Cornbread Loaf

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
1/4 cup liquid egg substitute
1/4 cup silken tofu pureed
OR 3 Tbsp mayonnaise
half a banana mashed with 1/2 teaspoon baking powder
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.


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)


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.


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