Grilled Cornbread And Mozzarella Melts

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 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

Recipe

• 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.