Are you making Cornbread, and you suddenly realize that you are out of eggs? Many argue that eggs are essential to Cornbread and do not rise without them.
However, the reality is that there are a lot of Egg substitutes for Cornbread which I am going to be giving you today.
So if you are out of eggs or do not want to put them in your Cornbread, you are in the right place, as I have eight egg substitutes. So without further ado, let us get right into the topic.
What Do Eggs Do To Cornbread?
An egg is an essential part of the cornbread recipe, and many argue that a cornbread recipe is incomplete without eggs. There are many things that eggs do in Cornbread. They are as follows.
First, Egg acts as a binding agent for the many wet and dry ingredients. Adding eggs to these ingredients makes them stick together, giving you the batter, which ends up as Cornbread. Eggs also allow the Cornbread to rise.
Eggs also give Cornbread the distinct brownish appearance and flavor it is known for. Eggs also aid in giving Cornbread a fluffy texture.
Therefore, you may wonder, if Egg is such an important component, why go for something else? Well, Eggs in Cornbread can be substituted if you find the right substitute. Here are some of the best replacements.
8 Best Substitutes For Eggs In Cornbread
Finding the right substitute for Egg in Cornbread isn’t that easy. However, after researching various blogs and trying them out, I have singled out eight of the best substitutes for eggs in Cornbread. They are as follows.
#8: Ground Flaxseed
My first pick for the egg substitute for Cornbread is Ground Flaxseed which are very nutritious as they contain proteins, fiber, and Omega-3 fatty acids. All you have to do before using them is to grind them.
To use flaxseeds, you are going first to equate one Egg with one tablespoon of ground flaxseed. You will then use three tablespoons of water and stir it until it is mixed. Let it rest for five minutes, then add it to the batter.
Ground flaxseed will give the Cornbread a nutty taste along with its nutritional and health benefits.
#7: Yogurt
My next pick on the list of substitutes for eggs in Cornbread is yogurt. You can use it as it has a leavening action, allowing it to trap air and then make the bread rise. However, you have to keep a few things in mind.
You should first off try to use generic yogurt or Greek yogurt. Using a flavored one can alter the taste of Cornbread. Using sugar is also a no-no in yogurt. Greek Yogurt can be used for more nutrition.
If you do not have yogurt, you can also use buttermilk, which can also be a leavening agent. For every Egg you were to use, you should add a quarter cup of Yogurt.
#6: Silken Tofu
The next ingredient that can replace eggs in Cornbread is Silken tofu. This is thanks to its binding role in creating the batter for Cornbread. You will also get a truckload of nutrition thanks to the calcium, iron, and proteins it contains.
Just be careful not to add too much silken tofu, as it has a strong and distinct flavor. Add a quarter cup of silken tofu for every Egg in the batter.
#5: Vegan Mayo
You can also use Vegan Mayonnaise as a substitute for Egg in Cornbread as it contains no eggs. As it is made from Soy milk, it will act as a binding agent in the batter, making the bread chewy and moist.
In terms of quantity, you can use a quarter cup of vegan mayo for every Egg. which will be enough to act as an egg substitute.
#4: Sour Cream
My next pick for egg substitute in Cornbread is Sour cream which gives it the same effect as vegan mayo or Yogurt. This ingredient contains calcium and protein, which makes it highly nutritious.
When it comes to the quantity of sour cream, you should use a quarter cup of sour cream for every Egg you use.
#3: Chia Gel/Chia Eggs
You can also use Chia Eggs or Chia Gell as a substitute for Eggs in Cornbread. Using them is the same as using ground flaxseeds, which are very popular among vegans as an egg substitute.
Chia eggs are also very nutritious as they contain a lot of calcium. In terms of quantities, you should add one tablespoon of chia gel mixed with three tablespoons of water for every Egg.
#2: Overripe Bananas
You can also use overripe bananas as a substitute for eggs in Cornbread. However, many may disagree with this as you might get a distinct taste and texture in your Cornbread.
If you want to use an overripe banana, add one banana for every Egg.
#1: Apple Sauce
Apple sauce is an excellent substitute for eggs in Cornbread because it binds the ingredients together and gives it the chewiness expected in Cornbread.
However, if you consider apple sauce, try unsweetened apple sauce, as the sweetened option may give you a more sweetened cornbread. Talking quantities, you should substitute a quarter cup for every Egg in the recipe.
Can Cornbread Rise Without Eggs?
Even though Egg is an essential component of Cornbread and gives it volume, which allows it to rise; however, that does not mean that you are out of luck if you go with a substitute. You have to look for the ingredient that can substitute the Egg to make the cornbread rise.
For example, if you use baking soda instead of Egg to make the cornbread rise, you are going to get the same result. Hence you can very easily make Cornbread without using eggs.
Final Verdict:
This was everything that you needed to know about egg substitutes in Cornbread. Despite Egg being an essential ingredient in Cornbread, it does not mean you cannot substitute it with something else.
I have given you a list of eight ingredients that can substitute Egg in Cornbread. If you use them, you will get the same tasty Cornbread that you are used to.
