In a bowl, combine the gluten-free flour, cornmeal, cornstarch, sugar, salt, baking soda, and baking powder, and whisk it together.
Once the dry ingredients have been mixed, add the remaining wet ingredients.
Mix the wet ingredients into the dry. The batter might still be a little lumpy, but this is okay.
Carefully transfer the batter to the greased baking pan. Bake the cornbread in the oven for 20-25 minutes.
Let the cornbread cool for 5-10 minutes before cutting.
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