Whisk soy milk and vinegar and set aside. Sift all of your dry ingredients into a bowl and set aside. Whisk oil and honey into your milk/vinegar mixture and pour into your dry ingredients.
Mix until just combined, then pour into and 8 x 8 greased pan.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Slice your cornbread in the pan and using a toothpick, poke three to four holes per slice of cornbread.
Make your glaze and pour over cornbread while in the pan. Using a basting brush spread the glaze over every inch of the cornbread and let it sink into the holes.
Serve with a pat of butter on top or in the middle of each slice.
Recipe by Live Run Eat Grow at https://www.liveruneatgrow.com/2013/11/19/honey-glazed-cornbread/