NOTE: Some of you Northerners may want to put sugar or honey in your cornbread batter. This is incorrect. This is not cornbread. This is something else entirely. I went to a college that did this. This is the wrong way to make cornbread.
Nothing says autumn like cornbread on top of a cable-knit sweater. It practically bleeds friendship and negotiation. This couldn't look any more autumnal than if I had strapped a pilgrim under it and offered it to my neighbor in exchange for dyphtheria.
1 c. Medium-Ground cornmeal
1 c. Millet Flour (Note: Do not use Garbanzo Bean Flour. I just did this, and I haven't eaten it yet, but it smells crazy.)
1/2 tsp. salt
4 tsp. baking powder
If you put 1 tbsp of sugar in here, throw out the mix. Congratulations, you've just ruined your cornbread.
1 egg or egg substitute if you're rich and idealistic
1 c. soy milk (Note: I've done rice milk here and haven't noticed a huge difference, but soy just has a heartier texture, and cornbread is a Man's Food)
1/4 c. vegan margarine, slightly melted in the microwave.
Mix it all in a bowl. It really doesn't taste any different this way, and you save on dishes. Once it's been in the oven (preheated to 425) for about 20 minutes, take it out, and melt about 2 tbsp of butter on the top of the cornbread loaf. Let it cook another 5-10 minutes, until the butter forms a thick crispy crust. And by butter, of course I mean margarine.
Remove from oven. Butter again. Next time, try adding jalopenos and cheddar cheese!