Sweet Corn Spoonbread

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A very easy one-bowl recipe for Sweet Corn Spoonbread that is comfort in every bite! A delicious and super creamy center that literally melts in your mouth. One casserole is not enough if you’re making for a party!

– 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


White Scribbled Underline

Cook time 35 min

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2 casseroles



prep Time

10 min


Is cream style corn dairy free-vegan? You may wonder if the cream style corn is actually dairy free. It is! I found a confirmation on Vegan Feast Kitchen (great website if you’re looking for vegan recipes or ideas!!)

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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