Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) unsalted butter

  2. 1/2 cup(s) yellow onion , chopped 125 cup(s) (about 3 peppers) jalapeño pepper , seeded and chopped 1/3cup(s) buttermilk

  3. 1 large egg

  4. 1 tablespoon(s) sour cream

  5. 1/4 teaspoon(s) fresh-ground pepper

  6. 1 box(es) (8 1/2-ounce) corn-bread mix

  7. 2 tablespoon(s) pureed mango chutney

  8. 5 ounce(s) fresh mozzarella , thinly sliced

Instructions Jump to Ingredients ↑

  1. Make the corn bread:

  2. 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.

  3. Assemble the sandwiches:

  4. 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.


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