Grilled Cornbread And Mozzarella Melts - cooking recipe

Ingredients

2 tablespoons unsalted butter
1/2 cup yellow onion, chopped
1/8 cup jalapeno pepper, seeded and chopped
1/3 cup buttermilk
1 large egg
1 tablespoon sour cream
1/4 teaspoon fresh ground pepper
1 (8 1/2 ounce) box cornbread mix
2 tablespoons mango chutney, pureed
5 ounces fresh mozzarella cheese, thinly sliced

Preparation

Preheat oven to 400\u00b0F.
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.