Last time I made cornbread, I used a mix. This time, I made my old cornbread recipe which calls for half flour, half cornmeal and substituted brown rice flour for the all purpose flour.
This turned out so, so good! I think the texture may have been even better than when making it with regular flour. I liked this gluten-free cornbread a lot and I am sure it comes out cheaper this way than buying a mix.