my new favorite corn bread recipe

We like to eat corn bread whenever we have chili. Since we learned about Henri's food allergies, I've been trying to find an egg-free corn bread recipe that we really enjoy. I've tried quite a few recipes, but none have turned out moist. They're either dry or if I cook them for a shorter time, there's still batter in the bread.

Then I tried a new recipe, and it turned out delicious! To celebrate, I decided to share the recipe with you.

Corn Bread (Egg-free)

• 1 1/4 cups flour
• 1 cup corn meal
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cup milk or vanilla rice milk or soy milk
  
• 1/2 cups olive or vegetable oil
• 2 tbsp white vinegar
• 1 tbsp corn syrup
  

1. Preheat oven to 375 degrees and grease an 8" square pan.
2. Combine the dry ingredients--flour, corn meal, sugar, baking powder, baking soda, and salt.
3. Stir in the wet ingredients--milk, oil, vinegar, and corn syrup.
4. Pour batter into pan.
5. Bake for 20 minutes or until the sides begin to pull away from the edge and a toothpick inserted comes out clean.

Voila! Perfect, moist, egg-free corn bread.