Corn Bread (with Gluten Free Option)

1 cup cornmeal
1 cup flour (or 1 cup gluten-free flour for GF option)
2 teaspoon sugar
2 teaspoon baking powder (make sure GF if needed)
1 teaspoon salt
2 Tablespoon oil
1 1/2 cup soymilk

Preheat oven to 350 degrees.  Combine the dry ingredients.  Add the oil and soymilk, and mix well.  Pour into a lightly oiled 8 x 8 pan and bake for 30 minutes, or 3/4 full muffin tins and bake for about 20 minutes.  Great with chili or stews.

I used King Arthur brand GF flour when making these GF.

Variations:
-One time I've added a tablespoon of Ener-G egg replacer in with the dry ingredients because I was cooking for other people and paranoid of them crumbling too much. It did seem to help hold them together better, but its not necessary.

-Reduce oil to 1 tbsp and reduce soymilk to 1/2 - 3/4 cup. Add a cup of pumpkin/squash/sweet potato puree.