What can you substitute for eggs in Jiffy cornbread mix?

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Quick Answer

There are several handy ingredients you can use as egg substitutes when making Jiffy cornbread mix without eggs:

Applesauce – Use 1/4 cup applesauce per egg.

Banana – Use 1/4 cup mashed banana per egg.
Greek yogurt – Use 1/4 cup plain Greek yogurt per egg.
Cottage cheese – Use 1/4 cup cottage cheese per egg.

Mayonnaise – Use 1/4 cup mayonnaise per egg.
Oil – Use 1/4 cup vegetable oil per egg.
Commercial egg replacer – Use per package instructions.

These substitutions should allow you to make fluffy, moist cornbread even if you’re out of eggs. Reduce any added liquid in the recipe to account for the extra moisture from the substitutes.

Why Do You Need an Egg Substitute for Cornbread?

There are a few reasons you may find yourself needing to make cornbread without eggs:

You’ve run out of eggs and the store is closed.

You need a vegan cornbread recipe.
Someone in your household has an egg allergy.
You’re trying to reduce cholesterol.

You want to use up ingredients you already have on hand.

Fortunately, with some simple substitutions, you can still make delicious cornbread. The egg typically provides structure, moisture, and binding action in cornbread. Our egg replacements aim to mimic those properties.

Applesauce

Applesauce is one of the most popular egg substitutes for baking. It provides moisture and binds ingredients together. The pectin and fiber in applesauce also supply structure:

Use 1/4 cup unsweetened applesauce per egg in the cornbread mix.
Reduce any added liquids in the recipe by 1/4 cup to account for the moisture in the applesauce.
Whisk the applesauce into the dry ingredients before adding the wet ingredients.

The applesauce gives a subtly sweet flavor and tender crumb to cornbread. Make sure it’s unsweetened, not the sugary applesauce meant for snacking.

Mashed Banana

Mashed ripe banana can stand in for eggs in vegan baking recipes. Bananas offer moisture, binding power, and even leavening:

Use 1/4 cup mashed banana per egg.

Reduce added liquids by 1/4 cup.
Mash the banana thoroughly with a fork before adding.

Overripe bananas with brown speckles work best. The natural sweetness gives great flavor to cornbread. Like applesauce, bananas help keep the cornbread moist and dense.

Greek Yogurt

Plain Greek yogurt makes an excellent substitute for eggs in cornbread and other baked goods. The protein in yogurt mimics the structure-building ability of eggs:

Use 1/4 cup plain Greek yogurt per egg in the mix.
Reduce added liquids by 1/4 cup.

Regular yogurt works too but may yield a less stable end result.

The tanginess of yogurt gives a tasty flavor to cornbread. Make sure to use plain, unsweetened yogurt without added fruit or other mix-ins. Nonfat, low-fat, or whole milk yogurt all work.

Cottage Cheese

Small curd cottage cheese can perfectly imitate the consistency of beaten eggs in baking recipes. The curds retain moisture and help bind the ingredients:

Use 1/4 cup cottage cheese per egg.
Reduce added liquids by 1/4 cup.
Drain excess liquid from the cottage cheese before using.

The little curds blend into the batter seamlessly. Cottage cheese adds a hit of creamy, tangy flavor to cornbread. Just like yogurt, be sure to use plain, unsweetened cottage cheese.

Mayonnaise

It may sound odd, but mayonnaise actually works great in place of eggs in cornbread and cakes. Mayonnaise contains eggs, oil, and vinegar to provide the needed structure and moisture:

Use 1/4 cup mayonnaise per egg.

Reduce added liquids by 1/4 cup.
Regular or low-fat mayo both work.

Mayo makes cornbread taste extra rich. Duke’s and Hellmann’s are brands that work well. The mayo should blend smoothly into the batter.

Oil

You can also use vegetable oil, such as canola or corn oil, to replace eggs in cornbread mix:

Use 1/4 cup oil per egg.
Reduce other added liquids by 1/4 cup.

Whisk the oil to fully incorporate it.

The oil helps replicate the fat and moisture that eggs provide. While oil works great as a binder, it won’t provide the same structure and rise. The cornbread may be a bit more dense with oil.

Commercial Egg Replacer

Specialized egg replacer powders and mixes make it easy to bake without eggs:

Use per package instructions, based on the number of eggs needed.
Popular brands are Bob’s Red Mill, Ener-G, and Beyond Eggs.
Mix the powder with water first, then add to the other ingredients.

Egg replacers contain starch, leavening agents, and other binding ingredients to mimic eggs when baking. They’re a handy shelf-stable option for vegans.

How to Make Jiffy Cornbread Without Eggs

Now that you know which substitutions work, here are some step-by-step instructions for making Jiffy cornbread without eggs:

Preheat oven to 400°F. Grease an 8-inch square baking pan.

In a bowl, whisk together 1 Jiffy cornbread mix pouch and 1/3 cup milk.
Add 1/4 cup applesauce, mashed banana, yogurt, cottage cheese, or other egg substitute.
Stir just until combined. Batter will be thick.

Pour batter into prepared pan.
Bake for 20-25 minutes until golden brown.
Let cornbread cool slightly before cutting into squares.

The egg substitution options should all work well in this simple Jiffy cornbread recipe. Let the cornbread cool at least 15 minutes before slicing or it may crumble apart.

Tips for Making Eggless Cornbread

Here are some helpful tips for successfully baking eggless cornbread:

Use oven-safe pans like metal or glass. Avoid dark metal pans which cause overbrowning on the bottom.

Check for doneness after 20 minutes. Insert toothpick into the center to test.
Add a tablespoon of sugar or honey for a sweeter cornbread flavor.
Stir the batter gently to avoid overmixing. Lumps are fine.

Let the baked cornbread sit before slicing to allow it to firm up.
Store leftover cornbread in an airtight container for up to 4 days.

With the right substitutions and some care when mixing and baking, you can make delightfully tender and moist cornbread without eggs.

Vegan Cornbread Options

For truly vegan cornbread, avoid Jiffy mix since it contains milk and other animal products. Here are some excellent vegan cornbread options:

Bob’s Red Mill Gluten Free Cornbread Mix – Just add oil, milk substitute, and egg replacer.
Nature’s Eats Cornbread Mix – Vegan, gluten-free, nut-free.

King Arthur Flour Cornbread Mix – Uses cashew milk and eggless mayo.
Homemade – Mix cornmeal with flour, baking powder, plant milk, and egg substitute.

With the right brand or homemade recipe, you can definitely enjoy delicious vegan and eggless cornbread.

The Best Jiffy Cornbread Egg Substitutes

If you ask me, these are the best substitutions for eggs in Jiffy cornbread mix:

Substitute	Amount	Benefits
Applesauce	1/4 cup per egg	Provides moisture, easy swap
Greek yogurt	1/4 cup per egg	Mimics eggs, adds tangy flavor
Mashed banana	1/4 cup per egg	Binds, moisturizes, adds sweetness

These three work flawlessly in cornbread with minimal adjustments needed to the recipe.

Conclusion

You can absolutely make delicious cornbread from a Jiffy mix without eggs. Simple swaps like applesauce, banana, yogurt, or oil allow you to work around a lack of eggs. Adjust the liquids to compensate for the extra moisture from the substitutes. With a few easy ingredient tweaks, you can enjoy fluffy cornbread anytime – no eggs required. Have fun experimenting with different eggless cornbread options!