Cornbread has a philosophy but it's easy to learn. Here is the recipe if you are not using the shortcut of a quick-mix:
1 1/2 cups gluten-free cornbread mix
1/4 cup oil (olive or vegetable is best)
1 egg
1/4 to 1/2 cup milk or buttermilk
Preheat oven to 475. Pour the oil in an iron skillet. When the oven is preheated, place the iron skillet in the oven and heat for approximately 15 minutes. The oil should be hot enough to fry in. Use extreme caution and suit up with plenty of oven mitts, doubling up if necessary. In the meantime, mix one egg and add to that the cornmeal mixture until the egg is mixed throughout the bread. Add the milk and stir together but not too much. You're not trying to make a smooth batter. Take the hot pan out of the oven and pour in the batter. Put back into the oven and bake 14-16 minutes or until top is medium to dark brown. Use extreme care removing from oven. Pour out onto plate with a knife set at an angle to allow breathing and prevent moisture build-up. Serve hot.