How to Make Cornbread Without Eggs

Comfort foods from the Deep South are flavorful, and one favorite in this genre of food is cornbread. Cornbread is delicious when served with beans, soups and a wide array of other meals. When you're making a batch of cornbread, but you don't have any eggs or you don't eat eggs, don't worry. You can make cornbread without eggs as long as you use another type of leavening ingredient.

Instructions

1

Combine the cake flour and cornmeal into the 2-qt. mixing bowl. The cake flour is lighter than standard flour, which adds to a fluffy and moist cornbread.

2

Chop in the shortening with a fork, cutting it into the flour and cornmeal mixture thoroughly. Do this for up to five minutes until the shortening is blended into the dry ingredients to form a lumpy, grainy texture.

3

Stir the buttermilk into the lumpy mixture to form a thick batter.

4

Select an egg substitute that corresponds with the flavor you want to achieve. For instance, adding 2 tbsp. of applesauce gives you the leavening equivalent of two eggs. However, it adds a slightly sweeter taste to your cornbread, which makes it more or less a Johnny cake. Adding 2 tbsp. of mayonnaise gives you the same power of two eggs, but doesn't sweeten the cornbread's flavor. Stir your choice of leavening substitute into the batter thoroughly, which thins it to the needed consistency.

5

Pour the resulting batter into the nonstick cake pan. Bake it at 375 degrees F for 25 to 30 minutes, or until it has risen and turned golden brown.