You could probably make a great trifle with it.

Glad it tastes good!! 

I ended up making a pumpkin bread, and it fell apart.  However, the crumbled pieces are yummy!  dh is at the store now buying something that we can bring.

I made pumpkin bread because I didn't have the right size pan for the cornbread.  The cornbread mix called for 8x8 pan, while the pumpkin bread mix uses 9x5 pan.

I didn't have ground flaxseed in the house, so I used applesauce as an egg substitute.  The pumpkin bread mix called for 2 eggs, so I used 1/2 cup applesauce.  That didn't work to hold it together, and it fell apart when I tried to slice it.  It's still delicious, though!

I've used gelatin (if you know of a vegetarian/vegan one) in cornbread with pretty good results. I think it was 1T gelatin + 3T warm water = one egg.

We've definitely used flaxseed meal.

I like that best in cornbread; without gluten, it really needs a BINDER to hold together well, and the egg replacer tends to make things kinda dry, I agree.

xanthum gum or flax would work for binding

Quote from: Macabre on November 16, 2012, 06:20:58 AM
Are you you out of eggs? Or are you trying to cook for someone with an egg allergy?

I'm going to a vegan Thanksgiving celebration, so that's why I don't want to use egg.  With all of the egg allergies here at FAS, I figured it was a good place to ask this question.

A couple of vegan friends so far have advised using Ener-G egg replacer or bananas.  I heard the Ener-G can make it kinda dry, and I don't know how a little banana flavor would go with cornbread.

I'm making the cornbread Saturday morning, so any advice through that time would be great!

Maybe some buttermilk?  I'm not familiar with eggless-baking, but buttermilk might also give the richness and moisture that eggs give.

I used to use energy egg replacer.  But I *think* I have done corn bread with no eggs or sub, other than the liquid.  I hate to promise you, but I think I did it that way.  It has baking powder for leavening, right?  Go a little heavy on the oil for the added moisture you get from yolk.

Are you you out of eggs? Or are you trying to cook for someone with an egg allergy?

I don't normally bake, so I'm not familiar with which egg subsitutes work well in baking.  I'm using a cornbread mix, and the recipe calls for adding 1 egg, 1/2 cup oil, and 3/4 cup milk.  What do you think I should use as an egg substitute?  I'm not sure whether it'd be better to use 1/4 c applesauce, 2 tablespoons oil and 1 tablespoon of water, or something else?

I pulled those two substitute options that I mentioned from an egg substitute chart.