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Spoon bread in casserole dish with spoon and text overlay reading easy vegan spoon bread.
5 from 2 votes

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.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8
Author: Sam Turnbull

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)
US Customary - Metric

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.
    Dry ingredients for vegan spoon bread in glass bowl.
  • 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.
    Corn kernels added to batter for vegan spoon bread.
  • 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.
    Two spoons in dish of vegan spoon bread.
  • 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

Find it online:

https://itdoesnttastelikechicken.com/easy-vegan-spoon-bread/

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