CHICAGO (FOX 32 News) -
Corn Bread Cakes with Cranberry-Apple Chutney
Looking for a tasty idea for a new holiday or fall side dish? These corn bread cakes are easy to make and include fall fruit favorites apple and cranberry with a splash of orange plus some veggies built right in. Another bonus? You can do some pre-work the day before to make meal time a snap when entertaining guests. Try this at your next fall get together!
Active Time: 45 minutes
Total Time: 45 minutes
Amount: 12-16 servings
Ingredients:
3 tablespoons Essential Everyday™ Olive Oil
2 large Granny Smith apples, peeled and diced
½ cup minced red onion
1 (14 ounce) can Whole Cranberry Sauce
½ cup Essential Everyday Raisins
¼ cup fresh squeezed orange juice
1 tablespoon orange zest
½ teaspoon each ground cinnamon, ground ginger, ground cloves
1 (14.75 ounce) can Essential Everyday Cream Style Corn
1 (6 ounce) package Essential Everyday Corn Bread Stuffing Mix
1 cup Essential Everyday Fancy Shredded Sharp Cheddar Cheese
1/3 cup Essential Everyday Amazing Egg Substitute
¼ cup chopped green onions
2 tablespoons Butter
- Sour Cream
- watercress leaves, for garnish
Directions:
1. 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.
2. 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.
3. In large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add a scant ¼ cup corn bread mixture to skillet; flatten into a 3-inch circle. Repeat to fill skillet.
4. 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.
