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-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

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


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