Moist Corn Bread (Gluten-free)

This is from Erica White's anti-candida cookbook. I love this recipe, it's a great one!

1 cup fine maize meal (CAREFUL, don't use corn flour...corn meal is easily found at a vitamin cottage or whole foods type place)
1/2 cup soy flour
1 cup whole brown rice flour
1 tsp potassium or sodium bicarbonate (baking soda)
1 1/2 Tb extra virgin olive oil
2 tsp fresh lemon juice
1-2 cups soy (or rice) milk (pick the ones that don't have sweeteners in them!)

Preheat oven to 400 degrees. Mix dry ingredients and stir in the oil and lemon juice. Add sufficient soy milk to obtain a dropping consistency. Place in a greased loaf tin (spray w/ olive oil or use a little butter) and bake for 30 minutes. Cool on a wire rack.