Are you trying to avoid gluten, or just wheat? I make a cornbread with
cornmeal, rice flour, garbonzo flour, and xanthum gum. All gluten
free. It is definately heavy, but still tasty. I suppose you could
use just cornmeal, but you might want to add in the xanthum gum. 1
teaspoon, for 3 cups of flour is all you need. It helps with texture
in gluten free baked goods, and is usally fine for people with food
allergies. Also a bit of lemon juice will make the cornbread lighter
as it will react to the baking powder/soda.