After several attempts at making Gluten Free Corn Bread, I developed this recipe.  It is dense and sweet, though not overly so.

1 1/4c Cornmeal
1c Masa Harina (I use the Maseca brand without issue.)
1/2c sugar
2t baking powder
1 1/2t xanthan gum
1t salt
2 large eggs
1c milk (I prefer 2 percent or whole cows milk, but soy or rice should be fine)
1/3c corn, canola, or soybean oil

• Place an 8×8 pan or 8″ cast iron pan in the oven and preheat both to 350 degrees.
• In a medium bowl, combine the corn meal, masa harina, sugar, baking powder, xanthan gum, and salt. Mix well.
• Add the eggs, milk and oil. Using an electric mixer, mix over medium speed until well blended. It will resemble a very thick cake batter.
• Remove the hot pan from the oven and very carefully grease it. Cooking spray makes this quick and easy.
• Spread the batter into the pan.
• Transfer to the oven and bake for 30-40 minutes. The bread will have puffed up and brown around the edges when done. Serve immediately.

If you have any leftovers, wrap them in foil and keep in the refrigerator for 2-3 days. To reheat pop into a 250 degree oven until hot, about 15 minutes. It can also be frozen in plastic bags for several months.