Smoked Gouda Spoonbread
Ingredients
Smoked Gouda Spoonbread
- 1 (15.2-ounce) can whole kernel corn, drained
- 1 (14.75-ouce) can cream style corn
- 1 (8.5-ounce) corn muffin mix, (preferably Jiffy)
- ½ cup Greek yogurt
- ¼ cup butter, melted
- 1 tablespoon sugar
- 1½ 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 blackeye peas, rinsed and drained
- Salt and black pepper to taste
- 1 bunch chopped cilantro
Nutrition Facts
per serving
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
Instructions
Smoked Gouda Spoonbread
Preheat oven to 350°F. Spray an 11x9-inch baking pan with nonstick spray.
In a mixing bowl combine all ingredients, reserving ½ cup Gouda. Mix together until evenly combined. Spread in baking pan; top with remaining Gouda.
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.
Texas Caviar
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
Farm Families
Foss Family
Foss Dairy Farm
Farm to Table
