Corn Bread with Curried Apricot Chutney

Ingredients

• 1 cup apricots chopped ( 4 medium)
• 2 slices bacon cut into 2-inch pieces
• 1 tablespoon double-acting baking powder 
• 3 tablespoons butter melted
• 0.3 teaspoon curry powder 
• 3 large eggs lightly beaten
• 1 cup flour all-purpose
• 1 tablespoon honey 
• 2 tablespoons honey 
• 1 tablespoon jalapeno seeded finely chopped
• 1 cup buttermilk low-fat
• 0.3 teaspoon salt 
• 0.8 teaspoon salt 
• 1 cup vidalia diced sweet
• 1 cup cornmeal yellow

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• wire rack
• baking pan
• measuring cup

Directions

1. Preheat oven to 40
2. To prepare corn bread, lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine flour, cornmeal, baking powder, and 3/4 teaspoon salt in a large bowl, stirring with a whisk; make a well in center of mixture.
4. Combine buttermilk, butter, 2 tablespoons honey, and eggs, stirring with a whisk; add to flour mixture, stirring just until moist. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray.
5. Bake at 400 for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
6. Cut into 24 (2 1/4-inch) squares.
7. To prepare chutney, cook bacon in a medium saucepan over medium-high heat until crisp.
8. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon, and set aside.
9. Add onion and curry powder to drippings in pan; saut 5 minutes.
10. Add apricots and remaining ingredients; cook 3 minutes or until thoroughly heated.
11. Remove from heat; stir in crumbled bacon.
12. Serve chutney with corn bread.