Cornbread is a classic dish that is traditionally served at Thanksgiving. It also tastes great when paired with chili, soup, goulash, or stew. If you are wanting an egg-free cornbread, this amazing egg substitute for cornbread is the perfect option.
Egg-free cornbread is easy to make and requires no prior baking experience. It has a delicious taste that is perfect for pairing with your favorite hot meal or enjoying on its own with some butter and honey. No matter how you prefer it, this egg-free cornbread is perfect if you want are just wanting to avoid eggs or simply don’t have any on hand.
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Like for many baked goods, eggs provide structure in cornbread. Eggs help give it a nice, fluffy texture as well as contribute to the flavor. They help bind the ingredients together as well as provide much-needed moisture to the cornbread.
Without eggs, your cornbread may turn out more dense and less flavorful. It will not be able to bind properly and will easily fall apart. In addition, you probably will notice that it is drier.
What can you substitute for eggs in cornbread?
Fortunately, you can use a substitute for eggs when making cornbread. These make great substitutes for those who can’t eat eggs for dietary reasons. Whether you want a vegan or dairy option, there are replacements available.
For vegan substitutes, you can use applesauce, silken tofu, or ground flax seeds. One egg will equal one-fourth a cup of silken tofu or one tablespoon of flaxseed mixed with three tablespoons of water.
If you want to use dairy substitutes, you can use yogurt or mayo. For one egg, use one-fourth cup of yogurt or mayo. For best results, use full-fat plain Greek yogurt in place of your egg.
Can I use sour cream instead of eggs in cornbread?
If desired, you can use sour cream as a substitute for eggs in cornbread. It will help contribute to the texture and flavor of the cornbread. However, you may want to use an extra pinch of baking powder for a bit more lift in your cornbread.
Can you use applesauce instead of eggs in cornbread?
Applesauce can be a great substitute for eggs in many recipes, including cornbread. It contributes moisture, flavor and binds together the ingredients.
When using it as a substitute, one egg equals one-fourth cup of applesauce. Most recipes will use unsweetened applesauce, however, if you want a slightly sweeter cornbread, you can use sweetened applesauce if desired.
What You Will Need To Make Egg-free Cornbread
To make this egg-free cornbread you will need:
- 1 1⁄2 cups yellow cornmeal
- 1 cup flour
- 1⁄2 teaspoon baking soda
- 1 1⁄2 teaspoons baking powder
- 1⁄4 cup brown sugar
- 1⁄4 teaspoon salt
- 1 cup buttermilk
- 1⁄2 cup unsweetened applesauce
- Large mixing bowl
- Wooden spoon
- Muffin tin
- Cooking spray or liners
- Wire rack
Step By Step Instructions
Step one: Preheat oven and prepare the muffin tin
Preheat your oven to 400 degrees Fahrenheit and grease your muffin tin with cooking spray or use 12 liners.
Step two: Combine dry ingredients
In a large mixing bowl, use a whisk to mix together the cornmeal, flour, brown sugar, salt, baking soda, and baking powder.
Step three: Add in wet ingredients
Then, add your buttermilk and applesauce to the dry ingredients. Use a whisk or wooden spoon to thoroughly mix together the cornbread batter.
Step four: Fill the muffin tin
Carefully fill each cavity on the muffin tin 3/4 full with batter, filling all 12 cavities.
Step five: Bake the cornbread
Bake the cornbread for 15 minutes, or until the tops become golden brown. Allow your egg-free cornbread to cool on a wire rack for at least 10 minutes. Serve the freshly baked cornbread while it is still a bit warm or at room temperature, depending on your preference.
Tips And Tricks
If desired, you can make this recipe totally vegan-friendly. Instead of cow’s milk, you can use almond, soy, or oat milk. To make it a buttermilk substitute, stir in one tablespoon of lemon juice and let it sit for at least five minutes before adding to your batter.
Instead of applesauce, you can also use one-half of a cup of yogurt, sour cream, or mayo. You can also use one-half of a cup of silken tofu or use two tablespoons of flax seeds combined with six tablespoons of water.
Instead of making muffins, you can make this recipe in a 9-inch square pan. The cornbread will still bake at 400 degrees Fahrenheit, but you will need to increase the time to around 20-22 minutes.
Store your cornbread in an airtight container at room temperature for up to one week. You can also store them in the fridge in an airtight container slightly longer than a week. Serve them at room temperature or heat the cornbread in the microwave for a few seconds to warm it up.
Cornbread freeze well, so you can make it ahead of time. To freeze, wrap in a layer of plastic wrap and then a layer of aluminum foil for up to three months. To thaw, place your cornbread at room temperature for around an hour or warm slices or muffins in the microwave for 20-30 seconds at a time.
Servings And Preparation Time
|15 minutes||10 minutes||
A Delicious Egg Substitute for Cornbread Recipe
Eggs play an important role in cornbread by providing flavor, moisture and working as a binding agent. However, if you want to avoid using eggs or simply don’t have any on hand, you can use an egg substitute for cornbread. Applesauce, silken tofu, flaxseed, yogurt, sour cream, and mayo all work as an egg replacement.
You can replace the eggs with one of the replacements listed above in your favorite cornbread recipe or try the delicious recipe in this post. This recipe has the wonderful flavor and texture of cornbread without using any eggs. You can even make it completely vegan-friendly by using a dairy-free buttermilk substitute.
Do you have any questions regarding using an egg substitute for cornbread? If so, please ask any questions regarding egg replacements in the comment section and share this cornbread recipe if you enjoyed it.
Read more about Best Egg Substitute For Cake Mixes – 5 Easy Alternatives.
Amazing Egg Substitute For Cornbread
- Preheat your oven to 400 degrees Fahrenheit and grease your muffin tin with cooking spray or use 12 liners.
- In a large mixing bowl, use a whisk to mix together the cornmeal, flour, brown sugar, salt, baking soda, and baking powder.
- Then, add your buttermilk and applesauce to the dry ingredients. Use a whisk or wooden spoon to thoroughly mix together the cornbread batter.
- Carefully fill each cavity on the muffin tin 3/4 full with batter, filling all 12 cavities.
- Bake the cornbread for 15 minutes, or until the tops become golden brown. Allow your egg-free cornbread to cool on a wire rack for at least 10 minutes. Serve the freshly baked cornbread while it is still a bit warm or at room temperature, depending on your preference.