Cornbread is a common type of bread in American cuisine, especially in the South and Southwest, where wheat flour was more expensive. Cornbread can be eaten for breakfast with leftovers. It is also a popular accompaniment and a popular side dish for many suppers.
It is easy to make this bread at home. Thus, when making cornbread at home, you can adjust the taste to your liking or alter some ingredients to make this bread healthier or better fit your diet.
If you want to cut eggs from your diet, this article will show you some of the best egg substitutes in cornbread.
The Use Of Egg In Cornbread
Eggs and their yolks contain a lot of protein and choline, and they are used in a lot of cooking and recipes. The texture of the eggs is rough and gritty. When it comes to flavor, raw eggs are relatively bland. The egg yolk, on the other hand, is primarily fat. So, it tastes buttery, creamy, and has a silky mouthfeel.
Scrambled, fried, poached, hard-boiled, soft-boiled, and omelet are some of the most common egg preparations. Thus, the egg is one of the essential parts of baked goods. Usually, egg yolks are utilized as emulsifiers and thickeners in recipes such as custards. Meanwhile, egg whites can be beaten or aerated to a frothy consistency and used in sweets such as meringue and mousse.
This ingredient plays an essential part in forming cornbread. Baked goods like cornbread benefit from the structure, color, flavor, and consistency of eggs.
The elements for cornbread (wheat flour, cornmeal, and milk) are held together by eggs. This gives the dish structure and keeps it from breaking apart.
Specifically, the egg has lecithin, a vital component to unite miscible and immiscible parts of cornbread like oil and water. With this substance, all the ingredients of the cornbread dough get well incorporated with each other, resulting in a moist, consistent, and homogenized whole.
The protein in eggs also helps build the structure of cornbread. When the egg yolks are beaten, the air gets trapped in them. This trapped air produces expansion when the batter is heated in the oven. In this way, the egg works as an agent to bring about the airiness in the cornbread.
However, it is essential to replace the egg with other ingredients for those who cannot eat eggs due to their diet. Fortunately, replacements for cornbread are available. Now that we know how eggs work in cornbread and baked goods in general, it is time to look into the substitute for eggs.
Egg Substitute In Cornbread
1. Ground flaxseed or Chia seed
Flax seeds and chia seeds are excellent choices for turning desserts or baked goods into healthier dishes. Hence, you can use these seeds to reinvent your cornbread. These seeds are abundant in nutrition and are plant-based, which you may think would have nothing to do with the egg.
Yet, the good news is that these seeds make a great egg alternative in cornbread. This superfood contains fiber, omega-3 fatty acids, and other plant elements not found in eggs as the plant-based, vegan-friendly egg alternative. These nutrients can sustain your body and would not exert any harmful effect on your health even if you consume them daily.
It is also widely available both in stores and on the internet. It is so popular that you can come across these seeds under the name of Bob’s Red Mill in any supermarket. So, if you choose these seeds to be the egg substitute, you can rest assured because you can find them easily.
Flax seeds and chia seeds are usually used in the drink. Yet, when these seeds meet water or any wet ingredient, the seeds will combine with the water content to create a gluey and sticky texture similar to raw eggs. Hence, these seeds can be used as a binder for baked goods.
To make the substitute, use at least two teaspoons of ground flax/chia seeds to replace one egg. Since eggs are more liquid than these seeds, to keep them from drying out and prevent dry cornbread, you should add a teaspoon of butter and an extra teaspoon of yeast and baking powder. In this way, the cornbread rises better and has a nice texture even without the eggs.
If you think that your dough is still too dry, you can also add extra liquid in milk or water to smoothen out the texture.
Since these seeds have a much denser texture when coming in contact with water, they can make a much better binder than eggs. This texture and its additional nutrients make these seeds a suitable substitution.
If you make your cornbread with finely ground flax/chia seeds, you will barely notice any significant difference from the regular cornbread with the right adjustment. Furthermore, you can also use these seeds (in their original form, of course) as delicious toppings for your cornbread.
However, you should know that these seeds can be costly compared to eggs. Although they are a good investment for your health, the extra cost can be a discouraging element. Thus, it doesn’t help the cornbread rise nearly as much as eggs do, so be prepared to adjust to your other ingredients if you want the same result.
2. Commercial Egg Powder
Commercial egg substitutes are essentially regular eggs in powdered form. It is by no means as fresh as eggs. Even the fact that it’s a packaged egg may cause some to raise their eyebrows. There is also a difference in taste that may make people doubt the appropriateness of this substitution.
However, this product has been gaining popularity in recent years because it is convenient and abundant. It is also reasonably affordable, which, compared to the superfood above, makes this alternative much more accessible.
This option is ideal for those who are constantly on the move or for use when camping. People would not want to bring eggs on the move for fear of breaking them and would resort to using this commercial egg substitute.
Another advantage is that some producers have added additional nutrients to boost the health benefit of this substance. Although it is packed and less fresh than regular eggs, it still has all of the vitamins and minerals that our bodies require, making it beneficial for your health. Hence, it is a small, portable, and nutritious replacement for eggs.
From this powder, you may make eggs by simply mixing them with water in a mug and cooking them in the microwave for less than 5 minutes, both of which are straightforward, simple, and convenient. To make a substitution, you should use two tablespoons of commercial egg in place of one egg. Thus, pay attention to the amount of water you add to this powder.
Remember to use at least 2 tablespoons of water for every 2 tablespoons of powdered egg. Yet, don’t use too much water, or else you will end up with an undesirable texture that would fail to bind your baked goods as well as your cornbread.
The result after this process will be a mixture that has the same consistency as raw egg. Since it has a similar texture, this option is ideal when you want a direct substitution for your eggs. Hence, keep commercial egg substitutes in your pantry, for it will be handy whenever you run out of eggs. In addition, this product has a longer shelf life, so you can keep it around for a long time before it expires.
When it comes to this product, again, the best part is the convenience it offers. Adding to the fact that it is portable and easy to prepare, there are various options to select from. It is entirely up to you to decide which option is best for you and your cornbread.
Yet, you should be careful when using this product because you should not expose it to air directly, for this exposure can change the product texture and quality. When left out in the air, it hardens quickly and loses its taste.
You should always make sure to preserve this product carefully when you don’t use it. Another thing to note is that some varieties may not be vegan-friendly, so you should always read the label carefully before making your purchase.
When eggs come in this powdered form, you can choose between the powdered egg white and powder egg yolks, making your cooking much more convenient. Yet, you should always check the label for the content of white and yolks inside each package. Some packages of the yolk may contain a little bit of egg white, which might make it tricky to use in baked goods that only call for egg yolks.
3. Pureed Fruits
This substitution is convenient because you can use the fruit you have on hand to make pureed fruits. In most kitchens, fruits are always readily available. Hence, it is a simple substitution. You will not have to rush to the market to get eggs now to use fruit as a replacement.
Fruits are also good for your health, for they are high in vitamins, minerals, and fiber, all of which contribute to a healthy and balanced diet. This substitute is ideal for those who follow a vegan diet yet still want to eat cornbread. When used to make a dessert, your dessert will be sweet, delicious, yet guilt-free, and healthy.
You should take advantage of the seasonal fruits that are more affordable and ready, yet, keep in mind that you won’t be able to use just any fruit you have on hand.
The puree form of avocados, bananas, and pumpkins, for example, are excellent options to use as a substitute for eggs in baked goods and cornbread. Their firmer texture means that they contain less water but still retain a wet touch, which like eggs, can be combined well with flour and other components when mashed.
Yet, you should be careful while using pureed fruits. Cornbread, as its name suggests, has to smell and taste like corn. Using pureed fruits as an egg substitute, on the other hand, can result in a slight difference in taste. You notice that cornbread made by this substitute will have a fruity and tangy flavor to it. To make the substitution, you can use 2 tablespoons of pureed fruit to substitute one egg in cornbread.
It is best not to add much more than that because the cornbread will be excessively sweet, and the fruit will overshadow the corn flavor. Thus, because pureed fruits are not very good at binding components together, you might need to add a spoonful of butter or shortening to the mix to increase the binding power of this mixture.
One of the best fruits to use, hence, is avocado. Avocados are a fantastic ingredient for absorbing flavor rather than giving off a dominating taste that would ruin your cornbread. So, if you have an avocado around, go ahead and use it. Other than this recommendation, any fruits that do not have a distinctive flavor will work. Just make sure not to overuse this substitution.
The difference in the aroma, flavor, and texture won’t be a problem if you like sweets or fruity desserts. Yet, if you prefer the original taste of cornbread, you should look for another substitute on this list.
Conclusion
By the end of this article, you must have known 3 more ways to find the best egg substitutes in cornbread. Each alternative has its own advantages and disadvantages, so you should consult your preference carefully before choosing any option as a substitute. Other than that, don’t let the lack of egg or the restriction of your diet prevent you from enjoying cornbread. You can thank us later.
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