Best Cornbread Ever (with Masa)

This is the best cornbread I've ever had and ever made. It is dairy free-- would be vegan except for the eggs (you could try substituting a "flax-egg"). It is pillowy and soft and just the right bit crumbly, with corn flavor, and not sweet.

Method:
Preheat oven with a cast iron skillet in it, to 425 F.

Defrost 3/4 C frozen corn.

Meanwhile, stir together:
1 C masa harina (corn flour for tamales)
1/2 C cornmeal
1/2 C whole wheat white flour
2 tea baking powder
1 tea salt (or more to taste)

Beat together wet ingredients:
2 eggs
1.5 C rice milk (or other nondairy milk)
4 TB olive oil

Once the oven has preheated, add wet mixture to the dry mixture.  Pull out preheated cast iron skillet, drizzle 1 TB olive oil and spread around to coat pan. Pour batter into the preheated cast iron skillet.  Return to 425 F oven and bake for 25 minutes.