Active Time

　　1 1/4 hr

　　Total Time

　　2 1/2 hr

　　Active time: 1 1/4 hr Start to finish: 2 1/2 hr

　　

Ingredients

Makes 24 hors d'oeuvres

　　

For corn bread rounds

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

　　

For topping

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

　　

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.

　　Cooks' note:

　　•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).