What can I use in place of eggs for cornbread?

You can use yogurt, applesauce, mashed banana, flaxseed egg, chia egg, or mayonnaise as an egg substitute. Each provides moisture and helps bind ingredients together.

What happens if you don’t put eggs in cornbread?

Cornbread may become drier and more crumbly since eggs provide structure and moisture. Using an egg alternative helps maintain a soft texture.

How can I make cornbread without an egg?

Simply replace each egg with: ¼ cup yogurt or applesauce 1 tbsp ground flaxseed + 3 tbsp water 1 tbsp mayonnaise Then, follow your regular cornbread recipe!

Can I make Jiffy without eggs?

Yes! Just use ¼ cup yogurt, applesauce, or flaxseed egg instead of eggs when preparing Jiffy cornbread mix .

How do you bind batter without eggs?

Use flaxseed egg, chia seed gel, mashed banana, applesauce, or cornstarch slurry to help the batter stay together.

Can I use mayo instead of eggs in Jiffy cornbread?

Yes! Replace each egg with 1 tablespoon of mayo . This keeps the cornbread moist without changing the flavor.

How to Make Cornbread Without Eggs – Best Egg Substitutes & Recipe

Description

This eggless cornbread is soft, fluffy, and incredibly easy to make! Whether you have an egg allergy, ran out of eggs, or prefer a vegan-friendly version, this recipe ensures you’ll still get moist, delicious cornbread. Using simple egg substitutes like yogurt, applesauce, or flaxseed, you’ll achieve the perfect texture without compromising on flavor. Perfect as a side for chili, BBQ, or a cozy meal!

Ingredients

Scale

Dry Ingredients:

1 cup cornmeal
1 cup all-purpose flour
1 tbsp baking powder
½ tsp salt
¼ cup sugar (optional, for a slightly sweet cornbread)

Wet Ingredients:

1 cup milk (or plant-based milk for dairy-free)
¼ cup melted butter (or vegetable oil)
¼ cup egg substitute (choose one below)

Best Egg Substitutes (Choose One):

¼ cup yogurt (adds moisture)
¼ cup unsweetened applesauce (adds slight sweetness)
1 tbsp ground flaxseed + 3 tbsp water (let sit for 5 minutes)

Instructions

Step 1: Prepare Your Oven & Pan

Preheat oven to 375°F (190°C).
Grease a baking pan or cast-iron skillet with butter or cooking spray.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.

Step 3: Combine Wet Ingredients

In another bowl, whisk together milk, melted butter, and your chosen egg substitute.

Step 4: Mix Wet & Dry Ingredients

Slowly pour the wet mixture into the dry ingredients. Stir gently until just combined. (Don’t overmix—small lumps are okay!)

Step 5: Bake the Cornbread

Pour the batter into the greased baking pan. Spread evenly.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool & Serve

Let the cornbread cool for 5-10 minutes before slicing.
Serve warm with butter, honey, or your favorite spread!

Notes

✔ Want it dairy-free? Use plant-based milk and vegan butter.
✔ For a sweeter cornbread, add 2 tbsp honey or maple syrup.
✔ Make it savory! Add ½ cup shredded cheddar cheese or chopped jalapeños.
✔ For a crispier crust, preheat the pan with a little butter before adding the batter.
✔ Storage: Keeps well for 3 days at room temperature or freeze for up to 2 months.

Prep Time: 10 minutes
Cook Time: 25 minutes

Nutrition

Serving Size: 6-8 slices
Calories: 180-220 kcal
Fat: 8g
Carbohydrates: 28g
Protein: 3g