Devil Wears Gouda

Created by:

Cynthia Lehr — Pompano Beach, FL

There’s nothing evil about this scrumptious sandwich made heavenly with buttery Wisconsin Gouda, chive-spiked butter, and sautéed onions in jalapeño-flecked cornbread.


Prepare and bake cornbread as directed on package, adding diced jalapeño to batter and spreading in 8-inch square baking pan. Cool before cutting.

Sauté onion in 1 1/2-2 tablespoons butter until soft and beginning to caramelize (you can increase the amount of onion, if you prefer). Melt remaining butter in microwave with the chives. Cut cornbread into 4, 4-inch squares and then cut through each to make 8 sandwich slices. Heat a heavy skillet or grill. Brush the cornbread sides that are to be grilled with the chive butter. Place 4 of the slices in skillet, buttered-side-down, and layer with cheese, onion, and more cheese. Top with remaining cornbread slices, buttered-side-up. Grill until bottom is golden. Carefully turn over and grill until heated through and cheese is melted.


  • 1 box (8- to 9-ounce) cornbread mix to be baked in 8-inch square pan
  • 1 tablespoon fresh jalapeño chile (or more if you like it hot), seeds removed and diced
  • 4 tablespoons butter, divided
  • 1/2 large red onion, sliced thin
  • 1 teaspoon fresh or frozen chives, chopped
  • 2 cups Wisconsin Gouda cheese, grated
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