– 1/2 cup mayonnaise – 3/4 cup plain coconut yogurt (use your favorite plain Greek yogurt if you prefer) – 1/2 cup margarine I used Earth Balance, melted (use butter if you prefer) – 3 large eggs if making vegan, use your favorite egg sub – 3 tablespoons sugar – 1/2 teaspoon salt – 2 14.75-ounce can cream style corn – 2 15-ounce cans of whole corn, drained – 1 15-ounce package Krusteaz Honey Cornbread and Muffin Mix
Cook time: 35 min
What is a spoonbread? If you’re not from the Southern parts of the States, you may be wondering what is a spoonbread? A spoonbread is not really a “bread”. It is more like a pudding. A wonderful savory pudding that you would eat at your grandmother’s house on a Sunday afternoon. It could be compared to a Yorkshire pudding in consistency and that it is savory.
How do you make dairy-free sweet corn spoonbread? – You could sub almond milk for whole milk. – If you want to make this vegan, use your favorite egg substitute. – I used a vegan mayo and a coconut milk yogurt in place of sour cream. You could use your favorite plain Greek yogurt if you’re not dairy-free and prefer something with dairy. – I also used a vegan butter substitute (I like Earth Balance), but feel free to use your favorite butter.
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