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Categories:
yellow cornmeal flour sugar baking powder salt unsalted butter milk egg mustard melon apple chutney cutter
Viewed: 75 - Published at: 6 years agoIngredients
- 2/3 cup yellow cornmeal
- 1/3 cup all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter, melted and cooled
- 2 tablespoons milk
- 1 large egg
- About 2 tablespoons Dijon mustard
- 1/4 lb sliced cooked Virginia country ham*, cut into 1 1/2- by 1/3-inch strips
- 1/2 cup melon apple chutney
- Special equipment: a 1 1/2-inch round cookie cutter
Method
- Put oven rack in middle position and preheat to 350F.
- Whisk together cornmeal, flour, sugar, baking powder, and salt in a bowl.
- Whisk together butter, milk, and egg in a small bowl, then add to cornmeal mixture and stir just until combined.
- Spread (or pat out) batter in a very thin even layer in a well-greased 13- by 9- by 2-inch metal baking pan (preferably using an offset spatula).
- Bake until firm and pale golden, 20 to 25 minutes.
- Cut out 24 rounds from hot corn bread with cookie cutter and transfer rounds to a rack to cool.
- (Reserve remaining corn bread for another use.)
- Spread each round with a thin layer of mustard and top with a few strips of ham and about 1 teaspoon chutney.
