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Found an article with six cornbread recipes. I've included the three that
were GF below. If someone wants to try a conversion on the three that were
non-GF, please e-mail me privately. <[log in to unmask]>

From: [log in to unmask] (Joel Ehrlich)
Newsgroups: rec.food.cooking
Subject: Re: Cornbread recipes
Date: Sat, 26 Aug 1995 18:00:00 GMT

 Bacon & Cheese Cornbread    No. 1409                   Yields 4 Servings

   1/2 Cup       Yellow Cornmeal            3 tsp       Baking Powder
 1 1/4 Cups      Whole Milk               1/4 tsp       Crushed Red Chiles
     2           Eggs, Beaten               1 Cup       Sharp Cheddar,
   1/4 Cup       Butter, Softened                       Shredded
   1/4 Cup       Whole Milk                 5 Slices    Bacon, Cooked
   1/4 tsp       Salt

Preheat the oven to 325 degrees.
Heat the cornmeal and the first measure of milk over medium heat until thick
and dry, stirring frequently (about 3 minutes).
Spoon the cornmeal mixture into a bowl.
Add the second measure of milk, the butter and the eggs.
Beat until smooth.
Stir in the salt, baking powder and red chiles.
Stir in the cheese and the bacon.
Pour into a casserole dish or cake pan.
Bake until cooked through (about 35 minutes).

 Mexican Cornbread    No. 3087                          Yields 4 Servings

     1 Lb        Ground Beef                  -         Pepper
     1 Cup       Onion, Chopped               -         Salt
     3           Jalapeno Chiles,         1/2 Lb        American Cheese,
                 Stemmed, Seeded and                    Grated
                 Chopped Fine               1 Cup       Cornmeal
     3 LARGE     Eggs                     1/2 tsp       Baking Soda
     3 Tbls      Bacon Grease               1 Cup       Whole Milk
     1 tsp       Salt

Preheat the oven to 350 degrees.
Prepare the batter by mixing the cornmeal, eggs, baking soda, bacon grease,
milk and the first measure of salt together.
Brown the meat in a skillet.
Drain off the fat.
Thoroughly grease a 9" x 13" baking pan.
Add half the batter.
Sprinkle the meat, onions, bell pepper and Jalapeno pepper over.
Sprinkle the grated cheese over.
Top with the remaining batter.
Bake until nicely browned (about 45 minutes).
Serve hot.
~~~ Don Houston

 Sourdough Cornbread    No. 3272                        Yields 1 Loaf

     1 Cup       Sourdough Starter          2           Eggs, Beaten
                 (Milk Starter is Best)   1/4 Cup       Butter, Melted
 1 1/2 Cups      Evaporated Milk          1/2 tsp       Salt
 1 1/2 Cups      Yellow Cornmeal          1/2 tsp       Baking Soda
     2 Tbls      Sugar

Combine the starter, milk, cornmeal, sugar and eggs in a large bowl.
Mix thoroughly.
Stir in the melted butter, salt and baking soda.
Preheat the oven to 450 degrees.
Thoroughly grease a 10" frying pan or skillet.
Turn the batter into the pan.
Bake until the bread tests done (about 20 minutes).
Serve out of the pan.