Preheat the oven to 400F. Grease a 10-inch cast-iron skillet or 8-inch square glass baking pan with shortening.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt. Add the soymilk and canola oil to the flour mixture, stirring just until combined. Be careful not to over mix the batter.
Scoop the batter into the prepared pan. Bake for 40 to 45 minutes, or until the cornbread is lightly browned on top, and a tester inserted into the center comes out clean. Baking times may vary slightly depending on the pan you use.
Remove the cornbread from oven and set aside to cool until ready to serve.