Gluten Free Cornbread

THIS IS NOT A SWEET CORNBREAD.  I would add way more sweetener if I were having this with say...a bowl of chili.  But this recipe is PERFECT for stuffing.

Ingredients:

1/4 cup butter + 1/4 cup of coconut oil, melted (you use all of 1 or mix it like I did)
2 Tbsp of coconut palm sugar or sucanat (for a sweeter bread use up to 2/3 cup)
2 eggs OR 2 tbsp of ground flax mixed w/ 6 tbsp of water.  (allow to sit for 5 minutes)
1 cup of milk or milk alternative
1/2 tsp of baking soda
1 cup of organic cornmeal
1 cup of gluten free flour blend
3/4 tsp of xanthan gum
1/2 t salt

Directions

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter/oil in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine milk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean