Options

Format:
Include:
PRINT
See more
Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Corn Bread with Curried Apricot Chutney

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.

Cooking Light JUNE 2005

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

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.

Nutritional Information

Amount per serving
  • Calories: 177
  • Calories from fat: 26%
  • Fat: 5.2g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 5g
  • Carbohydrate: 27.3g
  • Fiber: 0.8g
  • Cholesterol: 63mg
  • Iron: 1.3mg
  • Sodium: 404mg
  • Calcium: 106mg
advertisement

Go to full version of

Corn Bread with Curried Apricot Chutney recipe

advertisement