Makes 16 pieces
1 C corn meal
1 C flour*
¼ C sugar
4 t baking powder
½ t salt
1 C soymilk (or other non-dairy milk)
¼ C margarine, softened
3 tablespoons margarine
2 tablespoons honey
2 tablespoons water
Preheat the oven to 425. Grease an 8 x 8 baking pan.
Combine the dry ingredients in the bowl of an electric mixer. Add soymilk, egg, and margarine and beat until fairly smooth, about 1 minute. Pour the mixture into the prepared pan
Bake for 20-25 minutes, or until a tester comes out with only a few crumbs. While the cornbread is baking make the glaze.
Combine the margarine, honey, and water in a small saucepan. Heat over low heat until the margarine is melted, whisking occasionally to help the mixture to combine. (This can also be done in the microwave.)
When the cornbread is cooked remove the cornbread from the oven. Immediately poke it all over with a toothpick. Make sure the holes go all the way to the bottom of the pan. Pour the glaze over the cornbread and let cool to room temperature.
*This cornbread can be made gluten-free by using a gluten-free flour blend (I used the King Arthur Flour multi-purpose blend to test it) and adding a teaspoon of xantham gum. The gluten-free version does not come out exactly the same as the original but it is quite good nonetheless. It does go stale quite quickly, however, so if making the cornbread gluten-free bake it as close to serving as possible.