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Cornbread/egg substitute

Amy Maio had an unfortunate experience with cornbread recently.

I've heard the suggestion for using cornstarch instead of eggs, but I too
don't like the taste. Besides, it doesn't work very well. A far better
substitute for eggs is ground flax seeds mixed with water and beaten
severely. I know that flax seeds are oily, but I find that the benefits of
flax seed oil far outweigh the negatives; especially if the flax seeds are
very fresh. I keep them in the freezer to keep them from going rancid.

So, to replace 1 egg, put 1 1/2 tbsp of raw flax seeds into a (clean) coffee
grinder and pulverize. Put the dust into a stainless steel bowl and add 1
1/2 to 2 tbsp of cold water. Using a fork, beat vigorously enough that you
would likely break a ceramic bowl. When the mixture begins to look like
frothy egg white with brown dust in it, mix it with whatever other liquid
ingredients you're using and beat them some more. A food processor works
very well for this. Then mix with dry ingredients and proceed as before.
Much healthier than eggs or egg whites!

Alla Linetsky