Recently when I was driving home from Duke after serving as one of the Exhibiting artists for an event, Chris (my husband) and I stopped in Savannah to stay overnight. We decided to do our own walking tour of Savannah. It was a Tuesday night. We stumbled upon Paula Dean’s Restaurant: Lady & Sons.
We assumed there would not be availability, but thought what the heck, what do we have to lose. Lo and below, they had availability in like 45 minutes. It was so worth the wait. I must confess that on this night I went vegetarian not vegan. This Southern raised girl could not resist things like macaroni and cheese and corn bread casserole. I considered it both a trip down memory lane and a way to do research. Out of that experience will come a few experiments. The first was making (and veganizing) corn bread casserole. I think this recipe would make a great side at Thanksgiving.
- 1 (15 1/4 ounce) can of whole kernel corn, drained (Can also use frozen)
- 1 (14 3/4 ounce) can of cream-style corn (read ingredients to make sure it is vegan)
- At this point in the recipe Paula adds in 1 (8-ounce) package corn muffin mix (recommended: Jiffy). Because Jiffy is not vegan, I have added a recipe below so you can make your own corn muffin mix. The dry ingredients of the recipe below are the equivalent of the package of corn muffin mix. This recipe can also be used to make your own Golden Sweet Cornbread.
- 1 cup of vegan sour cream (recommend Tofutti)
- 1/2 cup (1 stick) of vegan butter (like Earth Balance), melted
- Optional: 1 to 1 1/2 cups of vegan cheddar shreds (recommend Daiya)
- 1 cup of all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup white sugar
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1 eggs worth of Ener-G egg replacer
- 1 cup of almond milk
- 1/3 cup of vegetable oil