Grilled Cornbread & Mozzarella Melts

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.