Author: This Easy Vegan Spoon Bread is the ultimate cozy side dish for the holidays! Made in just one bowl with simple pantry ingredients, it's a creamy, custardy twist on cornbread that's soft enough to eat with a spoon. Think of it as an easy make-ahead Thanksgiving side that pairs perfectly with everything from vegan roasts to chili. No eggs, no dairy, just pure, buttery, old-fashioned comfort.
If you've never had spoon bread, you're in for a treat. This Easy Vegan Spoon Bread is creamy, custardy, and just soft enough to eat with a spoon. Think of it as similar to my Easy Vegan Cornbread Recipe, but it's softer, creamier, and custardy in the center. The flavor is sweet and buttery and it practically melts in your mouth. It all comes together in one bowl with simple pantry ingredients, the kind of holiday side that makes getting dinner on the table SO much easier (and more delicious)!
Why You'll Love This Vegan Spoon Bread
- Irresistible texture: Silky, creamy, custardy. Like cornbread but softer and you eat it with a spoon!
- One-bowl easy: Whisk the dry, add the wet in the same bowl, bake, done.
- Holiday hero: An easy make-ahead Thanksgiving side that also pairs perfectly with the best vegan chili on weeknights.
Ingredients for Vegan Spoon Bread
- Cornmeal: Medium-grind cornmeal gives the spoon bread just the right texture.
- All-purpose flour: For a gluten-free spoon bread, swap the flour for a 1:1 gluten-free flour blend, preferably one with xanthan gum.
- White sugar: makes it lightly sweet and so so good. Halve it for a less-sweet, more savory spoon bread.
- Baking powder and salt: Baking powder gives the spoon bread rise, while the salt balances the flavor.
- Plant-based milk: make sure it's unflavored, my go-to is soy or oat milk, but any plant-based milk will work here.
- Vegan butter: Melted, for that buttery taste.
- Plain vegan yogurt or sour cream: For a rich, creamy texture.
- Corn kernels: These are optional for pops of chewy sweetnes; use fresh or frozen.
How to Make Vegan Spoon Bread
- Mix the dry ingredients: Whisk together the cornmeal, flour, sugar, baking powder, and salt in a large mixing bowl.
- Add the wet ingredients: Stir in the plant-based milk, melted vegan butter, and vegan yogurt or sour cream. Fold in the corn if you're using it.
- Bake: Pour the batter into a greased baking dish. Bake for 35-40 minutes in a 350ºF oven, until the edges are set and golden but the center still jiggles slightly when gently shaken.
- Serve: Cool for at least 10 minutes, then serve.
Tips for Success
- Don't overmix: For a soft, tender vegan spoon bread, mix the batter just until combined.
- Don't over cook it: Think "custard set", edges puffed and golden, center with a gentle jiggle (not liquid).
- Don't skip the cooling: The spoon bread will continue to set during the 10-minute rest. This is key to nailing the perfect texture!
- Dish Size: A 2-quart oval, 8x8-inch square, or 11x7-inch rectangular dish all work. Thicker bakes (8x8) may need the full 40 minutes, thinner bakes (11x7) may be done a few minutes earlier.
Serving Suggestions
Pair this easy vegan spoon bread with dishes like:
How to Store and Reheat
- Refrigerator: Cover leftover vegan spoon bread in the baking dish or transfer it to an airtight container. Freezing is not recommended as the custardy texture can turn grainy once thawed.
- To reheat: You can let the spoon bread come to room temperature and serve it that way, or you can reheat it in a 300ºF oven. Cover it with foil in a baking dish and bake for 10-15 minutes, just until warmed through.
If you try this easy vegan spoon bread recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Easy Vegan Spoon Bread
This creamy, custardy cousin of cornbread is soft enough to eat with a spoon. Perfect for Thanksgiving, alongside chili, or any cozy comfort meal. Just one bowl, simple pantry ingredients, and you have made the side dish that always gets rave reviews.
Servings:
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Ingredients
- 1 cup cornmeal, (medium grind)
- ¾ cup all-purpose flour, (for gluten-free see notes)
- ½ cup white sugar, (reduce to ¼ cup/50 g for a less sweet version)
- 1 tablespoon baking powder, (yes tablespoon)
- ½ teaspoon salt
- 1 ½ cups plant-based milk, (such as oat or soy)
- ½ cup vegan butter, melted
- ½ cup plain vegan yogurt or sour cream
- ¾ cup corn kernels, fresh or frozen (optional)
Instructions
- Prep the oven and pan: Preheat oven to 350°F (175°C). Lightly grease a 2-quart casserole dish, an 8x8-inch square dish, or an 11x7-inch rectangular dish.
- Mix dry ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Add wet ingredients: Pour in the plant-based milk, melted vegan butter, and vegan yogurt/sour cream. Stir until just combined-don't overmix. The batter will be quite thin. If using corn kernels, stir them in now.
- Bake: Pour the batter into the prepared baking dish. Bake for 35-40 minutes, until the edges are set and golden but the center still jiggles slightly when gently shaken.
- Serve: Cool for at least 10 minutes before serving warm by the spoonful.
Notes
Sweetness: ½ cup sugar will give you a sweeter, classic spoon bread flavor. For a more savory side, reduce sugar to ¼ cup.
Gluten-Free: Swap the flour for a gluten-free 1:1 blend. A blend containing xanthan gum (like Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour) will give the best texture, but the recipe will still work without it, it will just be slightly more delicate.
Dish Size: A 2-quart oval, 8x8-inch square, or 11x7-inch rectangular dish all work. Thicker bakes (8x8) may need the full 40 minutes, thinner bakes (11x7) may be done a few minutes earlier.
Make-Ahead: Delicious served at room temperature, or you can rewarm it. To rewarm, cover with foil and bake at 300°F (150°C) for 10–15 minutes, just until warmed through.
Nutrition
Serving: 1 serving (recipe makes 8 servings) | Calories: 306kcal | Carbohydrates: 42g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 416mg | Potassium: 173mg | Fiber: 3g | Sugar: 15g | Vitamin A: 212IU | Vitamin C: 6mg | Calcium: 173mg | Iron: 2mg
Joanie says
I made this recipe for Thanksgiving and it was great! Tasty, easy and very moist.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy! Thanks for the review Joanie 🙂
Maria says
Deve ser muito gostoso. Parabéns pela receita
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Maria, thank you so much. I am so happy you enjoyed the recipe. Sending you a big hug from my kitchen.
Victoria Costa-Torres says
Don’t like corn can I replace it with something else?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Victoria, you can simply skip the corn kernels (they are optional). If you want to add something extra, chopped jalapeños or a handful of shredded vegan cheese both work really well, but totally optional. but the cornmeal itself can’t be replaced because it’s what gives spoon bread its classic texture. Hope you enjoy it.
Kathy H. says
Unfortunately, I don't have access to vegan yogurt or sour cream. Can I use full-fat coconut cream instead?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kathy! Yes, full-fat coconut cream should work just fine here. It will make the spoon bread extra rich and creamy, with just a slight coconut flavor (which can actually be really nice!). If you prefer to tone that down, you could also use a mix of coconut cream and a splash of plant-based milk to lighten it up a bit. Enjoy! 💛