Dan, this is my go-to cornbread recipe. It does say "milk" in the recipe, but I usually use soy milk. That gives the same texture to the finished bread. I like it with all water, too, but some folks find that a bit too "rustic." There is no wheat flour in my recipe.
Cornbread
Makes one 8 x 8-inch pan
3 cups stone ground cornmeal
1 teaspoon sea salt
3 tablespoons unrefined corn oil
2 cups boiling water
1 cup milk
1 large egg, beaten
3 teaspoons low-sodium baking powder (Rumford’s)
Heat oven to 425 degrees, F.
Mix the corn meal, salt and oil together.
Pour boiling water over the corn meal mixture and stir until well mixed.
Add the milk to the mixture and set aside to cool, about 40 minutes.
When cool, stir in the egg and baking powder. Pour into a hot, well oiled 8 x 8-inch pan or muffin tins.
Bake in 425 degree F. oven for 30 to 40 minutes. Eat hot.