Easy Gluten Free Cornbread

1. Preheat the oven to 350°F. Coat an 8-inch square pan with nonstick spray.
2. In a medium bowl, whisk together 1 1/4 cups finely ground cornmeal, 1/2 cup gluten free flour, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
3. In a separate bowl, whisk together 1 tablespoon melted coconut oil, 1 egg, and 1 teaspoon vanilla. Stir in 1/2 cup Greek yogurt, mixing until no large lumps remain. Stir in 2 tablespoons honey and 1/4 cup almond milk.
4. In batches, add the dry ingredients to the wet ingredients. For best results, add the dry mixture in 3 equal parts.
5. Spread the batter evenly into the prepared pan.
6. Bake at 350°F for 18-20 minutes or until the edges begin to turn golden and the center feels firm to the touch.
7. Cool in the pan for at least 10 minutes before slicing and serving. Enjoy!