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Egg Substitute for Cornbread

Egg Substitute for Cornbread

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. The protein in eggs helps to give structure to cornbread. During preparation, the air gets trapped in …

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