Vegan Spoon Bread

4.60 from 5 votes

This vegan spoon bread, also known as Mexican corn cake, is an amazing side for dinner or even brunch! Super simple to make and a great cornbread alternative.

Prep Time10

Cook Time1

Total Time1 10

Course: Side Dish

Cuisine: American, Mexican

Servings: servings

Calories: 350kcal

Author: Andrew Bernard

Ingredients

1 cup vegan butter, softened
⅔ cup corn flour (masa harina could be subbed)
½ cup vegan milk, unsweetened, unflavored
1 cup creamed corn
⅔ cup vegan cane sugar
½ cup cornmeal
¼ cup canned coconut cream (thick part on top of canned coconut milk - can sub with another dairy free milk if needed)
1 ½ teaspoon baking powder
½ teaspoon kosher salt

For serving

vegan cheese
agave

Instructions

Preheat oven to 350 degrees F. Lightly grease a 8x11 casserole dish. Set aside.
In a large bowl, add butter and beat for 3-5 minutes or until fluffy and lighter in color.
Add in corn flour and dairy free milk. Beat again just until combined.
Add in corn, sugar, cornmeal, coconut cream, sugar, baking powder, and salt. Beat on low just until combined. Do not overmix.
Pour batter into prepared dish and cover with foil. Place dish inside a 9x13 dish (or larger) and fill ⅓ of the way with water.
Very carefully carry and place inside oven. Bake for 50-60 minutes. Let stand for 10-15 minutes before serving.
Served topped with vegan cheddar cheese and/or agave.

Notes

*see post notes for tips, tricks, substitutions and more

*nutritional information is just an estimate

Nutrition