The secret to good cornbread (even if it's from a box)

So chili night was tonight and after all that cooking and cleaning and preparing, I'm exhausted. I need to finish washing dishes and do some homework before bed, so I'll keep the post short and focus on possibly the simplest dish I made: cornbread. It was just from a box, but with my own touch. And now it is confirmed by people other than me: the secret to good cornbread is vanilla soymilk. I discovered this cooking with people allergic to milk in college, but it could just be my preference. But two others complimented me on my cornbread, noting that they usually don't like cornbread, but that this was better. I also put a can of corn in the cornbread because I like it that way.

So that's one of my favorite cooking/baking secrets, which I guess is no longer a secret. Oh and you know what you do with the leftover vanilla soymilk (if you don't like to drink it)? Make pancakes. Same thing, they are so just a little sweeter and more moist with the vanilla soymilk.