Ham & Cornbread Canapés with Leek-Chive Butter

Ham & Cornbread Canapés with Leek-Chive Butter

Ham & Cornbread Canapés with Leek-Chive Butter bring the best flavors of a Thanksgiving meal into one delicious bite. Ham & Cornbread Canapés with Leek-Chive Butter pictured with Apple-Thyme Turkey Tea Sandwiches and Bacon Jam & Brussels Sprouts Squares

Ham & Cornbread Canapés with Leek-Chive Butter
Serves: 14
 
Ingredients
  • 1 teaspoon canola oil
  • ½ cup chopped red bell pepper (approximately 1 small pepper)
  • 4 tablespoons chopped fresh chives, divided
  • 4 tablespoons chopped leeks, divided
  • 1 cup plain yellow cornmeal
  • ½ cup all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 (8.25-ounce) can cream-style corn
  • ½ cup shredded Cheddar cheese
  • ¼ cup whole buttermilk
  • 5 tablespoons unsalted butter, divided
  • 1 large egg
  • ¼ pound thinly sliced Virginia ham
  • Garnish: fresh chives
Instructions
  1. Preheat oven to 400°. Spray an 8-inch square cake pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
  2. In a medium sauté pan, heat oil over medium heat. Add bell pepper, 1 tablespoon chives, and 1 tablespoon leeks; cook until fragrant, approximately 3 minutes. Transfer to a heatproof bowl, and let cool slightly.
  3. Add cornmeal, flour, baking powder, salt, and pepper to vegetables, whisking to combine. Make a well in center of mixture.
  4. In a small bowl, whisk together corn, cheese, buttermilk, 3 tablespoons melted butter, and egg. Add corn mixture to vegetable mixture, stirring until combined. Spoon batter into prepared pan.
  5. Bake until edges of cornbread are golden brown and a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool completely.
  6. Using a sharp knife, cut 14 (3×1-inch) rectangles from ham. (For quicker cutting and more uniform rectangles, stack ham slices before cutting.) Cover with damp paper towels until ready to use.
  7. In a medium sauté pan, heat remaining 3 tablespoons leeks, remaining 3 tablespoons chives, and remaining 2 tablespoons butter over medium heat until butter melts.
  8. Using a sharp knife, trim and discard ½ inch from edges of cornbread. Cut 14 (3×1-inch) rectangles from cornbread. Brush butter mixture onto tops of cornbread rectangles. Place 1 ham rectangle on each cornbread rectangle. Brush a layer of butter mixture onto ham slices.
  9. Garnish each canapé by tying a chive around it before serving, if desired.

 

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