Preheat the oven to 375°F
Sift together the gluten-free flour, cornmeal, baking powder, and salt. In a separate bowl, combine the honey, non-dairy milk, melted butter, egg, applesauce, and sugar.
Pour the liquid mixture into the dry ingredients and stir to combine. DO NOT OVERMIX. Then, Fold in the sweet corn.
Lightly coat a 9x9 (or 8x8) baking sheet with butter. Pour the batter into the baking dish.
Bake in preheated oven for 25-30 minutes, until a toothpick inserted into the center of the cornbread comes out clean
Let the cornbread cool for 5-10 minutes. Then cut into squares. Serve with butter and more honey.