Canadian Bacon with Chow-Chow on Cornbread Rounds

Canadian Bacon with Chow-Chow

Presented in tempting bite-sized morsels, Canadian Bacon with Chow-Chow on Cornbread Rounds features warm slices of meat atop freshly-baked disks of the southern classic.

Canadian Bacon with Chow-Chow on Cornbread Rounds
Makes 12 appetizers
  • 1½ cups self-rising cornmeal mix
  • 1½ cups buttermilk
  • ¼ cup plus 2 tablespoons melted butter, divided
  • ½ teaspoon coarsely ground black pepper
  • 12 slices Canadian bacon
  • 2 tablespoons olive oil
  • ¼ cup chow-chow
  • ¼ cup barbecue sauce
  • Garnish: chopped fresh parsley
  1. Preheat oven to 425°.
  2. In a medium bowl, stir together cornmeal mix, buttermilk, ¼ cup melted butter, and pepper until well combined.
  3. Generously grease a 13x9x2-inch jelly roll pan with remaining 2 tablespoons melted butter. Pour batter into prepared pan.
  4. Bake until golden brown, about 20 minutes. Remove from oven, and let cool in pan for 5 minutes. Transfer cornbread to a wire rack, and let cool completely.
  5. Using a 2.-inch round cutter, cut 12 rounds from center of Canadian bacon slices.
  6. In a medium sauté pan, heat olive oil over medium heat. Sauté Canadian bacon rounds until lightly browned, 2 to 3 minutes.
  7. Using a 2-inch round cutter, cut 12 rounds from cornbread. To assemble, place Canadian bacon on top of cornbread rounds. Top each round with approximately 1 teaspoon chow-chow, and drizzle with barbecue sauce. Garnish with parsley, if desired.

For more tea recipes to fit any season, see the Tea Pleasures 2019 issue, available on newsstands and at

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