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CORN BREAD CAKES

with Cranberry-Apple Chutney

Active Time : 45 minutes
Total Time : 45 minutes
Serves : 16 servings
INGREDIENTS
  • 3 tablespoons 100% pure olive oil
  • 2 large Granny Smith apples peeled and diced
  • 1/2 cup minced red onions
  • 1 14 ounce can whole cranberry sauce
  • 1/2 cup raisins
  • 1/4 cup fresh squeezed orange juice
  • 1 tablespoon orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 14.75 ounce can cream style corn
  • 1 6 ounce package corn bread stuffing mix
  • 1 cup fancy shredded sharp Cheddar cheese
  • 1/3 cup Amazing Egg® substitute
  • 1/4 cup chopped green onions
  • 2 tablespoons butter
  • - sour cream
  • - watercress leaves for garnish
DIRECTIONS

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.