Corn Bread Cakes with Cranberry-Apple Chutney - Dallas News | myFOXdfw.com

Corn Bread Cakes with Cranberry-Apple Chutney

Corn Bread Cakes with Cranberry-Apple Chutney

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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. 

 

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