Gluten Free Skillet Cornbread

This good enough to eat even when you're not gluten free. 

1 TBS oil
1-1/2 cups yellow cornmeal
1/2 c tapioca starch (or other starch)
1 tsp baking powder
1/2 tsp salt
2 eggs
2 TBS oil
1/2 c buttermilk (or any other kind of milk with 1 TBS vinegar or lemon juice to make 1/2 cup)
2 - 4 TBS honey (depending on how sweet you like it, can omit completely)

*For oil, I use olive oil.

Turn oven on to 425.  Pour 1 TBS oil in cast iron skillet.  Put the skillet in the oven.   If you don't have a cast iron skillet, you can grease a 8x8 pan with a stick of butter.  The cast iron skillet gives a nice crisp crust.

In a medium bowl, mix all the dry ingredients together.  In a small bowl, mix wet ingredients.   Add wet ingredients to dry ingredients and mix until moistened.  Pour into preheated skillet or 8x8 pan.  Put into oven and bake 15-18 minutes until golden brown and crisp. 

Serve with honey butter.