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
- Preheat oven to 425°.
- In a medium bowl, stir together cornmeal mix, buttermilk, ¼ cup melted butter, and pepper until well combined.
- Generously grease a 13x9x2-inch jelly roll pan with remaining 2 tablespoons melted butter. Pour batter into prepared pan.
- 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.
- Using a 2.-inch round cutter, cut 12 rounds from center of Canadian bacon slices.
- In a medium sauté pan, heat olive oil over medium heat. Sauté Canadian bacon rounds until lightly browned, 2 to 3 minutes.
- 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 Victoriamag.com.