Cornbread is a staple in many households, especially in the Southern United States. Its crumbly texture, and sweet flavor make it a perfect accompaniment to various dishes. However, if you or someone in your household has an egg allergy, is vegan, or is simply out of eggs, can you still make cornbread? The answer is yes! While eggs are often used in cornbread recipes to add structure and moisture, there are plenty of ways to make delicious cornbread without them. So If you are wondering how to make cornbread without eggs? We have a great recipe for you to try!
Why do you add eggs to cornbread?
One common ingredient that you’ll find in most cornbread recipes is eggs. But why do you add eggs to cornbread?
Eggs serve several purposes in cornbread. One of the primary functions is to act as a binding agent, holding the ingredients together and giving the bread its structure. Without eggs, the cornbread may crumble apart and lack cohesiveness. Additionally, eggs add moisture to the bread, which is particularly important in cornbread since it tends to be dry. The eggs also contribute to the bread’s richness and flavor, giving it a slightly savory taste.
Substitution ideas for eggs
Here are some common substitute ideas for eggs while making cornbread:
- Applesauce: Applesauce is a great substitute for eggs in cornbread recipes. The natural sweetness of applesauce can add a unique flavor to the cornbread while maintaining its moist and fluffy texture. Use a quarter cup of unsweetened applesauce to replace one egg in your recipe.
- Yogurt: yogurt can be an excellent substitute for eggs in cornbread, adding extra moisture and tanginess to the recipe. Use a quarter cup of yogurt for each egg your recipe calls for.
- Silken Tofu: Tofu is a popular vegan substitute for eggs in baking. Silken tofu is a soft and creamy type of tofu that can be blended into a smooth texture. Replace each egg with 1/4 cup of blended silken tofu to add moisture and binding to your cornbread.
- Baking powder and water: A mixture of one tablespoon of baking powder and two tablespoons of water can replace one egg in your cornbread recipe. This substitute will add extra lift to the batter and help it rise.
- Vinegar and baking powder: A mixture of one tablespoon of vinegar and one teaspoon of baking powder can also replace one egg in your recipe. This mixture will help the cornbread rise and maintain its fluffy texture.
- Mashed bananas: Mashed bananas can add a subtle sweetness to the cornbread while helping to bind the ingredients together. Use half a mashed banana to replace one egg in your recipe.
- Mayonnaise: Mayonnaise is an emulsion of oil and vinegar that can also work as a substitute for eggs in cornbread. Replace each egg with 1/4 cup of plain or vegan mayo to add moisture and a subtle tangy flavor to your cornbread.
- Sour Cream: Sour cream can be used as an egg substitute to add moisture and richness to your cornbread. Replace each egg with 1/4 cup of sour cream to add a tangy flavor and creamy texture to your cornbread.
How to store cornbread
Allow the cornbread to cool to room temperature. Once the cornbread has cooled, transfer it to an airtight container or wrap it in plastic wrap. You can store the cornbread at room temperature for up to three days. However, if you want to store it for longer, it’s best to keep it in the refrigerator. Cornbread stored in the fridge can last up to a week.
If you want to freeze your cornbread for longer storage, wrap it tightly in plastic wrap and then place it in a freezer-safe bag. Be sure to label the bag with the date. Frozen cornbread can last up to three months.
To reheat the cornbread, allow it to thaw in the refrigerator overnight. Then, you can either reheat it in the oven, wrapped in foil, or in the microwave, wrapped in a damp paper towel to prevent it from drying out.
How to Make Cornbread Without Eggs
- Preparation time: 15 minutes
- Cooking time: 25 minutes
- Total time: 40 minutes
- Servings: 12 pieces
Ingredients
- 1½ cups milk
- 2 tsp. lemon juice
- ⅓ cup olive oil
- 2 tbsp. yogurt
- 1 ½ cups cornmeal
- 1 ½ cups flour
- ¼ tsp. sea salt
- ¼ cup sugar
- 1 tbsp. baking powder
Instructions
- Prepare the oven and preheat it to 400 degrees F. Also, prepare an 8” x 8” baking pan by lightly greasing.
- In a small bowl, add lemon juice and milk, mix well, and set aside for 5 minutes or until milk splits.
- In another bowl, add cornmeal, flour, salt, sugar, and baking powder, and mix to combine all the ingredients.
- Then add split milk, yogurt, and olive oil to the dry mixture and combine until flour disappears and is absorbed.
- Once the batter is ready, transfer it to the prepared baking pan and place it in the oven. Bake for 20 to 25 minutes or until an inserted toothpick comes out clean from the center of the bread.
- Once the bread is ready, remove from oven and allow to cool for 5 to 10 minutes, then remove from pan and place on the wire rack until cooled completely.
- Either slice and serve immediately or store for future use.
How to Make Cornbread Without Eggs
Ingredients
- 1½ cups milk
- 2 tsp. lemon juice
- ⅓ cup olive oil
- 2 tbsp. yogurt
- 1 ½ cups cornmeal
- 1 ½ cups flour
- ¼ tsp. sea salt
- ¼ cup sugar
- 1 tbsp. baking powder
Instructions
- Prepare the oven and preheat it to 400 degrees F. Also, prepare an 8” x 8” baking pan by lightly greasing.
- In a small bowl, add lemon juice and milk, mix well, and set aside for 5 minutes or until milk splits.
- In another bowl, add cornmeal, flour, salt, sugar, and baking powder, and mix to combine all the ingredients.
- Then add split milk, yogurt, and olive oil to the dry mixture and combine until flour disappears and is absorbed.
- Once the batter is ready, transfer it to the prepared baking pan and place it in the oven. Bake for 20 to 25 minutes or until an inserted toothpick comes out clean from the center of the bread.
- Once the bread is ready, remove from oven and allow to cool for 5 to 10 minutes, then remove from pan and place on the wire rack until cooled completely.
- Either slice and serve immediately or store for future use.
