8 Best Egg Substitutes for Cornbread (Must Try Alternatives)

I never would have thought that I could make a delicious cornbread without using eggs, but it’s possible!

When I made the decision to become vegan, I knew that I would have to find substitutes for some of my favorite foods. And the question of what can i substitute for eggs in cornbread was one I always thought of.

I was surprised to find that there are so many alternatives for eggs in cornbread.

So, if you’re looking for a way to take eggs out of your delicious cornbread recipe, look no further!

Here are some of the Substitutes for egg in cornbread that I’ve found to be the most successful:

Egg Substitutes for Cornbread:

  1. Flaxseed meal
  2. Ground Chia seeds
  3. Applesauce
  4. Silken Tofu
  5. Yogurt
  6. Vegan Mayo
  7.  Sour cream
  8. Coconut milk

Flaxseed meal

Flaxseed meal mixed with water is the egg of vegans.

The benefits of using flaxseed meal as a substitute for eggs are numerous. First, it’s a healthy alternative to eggs. Second, it provides the same amount of protein as an egg.

Third, it’s rich in omega-3 fatty acids, which are beneficial for your health. Finally, it’s high in fiber, which helps maintain bowel health.

To use flaxseed as a substitute for eggs in cornbread, mix the flaxseed with water. The measurement you should use for 1 egg is 1 tablespoon of flaxseed meal and 3 tablespoons of water.

Stir the mixture vigorously, give it time to turn eggy – say 3 to 5 minutes, Then add it to your batter.

You’ll love its nutty flavor and how it binds the ingredients together, perfectly.

Ground Chia Seeds

Ground chia seeds are another excellent egg substitute for cornbread.

They contain 6% water, 46% carbohydrates (of which 83% is fiber), 34% fat, and 19% protein.

Like flaxseed meal, ground chia seeds help to bind the ingredients together and give the cornbread a delicious nutty flavor.

1 tablespoon of ground chia seeds and 3 teaspoons of water will make the same amount as one egg. You’ll notice how rapidly they acquire an egg-like texture when you combine the water with the chia seeds.

Applesauce

Applesauce has long been a popular choice for replacing eggs in cornbread or in any other vegan recipe. This is because it can help to give the cornbread a fluffy texture and act as a binder.

In addition, applesauce adds lots of moisture to the cornbread, which is essential for keeping it moist and flavorful. It will create that fluffy textured look you crave.

It also contains pectin, which helps the cornbread to rise and adds a light, airy texture to it.

As a result, applesauce is an ideal choice for making light and moist cornbread that is sure to be a hit with everyone.

When you use 1/4 cup of applesauce to substitute 1 egg, choose the plain and unsweetened type. You could also add a bit of cinnamon to bring it to life.

Silken Tofu

If you’ve used silken tofu to replace meat and eggs in recipes before now, then you won’t need me to convince you that it can be a great substitute for eggs in cornbread baking.

Apart from the fact that it will give your food a protein-rich, easy-to-digest, high-quality source of protein, it’s a low-calorie food that is cholesterol-free. It will also give your food a tangy flavor.

When using it as a binder, add 1/4 cup of flour to the recipe. This will help your food to rise and not be as dense.

Silken tofu can also be used to make mayonnaise, vegan cheese, cream cheese, pudding, and used to make soups and sauces thicker.

Yogurt

Vegan yogurt is high in protein and calcium, and it can also help to promote gut health.

When substituted for eggs, it helps to bind the cornbread together and provides a moist, fluffy texture. To replace one egg, use 1/4 cup of yogurt instead.

It’s best to use plain vegan yogurt for this purpose. Many different brands are produced from soy, coconut, oat, almond milk, or cashew. Whatever type you pick, it will include beneficial probiotic bacteria.

Just be sure to use plain yogurt, as flavored yogurts will impart their own flavor to the cornbread. And if you’re not vegan, you can still enjoy the health benefits of using vegan yogurt in your cornbread!

Vegan Mayo

Vegan mayonnaise is a fantastic egg substitute for cornbread. It’s packed with protein and healthy fats, which makes it an ideal choice for those who are trying to avoid eggs.

It also contains apple cider vinegar, which brings in some needed moisture. The second ingredient is soy milk, which is a great source of potassium. It also includes oil and salt.

Additionally, vegan mayonnaise provides a rich flavor that enhances the taste of the cornbread.

To replace one egg, use ¼ cup of vegan mayonnaise. You can find this product in most health food stores or online.

Just be sure to check the ingredients list to make sure it doesn’t contain any eggs. Many brands are now vegan, so it’s easier than ever to find this product.

Sour cream

If you’re looking for a high-fat egg substitute for cornbread, then sour cream is a good choice. It’s packed with protein and fat, which makes it an ideal binding agent.

It also contains lactic acid, which helps to tenderize the cornbread and keep it moist. To replace one egg, use ¼ cup of sour cream.

You may also want to add an extra pinch of baking powder to give your cornbread a lift and fluffier texture.

Coconut milk

If you’re looking for a dairy-free egg substitute for cornbread, then coconut milk is your best bet. It’s packed with healthy fats and protein, and it’s an ideal binder.

It also contains lauric acid. This also softens the cornbread, which is beneficial when making cornbread. To replace one egg, use ¼ cup of coconut milk.

Frequently Asked Questions (FAQs)

Can I use milk instead of eggs in Cornbread?

Yes, you can use milk instead of eggs in cornbread. Milk is a good binding agent and will help to make a moist bread.

Can I use flour instead of eggs in Cornbread?

Yes, you can use flour instead of eggs in cornbread. Flour, when mixed with water, is a good binding agent and will help to make a more dense bread.

What is the best egg Substitute for Cornbread?

The best egg substitutes for cornbread are flaxseed meal, vegan mayonnaise, vegan yogurt, sour cream, and coconut milk. These substitutes are high in nutrients and help to bind the ingredients together and make moist bread.

What do eggs do in cornbread recipes?

Eggs help to bind the ingredients together and make a fluffier cornbread. They also add moisture and help to leaven the bread.

Do you have to use eggs in Cornbread?

No, you don’t have to use eggs in cornbread. There are many substitutes that you can use, including vegan mayonnaise, vegan yogurt, sour cream, coconut milk, and so on.

Why does my cornbread rise in the middle?

If your cornbread rises in the middle, it’s likely because you’ve used too much baking powder. Baking powder is a leavening agent, and too much of it will cause your bread to rise.

To avoid this, be sure to measure the baking powder carefully and only use the amount that’s specified in the recipe.

How do you know when cornbread is ready?

Cornbread is ready when it’s golden brown and firm to the touch. You can also insert a toothpick into the center of the bread. If it comes out clean, then your cornbread is done.

If it comes out with wet batter on it, then your cornbread needs to bake for longer.

Should cornbread batter be thick or runny?

Southern cornbread is made with white cornmeal, while regular cornbread is made with yellow cornmeal. Southern cornbread is also usually sweeter than regular cornbread.

The batter for both types of cornbread should be thick and not runny. If your batter is too runny, it will result in a bread that’s not as firm.

What’s the best way to store cornbread?

Cornbread is best stored in an airtight container at room temperature. It will last for about two days.

If you want to keep your cornbread fresh for longer, you can store it in the fridge for up to a week. Just be sure to wrap it tightly in plastic wrap or aluminum foil.

Can you freeze cornbread?

Yes, you can freeze cornbread. Wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to three months.

When you’re ready to eat it, thaw the cornbread overnight in the fridge and then reheat it in the oven or microwave.

What’s the best way to reheat cornbread?

Cornbread is best reheated in the oven or microwave. If you’re reheating it in the oven, wrap it in aluminum foil and place it on a baking sheet. Bake at a low temperature until warmed through.

Conclusion

As you can see, there are a variety of substitutes for eggs in cornbread if you’re vegan. And you don’t even have to be vegan to use them!

Each one has its own unique benefits and can be used to create a delicious and healthy cornbread that is perfect for any occasion.

So, next time you’re looking for an egg-free option, try one of these substitutes. You won’t be disappointed!

Happy baking! 🙂