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)

1/2 cup Greek yogurt

1/4 cup butter, melted

1 tablespoon sugar

1 1/2 cups (6 ounces) shredded smoked Gouda, divided

1/2 teaspoon salt

1/4 teaspoon chipotle powder

Texas Caviar

1/2 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

1/4 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

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 1/2 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

Prep Time: 20 min

Cook Time: 40 min

Servings: 8

Nutrition facts per serving: Calories 342; Protein 10 g; Carbohydrate 41 g; Total Fat 16 g; Saturated fat 4 g; Cholesterol 37 mg; Calcium 21% of Daily Value; Sodium 850 mg

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