Oh yeah, I'll spoon your bread anyday.

A creamy, dreamy alternative to classic spoonbread (whatever that is - whoever heard of spoonbread?)

I decided to go gluten-free, at least for a time. It was quite the learning experience. Even though it only lasted about a month (Okay... two weeks) I did find some great recipes. This being one of them. I had my sister begging me to make it again the next day after originally serving it to her. My mom's been bugging me for the recipe since. So here it is:

Cheesy Spoonbread

Taken from Gluten-free Vegan Comfort Food by Susan O'Brien

Preheat oven to 375. Grease an 8x8 inch square baking pan. Boil some water.

Ingredients:
1 c Cornmeal
1 tsp Salt
1 tbsp Maple Syrup
1 1/3 c Boiling Water
1 c Coconut Milk (full fat)
1 tbsp Lemon Juice
1/4 c Veganaise
3/4 tsp Baking Soda
2 1/2 tsp Baking Powder
1 c Corn
1/2 Cheddar Cheese (I used Daiya)

In a large bowl stir together the cornmeal, salt, and maple syrup. Pour the boiling water over the mixture. Set aside for 5 - 10 minutes. Combine the lemon juice and coconut milk and let it sit as well to make a "buttermilk" type substitute. It should curdle.

Whisk in the veganaise in with the milk until smooth. Stir into the cornmeal mixture adding the baking soda and baking powder and then add the corn and cheese.

Pour the batter into the prepared baking dish. Bake 30-40 minutes. It should be golden brown and firm to the touch when done.

Spoon out and enjoy.