1 cup cornmeal
1 cup all purpose flour
2/3 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup vegetable oil
1/2 cup vanilla nondairy milk (I used soy)
1/2 cup water
1. Preheat oven to 350 degrees F. Grease bottom of baking dish with a little oil. I used an 8 X 8" glass dish, but I'm sure this would work as muffins just as well.
2. Mix dry ingredients in a bowl with a fork or a whisk. Stir in wet ingredients but don't mix too much.
3. Pour into baking dish and bake for about 30 minutes, or until the edges are a little brown and tests done with a toothpick.
4. Take our and let cool for 15 minutes or so.
This is excellent with some margarine when it's fresh. I like to eat the leftovers for breakfast with maple syrup.
Source of recipe: Modified cornbread recipe from Golden Sweet Cornbread on AllRecipes.