I have 3 of the 4 eggs called for in a double batch of cornbread. Any suggested substitutions?

A flax or chia egg...1 Tbs ground flax or chia to 3 Tbs water, and let it sit in the fridge to gel for 15 min. I have also used powdered egg whites in a pinch, following the directions on the can. Approx 2 whites equals 1 egg.

I have used applesauce. Large tablespoon or so per needed egg.

If you have fresh or frozen corn, you can puree it and add it as a binder/moistener. I would do a ¼ cup or so. You can also *probably* get away with just a bit of extra liquid. Its a quick bread so the egg doesn't do much but add to the consistency.

Make 1.5 batches...