Vegan and Wheat-Free Cornbread(That doesn't taste like cardboard)

Bless....I'm not big on too many Holidays, but knowing that the earth doesn't revolve around my thoughts only, I figured to extend an offering to those who are heavy Thanksgiving enthusiasts and want to approach it with a different level of awareness, nutritionally. I started making this some years ago, after discovering that I was terribly allergic to wheat products. Yes, there are a host of Gluten and Wheat-free products on the market, but five out of 10 of them aren't the most palatable (borderline cardboard). I have found that whether you are vegan, allergic to wheat, or just love your bird, this recipe will not disappoint....Travel Safe and Light....Delight in giving thanks for your moments, the people, the places, and the magic in your everyday....Love..Light..and Magic Abound

(1) Cup of Cornmeal
(1/2) Cup of Brown Rice Flour
(1/2) Cup of Quinoa Flour
(1/4) Cup of Olive Oil
(1) Cup of Soy Milk
(1/4) Cup of Sweetener (Agave or Maple Syrup are fine)
(1/2) tsp of aluminum-free baking powder
(1/4) tsp of sea salt

In one bowl combine flours, cornmeal, and baking powder and in another, combine soy milk, oil, sweetener, and sea salt. Fork together dry ingredients and whisk the wet ingredients, then combine the two. Mix with a wooden spoon until everything is integrated w/o over mixing. Preheat your oven to 350 degrees F. Grease about an 8" glass pan w/a vegetable based margarine and olive oil, bake for 20-25 minutes or until Golden. Enjoy...*If you find that something that you have eaten, leaves you with a sour belly, end that meal w/ a glass of lemon water..Heighten your awareness and listen to your body..In Light