Gluten-, dairy-, and egg- free cornbread

We made cornbread to go with a chicken and bean soup the other day. I found this recipe online here. I modified it to this:

GLUTEN FREE CORNBREAD
1 cup white rice flour (I used brown)
3/4 cup stone-ground cornmeal
2 to 3 Tablespoons of sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 Tablespoon buttery spread
2 beaten eggs (I used jumbo sized eggs that my husband bought =)
1 cup almond milk
1/4 cup melted vegan buttery spread (I used 1/8 cup applesauce and 1/8 cup buttery spread)
Directions:
Preheat the oven to 400 degrees. Mix the dry ingredients (flour, cornmeal, sugar, baking powder, and salt) together in a med. bowl and set aside.
Melt the one tablespoon of butter in a your baking pan. This takes about three minutes. Swirl the butter around the pan coating the bottom and sides.
In a small bowl, combine the eggs, milk, and 1/4 cup butter. Add this mixture all at once to the flour mixture and stir until just moistened. Pour batter into the hot skillet or baking pan. Bake for 15-20 minutes or until a wooden toothpick comes out clean. Serve warm.

Notes
I think because I used brown rice flour and applesauce it turned out a little dry. Next time, I'll try using a little more applesauce. This cornbread served it's purpose and went well with the soup. Everyone enjoyed it!