Jiffy cornbread without eggs? Now, that’s new. We’re big fans of cornbread, which is quick to make and very delicious.
Cornbread is often associated with Southern cuisine in the USA. You could find it at all-you-can-eat buffets down south, or at the table of many families who live in Georgia, Kentucky, Louisiana, and really anywhere in the country.
Jiffy makes sure every dinner table can experience this historic dish with their cornbread mix.
When we think of bread, we immediately think of some basic ingredients such as eggs, flour and milk. Whether cornbread is made from scratch or from Jiffy mix, it can go from your kitchen to your table in just 20 min to an hour. Let’s say you’ve been craving Jiffy cornbread only to realize that you do not have eggs in the fridge. What do you do then?
Can you make Jiffy cornbread without eggs? Yes, you can make Jiffy cornbread without eggs using substitutes such as ground flaxseed (gel), chia eggs, or bananas! Typical cornbread ingredients include baking powder, all-purpose flour, buttermilk and eggs to name a few, but you can do away with the eggs and still get the savory flavor you love.
It sounds very unconventional, but trust us, it works! How do you do it? Read on to find out! We’ll also throw in a bit of a history lesson about the yummy Southern side dish.
How to Make Jiffy Cornbread without Eggs
Guess what? You can make Jiffy cornbread or any cornbread for that matter, by substituting ingredients that don’t fit your diet or maybe you’re allergic to.
It isn’t just the eggs you can replace, because you can make a vegan cornbread by subbing out the milk and butter as well.
How do you make Jiffy cornbread without eggs? We’ll cover more of it below, but we will give you a sneak peek for now and tell you that eggs can be replaced by ground flaxseed (gel), chia eggs, or bananas among other things.
We bet you’re curious now about what items you can use to sub certain ingredients. Read on to find out more, because you can use this knowledge in other dishes as well!
Ingredients for Cornbread and Their Substitutes
Cornbread Egg Substitutes
There are a few items you can choose to substitute eggs within your cornbread recipe, each bringing a different flavor or texture to the table.
Chia eggs or chia gel – If you’re a vegan, then you may recognize these suggestions. Chia eggs or gel is a common replacement for eggs in vegan recipes. Chia eggs, for example, are pricier than normal eggs, but they do not have a very noticeable flavor so you will end up with cornbread that isn’t far from the original egg-filled recipe.
Flax egg or ground flaxseed gel – Flaxseed substitutes are very common for an eggless recipe. What’s great (or not so great) is there is a satisfying nutty taste to it that could give plain cornbread a bit of a kick.
Bananas – Got some browning bananas laying around? This is the perfect time to make use of them. Using overripe bananas instead of eggs can give you a hint of much-needed sweetness, which could make this particular batch of cornbread a delectable dessert!
Yogurt – If you can tolerate dairy, yogurt is a great choice, too. It works well in a pinch and it also adds some creaminess to your cornbread.
Applesauce – If you like extra sweetness with a hint of spices such as cinnamon, you can now add it to your cornbread with applesauce! There are also unsweetened applesauce options if you want to cut down the sugar.
Cornbread Milk Substitutes
You sure can substitute regular cow’s milk in your standard assortment of replacements such as oat milk, soy milk, coconut milk, and almond milk. You can even try all of them to see which you like best! Soy milk and almond milk are good vegan replacements, and coconut and oat milk add a bit more flavor.
Cornbread Butter Substitutes
Cornbread butter substitutes are not as interesting, because we suggest just using regular oil. However, you can kick it up a notch and experiment with the likes of coconut oil for added flavor but not so much the milkiness, or canola oil.
Eggless Cornbread Recipe
What you’ll need:
- Jiffy cornmeal mix
- 1-½ cups of flour
- 3 tablespoons of baking powder
- Salt (adjust as you wish)
- Honey or sugar (adjust to taste)
- Egg replacement of your choice
- 1 cup of milk or replacement of your choice
- ⅓ cup of butter or its substitute
- Preheat your oven with a baking sheet or pan inside to 400-degrees Fahrenheit or 205-degrees Celsius
- Mix all of the dry ingredients but NOT sugar (cornmeal mix, flour, baking powder, salt) into a bowl and mix well
- In another bowl, mix the sugar or honey, and your butter or oil together until completely mixed.
- Add your egg substitute into the bowl used for step 3 and mix well
- Mix the two bowls of ingredients together and mix until you have a smooth batter
- Take your pan out of the oven, grease it, and pour the batter slowly onto the greased pan.
- Put the pan back into the oven and bake for 20 to 25 minutes until you see a golden-brown crust.
Cornbread – A History
Yes, we dive into a little bit of history here, as we learn that cornbread has roots in Native American history, and various tribes have been shown to use ground corn for various purposes (one of which is cornbread).
European settlers took those recipes and processes used by the Cherokee, Choctaw, and Creek tribes and learned how to create bread with cornmeal.
However, we’re guessing that the idea of using cornmeal and shaping them into cakes is not new, since some archaeologists have also seen signs of the Mexicans in the Tehuacan Valley some 7000+ years ago using ground corn to create various dishes.
No matter where it originated from, which could have included many parts of the world, no one, in particular, is scrambling for the title of “cornbread inventor” as of now.
But we do believe that there was an evolution of how ground corn was used in various countries that contributed to the form they take today.