Buttery Cornbread-Biscuit Spoonbread (vegan & plant-based)

If fluffy, buttery biscuits, moist cornbread, and creamy spoonbread had a lovechild, this would be it. It is delicious eaten with a spoon straight out of the dish standing at the counter as soon as it emerges from the oven. Or, if you are more civilized, it is a comforting side dish for a barbecue, a potluck, or a Thanksgiving meal.

Cornbread-Biscuit Spoonbread
Yield: 6 servings

1/4 cup plant-based butter, melted + 1 to 2 tablespoons
1/4 cup plant-based sour cream (I love Tofutti brand)
3/4 cup + 2 tablespoon canned creamed corn
1/4 cup aquafaba (juice drained from canned chickpeas)
Juice plus half the corn from 8.5 ounce can
3/4 cup Jiffy “Vegetarian” cornbread muffin mix (it is actually vegan)
3/4 cup flour (I like the texture of gluten-free 1:1 baking mix, but you can sub all-purpose)
1/2 teaspoon baking powder
1/2 teaspoon garlic powder
1/4 teaspoon baking soda
1/4 teaspoon onion powder

Grease an 8-inch casserole dish. Preheat oven to 350 degrees. In large bowl, whisk together melted butter, sour cream, creamed corn, aquafaba, and juice from canned corn. Stir in remaining ingredients, transfer to prepared dish, bake 1 hour until top is set and golden, and remive from oven. Carefully rub remaining butter over surface to melt into the crusty top, and serve immediately.