Corn Bread with Curried Apricot Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The contrast of smoky bacon, sweet fruit, and spicy jalapeño yields a complex-flavored chutney. Because apricot skins are tender, there's no need to peel the fruit. Serve the chutney and bread warm. You can make them both a day in advance and reheat before serving-wrap the bread in foil, and heat at 300° for about 10 minutes. Microwave the chutney at HIGH about one minute. Ingredients:
1 cup all-purpose flour |
1 cup yellow cornmeal |
1 tablespoon baking powder |
3/4 teaspoon salt |
1 cup low-fat buttermilk |
3 tablespoons butter, melted |
2 tablespoons honey |
3 large eggs, lightly beaten |
cooking spray |
2 bacon slices, cut into 2-inch pieces |
1 cup diced vidalia or other sweet onion |
1/4 teaspoon curry powder |
1 cup chopped apricots (about 4 medium) |
1 tablespoon finely chopped seeded jalapeño pepper |
1 tablespoon honey |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 400°.
2. To prepare corn bread, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, and 3/4 teaspoon salt in a large bowl, stirring with a whisk; make a well in center of mixture. Combine buttermilk, butter, 2 tablespoons honey, and eggs, stirring with a whisk; add to flour mixture, stirring just until moist. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Cut into 24 (2 1/4-inch) squares.
3. To prepare chutney, cook bacon in a medium saucepan over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon, and set aside. Add onion and curry powder to drippings in pan; sauté 5 minutes. Add apricots and remaining ingredients; cook 3 minutes or until thoroughly heated. Remove from heat; stir in crumbled bacon. Serve chutney with corn bread.
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