Grilled Cornbread And Mozzarella Melts

1. 1

   Preheat oven to 400u00b0F.

2. 2

   Line a 9- by 12-inch pan with parchment paper, butter the paper, and set aside.

3. 3

   Melt the butter in a large skillet over medium heat, add the onions and pepper, and cook until softened.

4. 4

   Place the buttermilk, egg, sour cream, and pepper in a large bowl and whisk.

5. 5

   Add the corn-bread mix and stir until combined.

6. 6

   Stir in the onion mixture.

7. 7

   Pour the batter into prepared pan and spread evenly.

8. 8

   Bake for 12 minutes and transfer to a wire rack to cool.

9. 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. 10

    Spread 1/2 teaspoon of chutney on 10 rounds.

11. 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. 12

    Place the sandwiches in the skillet, 5 at a time, and grill until the cheese melts and the bread is golden.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.