Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine egg substitute, milk, butter, and honey; stir with a whisk. Make a well in center of dry ingredients; add milk mixture. Stir just until combined. Spoon into a 9-inch baking pan coated with cooking spray.
Bake at 375° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan. Cut into squares.
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This is runny when poured into the pan, but it does stiffen up upon baking and is very moist-almost custard like on the bottom. I would omit the dill in the future, since I used dried dill and it just sat in a layer on top and the flavor was a bit overpowering. It isn't as sweet as other corn bread recipes. I enjoyed it (without the dill), but my husband and two children didn't care for it.
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