Corn Bread With Curried Apricot Chutney

Corn Bread With Curried Apricot Chutney
16 Ingredients
  • 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
  • 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
234
12% daily value
10 servings
                                       
                                            balanced
     

Fat

14% 9

Saturated

18% 4

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

11% 32

Carbs (net)

- 31

Fiber

6% 1

Sugars

- 9

Sugars, added

- 5

Protein

12% 6

Cholesterol

23% 70

Sodium

12% 277

Calcium

15% 148

Magnesium

4% 17

Potassium

4% 170

Iron

10% 2

Zinc

6% 1

Phosphorus

34% 235

Vitamin A

8% 74

Vitamin C

4% 3

Thiamin (B1)

19% 0

Riboflavin (B2)

19% 0

Niacin (B3)

12% 2

Vitamin B6

9% 0

Folate equivalent (total)

25% 99

Folate (food)

- 22

Folic acid

- 48

Vitamin B12

9% 0

Vitamin D

3% 0

Vitamin E

3% 1

Vitamin K

1% 1
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