Home cooks can prepare Jiffy corn muffins or cornbread without using eggs by substituting another ingredient that can act as a binding and moisture-adding agent. Simple egg substitutes commonly used in baking include applesauce, banana, flax seed and gelatin.
Eggs are added to baked goods to add moisture, to bind ingredients together or to act as a leavening or rising agent. Jiffy's packaged corn muffin mix already includes baking powder for leavening, so adding egg to the mix serves only to help bind the dough and ensure a moist, cake-like texture after baking.
Applesauce and mashed banana are often used as egg substitutes in baking; however, almost any puréed fruit can yield similar results. Mash half a medium banana or use one-fourth cup of applesauce or puréed fruit for each egg being replaced. Puréed vegetables such as sweet potatoes and pumpkins also can substitute for eggs. Use one-fourth cup of the puréed vegetable to replace each egg.
To use flax seed, mix 1 tablespoon of ground flax seed with 3 tablespoons of warm water. Let the mixture sit for about 3 minutes before adding to the cornbread mix. To use gelatin, first create a gelatin mix by dissolving 2 teaspoons of unflavored gelatin in 1 cup of boiling water. Use 3 1/2 tablespoons of the gelatin mix to replace each egg.