Corn Bread Cakes
with Cranberry-Apple Chutney
In medium saucepan, heat 1 tablespoon oil over medium heat. Add apples and onions; salt and pepper to taste. Sauté until onions are slightly browned (about 5-7 minutes). Add cranberry sauce, raisins, orange juice, orange zest and spices; bring to a boil. Reduce heat; simmer 15-20 minutes or until apples are softened, stirring occasionally.
Meanwhile, place cream corn in large microwave-safe bowl; microwave 2 minutes. Stir in stuffing mix; let stand 5 minutes. Stir in cheese, eggs and green onions; mix until well combined.
In large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add about ¼ cup corn bread mixture to skillet; flatten into a 3-inch circle. Repeat to fill skillet.
Cook until golden brown on both sides (about 3-4 minutes). Repeat with remaining butter, oil and corn bread mixture. Top cakes with warm chutney, a small dollop of sour cream and watercress leaves.
Do Ahead Tip: Chutney and corn bread cake mixture can be made ahead through step 2. Refrigerate, covered, up to 1 day ahead. Reheat chutney and continue with step 3 when ready to serve.
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