Corn Bread with Curried Apricot Chutney

Corn Bread with Curried Apricot Chutney
18 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
Nutrition
195
10% daily value
12 servings
                                       
                                            balanced
     

Fat

12% 8

Saturated

15% 3

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

9% 27

Carbs (net)

- 26

Fiber

5% 1

Sugars

- 8

Sugars, added

- 4

Protein

10% 5

Cholesterol

19% 58

Sodium

10% 231

Calcium

12% 123

Magnesium

3% 14

Potassium

3% 142

Iron

9% 2

Zinc

5% 1

Phosphorus

28% 196

Vitamin A

7% 62

Vitamin C

3% 3

Thiamin (B1)

16% 0

Riboflavin (B2)

16% 0

Niacin (B3)

10% 2

Vitamin B6

7% 0

Folate equivalent (total)

21% 83

Folate (food)

- 18

Folic acid

- 40

Vitamin B12

8% 0

Vitamin D

2% 0

Vitamin E

3% 0

Vitamin K

1% 1

Sugar alcohols

- 0

Water

- 58
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