Is excess gluten formation a problem in corn bread?

Excess gluten formation is generally not a problem in cornbread, as traditional cornbread recipes primarily use cornmeal, which contains little to no gluten. Instead, gluten formation is more relevant to wheat-based breads. However, if a recipe includes wheat flour alongside cornmeal, excessive mixing could lead to gluten development, potentially resulting in a denser texture rather than the desired crumbly consistency of cornbread.