Whether you like to make your cornbread from scratch or prefer to use a premix (like Jiffy Cornbread), there are some key ingredients you are going to need. But what happens if you’ve run out of the most important one, eggs?
So are there any egg substitutes in cornbread, and what can you use?
One of the best substitutes for eggs in cornbread is sour cream. Numerous other tasty substitutes exist, such as silken tofu, a chia seed egg, ground flaxseed, and unsweetened apple sauce. Ensure you taste the batter before baking to test the flavor and adjust where needed.
If you’re in the mood for cornbread without eggs, this guide has the scoop on the latest and best egg substitutes in cornbread that you must try.
Do You Put Eggs in Cornbread?
Eggs are included in the cornbread recipe (and are one of the most essential ingredients). Let’s take a closer look at a simple recipe for cornbread:
You’ll need the following:
- 1 large egg
- ⅔ cup of granulated white sugar
- 1 cup of cornmeal
- 1 cup all-purpose flour
- 3 ½ teaspoons of baking powder
- 1 teaspoon of table salt
- 1 cup of milk (you can use almond or soy milk as an alternative)
- ⅓ cup of neutral oil (or melted butter)
- Mix the cornmeal, flour, salt, sugar, and baking powder in a mixing bowl.
- Preheat your oven to 400℉ and grease a cake pan.
- Create a well in the middle of the dry ingredients and pour in the egg, oil, and milk. Stir the mixture but leave a few lumps (the batter mustn’t be completely smooth).
- Pour the mixture into your prepared dish and bake it for 25 minutes (or until the top is golden brown). To check that it’s cooked all the way through, press a toothpick into the cornbread. If it comes out clean, the bread is ready.
Top Tip: To give your cornbread that extra fluffy texture, let the batter rest for about 20 minutes before you bake it.
This causes a reaction between the baking powder and the liquid, which produces tiny bubbles. The bubbles will add fluffiness to your cornbread.
Why Do You Use Eggs in Cornbread?
Eggs are used in cornbread to act as a binder. In other words, the eggs hold the cornbread batter together so that it has a solid form.
Besides being a binder, eggs also add flavor and color to the cornbread thanks to the fat and protein found in the egg yolk.
Using eggs in cornbread batter will add to the texture and moisture of the baked bread. The eggs prevent the mixture from drying out and crumbling.
When to Use Eggs in Cornbread
In most traditional cornbread recipes, the eggs are added to the batter when you start mixing the ingredients to form a batter.
5 Best Egg Substitutes in Cornbread
Let’s take a closer look at 5 of the best egg substitutes to use in cornbread:
1. Silken Tofu
Silken tofu is a popular and versatile substitute for eggs. It’s made from soya and is high in calcium, iron, and protein.
Silken tofu is a good binder in cornbread and can be found at most grocery stores.
To use silken tofu as a substitute, you’ll need to mix it with warm water first to soften it. Stay away from the firm tofu, which can give your cornbread a crunchy texture.
The ratio of silken tofu is a quarter cup for every egg in the recipe.
Good to know: Don’t add too much silken tofu to your recipe, as it has a strong flavor that can overpower the cornbread taste.
2. Sour Cream
Another great substitute to try is sour cream. It’s an excellent thickener and brings a yummy taste profile to the cornbread.
Sour cream does have more fat than mayonnaise, but that’s what makes it such a good substitute for eggs.
You can find sour cream in most grocery stores.
The ratio of sour cream is a quarter of a cup for every egg in the recipe.
3. Chia Seed Egg
Chia seeds can be used to make a “chia egg,” which is a great substitute for eggs in cornbread. The chia seeds make a good binding agent and have no flavor.
You may notice a slight crunch in your cornbread from the chia seeds.
Add one tablespoon of ground chia seeds to 2 ½ tablespoons of water to make your chia egg. Let it stand for around 5 minutes until it thickens.
The ratio of chia seed egg is 1:1 for every egg in the recipe.
4. Ground Flax Seeds
Ground flax seeds are one of the healthiest egg substitutes. This fine powder contains nutrients such as fiber, protein, and omega-3 fatty acids.
When ground flax seeds are mixed with water, they form a gel-like substance similar to whipped eggs.
To prepare your flaxseeds, you’ll need to mix one tablespoon of ground flaxseed for every egg needed. Add three tablespoons of water and stir thoroughly. Leave the mixture for about 5 minutes and add it to the batter.
Applesauce may sound like a bit of a stretch as a substitute for eggs, but this easy-to-make (or buy) sauce works really well. The applesauce makes the cornbread nice and moist and binds the batter perfectly.
The ratio of applesauce is a quarter of a cup for every egg in the recipe.
Top Tip: Always select an unsweetened apple sauce. Otherwise, the cornbread can become too sweet.
Can I Leave Eggs out of the Cornbread?
You can leave eggs out of the cornbread.
Today, people prefer to leave eggs out of their cornbread recipes for many reasons. This could be due to being vegan or vegetarian, having an egg allergy, or not enjoying the taste of eggs.
It’s important to remember that without eggs, the cornbread will be pretty dry and might not bind as well. Ensure you replace the eggs with a suitable substitute.
Top Tip: Jiffy Cornbread is a premix that makes fabulous cornbread. You only have to add water and your egg substitute (such as applesauce.)
My Last Foodie Thoughts
Don’t let an egg allergy or dislike for eggs stop you from enjoying a tasty slice of cornbread. With all the fantastic and affordable substitutes out there, there is no excuse to give up on cornbread.
The beauty of having substitutes is that you can try them out and see which one works best for you. Not all substitutes will provide the same texture or flavors, but they are easy to source and hold cornbread together well.
So go on. If you’re not egg-static about eggs, why not try a slice of egg-free cornbread?