Penguin makes an excellent cornbread mix that I make without dairy or eggs.  It has a great taste and bits of corn kernels in the mix.  My kids eat them by the handfulls; they are good bribes for eating the other items on their plates.

I make it without eggs or dairy by using soy milk and substituting 1 teaspoon baking powder + 1 Tablespoon water + 1 Tablespoon vinegar (added last) for each egg.  If possible, let the mixture sit for a few minutes before you pour it into the muffin cups.  Cook 18 minutes for muffins. 

The only drawback to not using eggs is that they are a bit more crumbly, but they taste great.  You can use vanilla soymilk for a sweeter taste.

You can buy a big box at Costco that contains several packets that make a dozen muffins or one loaf each.  Occasionally they are out of stock, so I buy a couple of boxes at a time.

Bon appetit!