INGREDIENTS

INSTRUCTIONS

FOR CORN BREAD
FRESH PEACH CHUTNEY
To Make Corn Bread:
Preheat oven to 375F. and generously butter a jelly-roll pan. 15 1/2 by 10
1/2 by 1 inch.
In a bowl, whisk together flour, cornmeal, baking powder, salt and Cheddar.
In a small bowl, whisk together egg, butter, sour cream and milk. Stir egg
mixture into flour mixture until just combined and spread evenly in
prepared pan. (It is important to spread batter evenly or corn bread will
be too thin and crisp in places.) Bake corn bread in the middle of oven 15
to 20 minutes, or until sides pull away from pan and top is golden. While
corn bread is hot, with a sharp knife, loosen corn bread edges and cut into
twelve 2 1/2-inch squares, preferably with a square cutter. With a metal
spatula carefully transfer corn bread to a cutting board to cool and trim.
Halve each square diagonally to form 24 triangles. Corn bread triangles may
be made 2 days ahead and kept in a sealed plastic bag, chilled. Corn bread
will soften slightly. If crisper corn bread is desired, reheat in a 350F.
oven until crisp before proceeding with recipe.
To Assemble Hors d'Oeuvres:
Top each corn bread triangle with a folded ham slice and 1 teaspoon
chutney.
Halve and pit peach and cut into 1/8-inch dice (about 1 1/4 cups).
In a bowl, combine peach, raisins, chili, gingerroot, shallot and cumin.
Chill chutney, covered, at least 1 hour and up to 2 hours.
About 1 hour before serving, stir in remaining ingredients and salt and
pepper to taste. Serve chutney at room temperature. Makes about 1 1/2 cups.
Can be made in 45 minutes or less but requires additional unattended time.
Makes 24 hors d'oeuvres.
Gourmet July 1995
Converted by MC_Buster.
Per serving: 1218 Calories (kcal); 56g Total Fat; (40% calories from fat);
25g Protein; 158g Carbohydrate; 308mg Cholesterol; 2657mg Sodium Food
Exchanges: 6 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 10
Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.

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