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Start by preheating the oven to 350 degrees F. Line an 8×8″ metal pan with parchment paper and set aside.
In a large bowl, combine gluten-free flour blend, cornmeal, sugar, baking powder, and salt. Whisk until well combined.
Add milk and eggs to the dry ingredients and begin to whisk.
Slowly drizzle in the melted butter, whisking until just incorporated. (A few small lumps are ok–just no large dry patches)
Pour the cornbread batter into your prepared baking dish and bake at 350 degrees for 30-35 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs.
For 10-15 minutes before cutting into slices.