Baking How explains that eggs bind your cornbread’s batter together, help the bread rise, and contribute to the southern classic’s texture. And both Baking How and MasterClass state that throwing flax eggs into your cornbread mixture has almost the same effect as a regular egg.
MasterClass adds that flax eggs function similarly to actual eggs because they are made by combining dehydrated flaxseeds with water. According to the outlet, once they come in contact with something wet, the once dehydrated flax seeds get the “gelatinous” and “gluey” texture of actual eggs. Not to mention, these seeds will pack your cornbread with fiber, Omega-3, and protein.
To make a flax egg, you will need to mix one tablespoon of flaxseed meal (although Baking How notes grounded flax seeds and even chia seeds can work) with three tablespoons of water. According to Baking How, after beating the mixture together, you need to allow the flax egg to settle for at least three minutes. Then you can place it in your cornmeal batter. As the outlet emphasizes, this flaxseed meal and water combo substitute one egg per serving. So keep in mind that if you require more than one egg, you’ll have to double up the flaxseed egg recipe’s ingredients.