Corn Bread With Curried Apricot Chutney

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

1. Preheat oven to 400u0b0.
2. 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, and eggs, stirring with a whisk; add to flour mixture, stirring just until moist. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 400u0b0 for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Cut into 24 (2 1/4-inch) squares.
3. To prepare chutney, cook bacon in a medium saucepan over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon, and set aside. Add onion and curry powder to drippings in pan; saute 5 minutes. Add apricots and remaining ingredients; cook 3 minutes or until thoroughly heated. Remove from heat; stir in crumbled bacon. Serve chutney with corn bread.

bread, flour, yellow cornmeal, baking powder, salt, lowfat buttermilk, butter, honey, eggs, cooking spray, bacon, vidalia, curry powder, pepper, honey, salt

Taken from www.myrecipes.com/recipe/corn-bread-with-curried-apricot-chutney (may not work)