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Corn Bread Shortcake with Ham & Fresh Peach Salsa

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This dish features the down-home flavors of cornbread, smoked ham, and peaches. The dressy presentation lends itself to a memorable summer dinner. You can also try this versatile salsa with grilled pork tenderloin or duck breast. Corn Bread Shortcake with Ham & Fresh Peach Salsa also makes an incredible dish on your breakfast or brunch buffet spread.

Cynthia Nicholson, Cooking Light

JUNE 2006

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Rate this recipe 4.5/5 (6 Votes)

Ingredients

  • 3 cups peeled peaches, diced
  • 1/4 cup dried cranberries, chopped
  • 1/4 cup fresh orange juice
  • 3 tablespoons shallots, minced
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 1/2 cup all-purpose flour (about 2 1/4 ounces)
  • 1 1/4 cups cornmeal
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups low-fat buttermilk
  • 2 tablespoons canola oil
  • 1 large egg
  • non-stick cooking spray
  • 9 (1.5-ounce) slices 33%-less-sodium smoked ham
  • cilantro sprigs, to garnish

Details

Servings 9
Preparation time 100mins
Cooking time 130mins
Adapted from myrecipes.com

Preparation

Step 1

To prepare salsa, combine the peaches, cranberries, orange juice, shallots, chopped cilantro, brown sugar, lime juice, cumin, and red pepper in a bowl, and toss gently. Cover and chill for 1 hour.

Preheat oven to 425°F.

To prepare shortcake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt, stirring well with a whisk. Make a well in the center of mixture. Combine buttermilk, oil, and egg in a bowl; add to flour mixture. Stir just until moist.

Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 425°F for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Turn shortcake out onto a cutting board or work surface; cut into 9 equal pieces.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ham to pan, and sauté 1 minute on each side or until lightly browned. Remove from heat; keep warm.

Cut shortcake pieces in half horizontally. Place 1 bottom half on each of 9 plates; top each serving with 1 tablespoon salsa, 1 ham slice, and top half of shortcake. Top each serving with 2 tablespoons salsa. Garnish with cilantro sprigs, if desired.

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