Gluten-Free Double-Corn Cornbread

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Gluten-free Flour Blend: 

3 cups (435 grams) white rice flour

1 1/2 cups (187 grams) tapioca flour

3/4 cup (123 grams) potato starch

1 tablespoon (8 grams) xanthan gum

1 1/2 teaspoons (5 grams) salt

Cornbread:

Butter or gluten-free cooking spray, for greasing

1 cup cornmeal, preferably medium grind

1/4 cup sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 large eggs, at room temperature, lightly beaten

1 cup milk

1/4 cup canola oil

1 tablespoon apple cider vinegar

1 cup fresh or frozen corn kernels, thawed if frozen