Virginia Ham and Melon Apple Chutney on Corn Bread Rounds

Virginia Ham and Melon Apple Chutney on Corn Bread Rounds
300 min.
24
65kcal

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Looking for a delightful appetizer that perfectly balances sweet and savory flavors? Look no further than our Virginia Ham and Melon Apple Chutney on Corn Bread Rounds! This unique dish combines the rich and savory taste of sliced Virginia country ham with the refreshing sweetness of melon apple chutney, all layered atop a delicious corn bread base.

Perfect for any gathering, from casual brunches to festive holiday parties, these corn bread rounds are sure to impress your guests with their charming presentation and incredible taste. Made from a blend of wholesome ingredients, our recipe features a moist and tender corn bread that serves as the ideal canvas for the star ingredients. The addition of Dijon mustard adds a tangy twist, enhancing the overall flavor profile and creating a mouthwatering experience.

Despite the fancy flavors, this dish is surprisingly simple to prepare. It can even be made a day in advance, making it a convenient choice for entertaining. Each bite is not only a feast for the taste buds, but it also offers a pleasing combination of textures, from the crusty corn bread to the smooth chutney. Whether served as a condiment, dip, or spread, these corn bread rounds will be a highlight of your menu. So gather your friends and family, and indulge in this deliciously creative offering!

Ingredients

  • 0.5 cup apples 
  • 0.5 teaspoon double-acting baking powder 
  • 0.3 lb country ham cooked sliced cut into 1 1/2- by 1/3-inch strips
  • tablespoons dijon mustard 
  • large eggs 
  • 0.3 cup flour all-purpose
  • tablespoons milk 
  • 0.5 teaspoon salt 
  • tablespoons sugar 
  • tablespoons butter unsalted cooled melted
  • 0.7 cup cornmeal yellow

Equipment

  • bowl
  • oven
  • whisk
  • baking pan
  • cookie cutter
  • offset spatula

Directions

  1. Put oven rack in middle position and preheat to 350°F.
  2. Whisk together cornmeal, flour, sugar, baking powder, and salt in a bowl.
  3. Whisk together butter, milk, and egg in a small bowl, then add to cornmeal mixture and stir just until combined.
  4. 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).
  5. Bake until firm and pale golden, 20 to 25 minutes.
  6. 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.)
  7. Spread each round with a thin layer of mustard and top with a few strips of ham and about 1 teaspoon chutney.
  8. •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).

Nutrition Facts

Calories65kcal
Protein12.28%
Fat50.88%
Carbs36.84%

Properties

Glycemic Index
16.98
Glycemic Load
3.72
Inflammation Score
-1
Nutrition Score
1.7139130493869%

Flavonoids

Cyanidin
0.04mg
Catechin
0.03mg
Epigallocatechin
0.01mg
Epicatechin
0.2mg
Quercetin
0.1mg

Nutrients percent of daily need

Calories:65.41kcal
3.27%
Fat:3.72g
5.73%
Saturated Fat:1.92g
12.01%
Carbohydrates:6.06g
2.02%
Net Carbohydrates:5.49g
1.99%
Sugar:1.43g
1.59%
Cholesterol:17.1mg
5.7%
Sodium:131.12mg
5.7%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.02g
4.04%
Selenium:3.05µg
4.36%
Vitamin B1:0.06mg
3.98%
Phosphorus:31.47mg
3.15%
Vitamin B6:0.05mg
2.55%
Manganese:0.05mg
2.39%
Fiber:0.58g
2.31%
Vitamin B2:0.04mg
2.18%
Vitamin B3:0.44mg
2.18%
Zinc:0.3mg
2.02%
Iron:0.32mg
1.8%
Magnesium:7.22mg
1.8%
Vitamin A:88.46IU
1.77%
Folate:6.05µg
1.51%
Potassium:39.75mg
1.14%
Copper:0.02mg
1.04%
Calcium:10.14mg
1.01%
Vitamin B5:0.1mg
1.01%
Vitamin B12:0.06µg
1.01%
Source:Epicurious