Gluten-free Buttery Corn Bread

From the Powhatan Tribe

1/4 cup gluten-free flour
1/4 cup cornmeal
1/2 tsp. baking powder
1/4 tsp. salt
1 egg
1/4 cup milk
4 tsp. vegetable oil, divided
1/4 cup sour cream
1/4 cup honey
1/2 cup fresh or frozen corn

Combine all dry ingredients in a medium bowl. In another bowl, beat the egg, then add milk, 3 teaspoons of oil, sour cream, and honey. Stir liquid ingredients into dry ingredients until just moistened. Stir in the corn.

Heat remaining oil in a heavy 8-inch skillet over low heat. Pour batter into the hot skillet; cover and cook for 4 to 5 minutes. Turn bread over and cook another 4 minutes or until golden brown. Remove from heat and serve.