My veganized version of this classic calls for a pair of secret ingredients that offset the sweetness of the Jiffy cornbread mix and creamed corn just enough: mild pickled jalapeño juice and minced garlic!
The result is perfectly balanced flavors, a creamy interior, and a golden, buttery, and slightly crispy crust that is especially delectable around the edges.
It whisks together in about 5 minutes and bakes for 55 hands-free ones, affording you ample opportunity to do whatever needs done!
1/2 cup vegan butter, melted
1/4 cup vegan sour cream
Optional: 2 tablespoons mild pickled jalapeño juice (but you could use medium or hot if you prefer)
1-14.75 to 15 ounce can creamed corn
1-14.5 to 15 ounce can corn, drained (I like fire-roasted)
Optional: 1 large clove garlic, minced
1 box Jiffy Vegetarian Cornbread Mix (which is actually vegan)
Preheat oven to 350 degrees. Spray a 10-inch skillet with nonstick spray. In large bowl, whisk together melted vegan butter, sour cream, jalapeño juice, if using, and creamed corn. Stir in corn, garlic, if using, and cornbread mix until there are no lumps of the mix remaining. Transfer mixture to prepared skillet and gently smooth top. Bake 55 minutes or until golden and a hint crispy around edges. Allow to cool slightly before serving.
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