Baking without eggs can be a little challenging!! Eggs in baking provide structure and leavening to the recipe, while also affecting the color and flavor a bit as well.  My top egg substitute in baking is either flax meal or chia. In this recipe I use a flax egg, made from using 1 tablespoon of flax meal combined with ¼ cup of water.  Let it sit for about five minutes and the flax absorbs some of the water and form a loose gel similar to the texture of egg white.  You can also use chia in place of flax using the same ratio and process. I like the flax in this recipe because the texture and appearance don't drastically change the appearance of the cornbread.  The main difference is that the cornbread isn’t as yellow and a bit flatter as a traditional cornbread, but overall the vegan cornbread has a great texture with the flax.