Top 5 Egg Substitutes For Cornbread You Should Know

Here are 5 best egg substitutes for cornbread you can use today:

  • Flaxseed
  • Pureed Fruits
  • Mayonnaise, Greek Yogurt, Sour Cream
  • Soy Products
  • Veggie-Based Eggs

If you want to find out more about these alternatives, as well as how to use them and their pros & cons, keep reading.

Read more: Fire Roasted Tomatoes Substitute

Fitting Substitutes for Egg in a Cornbread


√ as a binder and for moisture
X for leavening, flavor, and appearance
√ for vegans

Considered by some as a wonder food, flaxseed is rich in Omega-3 fatty acids, antioxidants, and fiber.

This is a good replacement because, when mixed with liquids, it yields a glue-like substance that is close to egg whites.

It also has a bit of fat which replaces the fat you get from yolks. Unfortunately, this doesn’t have leavening properties.

For that, you might want to add ¼ teaspoon of baking powder to the mix.

Substitution Specs:

For each egg, grind two tablespoons of this substitute and dissolve in three tablespoons of water. Wait three minutes to let it thicken before adding it to your dry ingredients.

Pureed Fruits

√ as a binder and for moisture
X for leavening; may change flavor and appearance
√ for vegans

Any fruit can be pureed and then added to cakes instead of an egg but two fruits – apples and bananas – are the go-to sub.

These two have very high pectin levels which makes them good binders.

Their water content is also good enough to provide the right moisture.

However, fruits aren’t natural ‘risers’ so you will have to add a quarter teaspoon of baking powder.

The only trouble with fruits is that they will lend their flavor to the cornbread.

Applesauce or puree may have a more neutral flavor but you will taste the sweet vanilla notes from a banana in your cornbread.

If you don’t mind that, go ahead and use these.

Substitution Specs:

For every egg in the recipe, replace it with half a banana that is mashed or 4 tablespoons of pureed apple.

Mayonnaise, Greek Yogurt, Sour Cream

√ as a binder, for moisture, flavor, and appearance
X for leavening
X for vegans

While these aren’t vegan options, these will work quite well as substitutes for egg in cornbread.

And because most homes already have these, you won’t have to run to the grocery to grab a dozen anymore.

Believe it or not, mayo can replace the two important ingredients: buttermilk and eggs.

But let’s focus on the latter. Made from (guess what?!) eggs and well-thickened too, mayo is an effective binder for the mix.

Except for the slight tang, you’ll also get the richness and golden sheen on the finished product as if you used the real thing.

Greek Yogurt and Sour Cream are pretty much the same in terms of consistency – thick and creamy – so it will work as a good binder.

Since these are milk-based, you get the necessary liquid and fat for moisture.

And don’t worry, the tartness these two have won’t affect the overall flavor of the cornbread.

Like the other substitutes, this won’t have the leavening effect.

Adding a quarter teaspoon of baking powder will help, though.

Substitution Specs:

5-6 tablespoons of mayo, yogurt, or sour cream for every egg in the recipe.

Soy Products

√ as a binder, for moisture, for leavening
X for flavor and appearance
√ for vegans

Interestingly, soy is the vegan option that has a slight leavening effect, thanks to its lecithin content.

This won’t rise as much though so you could help it along with a pinch of baking soda.

The problem is that soy is quite tasteless and won’t lend that golden sheen on the cake.

If you don’t mind that, this is a great replacement.

Substitution Specs:

Mix ¼ cup of silken or soft tofu for every egg in the mix. Do not use regular tofu because the batter will be too heavy and won’t rise at all.

Veggie-Based Eggs

√ as a binder, for moisture, flavor, and appearance
√ or X for leavening
X for vegans

There are various products in the market today catering to strict non-meat diets.

And yes, a lot of them over plant-based alternatives to eggs.

One is made from mung bean and turmeric – liquid in form when raw and solidifies when cooked.

It is said to mimic the taste and texture of the real thing.

Another powdered version is made from tapioca, potato, cellulose gum, and a leavening agent.

Substitution Specs:

This will depend on the product you’re getting. Read and follow the instructions well.

Important Note:

If you are going to vegan-ize the cornbread completely, substitute the milk-based products in the recipe, e.g.: almond milk instead of buttermilk and oil instead of butter.

A Basic Guide to Cooking Corn Bread

There are many boxed cornbread mixes for you to choose from these days but, to be honest, nothing beats a homemade recipe that your grandmother used to make.

If you haven’t tried making this from scratch, give it a go ASAP – nothing is as uncomplicated.

Below is an example of a super delish, unbelievably easy one:


• Pre-heated oven at 375-degree Fahrenheit (or 175-degree Celsius)
• 9-inch cast-iron skillet or 8-inch square pan

• 1 cup cornmeal
• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup melted butter
• 2/3 cup white sugar
• 1 cup buttermilk
• 2 large eggs


• Combine all the dry ingredients – cornmeal, flour, baking soda, and salt – in a bowl

• In another bowl, pour in the melted butter and whisk in the sugar.

• Add the eggs to the bowl of butter and sugar and beat it.

• Mix in the buttermilk in that bowl until well-blended.

• Carefully stir in the dry ingredients to the wet ones, half a cup at a time. Make sure no or very little lumps are left in the mix.

• Transfer the mixture to the skillet or baking pan, gently tapping it so all sides are evenly filled with the batter.

Bake in the oven for 30-40 minutes or until the toothpick you inserted in the middle of the cake comes out clean.

Yield: 8-10 servings

Prep Time: 15 minutes
Cook Time: 30-40 minutes
Total: 45-55 minutes

Egg: A Must-Have in a Good Cornbread Recipe

You will hear southerners emphatically insist on certain essentials which makes a decent traditional recipe: buttermilk and eggs.

Also, the batter shouldn’t have too much sugar, but that’s a topic for a different discussion altogether.

For now, let’s focus on eggs.

If you haven’t noticed, there are a whole lot of baked goodies that include at least one egg, from the simple pancakes to the more complicated apple strudel.

This is because they have numerous purposes in baking.

• Binder

This is for structure and stability, helping the dish come together and preventing it from breaking up or falling to pieces.

• Leavening

The white volumizes food when placed in heat. Meringues, souffles, and sponge cakes have that light and airy feel because of the egg.

• Moisture

Its liquid content is soaked up by the dry ingredients, preventing the finished product from being hard or chalky, or both.

• Flavor

Because the yolk is rich in fat, it adds that slight savory flavor in sweet desserts, carrying the flavors of other ingredients.

• Appearance

This gives the rich, golden brown tint to baked goods. Some pastry chefs use beaten yolks as egg wash over their treats for that mouthwatering, more vivid, and shinier golden hue.

And let’s not forget that the egg is one of a few which should be tagged a superfood and should be part of your diet – even if it’s incorporated in a rich dish such as this.

So Why Get Rid of Egg At All?

At times, this superfood is a no-no. Here are some reasons why people don’t add this to their dishes, particularly in cornbread.

• Food allergies

The egg is one of the most common causes of allergies right after milk and peanuts.

Although it rarely causes the more dangerous anaphylactic reaction, the irritating symptoms will immediately occur.

Mild to severe skin rashes, nasal congestion, hives, and so many others will be experienced a few minutes to a couple of hours after consuming eggs or food which contains it.

• Vegan diet

Strict vegan diets do not include eggs because these are products of animals that they also do not consume.

• Just want to try a fitting substitute

There are instances in which some can use eggs but don’t have one or choose not to.

This is absolutely fine. In that case, you might want to give the following substitutes a try.

Is It Still Cornbread Without the Egg?

Eggs play a very important role in your diet and, more importantly, in a cornbread recipe.

But it is alright if you can’t have these for health reasons or if you don’t find one in your fridge.

Any of the substitutes listed above will work nearly as well.

Give one a try on your next attempt on eggless cornbread and see how it works for you. Good luck!

Tamara Pierce

Tamara Pierce is a food writer at Elapasony, passionate about exploring diverse cuisines and sharing recipes and food experiences. From trendy restaurants to local hotspots, she's always on the lookout for new and exciting flavors.

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