Because eggs serve such purposes in cornbread as a binding agent, a leavening agent, and to add moisture, you cannot simply leave them out. But, there are some substitutes that can replace the eggs in many recipes so that you can make cornbread without eggs.
Here is a list of substitutes that can take the place of eggs in cornbread and other quick breads:
- Baking powder & oil
- Baking soda & vinegar
- Mashed banana
- Chia seeds
- Condensed milk
- Flax seeds
- Unsweetened applesauce
As an egg substitute, add ¼ cup of mashed ripe avocado for each egg called for in your recipe for cornbread, other quick breads, and brownies. This substitution will make the texture of your recipe richer and creamier. Because mashed avocado will not add any rising power to your cornbread as does an egg, adding about ¼ teaspoon of extra baking powder should help your cornbread to rise more normally.
One disadvantage of using avocado as a substitute for egg in cornbread is that there will be a slight flavor change from the avocado, not as great a change as when using banana as the substitute, but still a slight change.
Substitution rate: ¼ cup mashed avocado + ¼ teaspoon extra baking powder per egg.
2. Baking Powder & Oil
In roll and pancake recipes that call for an egg as the leavening agent, substitute 1 teaspoon of baking powder mixed with 1&½ tablespoons of water and 1&½ tablespoons of cooking oil. This should also work in cornbread.
Substitution rate: For each egg, substitute 1 teaspoon of Baking Powder added to 1&½ tablespoons each of Water and Cooking Oil.
3. Baking Soda & Vinegar
Baking Soda & Vinegar makes a good egg substitute in baking. Simply mix 1 teaspoon of baking soda with 1 tablespoon of vinegar for each egg being substituted. This substitute works especially well in pancakes.
Substitution rate: Mix 1 teaspoon of baking soda with 1 tablespoon of vinegar per egg.
4. Banana, Mashed
Half a ripe medium mashed banana can be substituted for an egg in most quick bread recipes. But, whatever kind of quick bread you are baking will definitely taste like banana, so this substitution should be used perhaps only in things like pancakes and banana bread. For some reason, banana flavored cornbread does not sound very tasty.
When using mashed banana as an egg substitute, the banana does nothing to give the leavening agent a boost like egg does, so an extra ¼ teaspoon of baking powder should be added to the batter.
Substitution rate: Substitute one-half ripe medium mashed banana plus ¼ teaspoon extra baking powder per egg.
5. Chia Seeds
Chia Seeds, which is an excellent thickener that is often used in jams and jellies, can be used as an egg replacement in recipes that use the eggs to add moisture and for binding purposes as with cornbread. Simply grind enough Chia Seeds to make 2 tablespoons and mix thoroughly with 3 tablespoons of water to add to your pancake. cornbread. or other batter for each egg being replaced. Allow the mixture to sit for 3 to 5 minutes to slightly thicken before adding to your batter.
Here again is a superb egg substitute that is Vegan friendly as long as a Vegan-friendly milk is used in making the cornbread.
Substitution rate: Thoroughly combine 2 tablespoons of ground Chia Seeds with 3 tablespoons of water for each egg that is required.
6. Condensed Milk
Add ¼ cup of condensed milk to your cake batter for each egg called for in your recipe. Because there is sugar in condensed milk, it is better to reduce the amount, if any, of sugar you put in your cornbread to prevent a too-sweet pone of cornbread. This substitute will result in a denser cornbread than when using an egg.
Substitution rate: ¼ cup Condensed Milk per egg plus a reduction in sugar.
7. Flax Seeds
Flax seeds when ground and mixed with water make an excellent replacement for egg in dishes like cornbread, pancakes, and other recipes in which the egg is used to bind the batter together. Simply grind enough flax seeds to make 2 tablespoons, add that to 3 tablespoons of water, stir well, and allow it to sit for 3 to 5 minutes until slightly thickened, and then substitute that mixture for each egg needed.
While the egg works with the leavening agent to help quick breads rise, flax seeds will not serve this purpose, so it may be necessary to add a little extra baking powder to the batter. About ¼ teaspoon extra baking powder should do the trick.
As an added bonus, using flax seeds as an egg replacement makes this option Vegan friendly, as long as a Vegan-friendly milk is also used in the recipe.
Substitution rate: Substitute 2 tablespoons of ground Flax Seeds mixed with 3 tablespoons of water + ¼ teaspoon of baking powder per egg needed.
Eggs in brownies, cornbread, and other quick breads like banana or zucchini bread can be replaced with ¼ cup of silken tofu as an egg substitute. But, because silken tofu has a high water content, if more than one egg is called for in the recipe, one of the other substitutes should be used. Using too much of the tofu would make the finished product too dense.
The tofu should be beaten or whipped before it is added to the batter.
Substitution rate: ¼ cup silken tofu per egg.
9. Unsweetened Applesauce
Unsweetened Applesauce is probably the most familiar of all the egg substitutes for quick breads, especially cornbread, brownies, and muffins. In fact, unsweetened applesauce can do double duty and also substitute for oil in these recipes. But, because the pureed fruit substitutes like applesauce do not contribute to the work of the leavening agent, a little extra baking powder should be added. An extra ¼ teaspoon should be sufficient.
If you do not have unsweetened applesauce, sweetened can be used, but the total amount of sugar in the recipe should be adjusted so that your recipe doesn’t turn out too sweet.
Substitution rate: ¼ cup Unsweetened Applesauce plus ¼ teaspoon of baking powder per egg.
As an egg substitute, simply add ¼ cup of Greek or plain yogurt for each egg called for in your cornbread or other quick bread recipe. This substitution could possibly make the cornbread a little more dense than when using an egg.
Substitution rate: ¼ cup Yogurt per egg.
Why Are Eggs Necessary In Making Cornbread?
If you have ever made cornbread without eggs, whether you meant to leave the egg out or just forgot to add it, then you will know at least some of the reasons why eggs are necessary in cornbread.
- Binding Agent: That initial cutting of a piece of the eggless cornbread is the best indicator that the egg serves the purpose of binding the ingredients together. Without it, the cornbread just crumbles and is quite dry.
- Leavening Agent: Making cornbread without an egg will also give you visual proof that the egg aids the leavening agent, which is usually baking powder in cornbread, to rise higher. The eggless cornbread will be rather flat.
- Moisture Control: Making cornbread with an egg prevents a dry texture and makes it more fluffy. The eggless cornbread will be dry as well as crumbly.
- Improves Flavor: Cornbread made without an egg is more bland and less flavorful than cornbread prepared with an egg.
How To Make Good Cornbread Without An Egg?
There is one type of cornbread that I always make without an egg. In fact, there are only two ingredients in this particular kind of cornbread. The eggless cornbread is what I call cornbread hoecakes.
Cornbread hoe cakes are a mixture of self-rising cornmeal mix and water. Period. Add nothing else. Just follow these directions:
- In a mixing bowl, combine cornmeal and just enough water to make a thick batter. The amount depends on how many people you are serving.
- Simply heat 3 to 4 tablespoons of cooking oil in an iron skillet over medium heat.
- When the skillet is hot, pour small amounts of the batter into the skillet in a manner similar to making small pancakes, and let the batter brown on one side, turn them over and brown the other side.
- Drain well when done.
They are quick and easy to make and absolutely delicious.
There are always those times when you start to make cornbread and discover you don’t have a single egg in the house. I, personally, have been known to just forget the cornbread, but most of the time I make cornbread hoe cakes instead. The cornbread hoecakes, which are made from only self-rising cornmeal and water, are quick and easy, and are always a good addition to the meal.
Thanks for stoppin’ by!
For more, don’t miss 16 Best Substitutes for Milk in Cornbread.
Anne James has a wealth of expertise in a wide array of interests, including quilting, cooking, gardening, camping, and making jelly.
She has a professional canning business and has been featured in the local newspaper, and has been her family canner for decades. Anyone growing up in the South knows that there is always a person in the family who has knowledge of the “old ways,” and this is exactly what Anne is.
With over 55 years of experience in these endeavors, she brings a level of hands-on knowledge that is hard to surpass.
Lovingly known as “Jelly Grandma” by her grandkids, Anne hopes your visit here has been a sweet one.