Make and share this Grilled Cornbread and Mozzarella Melts recipe from Food.com.
Provided by Alia55
Categories < 60 Mins
Time 1h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- Place the buttermilk, egg, sour cream, and pepper in a large bowl and whisk.
- 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.
- Lift the parchment to release the corn bread from the pan and use a cookie cutter to cut 20 rounds from the bread.
- 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.
- Serve immediately.
Nutrition Facts : Calories 180.6, Fat 9.2, SaturatedFat 4.4, Cholesterol 39.8, Sodium 373.4, Carbohydrate 18.4, Fiber 1.7, Sugar 5.9, Protein 5.9
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