Grilled Cornbread & Mozzarella Melts
August 07, 2017
- 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
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.
Tips & Variations
No special items needed.