The contrast of smoky bacon, sweet fruit, and spicy jalapeño yields a complex-flavored chutney. Because apricot skins are tender, there's no need to peel the fruit. Serve the chutney and bread warm. You can make them both a day in advance and reheat before serving--wrap the bread in foil, and heat at 300° for about 10 minutes. Microwave the chutney at HIGH about one minute.
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 400° 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.
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; sauté 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.
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