What is the best substitute for eggs in cornbread?

The best substitute depends on your preference. If you want fluffy cornbread , use vinegar + baking soda . If you need moist cornbread , go for Greek yogurt, mayonnaise, or flax eggs .

Can I use mayo instead of eggs in cornbread?

Yes! Mayonnaise is a great egg substitute because it contains eggs and oil. It helps bind the ingredients and retain moisture . Use ¼ cup of mayo per egg .

What makes cornbread not fall apart?

Cornbread can be crumbly without eggs, but you can fix this by: Using a strong binder like flax eggs, yogurt, or mayo . Keeping the liquid-to-dry ratio balanced . Avoiding overmixing , which weakens the structure.

What makes cornbread rise in the middle?

Cornbread rises due to leavening agents like baking powder or baking soda + vinegar . To get an even rise: Ensure the batter is well-mixed . Maintain a consistent oven temperature . Avoid overfilling the baking dish .

How do you bind batter without eggs?

To bind cornbread batter , use: Flax eggs (1 tbsp flaxseed meal + 3 tbsp water) Greek yogurt (¼ cup per egg) Applesauce (¼ cup per egg) Mashed banana (½ banana per egg)

Can Greek yogurt replace eggs in baking?

Yes! Greek yogurt is an excellent egg substitute that adds moisture and richness. Replace each egg with ¼ cup of plain Greek yogurt .

How do I make vegan cornbread?

To make vegan cornbread , use: A dairy-free milk alternative (almond, oat, soy, or coconut milk). Flax eggs or applesauce instead of eggs. Coconut oil or vegan butter instead of regular butter.

Can I make cornbread without baking powder?

Yes! If you’re out of baking powder, try: Baking soda + vinegar (½ tsp baking soda + 1 tbsp vinegar) Self-rising flour instead of all-purpose flour Whipped aquafaba (chickpea brine) for fluffiness

How do I keep cornbread moist?

To keep cornbread soft and moist : Use yogurt, mayo, or applesauce in place of eggs. Avoid overbaking—check for doneness at 20 minutes . Store properly to prevent drying out .

Can I freeze egg-free cornbread?

Absolutely! Wrap slices in plastic wrap + foil , then freeze for up to 3 months . Thaw at room temperature or reheat in the oven for the best texture.

Cornbread Without Eggs: The Best Egg-Free Recipe

Description

Craving homemade cornbread but don’t have eggs? No worries! This eggless cornbread is fluffy, moist, and full of flavor—made with simple pantry staples. Whether you’re avoiding eggs due to allergies, dietary choices, or simply running out, this recipe ensures a deliciously golden and tender cornbread without compromise. Perfect as a side for soups, stews, or on its own with butter and honey!

Ingredients

1 cup cornmeal (yellow or white)
1 cup all-purpose flour (or whole wheat flour)
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons sugar (optional, for slight sweetness)
¼ cup butter or oil (melted)
1 cup milk (or dairy-free alternative like almond, oat, or soy milk)
1 egg substitute (choose from below based on preference):
- Flax egg: 1 tablespoon ground flaxseed + 3 tablespoons water (let sit for 5 minutes)
- Unsweetened applesauce: ¼ cup
- Greek yogurt: ¼ cup
- Mashed banana: ½ banana
- Vinegar + baking soda: 1 tablespoon vinegar + 1 teaspoon baking soda
- Mayonnaise: ¼ cup

Instructions

Preheat oven to 375°F (190°C) and grease an 8×8-inch baking dish or line it with parchment paper.
Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
Prepare egg substitute: If using a flax egg, mix ground flaxseed with water and let it sit until thickened.
Combine wet ingredients: In a separate bowl, mix milk, melted butter (or oil), and your chosen egg substitute.
Mix wet and dry ingredients: Gradually add the wet mixture into the dry ingredients. Stir gently until just combined. Avoid overmixing.
Pour batter into prepared dish and spread it evenly.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Cool for at least 10 minutes before slicing. Serve warm with butter, honey, or your favorite toppings!

Notes

For a sweeter cornbread, add an extra tablespoon of sugar or a drizzle of maple syrup.
For a savory twist, mix in cheddar cheese, jalapeños, or fresh herbs.
Store leftovers in an airtight container at room temperature for up to 2 days, in the fridge for 5 days, or freeze for up to 3 months.

Prep Time: 5 minutes
Cook Time: 20-25 minutes
Category: Breakfast
Cuisine: American, Southern

Nutrition

Calories: ~150-180
Fat: 6g
Carbohydrates: 24g
Protein: 3g