Grilled Cornbread And Mozzarella Melts

• 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

1. Preheat oven to 400u0b0F.
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.

unsalted butter, yellow onion, jalapeno pepper, buttermilk, egg, sour cream, fresh ground pepper, cornbread mix, mango, mozzarella cheese

Taken from www.food.com/recipe/grilled-cornbread-and-mozzarella-melts-307367 (may not work)