Egg Substitutes in Jiffy Cornbread is a popular creation in the southern part of the United States. It has been featured in many cookbooks and other culinary magazines throughout the years.
And one of the main reasons it has gained this popularity is its versatility and ease of making it. You don’t need any special ingredients or equipment when making this delicious treat! Needless to say, it’s filling, and you can enjoy it with fewer calories than other baked counterparts.
Eggs are one of the most common ingredients in preparing many dishes, including jiffy cornbread. Eggs try to bring out the flavors. However, using eggs in your recipe may prove intimidating if you are a vegan. Despite your immense love for cornbreads, you don’t want to disown your values.
So to abide by your terms or avoid high cholesterol risks, you will need to substitute eggs in your favorite Egg Substitutes in Jiffy Cornbread recipe. Fortunately, we have done all the work for you. This article digs deep into various egg substitutes and their viability. Keep reading to learn more.
Ideal Purpose of Eggs in Jiffy Cornbrea
Have you ever asked yourself the ideal Purpose of eggs when baking cornbread? Well, eggs are one of the common binding agents used in baking due to their high protein nature. These eggs bind well with gluten during baking to produce gluten-free bread and pastries, such as scones or pie crusts.
Similarly, eggs are thickeners in some recipes. Mix them with hot water to create a thick batter for pancakes or waffles or add them to mashed potatoes for a creamy consistency.
In addition, eggs keep the bread moist when baking at high temperatures, like in a griddle or skillet. So this is why many recipes call for baking with eggs and baking powder or baking soda — they’re both leaveners that react better with acidic ingredients such as buttermilk or lemon juice.
That’s not all, as eggs provide color to cornbreads while enhancing their flavor through their yolks.
Egg Substitutes In Cornbread
Many egg substitutes are available in grocery stores today, most of which contain almost no cholesterol or fat. Here are the common ones:
Applesauce is a great egg substitute for jiffy cornbread. It gives the same texture and flavor as eggs but without the cholesterol and cholesterol-raising saturated fat. It also adds moisture to a recipe, especially if you want it to rise properly.
The best part about applesauce is that it is easy to make and quick to use. You only need to boil apples with water or juice, and your applesauce is ready for substitution. The process only takes a few minutes, so this can be done in a pinch when you are short of time.
However, when adding applesauce to your recipe, you need to be careful not to overdo it. Too much applesauce will make your baked goods mushy or gummy, which is the last thing you wish to experience.
All in all, applesauce makes an excellent thickener and flavor enhancer when used in place of eggs.
Yogurt is one of the most versatile ingredients you can use in your baking. It adds moisture without adding fat while also serving as a great source of protein and calcium.
It’s especially good for recipes that require a custard-like consistency at room temperature, such as cheesecakes or ice cream (although you may need to increase the amount of yogurt to get the right consistency).
Similarly, yogurt works like magic when substituted for eggs in making cornbread. Although yogurt has a slightly tangy flavor that works well with cornbread, it won’t completely replace eggs in this recipe.
After cooking the batter, you’ll still have to add some liquid — either milk or water so that it has enough body to hold together when baking.
Using Silken Tofu
Silken tofu is a great substitute for eggs in many baked goods. It has a higher water content than regular tofu, so it will not weigh down your batter. It has a neutral flavor that you can easily disguise with other substitutes.
The only thing you need to keep in mind when using silken tofu is that its texture changes depending on how it’s prepared: if it’s been melted with water or blended until smooth, it’ll be more like an egg; if it’s not blended and has some texture left, it won’t be quite as moist or smooth.
And good thing, when using silken tofu in place of eggs, it won’t result in allergies.
Ground Flax Seeds
Substituting ground flax seeds for egg in cornbread makes for a healthier, more nutritious version of the classic Southern dish.
Flax seeds are a great source of fiber and protein, as well as a good source of omega-3 fatty acids. They can be ground into a fine powder and then added to water. Use about one tablespoon for every cup of water.
The resulting mixture will not be nearly as moist or fluffy as cornbread, but it will still taste delicious! To make it even more similar to cornbread, add about 1/4 cup of oil to the mixture before baking in a cake pan or greased muffin tin.
Bananas are high in potassium and low in fat, so they are great for anyone trying to cut back on their cholesterol intake. Bananas also contain vitamins B6, B12, and C, which are all essential for good health. Some people like to use bananas in place of eggs.
They are also a great source of fiber, so they can help keep your digestive system running smoothly while on this diet.
Whether you’re Egg Substitutes in Jiffy Cornbread intolerant to eggs or don’t like them, you can still make delicious jiffy cornbread. Generally, you can use egg substitutes in any recipe for eggs. Ultimately, all replacements are not the same.
Some blend and replace eggs well in cornbread recipes, while others complement. All in all, each substitute has its pros and cons. So substituting your homemade egg substitute for store-bought may benefit your baking needs. In the end, it’s up to you to decide which substitute best fits your lifestyle and needs!