I adapted this to be gluten-free because I have celiac disease. Made the following substitutions: 1/2 c. sorghum flour replaced the flour, added 1 t. guar gum, used 1 c. buttermilk instead of milk, and added 1 extra egg. It turned out lovely! Dense with a delicious crunchy-buttery outer crust. Perfect for serving with black eyed peas and greens as we did tonight. It would also be great with soup. This is not a fluffy, cakey, yankee-style cornbread. Its the hearty skillet kind. I'm glad to find this recipe, as I only had masa harina in the house and I kept finding people on the internet saying it could not be substituted for cornmeal.