Grilled Cornbread & Mozzarella Melts

10
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In


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Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (65.2 g)
  • Calories 158.7
  • Total Fat - 8.2 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 49.9 mg
  • Sodium - 265.1 mg
  • Total Carbohydrate - 14.8 g
  • Dietary Fiber - 0.7 g
  • Sugars - 4.8 g
  • Protein - 6.6 g
  • Calcium - 177.6 mg
  • Iron - 0.6 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 400°F.

Step 2

Line a 9- by 12-inch pan with parchment paper, butter the paper, and set aside.

Step 3

Melt the butter in a large skillet over medium heat, add the onions and pepper, and cook until softened.

Step 4

Place the buttermilk, egg, sour cream, and pepper in a large bowl and whisk.

Step 5

Add the corn-bread mix and stir until combined.

Step 6

Stir in the onion mixture.

Step 7

Pour the batter into prepared pan and spread evenly.

Step 8

Bake for 12 minutes and transfer to a wire rack to cool.

Step 9

Lift the parchment to release the corn bread from the pan and use a cookie cutter to cut 20 rounds from the bread.

Step 10

Spread 1/2 teaspoon of chutney on 10 rounds.

Step 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.

Step 12

Place the sandwiches in the skillet, 5 at a time, and grill until the cheese melts and the bread is golden.

Step 13

Serve immediately.

Tips & Variations


No special items needed.

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