Southern Spoonbread

Preheat the oven to 375°F. In a small saucepan, combine 1 cup water, almond milk, vegan mayonnaise, maple syrup, and ½ tsp salt. Bring to a boil over medium high heat, stirring occasionally. Measure out 1 tbsp flour and set aside for step 2. In a medium bowl, combine the remaining ½ cup flour, cornmeal, baking soda, and baking powder with a whisk.

Heavily grease a small oven safe skillet or baking dish with cooking spray or olive oil. Once the milk mixture is boiling, turn off the heat and gradually whisk in the cornmeal mixture to make a batter. Stir batter well to combine, about 1 minute, and then transfer to prepared cast iron skillet or baking dish. Bake spoon bread until golden brown and set in the middle, about 30 minutes.

Peel and mince the shallot. Dice the tomato. Separate the stems from the swiss chard, and cut into ½ inch pieces. Roll up and roughly chop the leaves into 1 inch pieces.

Return the small saucepan to medium heat and add the vegan butter. Add shallots and cook until softened, about 2 to 3 minutes. Add reserved 1 tbsp flour and cook, stirring frequently, until toasted, just 1 minute. Add tomato paste, cream cheese, diced tomatoes, black-eyed peas, ½ cup water, and 1 tsp salt. Reduce heat to low and simmer, stirring occasionally, until you’re ready to plate.

Place a large skillet over medium-high heat and add 1 tbsp olive oil. Once hot, add the chopped chard stems and cook until softened, about 2 to 3 minutes. Add the chopped leaves and season with salt and pepper. Cook until the leaves are just wilted, about 3 minutes, and remove from heat.

Check the spoonbread, it should be lightly browned, and remove from the oven. Let it rest on your stovetop for a least a couple minutes to ensure it sets. When ready, cut, or “spoon” a portion onto each plate. Top with sauteed chard and smother with the creamy black-eyed pea tomato gravy. Dig in!