2/3 cup buttermilk or yogurt or sourcream or mixture
2/3 cup soy milk
2 tablespoons melted butter
Directions
1. Heat oven to 425 degrees, use center rack 2. Grease a 9 inch square pan 3. Whisk cornmeal, flour, baking powder, baking soda, sugar, and salt together in large bowl. Push dry ingredients up side of bowl to make a well. 4. Crack eggs into well and stir lightly with wooden spoon, then add buttermilk ( or yogurt, sour cream) and soy milk. Stir wet and dry ingredients quickly until almost combined. Add melted butter and stir until ingredients are just combined. 5. Pour batter into greased pan. Bake until top is golden brown and lightly cracked and edges have pulled away from side of pan, about 25 minutess. 6. Transfer pan to wire rack to cool sightly, 5 to 10 minutes. Cut cornbread into squares and serve warm. Pan can be wrapped in foil up to 1 day. Reheat cornbread in a 350 degree oven for 10 to 15 minutes. See Best Recipe for variations: cheddar, chiles, bacon p.388
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