When it comes to country cooking, there may be no more classic side than a pan of cornbread. Sweet, crumbly, and buttery, it goes with everything from chili con carne to roasted ham. But did you know that there's a secret ingredient in cornbread that gives it its special texture? If you guessed eggs, you're right on the mark.
But can you make Jiffy cornbread without the eggs? Luckily, you can, as long as you substitute them for another ingredient to get the right texture. There are plenty of options, including flax seeds, chia seeds, bananas, yogurt, applesauce, and tofu.
If you want to make your own eggless cornbread, take a look at some of the options below. Each brings something a little different to the table, so it pays to do your research ahead of time.
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What Do the Eggs in Cornbread Do?
Eggs are a common ingredient in cake and certain types of bread, but not everyone knows exactly how important they are. While the flour (or cornmeal in the case of cornbread) offers the basic building blocks of your dough, the egg is what ties it all together. Since eggs are so packed full of protein, they add structure to your baking.
So what does that mean in practical terms? Simply put, eggs make your cakes and breads softer, spongier, and more moist. Think about the difference between a typical loaf of bread and a slice of cake, and you'll see what we mean.
Best Egg Substitutes for Cornbread
As you can see, eggs are a crucial part of any cornbread recipe. However, that doesn't mean there aren't a few good stand-ins that work just as well. See which of these works best in your recipe.
1. Overripe Bananas
Even though bananas don't offer the same protein structures as eggs, they have a similar effect when added alongside flour, sugar, and other ingredients. This might not be so surprising since, when you mash a banana, it has a texture very much like eggs.
Just remember to use a very ripe banana, one that has plenty of brown spots on the peel. These will offer the most moisture to the mix as well as plenty of creamy texture. But don't forget that they'll also add a bit of banana flavor, which we don't think is necessarily a bad thing.
When substituting, one-quarter cup of mashed banana is the equivalent of one egg.
Applesauce is another fruit-based egg alternative that works in much the same way as bananas. Since it has plenty of moisture and a creamy texture, it makes sure your cornbread will stay perfectly moist and spongy. The main factor to keep in mind is that it might not rise quite as much.
When choosing an applesauce, try to find a variety that doesn't have any added sugar, so you don't oversweeten your cornbread. However, if you can't, then subtract one tablespoon of sugar for every quarter cup of applesauce you add.
When substituting for eggs, use a quarter cup of applesauce for each egg.
One of our favorite egg substitutes for baking is yogurt since it comes prepackaged, is easy to use, and doesn't add any extra flavor to your bake. However, don't forget that, unlike applesauce and bananas, it isn't vegan-friendly.
The other advantage of yogurt is that it has similar levels of protein as eggs. This will help keep your cornbread especially springy and give it a better rise. You can use plain yogurt or Greek yogurt, though stay away from varieties with flavoring or added sugar.
Just like with the other egg alternatives above, use a quarter of a cup for every egg you substitute.
4. Silken Tofu
If you're surprised to see tofu on this list, you've been missing out on one of the best egg substitutes out there. While most kinds of tofu are firm and slightly gelatinous, silken tofu has a much different texture. It's so smooth that many people use it to thicken their smoothies and add an extra punch of protein.
When used in cornbread, silken tofu helps bind together the dry ingredients with its added moisture while adding extra body. You don't need to worry about it adding sweetness or other flavors since it is almost flavorless on its own. Just make sure not to substitute other forms of tofu, as they have a totally different texture.
Use a quarter cup of silken tofu for every egg you substitute.
5. Flax Seed Gel
While this substitution does take a bit of extra effort, it's well worth it, as flaxseed gel perfectly replicates the texture of eggs while remaining totally vegan-friendly. Simply combine one part flax seeds with three parts water and set aside for five minutes. In that time, the natural oils in the seeds will release, making a thick mixture.
While it might not look that appetizing at first, it perfectly replicates the texture of beaten eggs. You can add it straight to your bake for perfectly moist results.
Use four tablespoons of flaxseed gel for every egg in your recipe.
6. Chia Gel
Chia gel works in much the same way as flaxseed gel, though some people prefer it since it has a more mild flavor. Chia seeds are also smaller, which means they won't have as much of an impact on the texture of your cornbread as flax seeds.
You can use them in exactly the same way as flax seeds, by soaking one tablespoon of them in three tablespoons of water and waiting five minutes. Once they're ready, you can mix them into your other ingredients just like beaten eggs.
Four tablespoons of chia gel substitute for one beaten egg.
Can I Make Vegan Cornbread?
If your goal is to make vegan cornbread, you have a few other obstacles other than the eggs. However, it is possible as long as you pay close attention to your ingredients. Specifically, the butter and milk need to be replaced.
Cornbread Butter Substitutes
Just like eggs, butter is another ingredient that adds moisture to cakes and breads. While it doesn't have a ton of flavor, it also adds a subtle savoriness, which is difficult to replicate.
However, you can get close with pretty much any kind of cooking oil. Olive oil, canola oil, and vegetable oil are all good bets, which you can use in a 1:1 ratio for butter. You can also use coconut oil, though it will add a slightly tropical flavor to your food.
Cornbread Milk Substitutes
Milk is another non-vegan ingredient in cornbread, but just like butter, it has many substitutes. You can actually just use water, though your cornbread will have a slightly blander flavor as a result. If you want to find something more flavorful, you can use oat milk, coconut milk, soy milk, rice milk, or almond milk. Feel free to substitute any of them at a 1:1 ratio in place of milk.
Our Eggless Jiffy Cornbread Recipe
If you look at the back of your box of Jiffy cornbread, you'll see that the recipe is fairly simple. Just add the contents of the box, along with ⅓ cup of milk and one egg, then mix and bake. However, if you want to make an eggless cornbread that's packed full of flavor, there are a few tricks you can try to make yours even better.
Follow the instructions below for out-of-this-world cornbread your family will love.
1. Choose Your Ingredients
With six different egg substitutes listed above, it should be easy to find one that will work with your recipe. You can pair any of them with the milk of your choice, as well as a non-dairy option if you're looking to make vegan cornbread.
In addition, we also recommend adding a half-cup of mayonnaise or sour cream, as well as three tablespoons of honey, to the mix. This will improve the richness and consistency of your cornbread.
Once you have all your ingredients ready, mix the contents of your box with your egg substitute, milk substitute, sour cream, and honey if you're using it. Use a wire whisk to remove any lumps and beat until the ingredients are just combined. It doesn't need to be perfectly smooth, as any excess lumps will bake out.
Now, pour your mix into a baking pan and bake at 400 degrees Fahrenheit for 15 to 20 minutes, or until the top of your bread starts to brown. You can serve the bread with an extra drizzle of honey or some more butter.
Eggless Jiffy Cornbread Recipe
- 1 pack Jiffy Corn Muffin Mix
- ⅓ cup milk
- ½ cup mayonnaise or sour cream or a non-dairy alternative
- 3 tbsp honey
Any egg substitute you prefer:
- ¼ cup mashed overripe bananas or silken tofu or applesauce or yogurt choose one
- 4 tbsp flax seed gel or chia gel optional
- With six different egg substitutes listed above, it should be easy to find one that will work with your recipe. You can pair any of them with the milk of your choice, as well as a non-dairy option if you're looking to make vegan cornbread.In addition, we also recommend adding a half-cup of mayonnaise or sour cream, as well as three tablespoons of honey, to the mix. This will improve the richness and consistency of your cornbread.
- Once you have all your ingredients ready, mix the contents of your box with your egg substitute, milk substitute, sour cream, and honey if you're using it. Use a wire whisk to remove any lumps and beat until the ingredients are just combined. It doesn't need to be perfectly smooth, as any excess lumps will bake out.
- Now, pour your mix into a baking pan and bake at 400 degrees Fahrenheit for 15 to 20 minutes, or until the top of your bread starts to brown. You can serve the bread with an extra drizzle of honey or some more butter.
Frequently Asked Questions
Adding an extra egg to cornbread won't ruin it, though you might not like the final product. This will make the bread more firm and dense, without the light, flaky texture cornbread is known for.
Unfortunately, most cornbread recipes also include flour, which means they're not gluten-free.
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