Home chefs can make Jiffy corn muffins or cornbread without eggs by substituting another ingredient that can serve as a binder and a source of moisture. Applesauce, banana, flax seed, and gelatin are all simple egg alternatives widely used in baking.
Eggs are used to baked items in order to impart moisture, bind components, or act as a leavening or rising agent. The prepared corn muffin mix from Jiffy already contains baking powder for leavening, so the addition of egg serves solely to glue the dough and produce a cake-like texture after baking.
In baking, applesauce and mashed banana are frequently used as egg substitutes; however, nearly any puréed fruit will provide comparable results. Use one-half of a medium banana, one-fourth cup of applesauce, or fruit purée to substitute one egg. Eggs can be be replaced with puréed vegetables like sweet potatoes and pumpkin. Use 1/4 cup of the vegetable purée to replace each egg.
Mix 1 tablespoon of ground flax seed with 3 tablespoons of warm water to utilise flax seed. Wait approximately three minutes before adding the mixture to the cornbread mix. To use gelatin, dissolve 2 tablespoons of unflavored gelatin in 1 cup of hot water. Replace each egg with 3 1/2 tablespoons of the gelatin mixture.