Creamy, sweet, and corn bread all wrapped into one dish is like the ultimate comforting food experience on this side of Heaven. My sister used to make a cornbread casserole dish during the holidays that was so good that I would have to refrain from eating the entire prepared dish. Lol. Well, she called me the other day and asked if I would tweak her recipe to a healthier version. Well of course, the honor was all mines to revamp a family’s favorite recipe to my plant-based liking. Guess what, my kids and my husband all gave the dish two thumbs up!
Most traditional spoon bread recipes call for lots of butter. Instead I used a sour cream recipe that was inspired and adapted from Oh She Glows blog. Word from the wise, this sourcream recipe makes a good go-to recipe for anything your taste buds desires a sour cream taste for – potatoes, lasagna, or tacos.
I also used Nutritional Yeast, also known as “Nooch” a staple often used in plant-based dishes for its savory and cheesy flavor. It can be found in many local grocery stores on the flour aisles and is worth seeking out.
In this recipe I opted to make my own creamed corn so that I could be in control of the added ingredients. I whole cornel sweet corn with no added salt. The only ingredients on the ingredient label was corn and water. The creaming process takes place fairly simply with the use of a food processor fitted with an “S” blade.
Flaxseed is often used in plant-based cooking as a binder. I prefer Golden Flaxseed vs the Brown because the Golden flax has a very subtle taste and can go undetected in food. The Brown flaxseed has a much distinct taste and I always can seem to taste it in anything I add it to. You will often see the Brown flax in the local grocery stores. So from me to you, it will be worth taking a trip to either a Whole Foods store or a local health food store to locate the Golden Flax. Also be sure to buy the whole flaxseed versus milled. Flaxseed can easily be milled using a blender. I always mill up about a cup or two and store it in a tightly sealed mason jar in the fridge, that way its readily available when needed.
This dish whips up very easily. So go ahead whip up this quick dish. It will sure to be a crowd pleaser!
Creamy Sweet Corn Spoon Bread
Sour Cream Ingredients: (makes 1 cup)
- 3/4 cup Cashews (unsalted)
- 1 cup Water (hot, for soaking cashews)
- 1 whole Lemon (freshly squeezed to get 2 Tbsp)
- 1/2 tsp Nutritional Yeast (I use Braggs brand.)
- 1/2 tsp Pure Maple Syrup
- 1 tsp Apple Cider Vinegar (raw, unfiltered) (I use Braggs brand.)
- 6 Tbsp Water
Spoon Bread Ingredients:
- (2) - 15 oz cans Golden Sweet Whole Kernel Corn (no salt added)
- 1 cup Sour Cream (see recipe above)
- 1 Tbsp Golden Flaxseed (milled)
- 2 Tbsp Applesauce, Unsweetened
- 1/4 cup Soy Plant-based Milk, Unsweetened (or unsweetened, plant-based milk of choice)
- 6 Tbsp Pure Maple Syrup (divided into 1/4 cup and 2 Tbsp)
- 1/2 cup Oat Flour (see step 4 for flour alternative)
- 3/4 cup Whole Grain Corn Meal
- 1 tsp Baking Powder (aluminum-free)
- 1 tsp Baking Soda
- 1 Tbsp Nutritional Yeast (optional)
Sour Creaam Directions:
- Soak cashews in 1 cup of hot water for at least 15 minutes. The longer the cashews soak, the creamier the cream. Drain and discard soaking water and put cashews into a high-speed blender. Set aside.
- Juice a lemon and measure out 2 Tbsp. Add to blender with cashews. Then, add the remaining ingredients to the blender. Nutritional Yeast can be found in many local grocery stores on the flour aisles (see the pic below). It is worth getting because it adds a hint of a cheesy taste to the cream. I also recommend using fresh lemon juice because it has a much better taste and tartness than the reconstituted juices.
- Blend all the ingredients until extremely creamy. This may take a minute or so depending on the type of blender used. Scrape down the sides and re-blend to ensure that all nuts are incorporated in the cream.
- Pour the sour cream into bowl or a 1-cup measuring cup and set aside. The cream will thicken the longer it sits. NOTE: If not using right away, stored in tightly sealed glass mason jar in the fridge for up to 1 week.
Spoon Bread Directions:
- Preheat the oven to 350F. In a bowl whisk together the applesauce, 2 tbsp maple syrup, and ground flaxseed together until completely mixed. Set aside for at least 5 minutes. The mixture will thicken the longer it sits.
- Drain the water from (1) can of the corn and place kernels into a blender or a food processor fitted with an "S" blade.
- Add 1/4 cup of unsweetened milk and 1/4 cup of maple syrup to the food processor. Blend all ingredients together until puréed and creamy. This mixture should resemble creamed corn. Set the creamed corn aside.
- In a large mixing bowl, add the whole grain cornmeal, oat flour, baking powder, baking soda. Whisk all dry ingredients together until well mixed. NOTE: You can make oat flour by simply using old-fashioned rolled oats or quick oats blended in a blended until flour consistency. Use about 1/3 cup plus 1 tbsp in a blender to get 1/2 cup. Be sure to measure the flour prior to adding to the bowl.
- Drain all the water from the second can of corn. Add the drained whole corn kernels, the prepared sour cream and creamed corn, and the flaxseed mixture to the flour mixture. The option is yours, but you can add the nutritional yeast at this step or sprinkle it on top of the mixture before placing in the oven. I like adding it to dishes because it gives a hint of a cheesy taste. Stir ingredients together until well blended and there are no flour clumps.
- Pour the cornbread mixture into an UNGREASED, 9x9 square casserole dish. Sprinkle nutritional yeast on top if using. Bake for 55-60 minutes and the top is golden brown. The dish will firm up the more it cools. Allow to cool for at least 30 minutes. Now get a spoon and dig in! Enjoy!