Wierd RecipesIIRCK |
| ||
| Master and Commander Posts: 1431 | Subject: Wierd RecipesII Grilled Corn Bread and Mozzarella Melts Serve these tasty treats while they are still warm. Yields: Makes 10 hors d'oeuvres. Presented by: Printer-friendly Page 3x5 Recipe Card 4x6 Recipe Card NUTRITIONAL INFORMATION 1 serving: Calories 205; Carbohydrates 20g; Cholesterol 32mg; Fat 10g; Sodium 434mg INGREDIENTS 2 tablespoons unsalted butter 1/2 cup chopped yellow onion 1/8 cup seeded and chopped jalapeño pepper (about 3 peppers) 1/3 cup buttermilk 1 large egg 1 tablespoon sour cream 1/4 teaspoon fresh-ground pepper One 8 1/2-ounce box corn-bread mix 2 tablespoons puréed mango chutney 5 ounces fresh mozzarella, thinly sliced DIRECTIONS 1. Make the corn bread: 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 — about 5 minutes. Place the buttermilk, egg, sour cream, and pepper in a large bowl and whisk to combine. 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. 2. Assemble the sandwiches: Lift the parchment to release the corn bread from the pan and use a cookie cutter to cut twenty 2-inch rounds from the bread. Discard the scraps. 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 — about 2 minutes on each side. Serve immediately. | ||
