Corn Bread with Curried Apricot Chutney

Becky Luigart-Stayner
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.

Yield:

12 servings (serving size: 2 corn bread squares and 2 tablespoons chutney)

Recipe from

Nutritional Information

Calories 177
Caloriesfromfat 26 %
Fat 5.2 g
Satfat 2.2 g
Monofat 1.9 g
Polyfat 0.4 g
Protein 5 g
Carbohydrate 27.3 g
Fiber 0.8 g
Cholesterol 63 mg
Iron 1.3 mg
Sodium 404 mg
Calcium 106 mg

Ingredients

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 jalapeño pepper
1 tablespoon honey
1/4 teaspoon salt

Preparation

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, 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.

Note:

Mary Corpening Barber and Sara Corpening Whiteford,

June 2005