- You could always opt for an egg-free (vegan) cornbread recipe.

- Flaxseed "goop" is a great substitute (see link below) if you have flax.

- I think adding 1/4 c. of yogurt would also work (no extra oil necessary).

-Grainlady

Here is a link that might be useful: Flax - vegan - egg-substitute

Just needs a bit more moisture and a binder, what the egg does.
Tsp baking soda, 3 tbsp water, and a binder thickener like 1 third banana. Or yogurt.
1/4 cup chopped fine onion. Or 1/4 cup milk. Or 2 tbsp soaked and ground flax seed is a great egg replacer...
Probably many more you have in your pantry but that's just a few that work.

I use egg whites almost exclusively, in everything I make, and I've not had a problem with any recipe.

I just never use eggs any more. I have a wonderful recipe for sweet, moist cornbread and I make it with egg whites. It's always a hit.

I usually use a generous tablespoon of mayonnaise/Miracle Whip.

If I need one egg, I put 3 teaspoons of milk in a 1/4 measuring cup, then fill it with oil or melted butter. I've also used yogurt, sour cream or buttermilk in place of the egg, an egg is about 1/4 cup.

You can also take a tablespoon or two of ground flaxseed, add a bit of boiling water and stir it until it kind of jells, then add it in.

In baked goods things like a banana or some applesauce can take the place of an egg, but not in cornbread, unless you want that flavor.

I'd use the egg whites with a tablespoon or so of oil or butter, I think.

Annie

A hint about the flax goo. (now i see i'm not the only one), it starts to soften pretty quickly but i like to give it a few hours or over night. Actually just an hour will soften it enough to grind in any mini prep with water. Or a coffee grinder/spice mill works to grind fresh dry seeds. Then add water.
I used it in my falafel test for a party sunday. I actually think it holds onto moisture longer than an egg would. I used it in my last batch of lamb meatballs as well. I do stock eggs and love them but it is nice to not have to run out to the store if out of them.
I have a guest that does not eat eggs so this falafel i'm making is great for a ton of picky eaters.

Thanks, all! I went for the yogurt (my own homemade whole milk yogurt). It turned out perfectly. It's good to have other options, as I don't always have yogurt.

Mom47 - please share your egg-less corn bread recipe - also an 'egg yolk less' cook -- which means I seldom buy eggs now; thanks to all for the substitutions.

I make this into muffins now, everyone likes them better. This is half of the original recipe.

Sweet Moist Cornbread
From Bakingbetter.com

1 1/2 cups all purpose flour
2/3 cup sugar
1/2 cup plain yellow or white cornmeal (not cornbread mix)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
1 tablespoon honey
1/2 cup egg beaters
1/3 cup oil
2 tablespoons melted butter

Preheat oven to 350 degrees, and grease an 8x8â square baking pan.
In a small bowl combine flour, sugar, cornmeal, baking powder, and salt. Mix well to combine with a wire whisk.

In a larger bowl, combine remaining ingredients and whisk well.
Add the dry ingredients to the wet all at once and stir to combine with a rubber spatula, donâÂÂt over mix, a few small lumps are good.

Pour into prepared pan and bake in preheated oven for 30-35 minutes (15 - 20 minutes for muffins) or until it tests done using a toothpick or a knife inserted near the center, if it comes out clean or with a few moist crumbs, it is done. Let cool, cut into squares.

*********************

I know, I know it's not "cornbread" in the true sense, but we really like it. No dry, crumbly cornbread for us.

Thanks! You said about you use egg whites, do you use that instead of the eggbeaters shown in the recipe?

This post was edited by linnea56 on Fri, Jan 31, 14 at 23:47

I use Eggbeaters. I save the eggs for others. I'll eat one or two eggs a month. I keep Eggbeaters in the fridge all the time, right next to the eggs. Since they are yellow I can mix them with eggs when I make stuff for the grandkids.

You don't have to use Eggbeaters, there are other brands of refrigerated egg whites, and you can buy powdered egg whites, too. I've used them in baking with good results.

The "best powdered eggs for storage (and use) are OvaEasy Whole Egg Crystals. You can purchase them in small packets, but I buy them in a #10 can that has six bags in the can. Each 4.5-oz. bag contains the equivalent of 12-eggs. These egg crystals have a much longer storage life than ordinary powdered eggs. Powdered eggs clump because the powder doesn't have any additional ingredients to keep it free-flowing. The OvaEasy Egg Crystals are easier to work with and the flavor is superior. Well worth the additional cost.

Powdered eggs are great when you need 1/2 an egg.

I've even cooked the egg mixture in my "Eggies" (as-seen-on-TV gadgets for hard cooking eggs outside of the shell) and used them like I would hard-cooked eggs for egg salad, etc.

-Grainlady

Here is a link that might be useful: Amazon - OvaEasy Eggs