Smoked Gouda Spoonbread
20 min Prep Time
40 min Cook Time
1 hr Total Time
8 Servings
370 Calories
40 g Carbohydrates
13 g Total Fat
For the 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
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
For the 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
For the spoonbread:
1. Preheat oven to 350° F. Spray an 11-by-9-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.
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.
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
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