Grilled Cornbread and Mozzarella Melts

Submitted by Alia55

"A great mini sandwhich as an appetizer."

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 10

ingredients

• 2 tablespoons unsalted butter
• 1⁄2 cup yellow onion, chopped
• 1⁄8 cup jalapeno pepper, seeded and chopped
• 1⁄3 cup buttermilk
• 1 large egg
• 1 tablespoon sour cream
• 1⁄4 teaspoon fresh ground pepper
• 1 (8 1/2 ounce) box cornbread mix
• 2 tablespoons mango chutney, pureed
• 5 ounces fresh mozzarella cheese, thinly sliced

directions

1. Preheat oven to 400°F.
2. Line a 9- by 12-inch pan with parchment paper, butter the paper, and set aside.
3. Melt the butter in a large skillet over medium heat, add the onions and pepper, and cook until softened.
4. Place the buttermilk, egg, sour cream, and pepper in a large bowl and whisk.
5. Add the corn-bread mix and stir until combined.
6. Stir in the onion mixture.
7. Pour the batter into prepared pan and spread evenly.
8. Bake for 12 minutes and transfer to a wire rack to cool.
9. Lift the parchment to release the corn bread from the pan and use a cookie cutter to cut 20 rounds from the bread.
10. Spread 1/2 teaspoon of chutney on 10 rounds.
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.
12. Place the sandwiches in the skillet, 5 at a time, and grill until the cheese melts and the bread is golden.
13. Serve immediately.

Reviews

[Jacquie]

A huge hit, Cornbread can be made day before. My guests loved it.