Grilled Corn Bread and Mozzarella Melts

Healthier_Me

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

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.

Serve these tasty treats while they are still warm. Yields: Makes 10 hors d'oeuvres.

1 serving: Calories 205; Carbohydrates 20g; Cholesterol 32mg; Fat 10g; Sodium 434mg

http://lifestyle.msn.com/foodandentertaining/recipes/recipe_detailcl.aspx?st=k&q=grilled&rid=3927&pn=0&ps=-1

Healthier_Me

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

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.

Serve these tasty treats while they are still warm. Yields: Makes 10 hors d'oeuvres.

1 serving: Calories 205; Carbohydrates 20g; Cholesterol 32mg; Fat 10g; Sodium 434mg

http://lifestyle.msn.com/foodandentertaining/recipes/recipe_detailcl.aspx?st=k&q=grilled&rid=3927&pn=0&ps=-1