GFCF Cornbread

¾ cup rice flour (brown or white)
¾ cup medium grained, yellow cornmeal
¼ cup soy flour
1 heaping teaspoon baking powder
1 teaspoon salt
2 eggs
¼ cup pure maple syrup
¼ cup plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
2 teaspoons lemon juice + enough plain, unsweetened soy milk to make ¾ cup (be sure it´s gluten and casein free)
4 tablespoons melted Earth Balance shortening

In a small bowl, combine all the dry ingredients and mix well. In a larger bowl, beat the eggs with the maple syrup. Combine the soy yogurt, soy milk and lemon juice and stir to blend. Add the soy mixture along with the melted shortening to the egg mixture, and beat just until blended. Add the dry ingredients and stir until well combined. Pour the batter into a well greased 8 x 8 inch square pan. Bake in a pre-heated 425 degree oven for approximately 20 minutes- (check often; cover with foil if cornbread begins to brown too quickly). Cut into squares; best served warm and fresh from the oven.