Egg-free Corn Bread

I love me some cornbread. Drizzle some honey on top and pair it with a bowl of chili or a plate of enchiladas, and I'm in heaven. This recipe has no eggs and is nice and dense. No crumbles here! It's perfect for those honey drizzles!

Egg-free Cornbread

1 1/2 cups buttermilk
1 cup cornmeal
1 cup unbleached all-purpose flour or whole wheat pastry flour
1/3 cup sugar
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons oil

Preheat oven to 425°F.
Mix dry ingredients in a large bowl. Add the buttermilk and the oil, and stir until just blended.
Spread the batter into a nonstick or lightly oil-sprayed 9-inch square baking dish, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Serve hot.