Maw Maw's Cornbread

Today I made chicken chili and cornbread.  The cornbread recipe is adapted from my grandma's.  Every summer I would go to Selma, AL to spend time with my grandma whom I admired and adored.  I wanted to be just like her - and I still try to live up to her example.  She left quite a legacy! 
She would make cornbread almost every day.  It was always something I would look forward to - cornbread and black-eyed peas!  It was a family recipe that had never been written down, so as a teenager I attempted to write it down one day as she cooked - which was interesting because she doesn't measure anything.  It was just a little of this, a little more of that, and it should make enough for dinner!  I wrote it down as best as I could and then made some adjustments, such as making it gluten and dairy free.  Here is the completed effort.
If you have an egg allergy, omit the egg.  It will be just fine, just maybe a little crumbly.

Maw maw’s Cornbread

1 cup cornmeal

¼ cup gluten free all-purpose flour

2 tsp baking powder

½ tsp salt

1 egg

¾ cup soy, rice, almond or cow’s milk

1-2 Tbs oil

Preheat the oven to 450°.  Put oil in cast iron skillet or 1.5 quart casserole dish and heat in oven.  Mix together cornmeal, all-purpose gluten free flour, baking powder and salt.  Mix in the egg and milk.  Pour mixture into hot oil and bake for 15-20 minutes.  Makes enough for dinner.