Can I use oil instead of eggs in cornbread?
Online Answer
Lecithin is a major constituent of eggs, which binds the miscible part with the immiscible in cornbread, that is, oil and water. This is done to create a uniform and homogenized cornbread bather with a moist, dense consistency.
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ButterWater and Butter Water can keep your dough from crumbling, and it is a good replacement for milk in cornbread. To use this, add a tablespoon of melted butter per cup of water, so the fat content stays similar.
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Ingredients1 cup cornmeal (150 grams) 1 cup all-purpose flour (128 grams) 2/3 cup white sugar (150 grams) 1 tablespoon baking powder. 1 cup water (235 milliliters) 2 egg, beaten.
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The protein in eggs provides structure in baked goods. If you try to bake a cornbread without eggs, you will find that it has a very delicate structure and doesn't hold together well. They also provide some moisture to the cornbread, and the yolks add richness..
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Wait for your cornbread to become warm, and put it in an airtight container. After you have secured the lid, put the container in the fridge. Make sure that the cornbread is not warm because the moisture can seep into your cornbread and ruin its taste. You can store cornbread in the fridge for almost a week..
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