What do you use in your cornbread if you dont have any eggs?!
3 cups biscuit baking mix
1 cup white sugar
2 1/2 teaspoons baking powder
1/2 cup yellow cornmeal
3 eggs
1 1/4 cups milk
1 cup butter, melted
2 cups frozen corn kernels, thawed (optional)
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
In a large mixing bowl, combine baking mix, sugar, baking powder and cornmeal. In a separate bowl, whisk together the eggs, milk and melted butter until creamy. Stir in flour mixture until blended. Fold in frozen corn if using. Pour batter into prepared pan.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the bread comes out clean. Serve warm.
1 1/2 cups soymilk
1 1/2 tablespoons vinegar
1 cup cornmeal
1 cup unbleached all-purpose flour or whole wheat pastry flour
2 tablespoons raw sugar or other artificial sweetener
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons oil
Not the one? See other Cornbread Recipes
Lactose-free Breads
< 60 mins Breads
Corn Breads
Preheat oven to 425°F.
Combine soymilk and vinegar and let stand.
Mix dry ingredients in a large bowl.
Add the soymilk mixture and the oil, and stir until just blended.
Spread the batter into a nonstick or lightly oil-sprayed 9-inch square baking dish, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Serve hot.
Answers: INGREDIENTS
3 cups biscuit baking mix
1 cup white sugar
2 1/2 teaspoons baking powder
1/2 cup yellow cornmeal
3 eggs
1 1/4 cups milk
1 cup butter, melted
2 cups frozen corn kernels, thawed (optional)
READ REVIEWS (1)
Review/Rate This Recipe
Save To Recipe Box
Add to Shopping List
Add a Personal Note
Post a Recipe Photo
Post a Favorite Food List
Create a Menu
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
In a large mixing bowl, combine baking mix, sugar, baking powder and cornmeal. In a separate bowl, whisk together the eggs, milk and melted butter until creamy. Stir in flour mixture until blended. Fold in frozen corn if using. Pour batter into prepared pan.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the bread comes out clean. Serve warm.
1 1/2 cups soymilk
1 1/2 tablespoons vinegar
1 cup cornmeal
1 cup unbleached all-purpose flour or whole wheat pastry flour
2 tablespoons raw sugar or other artificial sweetener
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons oil
Not the one? See other Cornbread Recipes
Lactose-free Breads
< 60 mins Breads
Corn Breads
Preheat oven to 425°F.
Combine soymilk and vinegar and let stand.
Mix dry ingredients in a large bowl.
Add the soymilk mixture and the oil, and stir until just blended.
Spread the batter into a nonstick or lightly oil-sprayed 9-inch square baking dish, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Serve hot.
i'd go with applesauce, but i think it may be worth a trip to the store for eggs
an egg-sized dolop of yogurt or sour cream (or a combination)
For cornbread, you really need the eggs. Unless you use egg substitute....it's just not going to give you the same experience without!
two ounces of mayonaisse for every egg required. works fine since mayonaisse is made from eggs.
eggs really are an important part of cornbread! that said, you could try the normal egg subs...for each egg, add 1/4 Cup mayonnaise or applesauce, according to your pantry/diet :)
we don't use eggs in our cornbread here's our recipe
1 1/2 cup of cornmeal
1/3 cup of flour
3 tablespoons of oil
enough buttermilk to make it moist
mix all ingredients together
grease your skillet or pan
bake at 375 or 400 till golden brown
and ENJOY!!
you need eggs
I have made cornbread with self rising corn meal, oil, buttermilk or milk and just a little sugar. It won't turn out cake like but it was fine. We liked it that way.
heaping tablespoon of mayo will work fine.