Can you use mayo instead of eggs in corn bread?

Here's why:

* Eggs bind and structure: Eggs act as a binder in baked goods, helping to hold the batter together and create a cohesive texture. Mayonnaise, while containing egg yolks, doesn't have the same binding power as whole eggs.

* Moisture and richness: Mayonnaise is primarily oil and egg yolks, adding richness and moisture to the batter. However, it won't provide the same lift and airy texture that eggs contribute.

What to do instead:

* Replace with flaxseed "egg": Mix 1 tablespoon ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes. This mixture can be used as a substitute for one egg.

* Use applesauce or mashed banana: Both of these ingredients add moisture and sweetness to the batter. Use 1/4 cup of either applesauce or mashed banana to replace one egg.

* Reduce the liquid: If you omit the eggs entirely, you may need to reduce the amount of liquid in the recipe to prevent a soggy cornbread.

Important note: Replacing eggs with alternatives can change the texture and flavor of your cornbread. It's best to experiment with different substitutes to find what works best for you.