Gluten Free Cornbread with corn and cheese

I tried this variation of my usual cornbread last night and it turned out amazing!
I recently bought some sorghum flour and decided it should be a staple. I couldn't find it at my local Sprouts or Trader Joes, but it was at Basha's!

3/4cup white rice flour
3/4 cup cornmeal
1/4 cup sorghum flour
2T sugar
2&1/2tsp baking powder
3/4tsp salt
1Tbs butter
2 beaten eggs
1cup milk
1/4 cup melted butter
1/2-1cup cheese (I used cheddar)
1/2cup frozen sweet corn, or whatever corn you have on hand)

Preheat oven to 400 degrees. Mix dry ingredients and set aside.
Melt 1T of butter in 10 inch cast iron skillet. Stir butter to coat.
In a small bowl combine eggs, milk, 1/4cup melted butter (you could melt in the microwave in this bowl before adding the other wet ingredients to save yourself a dish!) Add cheese and corn.
Add the wet to the dry ingredients. Mix well. Pour into hot skillet. Add a little extra cheese on top if you want!
Bake 15-20 minutes, or until golden brown on top.