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Thursday, February 12th, 2009

From mistakes come discoveries

All this talk of cornbread finally broke me down and I made a quick pan this AM to eat with some veggie/bean soup.

When I pulled it out of the oven it looked a little different than usual but not a lot. I figured it was the oven or something else and put it over on a hot pad to cool for a few minutes. I've found it cuts better if it rests for 10 minutes.

As I went to cut it I realized there were 2 eggs sitting by the pan. I had forgotten to put the eggs in in my rush. I was dismayed--not enough ingredients to make a second pan!!

Oh, well, I thought, I'll try it and worse case give it to the squirrels and birds--they wouldn't care about the eggs.

To my amazement I can't tell much difference. Maybe a little less rich in flavor but no effect on texture or rising or moisture. A lower fat cornbread!

I will probably still put eggs in my cornbread but I did discover they have little effect on the end product and cornbread can be eggless! :)


Tags:  baking, bread
15 Comments
reera
Who knew-LOL Another one for the eating healthier club.
dannie   Thursday, February 12, 2009
runt
hhmmm I wonder if that would work for a mix? My oldest has a friend that is allergic to eggs. I am always looking for ways to cook without eggs to share with her mom. I told her the cake mix and soda trick too. Now people can make a cake that Michelle can eat without having to bring her own.
runt   Thursday, February 12, 2009
lgrant
Runt, if you google "egg substitute" you will find quite a few options. There is also a product that is dry called "Egg Replacer" by EnerG. You can find it in most natural-type food sections or food stores like Whole Foods. I found it in the natural food section of Fred Meyers if you have that store. It is gluten-free, wheat-free, sugar-free, sodium-free, nothing artificial (that covers most allergies!). It's made mostly of potato starch and tapioca flour. Indefinite shelf-life that I know of. I learned about it years ago when there was a vegan at the office. You can use it in the place of eggs in any recipes and it will match the part the egg plays in the recipe. Other than something like an angel food cake or something that depends on eggs for rising--I'm not sure it would help with that.
LGrant   Thursday, February 12, 2009
runt
Thanks for that info Grant. I will mention it to the mother. I know at one time she had found an egg replacer that her daughter could use. I know she quit using it but not sure if that was because she ran out and then couldn't find it again or what. And no we don't have a Whole Foods or any other health food type store around us. lol I live in the armpit of America.
runt   Thursday, February 12, 2009
lgrant
I didn't see an about page on your site--where are you located again, Runt?

I've lived in places like that. Being a vegetarian and at one time strictly into organic and whole grain, etc and trust me I suffered finding foods or items I wanted. Most mainstream grocers are building better natural food sections but they are usually limited and this item is pretty specialized.

But, with the internet...where there is a will.... :)

http://www.ener-g.com/where/
LGrant   Thursday, February 12, 2009
runt
I live in Central IL..well some call it southern but I have lived in Southern IL and this isn't it. lol I am about halfway between Springfield, IL and St. Louis, MO.

And I didn't know I could do an about me page. lol

Oh thanks for posting the link. I was going to tell the mom the name so she could google it. : )
runt   Thursday, February 12, 2009
lgrant
I think once you add some things about yourself it creates an about page. It's been so long since I started that I'm not sure. I know it was in the original directions from Humzoo. Go on your account page and add info about you and I think it creates one for you.

Hopefully that might give you a place to start. If nothing is close, maybe ask some store owners if they could special order it or start surfing for a place that would ship. I know Amazon is into food shipments now and it is free after $25 if they ship themselves. The product may sound expensive--I think it was $5 or $6 a box but it lasts a long time since an egg is a teaspoon or two with water added to reconstitute it.
LGrant   Thursday, February 12, 2009
runt
Is it made out of eggs of any kind? She can't have any type of egg or egg substitute like egg beaters, etc. I know the mom used to use like baking soda and something to make an "egg".
runt   Thursday, February 12, 2009
lgrant
Totally a replacement--no eggs in the product as well as the other allergy ingredients noted above.
LGrant   Thursday, February 12, 2009
RAGrise
Well Linda, glad I could inspire to you make cornbread. LOL It is very neat that you happened to make such a healthy mistake! I might have to try it next time I make some.
Richie & Ashley   Thursday, February 12, 2009
lgrant
Cornbread (SAVORY) is one of my favorite foods. All that talk made me hanker for it. I had my fix and gave the rest to the critters. I do need to pick up wheat germ on my next trip to the store. (note to self)

Seriously I could tell no difference. Since the eggs are still sitting there (only in my house are they still cold enough to have just come from the frig after sitting out all day) I will make another batch of toffee chip bars to take to more people at work tomorrow. I have a couple of the mini cakes for Suzette and her family and another one that might go to Margo and 1/2 a pan of toffee chip bars that I will add a full pan worth and put a bag aside for 1-2 people depending on how much I end up with. They are very rich so they go a long way.

I also made a pan of turtle brownies for another co-worker. She abstains from all sugar during Lent so I make her a "pre-fast" pan of brownies every year.
LGrant   Thursday, February 12, 2009
girlcarew
that is interesting about the eggs. I've always wanted to read through this site: http://www.bakingandbakingscience.com/ I'm curious whether he talks about eggs.
girlcarew   Thursday, February 12, 2009
lgrant
BTW, I did ask my mom about putting meat in her pinto beans--she never has. We talked about it and she said she might have put in some bacon drippings back in the day when Southerners kept a can of bacon drippings beside the stove and tossed a spoon in to everything (well, maybe not the oatmeal). I guess I come by my lack-of-meat- in beans and savory cornbread naturally. She doesn't like it sweet either. I love my mom. :)
LGrant   Friday, February 13, 2009
lgrant
Girl, I will have to check out that site. There is a great book by a woman who used to frequent Alton Brown's show. Shirley Corrager-or something like that. She did a whole book on food science and discussed why things do what they do in cooking and baking. What makes egg whites foam and create loft. What went wrong when your cake doesn't rise, etc. I'll have to find the book-I bought one for myself. It's a fun read and very educational in the kitchen.
LGrant   Friday, February 13, 2009
Leslie
Who knew?
Leslie   Friday, February 13, 2009
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