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Grilled Cornbread & Mozzarella Melts

Created by Fizzybrat on August 7, 2017

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.