Choosing Soy Milk

• When baking or cooking with soy milk, opt for an unsweetened and unflavored variety. Although you might think a vanilla soy milk will give your cornbread a flavor boost, the vanilla flavoring can give the bread an off taste or overwhelm the flavor of the corn meal. The extra sugar in sweetened soy milk can lead to an overly sweet bread or can affect the bread's texture and color by making it too doughy or causing it to brown too quickly.

Using Soy Milk

• When you bake a batch of cornbread with soy milk, treat the milk just as you would cow's milk. Use the same quantity of milk the recipe calls for and bake the bread for the recommended amount of time in a preheated oven. For best results, allow the milk to come to room temperature before combining it and the other wet ingredients with the dry ingredients.

Souring Soy Milk

• If you're using a cornbread recipe that calls for buttermilk instead of plain milk, you can still use soy milk as a substitute. To sour the milk, add one tablespoon of lemon juice or white vinegar to each cup of milk the recipe calls for. Allow the mixture to sit for 5 minutes before adding to the recipe. If you have plain yogurt -- soy or other -- you can also make a buttermilk substitute by mixing 1 part milk to 3 parts yogurt.

Storing Soy Milk

• If you have extra soy milk after you make your batch of cornbread, use the remaining milk before the expiration date by making other recipes that call for milk or pass it on to a friend who enjoys soy milk. Although you can freeze cow's milk for later use, soy milk's consistency and flavor can change after being frozen and thawed. However, you can bake more corn bread or other baked goods with the extra milk and freeze them safely.