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What Is The Best Egg Substitute For Cornbread?

Maria Foster
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by Maria Foster

Cornbread is delicious, you can make it very quickly and it contains more nutrients than traditional white bread. If you are looking for bread that contains 60% fewer calories than white or brown bread, then cornbread might be the right option for you.

What Is The Best Egg Substitute For Cornbread?

One of the main ingredients in cornbread is egg, which acts as a binding agent gluing the whole thing together. But what if you don’t have eggs to hand?

Or perhaps you have ethical reasons for not consuming eggs. You might be wondering if you can even make cornbread without eggs.

Well, the good news is that you can. There are plenty of alternative binding agents such as yogurt or buttermilk or, if you are a vegan, flaxseed or tofu. But what are the best egg substitutes for cornbread? Well, we have a list of alternative ingredients that you can use.

Substitutes For Egg In Cornbread

Tofu (120g)

Calories: 73

Total Fat: 4.4g

Saturated Fat: 0.6g

Trans Fat: 0g

Polyunsaturated Fat: 2.5g

Monounsaturated Fat: 1g

Cholesterol: 0mg

Sodium: 9.6mg

Total Carbohydrates: 1.4g

Dietary Fiber: 0.2g

Sugars: 0.8g

Protein: 8.6g

Substitution ratio: ¼ cup per 1 egg

Ground Flax Seed (13g)

Calories: 69

Total Fat: 5.5g

Saturated Fat: 0.5g

Polyunsaturated Fat: 3.7g

Monounsaturated Fat: 1g

Cholesterol: 0mg

Sodium: 3.9mg

Total Carbohydrates: 3.8g

Dietary Fiber: 3.5g

Sugars: 0.2g

Protein: 2.4g

Substitution ratio: 3 tbsp per 1 egg

Yogurt (170g)

Calories: 100

Total Fat: 0.7g

Saturated Fat: 0.2g

Trans Fat: 0g

Polyunsaturated Fat: 0g

Monounsaturated Fat: 0.1g

Cholesterol: 8.5mg

Sodium: 61mg

Total Carbohydrates: 6.1g

Dietary Fiber: 0g

Sugars: 5.5g

Protein: 17g

Substitution Ratio: ¼ cup per 1 egg

Buttermilk (245ml)

Calories: 98

Protein: 8 g

Carbs: 12 g

Fat: 3 g

Fiber: 0 g

Calcium: 22%

Sodium: 16%

Substitute ratio: ¼ cup per 1 egg

Vegan Mayonnaise (14g)

Calories: 68

Total Fat: 6.7g

Saturated Fat: 1.1g

Polyunsaturated Fat: 3.9g

Monounsaturated Fat: 1.5g

Cholesterol: 0mg

Sodium: 50mg

Total Carbohydrates: 2.2g

Dietary Fiber: 0g

Sugars: 0.9g

Protein: 0g

Substitute ratio: ¼ cup per 1 egg

Sour Cream (14g)

Calories: 24

Total Fat: 2.3g

Saturated Fat: 1.2g

Trans Fat: 0.1g

Polyunsaturated Fat: 0.1g

Monounsaturated Fat: 0.6g

Cholesterol: 7.1mg

Sodium: 3.7mg

Total Carbohydrates: 0.6g

Dietary Fiber: 0g

Sugars: 0.4g

Protein: 0.3g

Substitute ratio: ¼ cup per 1 egg

Vinegar And Baking Soda (4.6g)

Calories: 0

Total Fat: 0g

Saturated Fat: 0g

Polyunsaturated Fat: 0g

Monounsaturated Fat: 0g

Cholesterol: 0mg

Sodium: 1259mg

Total Carbohydrates: 0g

Dietary Fiber: 0g

Sugars: 0g

Protein: 0g

Substitution ratio: 1 tbsp vinegar and baking soda

Applesauce (111g)

Calories: 75

Total Fat: 0.2g

Saturated Fat: 0g

Trans Fat: 0g

Polyunsaturated Fat: 0.1g

Monounsaturated Fat: 0g

Cholesterol: 0mg

Sodium: 2.2mg

Total Carbohydrates: 19g

Dietary Fiber: 1.3g

Sugars: 16g

Protein: 0.2g

Substitution ratio: ¼ cup per 1 egg

Pureed Fruit (162g)

Calories: 97

Total Fat: 0.5g

Saturated Fat: 0.1g

Trans Fat: 0g

Polyunsaturated Fat: 0.2g

Monounsaturated Fat: 0.1g

Cholesterol: 0mg

Sodium: 2.6mg

Total Carbohydrates: 24g

Dietary Fiber: 3.3g

Sugars: 16g

Protein: 1.4g

Substitution ratio: ¼ cup per 1 egg

Cornbread Nutritional Value (65g)

Calories: 173

Total Fat: 4.6g

Saturated Fat: 1g

Polyunsaturated Fat: 2.1g

Monounsaturated Fat: 1.2g

Cholesterol: 26mg

Sodium: 428mg

Total Carbohydrates: 28g

Protein 4.4g

What Does Cornbread Taste Like?

Cornbread is a lot denser than regular bread, being more like batter bread or even cake (you can even prepare this type of bread as a muffin). Cornbread can taste savory or sweet, depending on how much sugar you put in it. 

Cornbread can be served as a side to various meals and goes great with many types of dip. You can serve it with meatloaf, pork chops and gravy, vegetable soup, chicken noodle soup, and beans and ham made in the slow cooker.

Eggs are not usually a component of bread, however, in the absence of flour, cornbread needs a decent binding agent, and this is why eggs are commonly used.

This is why cornbread is particularly good for people on the keto diet, as it is very low in carbs and contains more protein.

But what if you don’t want eggs in your cornbread? Well, luckily for you, there are plenty of egg substitutes that are often used in vegan baking. We’re going to give you a comprehensive list of just a few of them so that you can incorporate them into your baking.

Best Egg Substitutes For Cornbread

1. Tofu

This is a common replacement for a lot of dairy items that are used in baking. Silken tofu has a very similar texture to egg: crumbly and very easy to fry.

If you are using tofu in cornbread, we would recommend the silken kind, otherwise, your cornbread will develop a lumpy texture.

Using tofu will also give your cornbread that much silkier texture. It also won’t have that sulfur flavor that comes when you use a lot of eggs.

This is also very rich in protein, so it is perfect if you want to keep the nutrient content of your cornbread roughly the same as if you were using eggs.

All you need to do is puree your tofu until it is smooth. Then all you need to do is add it to your cornbread mixture. The ratio of tofu should be roughly one-quarter of a cup for each egg that you would normally put in.

The only drawback of using tofu is that it is much thicker and heavier than egg, so if you are using it as a substitute, then you might find your cornbread weighs more.

However, you can always modify your ingredients until you get the texture of cornbread that suits you.

2. Ground Flax Seeds

This is a common ingredient that is used as a substitute for eggs and milk in cakes and bread. Grinding up flax seeds and adding a little bit of water will create a gluey substance that makes a sufficient binding agent.

This is known as flax-egg because it is so often used as a replacement for eggs in vegan baking. These are also gluten-free, which is perfect for anyone who wants bread that will not aggravate their intolerances.

If you are using flax seed, then you’ll be able to get a very similar texture as if you were using eggs. They also don’t have as much of a strong flavor as eggs, so if you prefer a subtler taste, then you could try using flax seed.

Flax seed is very high in protein, so if you are on a keto diet or you are trying to build muscle in your workout, then flax seed is a great alternative. They also contain lots of fiber, so it will be good for your digestive system.

However, if you are cooking on a budget, then flax seeds might not be the best replacement, as they are much more expensive than eggs. They also have a much earthier texture, so expect your final cornbread not to taste the same as it normally would.

To make your flax egg mixture, simply add 3 tablespoons of water to your ground flax and mix well. This will give you the equivalent of one egg, so use this measurement for your cornbread recipe.

You can always swap out flax seeds for chia seeds, as they will make the same gluey substance that you can use as a binding agent in most baking.

3. Yogurt

If you still want your cornbread to contain dairy, then you can use yogurt, as it has the same lightness and consistency as an egg. Yogurt is also another very widely available foodstuff, and the chances are that you might already have this in your refrigerator.

However, unless you really want your cornbread to have an additional flavoring, we would recommend that you use Greek yogurt for its neutral palate. You can also mix this one easily with your other cornbread ingredients.

If you are going to use yogurt, then you should stick to the ratio of 4:1 yogurt to an egg. This means about a quarter of a cup of yogurt for every whole egg.

The only situation where you shouldn’t use yogurt as a substitute for eggs is if you are working with a recipe where yogurt is already present. Using too much yogurt in your baking will cause your cake or bread to collapse.

4. Buttermilk

This is another ingredient that is very similar in texture and lightness to both eggs and yogurt. This also has a much more neutral flavor palate, so you won’t have to worry about your cornbread tasting too eggy.

This is a popular baking ingredient, so if you bake often, the chances are that you will have some buttermilk in your house already. Buttermilk is also very cheap, so if you are strapped for cash, this is a great substitute for you to use.

However, in much the same way as yogurt, if you use buttermilk in a recipe that already uses buttermilk, then you should consider another substitute. Too much of one ingredient will cause your bread to come out inconsistent to the point where it will be inedible.

You should use around one-quarter of a cup of buttermilk for every one egg. If you are looking for a creamier texture, then you might want to add a little bit more to your mixture.

5. Vegan Mayonnaise

If you are a vegan, then you might have already heard of vegan mayo. This stuff tastes just the same as regular mayo, except that it doesn’t contain that many eggs. The main substitute in vegan mayo is aquafaba, which is a type of chickpea juice.

This mayo has a very similar texture to blended eggs, so it is the perfect substitute for eggs in cornbread. If you are intolerant to dairy or have ethical objections, vegan mayo will be the ideal choice. This is also good if you have gluten intolerance.

There are various brands of vegan mayo, each one having a different texture, taste, and ingredients. If you do have sensitivities, then we would recommend that you check the label before adding it to your cornbread.

Mayo is also quite high in certain unhealthy macros like fats and salt, meaning that if you are trying to maintain a healthy diet or cutting down on calories, then you might want to avoid this egg alternative.

As with yogurt and buttermilk, use around one-quarter of a cup of vegan mayo per egg to get the right consistency.

6. Sour Cream

This is very similar in texture to vegan mayo, although it does come with a slightly more bitter flavor, which will affect the final taste of your finished cornbread. Sour cream is very thick, so it will give your cornbread that lovely smooth texture.

This is another household standard, so the chances of you having this in the fridge already are high. However, if you don’t have it, you can just take a trip to your local supermarket and pick up some sour cream, no problem.

Sour cream has a lot of healthy bacteria, so consuming it will be great for your gut health. It is also very high in vitamins A and E and contains more than its fair share of calcium. Sour cream is good if you are trying to increase your nutrient intake.

However, sour cream is also very high in fat, so if you are looking to shed a few pounds, then this might not be the best option. Also, if you are looking for a dairy-free alternative, you won’t be able to add sour cream.

You should use around one-quarter cup of sour cream for every egg that you would normally put into your cornbread.

If you want a slightly thicker texture to your finished cornbread, then add slightly more, although not too much, as it will cause your cornbread to collapse.

7. Vinegar And Baking Soda

You might think that vinegar and baking soda might be too insubstantial to act as a binding agent for cornbread, however, the truth might surprise you. When you mix these two together, it creates a foam that will make your cornbread nice and fluffy.

Most homes have these two ingredients, so if you are pushed for time, then why not try this substitute? If you like your cornbread light and fluffy, then this is also an excellent alternative.

To make the equivalent of one egg, you should mix 1 tablespoon of vinegar with 1 tablespoon of baking soda. However, because this liquid is not that thick, then you might have to experiment with the measurements so that your mixture is not too thin.

If your binding agent is weak, then you should try adding a little more baking soda (2 tablespoons instead of 1). You can also add a touch of flour to make the binding aspect a lot stronger. The final cornbread should not taste too bitter if you get this balance just right.

8. Applesauce

This is another ingredient that you might not automatically think of as a binding agent for your cornbread, but it actually works very well. Applesauce is obviously made from apples, which contain a larger amount of pectin, which is a thickener used in baking many things.

Applesauce adds that distinctive flavor to your cornbread, so if you want a little twist to your meal, then why not try adding this? It is also a very rich source of fiber, meaning that it will help to aid your digestion.

It is worth noting that applesauce contains cinnamon flavoring, which will radically alter the final flavor of your cornbread. It also contains sugar, which makes your cornbread taste sweet. So, if you want cornbread to taste like cornbread, you should avoid using applesauce.

Again, you should use around a quarter of a cup of applesauce for every egg that you would normally use in this recipe.

9. Pureed Fruit

If you are a die-hard vegan and you prefer organic ingredients, then pureed avocados, apples, and bananas are a great option. They are loaded with vitamins and the chances are you’ll already have them in your home.

There will be a radical shift in taste and texture, but if you can deal with that, then add a quarter cup of pureed fruits for every egg.

BBC Good Food Cornbread

This is a recipe for a light and fluffy cornbread that takes only 15 minutes to prepare with very few ingredients. Great as a side for soup or stews.

Southern Cornbread

This is more of a savory cornbread that is extremely crumbly and buttery. This is flavored with bacon grease, giving it that meaty aroma.


Hopefully, some of these egg substitutes for cornbread have given you some decent ideas of the types of food that you should use.

About Maria Foster
Maria Foster
Maria Foster is a mother of 3 and she and her husband of 23 years share their home with 2 faithful dogs. Besides being CEO of the household and active in her community, Maria is the lead contributor to Food Champs and loves to try new food ideas and kitchen accessories to make easier and more delicious meals.
Maria Foster
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