into it.

Whisk the wet ingredients together in the "well" and then mix them with the rest of the ingredients.

Once the oven is preheated, pour the batter into the cast-iron skillet with the butter melted in it.

Bake for 25-28 minutes or until it bounces back when you lightly touch it or a knife inserted near the center comes out clean.

Cut into wedges and enjoy!

Note: If you cast-iron skillet it a little bigger just reduce the cooking time by a few minutes. If you don’t have a cast-iron skillet you can bake it in an 8x8 baking dish, you just may need to adjust the baking time slightly.