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Corn Bread Canapés

September 13, 2013

corn_bread_canapes

Corn Bread (below)
1 can (16 ounces) pork and beans, drained
2 green onions, chopped (about 2 tablespoons)
2 tablespoons catsup
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
1/4 teaspoon liquid smoke
5 or 6 medium lettuce leaves
1/2 pound thinly sliced ham
8 slices American cheese

Bake Corn Bread. Mash pork and beans thoroughly. Stir in onions, catsup, Worcestershire sauce, mustard and liquid smoke. Spread over Corn Bread. Cut into 30 rectangles about 2 1/2 x 2 inches. Place on serving tray. CUt lettuce and ham sliced into 30 rectangles each, about 2 1/2 x 2 inches; layer on Corn Bread. Cut cheese with 1 3/4 inch canapé cutters or knife; place cheese cutouts on ham. Refrigerate until serving time. 2 1/2 dozen canapés.

Corn Bread
1 cup all-purpose flour*
1 cup yellow cornmeal
1 cup milk
1/4 cup shortening
1 egg
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt

Heat oven to 400°. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Blend all ingredients about 20 seconds. Beat vigorously 1 minute. pour into pan. Bake until golden brown, 10 to 12 minutes. Cool.
*If using self-rising flour, reduce baking powder to 2 teaspoons and omit salt.


© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

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