Grilled Cornbread and Mozzarella Melts |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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A great mini sandwhich as an appetizer. Ingredients:
2 tablespoons unsalted butter |
1/2 cup yellow onion, chopped |
1/8 cup jalapeno pepper, seeded and chopped |
1/3 cup buttermilk |
1 large egg |
1 tablespoon sour cream |
1/4 teaspoon fresh ground pepper |
1 (8 1/2 ounce) box cornbread mix |
2 tablespoons mango chutney, pureed |
5 ounces fresh mozzarella cheese, thinly sliced |
Directions:
1. Preheat oven to 400°F.
2. Line a 9- by 12-inch pan with parchment paper, butter the paper, and set aside.
3. Melt the butter in a large skillet over medium heat, add the onions and pepper, and cook until softened.
4. Place the buttermilk, egg, sour cream, and pepper in a large bowl and whisk.
5. Add the corn-bread mix and stir until combined.
6. Stir in the onion mixture.
7. Pour the batter into prepared pan and spread evenly.
8. Bake for 12 minutes and transfer to a wire rack to cool.
9. Lift the parchment to release the corn bread from the pan and use a cookie cutter to cut 20 rounds from the bread.
10. Spread 1/2 teaspoon of chutney on 10 rounds.
11. Evenly divide the cheese among the 10 rounds and top each with a remaining corn-bread round. Heat a large skillet over medium-low heat and lightly brush each sandwich with olive oil.
12. Place the sandwiches in the skillet, 5 at a time, and grill until the cheese melts and the bread is golden.
13. Serve immediately.
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