Make cornbread without egg
Cornbread is a classic dish that is a staple in many households. However, it can be challenging to make for those who are vegan or have an egg allergy. Luckily, many egg substitutes can be used in cornbread recipes.
If you’re looking for a delicious cornbread recipe but avoid eggs, you might wonder how to make Jiffy Cornbread without eggs. Fortunately, it is possible to make this classic dish without eggs and enjoy its moist, fluffy texture and sweet corn flavor. This article provides a step-by-step guide to making egg-free Jiffy Cornbread, perfect for anyone who follows a vegan diet or has an egg allergy.
Yogurt
Plain unsweetened yogurt can also be used as an egg substitute. Use 1/4 cup of yogurt per egg.
Adding yogurt to your recipes acts as a great egg substitute and provides additional health benefits. Here are some ways using plain, unsweetened yogurt in your cooking can be beneficial:
Yogurt contains probiotics which can improve gut health and boost the immune system. It is an excellent source of protein and can help keep you feeling full for longer. Yogurt is also high in calcium which is essential for maintaining strong bones.
Next time you make an egg recipe, use 1/4 cup of yogurt per egg instead. You’ll add a nutritious twist to your dish while accommodating any dietary restrictions.
Vinegar and baking powder
Mix one tablespoon of vinegar with one teaspoon of baking powder. This creates a bubbly mixture. It can be used as an egg replacement in cornbread recipes.
The vinegar and baking powder mixture creates a chemical reaction that produces carbon dioxide gas, which helps to leaven the cornbread. This egg substitute works best in recipes for only one or two eggs. If a recipe calls for more than two eggs, it may be best to use a different egg substitute or find an already egg-free recipe.
Cornbread made with this egg substitute may have a slightly different texture than cornbread made with eggs. It may be marginally denser or have a different crumb structure. If you don’t have vinegar on hand, you can substitute lemon juice or cream of tartar in equal amounts.
Mashed banana
Mashed ripe bananas can add moisture and sweetness to cornbread. Use 1/4 cup of mashed banana per egg.
Adding mashed banana to cornbread batter is a great way to incorporate natural sweetness and moisture into your recipe. If you don’t have ripe bananas, you can quickly ripen them in a brown paper bag with an apple or tomato for a day or two. Consider using banana extract or adding chopped nuts to your cornbread batter for an even more pronounced banana flavor.
To make your cornbread vegan, you can substitute the eggs with mashed banana or Applesauce for a similar binding effect. Refrain from mixing your batter once you’ve added the mashed banana, which can cause the cornbread to become dense and heavy. Just stir until all the ingredients are combined.
Unsweetened Applesauce
This common egg substitute in baking works well in cornbread recipes. Use 1/4 cup of Applesauce per egg.
Unsweetened Applesauce is a popular and healthy snack made from fresh apples. Here are some additional details about unsweetened Applesauce that you might find interesting.
Unsweetened Applesauce is low in calories and fat. This makes it an ideal choice for those who are trying to manage their weight or switch to a healthier diet. Applesauce is a good source of fiber, which can help keep you feeling full and satisfied.
Some people use unsweetened Applesauce as a substitute for oil or butter in baking recipes, as it can help reduce the amount of fat in the recipe. Unsweetened Applesauce can be made at home by cooking diced apples in water until they are soft and then mashing them with a fork or blending them in a food processor.
You can also find unsweetened Applesauce in most grocery stores in the canned fruit section or the baby food aisle.
Silken tofu
Pureed silken tofu can add moisture and structure to cornbread. Use 1/4 cup of pureed tofu per egg.
Pureed silken tofu is a great option if you’re looking for a vegan alternative to egg in your cornbread recipe. It not only increases the level of hydration and texture, but it also serves as a source of protein. Be sure to use “silken” tofu, which has a softer texture. Blend the tofu in a food processor or blender until smooth and creamy.
How to make jiffy cornbread without milk?
Adjust the Liquid
If you think your cornbread dough is too dry or wet, you can adjust the amount of water or juice accordingly. Add more liquid if the batter is too thick or less if it is too runny. The dough should be pourable but not watery.
Use muffin tins
If you don’t have an 8-inch square baking pan, you can also use muffin tins to make individual cornbread muffins. Adjust the baking time accordingly – muffins usually take less than an entire baking pan.
Add toppings
To make your Jiffy Cornbread even more delicious, add toppings like sliced jalapenos, grated cheese, or chopped green onions. Gently mix these ingredients into the dough so they don’t over-mix.
Serve warm
Jiffy Cornbread is best served warm, straight from the oven. Add butter or a drizzle of honey on top for extra flavor.
Store properly
If you have leftover cornbread, store it in an airtight container at room temperature. You can also freeze the cornbread for later-be sure to let it cool completely before wrapping tightly in plastic wrap and freezing.
Conclusion
Jiffy cornbread is a beloved classic that can be made without eggs for those who can’t or won’t eat them. Using simple ingredients like Jiffy Corn Muffin Mix, unsweetened Applesauce, and dairy-free milk, you can create delicious, moist cornbread that everyone can enjoy. Whether you want to go vegan or have an egg allergy, this recipe is the perfect solution.
