The key is finding the right substitute to do all of the same wonderful things for your cornbread that an egg can do. While it’s true that eggs are an important part of cornbread recipes, it doesn’t mean you can’t be successful without them. Flavor – Finally, eggs also improve the flavor of cornbread, leaving you with a satisfied belly every time.Īt this point, I know what you’re thinking – eggs are basically a magical ingredient for cornbread, and you can’t go without it.Appearance – Cornbread has a delightfully brown appearance, and eggs play a significant role in creating an attractive look.Since eggs contain some liquid, it provides some moistness for cornbread. Moisture – The fluffy texture of cornbread that melts in your mouth is due to several reasons, but one main reason is the inclusion of eggs.Whipped eggs will trap air which expands under heat, creating the volume for airy and fluffy cornbread. Leavening agent – Who wants flat cornbread? If you want your cornbread to rise, then you need eggs.No, the egg plays a vital role in binding the ingredients and creating the stretchy batter that will become cornbread. Binding agent – Cornbread recipes contain many wet and dry ingredients, but they aren’t going to stick together magically.But if you’re wondering why eggs are part of your favorite cornbread recipe in the first place, then keep reading.
#Egg substitute for jiffy cornbread crack
Most cornbread recipes contain eggs, and most of us crack the egg into our batter without thinking twice.
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