Smoked Gouda Spoonbread

9 g
40 g
13 g
Total Fat
20 min
Prep Time
40 min
Cook Time


Smoked Gouda Spoonbread

  • 1 (15.2-ounce) can whole kernel corn, drained
  • 1 (14.75-ounce) can cream style corn
  • 1 (8.5-ounce) corn muffin mix, preferably Jiffy
  • ½ cup Greek yogurt
  • ¼ cup butter, melted
  • 1 tablespoon sugar
  • 1 ½ cups (6 ounces) shredded smoked Gouda, divided
  • ½ teaspoon salt
  • ¼ teaspoon chipotle powder

Texas Caviar

  • ½ red onion, chopped
  • 1 green bell pepper, chopped
  • 1 bunch green onions, chopped
  • 2 jalapeños, chopped
  • 1 tablespoon minced garlic
  • 1 pint cherry tomatoes, quartered
  • ¼ cup red wine vinegar
  • 2 tablespoons olive oil
  • 1 (15.8-ounce) can black-eyed peas, rinsed and drained
  • Salt and black pepper, to taste
  • 1 bunch chopped cilantro

Nutrition Facts

per serving

Calories: 370
Protein: 9 g
Carbohydrate: 40 g
Fiber: 5 g
Total Fat: 13 g
Saturated Fat: 6 g
Cholesterol: 17 mg
Calcium: 17% DV
Sodium: 771 mg


For the spoonbread:

  1. Preheat oven to 350° F. Spray an 11x9-inch baking pan with cooking spray.
  2. In a mixing bowl, combine all ingredients, reserving ½ cup Gouda. Mix together until evenly combined. Spread in baking pan; top with remaining Gouda.
  3. Bake 40 minutes, or until set in the center and golden brown on top. Remove from the oven and cool. Slice or scoop and serve.

Tips + Tricks:

  • Because of all the wonderful, melted cheese in this dish, it will be very soft if you scoop it hot. As it cools it becomes more sliceable.
  • Serve this as an appetizer with a garnish of classic Texas Caviar or as a side dish to a weeknight supper. Or, omit the chipotle powder and serve for dessert with a scoop of ice cream and finishing drizzle of honey.

For the Texas caviar:

  1. In a large bowl, mix together all ingredients except cilantro. Cover and chill about 2 hours. Toss with desired amount of fresh cilantro to serve.


Nutrition information calculated with fat-free plain Greek yogurt