Eggs are a common baking ingredient that provides leavening, structure, richness, and color to baked goods.
Good substitutes for eggs in cornbread are applesauce, silken tofu, yogurt, chia or flax seeds, buttermilk, vinegar and baking soda, and mayonnaise. These egg substitutes have similar properties to eggs in baking, producing an airy, springy, golden-brown cornbread. So, if you’re baking cornbread and you don’t have any eggs on hand, don’t abandon the recipe.
Before learning about these best egg substitutes, it’s worth finding out why eggs are used in baking cornbread.
Why Are Eggs Used in Cornbread Baking?
Eggs are added to cornbread to produce a moist, springy, golden-brown bread. Eggs act as a binding agent — enabling the wet and dry ingredients to stick together to create a stretchy cornbread batter. Eggs are also a leavening agent that works by trapping air, which expands in the oven and causes the cornbread to rise.
A moist cornbread that melts in the mouth is, in part, due to the inclusion of eggs. Cornbread made with eggs is moist, thanks to the liquid in eggs, and when the bread is well-baked, eggs give it a golden-brown color. Cornbread’s rich flavor is enhanced with eggs.
7 Best Egg Substitutes for Cornbread
If you’re baking for somebody who doesn’t eat eggs, or you don’t have eggs on hand, you can use the following substitutes to achieve the same moist, springy, flavorful cornbread.
Applesauce
Applesauce is a binding agent that adds moisture and fluffiness to bakes without altering their texture, so it’s an ideal egg substitute for cornbread.
Plain, unsweetened applesauce doesn’t add unwanted flavor to your recipes. Use sweetened applesauce if you want to add a sweet, cinnamon flavor.
Replace one egg with ¼ cup of applesauce. If you don’t have applesauce on hand, use puréed pumpkin, banana, or avocado.
Yogurt
Yogurt adds moisture and thickness, similar to eggs, when used in baked foods. The dairy product plays a similar role to eggs in cornbread.
Yogurt is one of the healthiest substitutes for eggs because of its protein and healthy fat content. Opt for unsweetened Greek yogurt rather than sweetened or flavored yogurt, to avoid unwanted sugars and flavors in your cornbread.
Use ¼ cup of yogurt for every egg in your cornbread recipe.
Ground Chia or Flax Seeds
Ground chia or flax seed can be mixed with water to form a gel-like substance, which is commonly used as a vegan egg replacement. Chia and flax seeds don’t leaven and stiffen as effectively as eggs, but they’re still a good binding agent in recipes like cornbread. They’re also high in fiber, omega-3 fatty acids, and antioxidants, so they add healthy properties to your bread.
To make a flax or chia egg substitute, mix 3 tablespoons of water with 1 tablespoon of ground seeds. Stir the mixture vigorously, then leave it to sit for up to five minutes until it forms a gel.
Use one flax or chia mixture in place of one egg in your recipe. Double or triple the mixture if you need two or three eggs.
Buttermilk
Buttermilk works similarly to yogurt as an egg replacement in cornbread recipes. This fermented dairy drink binds ingredients and adds moisture to baked goods.
Buttermilk contains several vitamins and minerals, including vitamin A and calcium, and won’t add unwanted flavors to your cornbread. This egg substitute works best in cornbread recipes that include a leavening agent like baking soda or baking powder.
Use ¼ cup of buttermilk in place of one egg in your cornbread recipe.
Silken Tofu
Silken tofu, a coagulated soy milk product, is another popular vegan alternative to eggs in sweet and savory baking. Silken tofu has a similar texture to eggs and can be used to bind and add moisture to cornbread ingredients.
Silken tofu is easy to work with, doesn’t add unwanted flavors to bakes, and has a similar protein content to eggs.
Use ¼ cup of silken tofu per one egg required in your cornbread recipe.
Vinegar and Baking Soda
When vinegar and baking soda are combined, they create a bubbly liquid that can be used as a rising agent similar to eggs. Vinegar and baking soda produce a light, fluffy, well-risen cornbread dough.
Vinegar and baking soda should only be used in recipes that require one egg. Don’t use this egg substitute in recipes that require two or more eggs because adding more vinegar and baking soda will alter the flavor of your cornbread.
Mix 1 teaspoon of baking soda with 1 tablespoon of baking soda as a substitute for one egg in your cornbread recipe.
Mayonnaise
Mayonnaise has a similar appearance and consistency to yogurt and can be used in cornbread as a last resort if you have no other egg substitutes on hand.
Mayonnaise is made from eggs and oil, which gives the condiment similar properties to raw eggs when used to bake foods. However, commercial mayonnaise is high in salt and sugar, so it’s not a healthy egg replacement. Don’t use flavored mayonnaise unless you want to alter the flavor of your cornbread.
Use three heaping spoonfuls of mayonnaise for every egg required in your cornbread recipe.
FAQs About Egg Replacement in Cornbread
Below, find the answers to common questions about egg substitutes for cornbread.
What Happens if I Don’t Put Eggs in Cornbread?
If you don’t put eggs in cornbread, the dough won’t combine and will crumble or fall apart. The moisture content and flavor of the bread will also be affected by a lack of eggs. If you don’t have eggs, you should use a suitable substitute, such as applesauce, yogurt, or silken tofu, to help the dough combine.
Can I Make Jiffy Cornbread Without Eggs and Milk?
Yes, you can make Jiffy cornbread without eggs and milk. Use dairy-free milk, such as oat milk or almond milk, and substitute the eggs with silken tofu, yogurt, applesauce, or buttermilk. If you don’t have dairy-free milk, you can use plain water, but this will cause the cornbread to lose some of its usual sweetness.
How Do You Keep Jiffy Cornbread From Falling Apart?
The best way to keep Jiffy cornbread from falling apart is to use the correct balance of ingredients, as instructed on the box. If your cornbread is still dry or crumbly after adding the liquids, add a tablespoon of oil to encourage moisture and binding. Use melted butter instead of oil if you prefer a buttery flavor.
Conclusion
Eggs are an important ingredient in baked cornbread recipes. If you don’t have eggs on hand, don’t omit them from the recipe entirely — use a similar substitute, like yogurt, silken tofu, or buttermilk.
