Cheezy Cornbread

 In an attempt to recreate corn casserole, I came up with the following recipe. It wasn't as casserole-y because I didn't use Jiffy from a box (or an entire tub of sour cream) but I'd like to think my substitutions made this version of the recipe a hair healthier.

 Cheezy Cornbread
1 and 1/4 cup water
1 egg substitute. We used ener-G
2 and 1/2 cups cornbread mix. We used Bob Redmill's
1 cup cheddar daiya cheese
1/2 to 1 cup vegan sour cream
1 ear corn (I cut all the corn off it by slicing the knife down the side. I'm sure you could use canned corn or frozen corn as well)

 Mix all ingredients together

 Pour into baking pan and sprinkle with extra cheese if desired

Bake at 350 degrees for 30 minutes. I took mine out a few minutes early because I was deadly afraid it would become dried out.

 We paired our cornbread with a crock of navy bean soup, which was really delicious this time around.

 I forgot to take an after picture of the cornbread. We ate it and the soup for two days. I really liked the addition of corn and sour cream in the bread to make it not so dry. How do you like your cornbread?