Pour 1 tablespoon vegetable oil into a 10-inch cast-iron skillet. Swirl the oil around to coat the bottom of the pan. Place the skillet into the oven and preheat to 375 degrees.

Mix the eggs, sour cream, ½ cup of vegetable oil. Stir in the cornmeal, gluten-free flour, sugar, salt, and baking soda. Allow the batter to rest for 5 minutes.

After the oven is preheated, remove the skillet and pour the batter into the hot skillet.

Bake in the oven for 20 minutes or until a toothpick comes out clean.

Serve.