Cornbread Egg Substitution

Cornbread Egg Substitution

Rate this post

Do you have a cornbread recipe that calls for eggs but you don’t have any on hand? Don’t be alarmed. While eggs play an important part in cornbread, you may make a great cornbread using a viable replacement such as applesauce, yogurt, flaxseed, and other ingredients.

Hi! Shea is my name, and I like cornbread! I usually like to stick to recipes, but that isn’t always practical. Having said that, I’ve had to bake without eggs several times, and I’m familiar with some of the greatest egg alternatives for cornbread.

There are many of egg substitution choices for preparing cornbread if you are out of eggs or just do not want to ingest eggs. This post will discuss some of the finest methods for swapping eggs and baking a perfect batch of cornbread.

Let’s be a little corny, shall we?

What Do Eggs Do in Cornbread Recipes?

Most cornbread recipes call for eggs, and most of us throw one in without thinking twice. If you’re wondering why eggs are in your favorite cornbread recipe in the first place, read on.

  • Binding agent – Cornbread recipes contain many wet and dry ingredients, but they aren’t going to stick together magically. No, the egg plays a vital role in binding the ingredients and creating the stretchy batter that will become cornbread.
  • Leavening agent – Who wants flat cornbread? If you want your cornbread to rise, then you need eggs. Whipped eggs will trap air which expands under heat, creating the volume for airy and fluffy cornbread.
  • Moisture – The fluffy texture of cornbread that melts in your mouth is due to several reasons, but one main reason is the inclusion of eggs. Since eggs contain some liquid, it provides some of the moistness for cornbread.
  • Appearance – Cornbread has a delightfully brown appearance, and eggs play a significant role in creating an attractive look.
  • Flavor – Finally, eggs also improve the flavor of cornbread, leaving you with a satisfied belly every time.

I know what you’re thinking: eggs are a mystical element for cornbread, and you can’t make it without them. Although eggs are a vital ingredient of cornbread recipes, that doesn’t mean you can’t make them without them.

The goal is to select the proper alternative that can accomplish everything an egg can do for your cornbread. Let’s take a deeper look at some of the finest cornbread egg alternatives.

Egg Substitutes for Cornbread

The good news is that there are many of excellent egg replacements for cornbread, so you shouldn’t need to rush out to the shop. (If you have to, you may as well get a carton of eggs, right?)

1. Applesauce – ¼ Cup per 1 Egg

If you go through vegan baking recipes, you’ll discover that a lot of them include applesauce. This is because applesauce is a binder and contains a lot of moisture, both of which are helpful in baking. The same holds true when making cornbread.

Use applesauce to effectively substitute eggs in a cornbread recipe! Applesauce includes pectin, which helps to bind components together. It also contains a sufficient quantity of moisture to provide the fluffy texture that we all know and love.

If you want to add more sweetness and even a bit of cinnamon deliciousness to your cornbread, use simple, unsweetened applesauce (try it, you wont be disappointed). For each egg in the recipe, use one cup of applesauce.

Remember that banana and other fruit purees may also be used.

2. Ground Flax Seeds – 1 Tablespoon Flax + 3 Tablespoons Water

Another vegan baking hack is to make your own egg by combining powdered flax seeds and water. To accomplish this, whisk together one tablespoon of ground flaxseeds and three tablespoons of water. Let the mixture to settle for three to five minutes before adding it to the batter.

This combination may be used in place of one egg. If your recipe asks for two eggs, multiply this combination by two teaspoons powdered flaxseeds and six tablespoons water.

In your cornbread recipe, the faux flaxseed egg will function similarly to a normal egg. As an added benefit, the Omega-3, fiber, and protein content of flax will give your cornbread a nutritional boost.

Ground chia seeds also work.

3. Silken Tofu – ¼ Cup per 1 Egg

Who knew silken tofu could be so adaptable? This useful product has become a mainstay in many kitchens (including mine) and can be used in lieu of meat in almost any dish, but it may also be used in place of eggs.

To substitute eggs in cornbread, just add a cup of silken tofu for each egg called for in the recipe. Silken tofu is simple to work with, as the liquid binds and generates moisture in the same way that an egg does. In addition, the tofu gives your cornbread a protein boost. Yes!

4. Yogurt – ¼ Cup per 1 Egg

Most people have yogurt in their refrigerator, but they seldom utilize it in baking. Consider again. While baking cornbread, yogurt may be used in place of eggs. To use yogurt, use a cup for each egg called for.

Avoid using flavored yogurt or yogurt with too much sugar. Otherwise, it may affect the ultimate outcome of the dish. If you want to boost the nutritional value of your cornbread, use plain Greek yogurt.

5. Mayo – ¼ Cup per 1 Egg

Do you use mayonnaise in your cornbread recipe? Yes, why not? Mayo is comparable to yogurt and will work well in place of eggs in your cornbread recipe. Just substitute a cup of mayo for each egg called for in the recipe. The end result? A moist and delectable cornbread!

It should be noted that sour cream also works.


Do you have any unanswered queries concerning egg alternatives for cornbread? Then have a look at the commonly asked questions below.

What happens if you don’t put eggs in cornbread?

Don’t skip it if you don’t have eggs or don’t want to use eggs. Otherwise, your cornbread will not bind correctly and will fall apart immediately. Moreover, the overall taste and moistness may be significantly impacted.

Can I make Jiffy cornbread without eggs and milk?

Indeed, you can. You’ll need to substitute your favorite dairy-free milk, such as almond or oat. Finally, use one of the egg alternatives listed above to replace the eggs.

Can you use mayonnaise instead of eggs in cornbread?

You certainly can! One egg must be replaced with one cup of mayonnaise. Some bakers advocate adding a little additional baking powder to ensure that the cornbread rises correctly and has a light and fluffy texture.

Final Thoughts

While eggs are necessary in a cornbread recipe, there are suitable substitutes. My personal preference is to use a fake egg (a ground flaxseed and water combination). Nevertheless, applesauce, silken tofu, yogurt, and mayo are excellent substitutes for egged cornbread.

Have you tried any of these cornbread alternatives before? Which one is your personal favorite? Did you use another substitute? Share your thoughts in the comments section!

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top