Grilled Cornbread and Mozzarella Melts

“A great mini sandwhich as an appetizer.”

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Line a 9- by 12-inch pan with parchment paper, butter the paper, and set aside.
  3. Melt the butter in a large skillet over medium heat, add the onions and pepper, and cook until softened.
  4. Place the buttermilk, egg, sour cream, and pepper in a large bowl and whisk.
  5. Add the corn-bread mix and stir until combined.
  6. Stir in the onion mixture.
  7. Pour the batter into prepared pan and spread evenly.
  8. Bake for 12 minutes and transfer to a wire rack to cool.
  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. Spread 1/2 teaspoon of chutney on 10 rounds.
  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. Place the sandwiches in the skillet, 5 at a time, and grill until the cheese melts and the bread is golden.
  13. Serve immediately.

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