This cornbread recipe is just awesome. It is way better than my mother in law’s recipe which is laden with butter (which usually makes everything taste better!). I’ve made it about a dozen times already.
1 cup cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon table salt
1 cup soymilk
1/4 cup canola oil
1. Preheat oven to 425°F
2. Spray 8-inch-square baking dish with nonstick cooking spray.
4. Add the soy milk and canola oil to the flour mixture.
5. Beat just until smooth (do not overbeat.)
6. Turn into prepared baking pan. Bake for ~20 minutes, or until a toothpick inserted in the middle comes out clean.