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Pre-heat oven to 425F (220C). Grease and line a standard 9″ x 5″ loaf pan with parchment paper.
In a medium bowl, combine cornmeal, gluten-free all-purpose flour, baking powder, chopped rosemary and whisk well.
In a large bowl, beat eggs, sugar, almond milk and melted coconut oil until combined.
Slowly add in the dry ingredients to wet ingredients and mix well until a homogeneous batter is achieved.
Pour batter into prepared loaf pan and bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
Allow the rosemary cornbread loaf to cool for 10 minutes before removing from pan and then letting it cool some more on a wire rack before slicing into pieces.
Serve with a drizzle of honey or eat alone.