Combine first 5 ingredients in a large bowl; make a well in center of mixture.
Combine buttermilk, egg substitute, and vegetable oil in a small bowl, stirring well; add to cornmeal mixture, stirring just until dry ingredients are moistened.
Spoon batter evenly into muffin pans coated with cooking spray, filling three-fourths full.
Bake at 425° for 20 minutes or until golden.
Remove corn muffins from pans immediately.
Let cool on wire racks.