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ing to combine. Make a well in center
of mixture.
- In a small bowl, whisk together corn,
cheese, buttermilk, 3 tablespoons
melted butter, and egg. Add corn
mixture to vegetable mixture, stirring
until combined. Spoon batter into
prepared pan.
- Bake until edges of cornbread are
golden brown and a wooden pick
inserted in center comes out clean,
25 to 30 minutes. Let cool completely.- Using a sharp knife, cut 14 (3x1-inch)
rectangles from ham. (For quicker
cutting and more uniform rectangles,
stack ham slices before cutting.)
Cover with damp paper towels until
ready to use. - In a medium sauté pan, heat remain-
ing 3 tablespoons leeks, remaining
3 tablespoons chives, and remaining
2 tablespoons butter over medium
heat until butter melts.- Using a sharp knife, trim and discard
½ inch from edges of cornbread. Cut
14 (3x1-inch) rectangles from corn-
bread. Brush butter mixture onto tops
of cornbread rectangles. Place 1 ham
rectangle on each cornbread rect-
angle. Brush a layer of butter mixture
onto ham slices. - Garnish each canapé by tying a chive
around it before serving, if desired.