Corn Bread With Curried Apricot Chutney Recipe

Name: Corn Bread With Curried Apricot Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Corn Bread:; 1 cup all-purpose flour; 1 cup yellow cornmeal; 1 tablespoon baking powder; 3/4 teaspoon salt; 1 cup low-fat buttermilk; 3 tablespoons butter, melted; 2 tablespoons honey; 3 large eggs, lightly beaten; Cooking spray; Chutney:; 2 bacon slices, cut into 2-inch pieces; 1 cup diced Vidalia or other sweet onion; 1/4 teaspoon curry powder; 1 cup chopped apricots (about 4 medium); 1 tablespoon finely chopped seeded jalapeno pepper; 1 tablespoon honey; 1/4 teaspoon salt

Servings: persons

Corn Bread:
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
3/4 teaspoon salt
1 cup low-fat buttermilk
3 tablespoons butter, melted
2 tablespoons honey
3 large eggs, lightly beaten
Cooking spray
Chutney:
2 bacon slices, cut into 2-inch pieces
1 cup diced Vidalia or other sweet onion
1/4 teaspoon curry powder
1 cup chopped apricots (about 4 medium)
1 tablespoon finely chopped seeded jalapeno pepper
1 tablespoon honey
1/4 teaspoon salt

1
Preheat oven to 400u00b0.
2
To prepare corn bread, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, and 3/4 teaspoon salt in a large bowl, stirring with a whisk; make a well in center of mixture. Combine buttermilk, butter, 2 tablespoons honey, and eggs, stirring with a whisk; add to flour mixture, stirring just until moist. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 400u00b0 for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Cut into 24 (2 1/4-inch) squares.
3
To prepare chutney, cook bacon in a medium saucepan over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon, and set aside. Add onion and curry powder to drippings in pan; saute 5 minutes. Add apricots and remaining ingredients; cook 3 minutes or until thoroughly heated. Remove from heat; stir in crumbled bacon. Serve chutney with corn bread.

1084

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Corn Bread:, 1 cup all-purpose flour, 1 cup yellow cornmeal, 1 tablespoon baking powder, and more.

Yes, Corn Bread With Curried Apricot Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn Bread With Curried Apricot Chutney

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