Grilled Cornbread and Mozzarella Melts

A great mini sandwhich as an appetizer.

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • 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.
  • Serve immediately.
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RECIPE MADE WITH LOVE BY

@Alia55
Contributor
@Alia55
Contributor
"A great mini sandwhich as an appetizer."
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  1. Jacquie
    A huge hit, Cornbread can be made day before. My guests loved it.
    Reply
  2. Alia55
    A great mini sandwhich as an appetizer.
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