What happens if you dont put egg in cornbread?
Binding agent – Cornbread recipes contain many wet and dry ingredients, but they aren't going to stick together magically. No, the egg plays a vital role in binding the ingredients and creating the stretchy batter that will become cornbread.
Yogurt works as a replacement for egg, adding moisture and stabilization. You can use either plain yogurt or Greek yogurt. Applesauce is considered one of the healthier alternatives. We suggest using unsweetened applesauce so as to not alter the flavor of your Jiffy cornbread without eggs.
Do you have to use eggs in cornbread? No! You do not need to sacrifice flavor or texture to make Jiffy corn bread mix without eggs. Simply add a mixture of 1 Tablespoon of flax seed and 3 Tablespoons of warm water to the mix and bake as usual.
Naturally, adding more corn to the bread will enhance and strengthen the corn flavoring, while adding an egg will make the bread have an eggier flavor, and adding buttermilk will add a creamier taste than water.
Oil is used in place of eggs for recipes where the egg is included as a Leavening Agent to make the baked goods rise. To make the replacement, mix 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.
The following substitutions are to replace 1 EGG
2) 1 tablespoon whole flaxseeds + 4 tablespoons water (or other liquid) processed together until blended well. 3) 1 teaspoon cornstarch, 3 tablespoons vegetable oil and a 1/4 teaspoon baking powder.
An equal amount of pureed apple, pumpkin, banana, or avocado provides all the rich flavor and moisture of an egg. Though these make a nice moist texture, they do add the distinctive fruit flavor to the cornbread. Therefore, they usually work better in recipes for a very rich, sweet cornbread.
For recipes which use eggs primarily as a leavening agent you can try a commercial egg replacement product (see above) or the following mixture: 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg. Note: this mixture calls for baking powder, not baking soda.
- Applesauce. Applesauce is a purée made from cooked apples. ...
- Mashed banana. Mashed banana is another popular replacement for eggs. ...
- Ground flaxseed or chia seed. ...
- Commercial egg replacer. ...
- Silken tofu. ...
- Vinegar and baking soda. ...
- Yogurt or buttermilk. ...
- Arrowroot powder.
Both yogurt and buttermilk are good substitutes for eggs. It's best to use plain yogurt, as flavored and sweetened varieties may alter the flavor of your recipe. You can use 1/4 cup (60 grams) of yogurt or buttermilk for each egg that needs to be replaced. This substitution works best for muffins, cakes, and cupcakes.
Can I use sour cream instead of eggs in cornbread?
Use 1 1/2 Tablespoon sourcream (or one heaped Tablespoon) in the place of one egg. Beat in air when you add the sourcream just like you would with the egg.
For each whole egg used you can substitute it with one of the following: 1 tablespoon ground flaxseed + 3 tablespoon water. ¼ cup (4 tablespoons) Sweetened Condensed Milk.
I substituted 2 cups of plain, fat free yogurt for the 2 cups of sour cream. It was still fantastic without the added fat. I made this cornbread without the sugar. It was very good, I don't understand why everyone must add so much sugar to all of theses recipes.
For most baked goods recipes that require eggs, three tablespoons of mayo can be substituted for one egg.