Active time: 1 1/4 hr Start to finish: 2 1/2 hr
•Corn bread rounds can be made 1 day ahead and cooled, then kept in an airtight container at room temperature.
*Available at Edwards (800-222-4267).
Recipe information
Total Time
2 1/2 hr
Yield
Makes 24 hors d'oeuvres
Ingredients
For corn bread rounds
For topping
Special Equipment
Preparation
Make corn bread rounds:
Step 1
Put oven rack in middle position and preheat to 350°F.
Step 2
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).
Step 3
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.)
Top rounds:
Step 4
Spread each round with a thin layer of mustard and top with a few strips of ham and about 1 teaspoon chutney.
