Virginia Ham and Melon Apple Chutney on Corn Bread Rounds
You can never have too many condiment recipes, so give Virginia Ham and Melon Apple Chutney on Corn Bread Rounds a try. This recipe serves 24. One portion of this dish contains roughly 2g of protein, 4g of fat, and a total of 65 calories. Head to the store and pick up cornmeal, salt, egg, and a few other things to make it today. It is a very reasonably priced recipe for fans of Southern food. From preparation to the plate, this recipe takes around 5 hours.
Put oven rack in middle position and preheat to 350°F.
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).
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.)
Spread each round with a thin layer of mustard and top with a few strips of ham and about 1 teaspoon chutney.
•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).
Recommended wine: Riesling, Sparkling Wine, Zinfandel
Southern can be paired with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Von Winning Winnings Riesling. It has 4 out of 5 stars and a bottle costs about 20 dollars.
Von Winning Winnings RieslingIf you loved the 2014 — and if you didn't, we need to send out a search party for your heart — you’ll find this one happy, happy, happy. Stronger than '14, it's also both drier and richer. And that’s as it should be; the pittance of sweetness it contains will rise and fall with the structure of each year's wine, because that's what sensible vintners do. The others just set up a formula and the wine"“has—XY— grams of sugar and zat's zat." Not Winnings Riesling. This will always be teasingly dry and teasingly sweet so you’ll keep changing your mind ("Wait, it's a dry wine, no, it's a sweet wine, no wait, it's a dry wine again….") while the bottle empties faster than you could have imagined.