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Corn Bread with Curried Apricot Chutney

Corn Bread with Curried Apricot Chutney
Photo by Becky Luigart-Stayner

Ingredients

  • Cooking spray
  • 1 tablespoon finely chopped seeded jalapeño pepper
  • 3 large eggs, lightly beaten
  • Chutney:
  • 3 tablespoons butter, melted
  • 1 tablespoon baking powder
  • 1 cup low-fat buttermilk
  • + 11 more ingredients
    • 1 cup diced Vidalia or other sweet onion
    • Corn Bread:
    • 1 cup chopped apricots (about 4 medium)
    • ¼ teaspoon curry powder
    • 1 cup yellow cornmeal
    • 1 cup all-purpose flour
    • 2 bacon slices, cut into 2-inch pieces
    • ¼ teaspoon salt
    • 1 tablespoon honey
    • ¾ teaspoon salt
    • 2 tablespoons honey

Preheat oven to 400°. To prepare corn bread, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, and 3/4 teaspoon salt in a large bowl, stirring with a whisk; make a well in center of mixture. Combine buttermilk, butter, 2 tablespoons honey, a...

View full recipe at My Recipes

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