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While making some Killer Chili last night, I went to make some cornbread and realized I didn’t have an egg. So like any good cook these days, I consulted the internet and found these substitutions for 1 egg.

2 1/2 Tbsp of powdered egg substitute plus 2 1/2 tablespoons water
OR
1/4 cup liquid egg substitute
OR
1/4 cup silken tofu pureed
OR 3 Tbsp mayonnaise
OR
half a banana mashed with 1/2 teaspoon baking powder
OR
1 Tbsp powdered flax seed soaked in 3 Tbsp water

I went with mayo and it worked great.
On the loaf I would time it for 10-15 minutes and check it every 3-5 minutes after to the desired browning.

Ingredients

1/2 cup cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten or 3 Tbsp Hellman’s mayo
1/2 cup milk
2 tablespoons shortening, melted ( I used bacon grease)

Directions

In a bowl, combine the cornmeal, flour, sugar, baking powder and salt. In another bowl, blend egg, milk and shortening; stir into dry ingredients. Pour into a greased 8-in. x 4-in. loaf pan. Bake at 425° for 15-18 minutes or until a toothpick inserted near the center comes out clean.

I would time it for 15 minutes and check it until it browns up. Cool for 10 minutes; remove from the pan and serve warm.

Yield: 1 loaf.

Ingredients

1 pound button mushrooms, thinly sliced
1/2 cup flat-leaf parsley leaves, torn
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
3 garlic cloves, finely chopped
Kosher salt, freshly ground pepper
4 skinless, boneless chicken breasts, pounded to 1/2-inch thickness
2 tablespoons mayonnaise
1/2 cup grated Pecorino or Parmesan

Preparation

Toss first 5 ingredients in a medium bowl. Season generously with salt and pepper. Let stand at room temperature, tossing often, until mushrooms soften, 20—30 minutes.
Meanwhile, preheat oven to 500°. Line a rimmed baking sheet with foil; set a wire rack inside. Season chicken with salt and pepper; place on rack. Spread mayonnaise on chicken; sprinkle with cheese.
Bake for 5 minutes. Turn on broiler. Broil until chicken is cooked through and cheese is golden brown, about 5 minutes. Serve with salad.

Simplified but still using the pressure cooker.

Ingredients

Pork shoulder or country style ribs
1 can chipotle in adobo
1 onion
2 stalks celery
1 red bell pepper
6 cloves garlic
1 serrano
1 tomato
6 C water or broth

Method
Marinate pork in chipotle and olive oil. Brown in pressure cooker. Remove.
Saute onion and celery until soft then add garlic and marinade. 3-4 minutes.
Add beans, pork and liquid. Close up cooker and bring to a boil. When ‘scattin’ lower heat to med and go 15 minutes. Turn off heat and let the plug drop.
Add tomato, pepper and serrano. Cover, bring to boil, scat for 20 minutes and turn off heat.
Done.
Make some rice and eat.