August 07, 2017
Dairy, Cheese, Mozzarella,
Appetizers, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Sunday Dinner, Weeknight Meals, Oven Bake, Vegetarian, Make it from a box, Spicy more
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Preheat oven to 400°F.
Line a 9- by 12-inch pan with parchment paper, butter the paper, and set aside.
Melt the butter in a large skillet over medium heat, add the onions and pepper, and cook until softened.
Place the buttermilk, egg, sour cream, and pepper in a large bowl and whisk.
Add the corn-bread mix and stir until combined.
Stir in the onion mixture.
Pour the batter into prepared pan and spread evenly.
Bake for 12 minutes and transfer to a wire rack to cool.
Lift the parchment to release the corn bread from the pan and use a cookie cutter to cut 20 rounds from the bread.
Spread 1/2 teaspoon of chutney on 10 rounds.
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.
Place the sandwiches in the skillet, 5 at a time, and grill until the cheese melts and the bread is golden.
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