Combine lemon juice and soy creamer (or soy milk if unavailable) and set aside. Preheat oven to 350F. Grease 9" by 9" pan or standard muffin tin.
Mix Ener-G Egg Replacer and warm water OR vegetable oil, water, and baking powder mixture. Add lemon juice and soy creamer mixture, honey, and melted margarine.
Add wet ingredients to dry and stir until just combined. Gently pour into pan or muffin tin.
Bake 20 minutes for corn bread, 15 minutes for corn muffins.
Serve cornbread warm or allow to cool. The Kid likes his with honey. It's even better the second day, if any survives that long!
I've always wanted to bake cornbread, but did not know, how to do it without eggs. This looks good.