Do you have to use eggs in cornbread?

* Bind the batter: Eggs act as a binder, helping to hold the cornmeal and other ingredients together. This results in a more cohesive and less crumbly loaf.

* Add moisture: Eggs contribute to the moisture of the cornbread, making it more tender and less dry.

* Enhance flavor: Eggs impart a subtle richness and flavor to the cornbread.

* Improve texture: Eggs help create a more airy and light texture, as they expand during baking.

Here are some ways to make cornbread without eggs:

* Use applesauce or mashed banana: These ingredients can replace eggs in a 1:1 ratio, adding moisture and sweetness.

* Use yogurt or buttermilk: These fermented dairy products add acidity and moisture, contributing to a more tangy and flavorful cornbread.

* Use flaxseed meal: One tablespoon of ground flaxseed mixed with three tablespoons of water can replace one egg.

* Omit eggs entirely: If you're looking for a simple and minimalist cornbread, you can omit the eggs altogether. The texture will be more crumbly, but it can still be delicious.

Ultimately, the decision of whether or not to use eggs in cornbread comes down to personal preference and the desired outcome.