Virginia Ham and Melon Apple Chutney on Corn Bread

Name: Virginia Ham and Melon Apple Chutney on Corn Bread Rounds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Put oven rack in middle position and preheat to 350F.
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.
7
(Reserve remaining corn bread for another use.)
8
Spread each round with a thin layer of mustard and top with a few strips of ham and about 1 teaspoon chutney.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2/3 cup yellow cornmeal, 1/3 cup all-purpose flour, 2 tablespoons sugar, 1/2 teaspoon baking powder, and more.

Yes, Virginia Ham and Melon Apple Chutney on Corn Bread Rounds falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Virginia Ham and Melon Apple Chutney on Corn Bread Rounds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions