Cooking TipsSubstitutions10 Best Substitutes For Eggs In Cornbread

10 Best Substitutes For Eggs In Cornbread

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David Larsen
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If you are vegan or have an egg allergy, you may be wondering if there is a way to make cornbread without eggs. The good news is that there are many substitutes for eggs that can be used in cornbread recipes! In this blog post, we will discuss 10 different substitutes that can be used to make delicious cornbread without eggs. Let’s get started!

eggs substitutes in cornbread

Best Substitutes for Eggs in Cornbread

1. Applesauce.

Applesauce is a great substitute for eggs in cornbread, as it adds moisture and sweetness. Applesauce can be used in place of one egg, although you may need to add some additional oil or melted butter if the applesauce does not provide enough fat for your recipe.

2. Buttermilk.

Buttermilk makes an excellent substitute in cornbread recipes. It has the same properties as eggs and can help to provide structure, texture, and moisture.

To replace one egg in a recipe, use 1/4 cup of buttermilk along with 1 tablespoon of oil or melted butter and 1 teaspoon of baking powder.

This combination will produce a light and fluffy cornbread with a slightly tangy flavor.

3. Chia Eggs.

Chia eggs are a popular replacement for regular eggs in cornbread recipes. They are made by stirring together 1 tablespoon of chia seeds and 3 tablespoons of water until it forms a thick paste.

The paste is then added to the rest of the ingredients in the recipe, just as you would with a regular egg. This substitution works especially well if your cornbread recipe only calls for one or two eggs.

The chia seeds provide a similar texture and binding effect, while also adding a good dose of healthy omega-3 fatty acids.

4. Ground Flax Seeds.

Ground flax seeds are a great substitute for eggs in cornbread. They contain healthy fats and fiber, plus they help bind the ingredients together in your recipe.

To use flax seeds as an egg substitute, mix 1 tablespoon of ground flax seed with 3 tablespoons of hot water and let it sit for about 10 minutes until it forms a gel-like consistency. Then, add the mixture to your cornbread batter and mix until combined.

5. Mayonnaise.

Not only does mayonnaise add great flavor to cornbread, it also works as a binder and helps keep it moist.

It’s best used in savory recipes such as jalapeno or bacon-cheddar cornbread. You can substitute 1/4 cup of mayo for one egg in your recipe.

6. Overripe Bananas.

Bananas make a great egg substitute in cornbread. Use one overripe banana for each egg the recipe calls for, and mash it up until it is completely smooth.

The banana will add some sweetness to your bread, so consider adding an extra ¼ teaspoon of baking powder if the recipe doesn’t call for much sugar or honey.

7. Silken Tofu.

Silken tofu is a popular egg substitute in vegan baking, and can be used to make cornbread. Simply replace the eggs with an equal amount of silken tofu, and blend it until smooth before adding it to your recipe.

This works best if you use firm or extra-firm silken tofu as they hold their shape more easily once cooked.

8. Sour Cream.

Sour cream is a versatile substitute for eggs in cornbread to provide moisture and flavor. To replace one egg, mix ¼ cup of sour cream with the other wet ingredients of the recipe.

If you want an extra moist cornbread, increase the quantity of sour cream accordingly.

9. Vegan Mayo.

Vegan mayo is an excellent egg substitute for cornbread. It works as a great binder and helps keep the bread moist while baking. To use vegan mayo, mix it with some plant-based milk, such as almond or oat milk, to create a “buttermilk” mixture.

This can then be added to the cornbread batter instead of eggs. The amount of vegan mayo you use should be equal to the number of eggs called for in the recipe, plus a few tablespoons of plant-based milk.

10. Yogurt.

This popular dairy product makes an excellent substitute for eggs in cornbread. Use plain or vanilla yogurt as a replacement, using an equal amount to the eggs called for in the recipe.

The acidity of the yogurt helps add moisture and texture without altering the flavor too drastically. Cornbread made with yogurt will also be lighter than one made with eggs.


Why do you put eggs in cornbread?

Eggs are a common ingredient in cornbread and other baked goods for several reasons. Eggs add richness, tenderness, structure, and moisture to the batter. The protein in the eggs helps bind the ingredients together, resulting in a light, fluffy texture. They also help create beautiful golden brown surfaces on top of the bread. Finally, adding eggs to the batter enhances flavor and adds subtle sweetness.

How can I make cornbread without eggs?

Making cornbread without eggs is easy. The first step is to choose a recipe that does not call for eggs. Many recipes can be adapted to make egg-free cornbread, but some may require additional ingredients or minor adjustments. For example, you can substitute an oil or vegan butter for the eggs in traditional recipes. Applesauce or mashed banana can also be used to replace eggs in some recipes. Additionally, you may need to adjust the liquid and baking powder content when omitting the egg. Finally, remember to add a bit of extra sweetness if using an egg-free recipe.

Will cornbread rise without eggs?

Yes, it is possible to make cornbread without eggs. Many recipes rely on baking powder and/or baking soda to provide the leavening for the bread. You can also use substitutes like applesauce or yogurt in place of eggs to help with rising. Additionally, adding a little extra liquid such as buttermilk or sour cream can also help give the bread a light texture. With some experimentation and creativity, you can make a delicious cornbread without any eggs.

Can I make vegan cornbread gluten-free?

Yes, it is possible to make vegan cornbread gluten-free. There are a few simple substitutions that can be made to create an enjoyable gluten-free version of vegan cornbread. The most common substitution is using a gluten-free flour blend instead of traditional wheat flour. Gluten-free flour blends are available in most grocery stores and health food stores, and they usually contain a combination of rice flour, potato starch, cornstarch, maize flour, and buckwheat flour. Gluten-free baking powder is also required to replace traditional wheat-based baking powder. Additionally, you can use ingredients such as applesauce or mashed banana in place of the oil or shortening for added moisture and flavor.

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

If you don’t put eggs in your cornbread, the texture may be a bit dryer and crumblier than usual. The taste might also not be as rich or flavorful. However, omitting eggs can still make for a delicious and satisfying cornbread experience; it just won’t have that added moisture and richness that comes with using eggs. You can also add other ingredients to the batter, such as applesauce or yogurt, to provide extra moisture and flavor. Additionally, using different types of flour (like wheat or oat) will give your cornbread a unique texture.

Jiffy Cornbread Without Eggs recipe

Jiffy Cornbread Without Eggs recipe

Yield: 9 squares
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This easy-to-make jiffy cornbread without eggs is the perfect addition to any meal. Made with just five ingredients, it takes no time at all to prepare and bake. It’s moist, delicious and pairs perfectly with chili or soup.


  • 1 box JIFFY Corn Muffin Mix
  • 1/3 cup vegetable oil
  • 1/3 cup milk
  • 1/4 teaspoon baking powder


  1. Preheat oven to 400°F (200°C). Grease an 8×8 inch baking dish.
  2. In a medium bowl, combine JIFFY corn muffin mix, oil, milk and baking powder. Mix until blended and smooth.
  3. Spread batter evenly in the prepared baking dish.
  4. Bake in preheated oven for 20 minutes, or until lightly golden brown. Allow cooling before cutting into squares and serving. Enjoy!

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