When I was a young girl, my cousin Karen and I decided to cook dinner for my grandparents. When we got ready to make cornbread, we realized that we did not have eggs. So my cousin decided to use mayonnaise instead. I had never heard of such a thing, but it worked out beautifully. When I got older and decided to try my hand at making biscuits, I was only successful in re-creating Elly May Clampett's version (hard as a rock, and dry as the desert). Then I remembered my cousin’s use of mayonnaise, and voila, light, fluffy, delicious, and with only three ingredients.