Best Spoonbread

Yield: 8 servings

If you are in search of the perfect plant-based spoonbread, look no further! Aquafaba and a teaspoon of baking powder replace eggs for a spoonbread with a creamy consistency inside and a crispy crust around the edges.  Plant-based butter and sour cream, creamed corn, and corn kernels combine to create a flavor-packed dish with a heavenly texture that will be your go-to side at summer barbecues and a staple at family dinners and holidays throughout the year.

1/2 cup aquafaba from chickpeas

1/2 cup melted vegan butter

1 cup vegan sour cream, e.g. Tofutti Better Than Sour Cream

1-16 ounce can creamed corn

1-8.5 ounce box Jiffy “Vegetarian” Cornbread Mix (actually vegan)

1 teaspoon baking powder

1-16 ounce can golden corn, drained

Preheat oven to 350 degrees.  Spray a 9-inch deep-dish pie pan or casserole dish with nonstick spray. In bowl of electric mixer, whip aquafaba on medium-high until soft peaks just begin to form, about 2 to 3 minutes.  Add melted butter, sour cream, and creamed corn and beat on low speed until well combined.  Add cornbread mix and baking powder and beat again on low speed just until combined and mixture is smooth. Add corn kernels and stir in by hand or mix one final time on low speed until corn is evenly distributed.  Transfer mixture to prepared dish and bake for approximately one hour or until golden brown, slightly crispy around edges, and set.  

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