Dairy-free Cornbread

When I want to make really awesome cornbread, I use Patsy Watkin's Rocking Cornbread recipe, which I cut out of the newspaper several years ago. It involves melting butter on the stove in a cast-iron skillet, adding the ingredients including buttermilk, then baking it in the oven. You can add corn, cheese, and jalapenos if you like, and it's really, really good.

However, when we want something easier to assemble, dairy-free, and just pretty good, I use this recipe:

Beat together:
2 eggs
1/2 cup oil
1 1/2 cups rice, almond, or soy milk (or other milk substitute; or you could just use milk if you don't need it to be dairy-free)

Then add:
1 1/2 cups cornmeal
1 1/2 cups flour
6 T. sugar
1 t. baking powder
1/2 t. baking soda
1 t. salt

Bake in a 9" square pan at 400 degrees for 25-30 minutes.

You can fiddle a bit with this recipe and it will still come out well. I've used whole wheat pastry flour when I was out of white four; and more white flour when I was out of cornmeal. Just make sure you use a total of 3 cups flour with approximately half of that being cornmeal. If anyone tries this recipe with gluten-free flour, let me know how it turns out!