INGREDIENTS
1 1/4 cups
coarsely ground cornmeal
3/4 cup
gluten-free flour blend (I used storebought, but you can use your own mix)
1/4 cup
sugar
1 tsp
salt
3 tsp
baking powder
1 1/3 cups
milk
2
eggs, lightly beaten, room temperature
8 tbsp
unsalted butter, melted