Without eggs, how do you make Jiffy Corn Bread Mix?

Without eggs, how do you make Jiffy Corn Bread Mix?By substituting another component that can operate as a binding and moisture-adding agent, home chefs can make Jiffy corn muffins or cornbread without needing eggs. Applesauce, banana, flax seed, and gelatin are all typical egg alternatives in baking.

In baked goods, eggs are used to add moisture, bind components, and function as a leavening or rising agent. Because Jiffy’s corn muffin mix already contains baking powder for leavening, adding an egg just helps to bind the dough and create a moist, cake-like texture after baking.

In baking, applesauce and mashed banana are common egg substitutes; however, practically any puréed fruit can produce similar effects. For each egg to be replaced, mash half a medium banana or use one-fourth cup applesauce or puréed fruit. Eggs can easily be replaced with puréed vegetables like sweet potatoes and pumpkins. To substitute each egg, use a quarter cup of puréed vegetable.

Mix 1 tablespoon ground flax seed with 3 tablespoons warm water to utilise flax seed. Allow 3 minutes for the mixture to sit before adding it to the cornbread mix. To use gelatin, make a gelatin mix by combining 2 tablespoons unflavored gelatin with 1 cup boiling water. To replace each egg, use 3 1/2 teaspoons gelatin mix.

Read more: Is There a Candy Beginning with the Letter “Q”?

Misha Khatri
Misha Khatri is an emeritus professor in the University of Notre Dame's Department of Chemistry and Biochemistry. He graduated from Northern Illinois University with a BSc in Chemistry and Mathematics and a PhD in Physical Analytical Chemistry from the University of Utah.


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