Best Egg Substitute for Cornbread
Eggs are a staple in the food industry. We fry them, boil them, mix them with other stuff, and make every imaginable recipe much better. But what happens when you want to make cornbread but don't have eggs at home or just don't want to use them? I'm here to save your cornbread recipe. I've got the best egg substitute for cornbread to make your recipe even tastier and healthier!
Servings: 1 cup
Calories: 33kcal
Ingredients
- ¼ cup silken tofu
- ¼ cup greek yogurt
Instructions
Option 1: Silken Tofu
- Use ¼ cup of silken tofu for every egg needed in the recipe.
Option 2: Greek Yogurt
- Use ¼ cup of Greek yogurt for every egg called for in the recipe.
Notes
Nutrition information is calculated for silken tofu only.
Nutrition
Calories: 33kcal | Carbohydrates: 2g | Protein: 3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 3mg | Potassium: 106mg | Fiber: 0.1g | Sugar: 1g | Calcium: 18mg | Iron: 0.5mg