Post Punk Kitchen Forum

I am wanting to use Tofutti sour cream for a cornbread recipe referred to as Kentucky Spoonbread but I am not sure this is going to bake well. It will .
Here is the recipe:
2 sticks butter (using Soy free Earth Balance)
2 8 oz cans corn
2 cans creamed corn (found dairy free at whole foods)
2 packages of cornbread mix they suggest Jiffy I will have to look around on that
2 cups sour cream
4 eggs (which egg replace is best for this?) eggs are only slightly beaten. Add slightly beaten eggs. Mix, bake at 350 for 45 minutes or until tootpick comes out clean.

Melt butter and combine with muffin mix, both corns and sour cream.

I am actually only going to make a half batch of this.

I also wish to use Toffuti sour cream for stroganoff so I am wondering how it does stovetop. I normallly have added my sour cream in the last 5 minutes of cooking in stroganoff so it won't cook long.

I don't have any experience baking with Tofutti, but I think replacing the sour cream might be less of a problem than the eggs. When recipes are so heavy on animal products, you are usually better of with a vegan version.

These recipes by Bryanna Clark Grogan look good (I haven't made them myself). The first recipe might be just what you are looking for. Good luck!

i've never had a problem using Tofutti sour cream in baked goods. it should also be fine cooked into sauces.

I haven't used tofutti sour cream for baking, though I imagine it would be fine, and I think the eggs are your bigger problem. It seems like the recipe is supposed to have a souffle-like texture, which is difficult to achieve without eggs. You might want to try a different recipe, like this one, which only uses two eggs.

I have used tofutti for stroganoff, and it works quite well for sauces.

sounds like what you are making is corn pudding...you can use a silken/soft tofu in place of the eggs in order to stay true to the texture...however, I dont know if it will have that tofu-y taste...sometimes I have tasted that when I sub tofu in make something that is a little egg heavy, and I personally dont like it. Its probably trial and error though...you will have to let us know how this turns out!

The tofutti usually bakes well--never had a problem with it.

I came to this thread to say that Bryanna Clark Grogan veganized spoonbread but Cornelie beat me to it.

I just came here to say "Veganise this recipe" sounds like a cool TV Show.

Sounds like an EXCELLENT tv show. Dear Food Network, give us our vegan cooking show and make it "Veganise This Recipe"

Last time I looked at a Jiffy muffin mix it had lard in it. Granted, it's been a looong time, but read the ingredients carefully!

Yep, tofutti is fine to bake with (I've made sour cream cakes and such) but the eggs are going to be your issue. I hate subbing for 4. Blah.

I would obsessively watch that show.