Corn Bread Shortcake with Ham and Fresh Peach Salsa

This dish features the down-home flavors of corn bread, 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.

Yield: 9 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 264
  • Calories from fat: 27%
  • Fat: 7.8g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.6g
  • Protein: 12g
  • Carbohydrate: 37.3g
  • Fiber: 2.7g
  • Cholesterol: 51mg
  • Iron: 1.4mg
  • Sodium: 679mg
  • Calcium: 98mg

Ingredients

  • Salsa:
  • 3 cups diced peeled peaches
  • 1/4 cup dried cranberries, chopped
  • 1/4 cup fresh orange juice
  • 3 tablespoons minced shallots
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • Shortcake:
  • 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
  • Cooking spray
  • Remaining ingredients:
  • 9 (1 1/2-ounce) slices 33%-less-sodium smoked ham
  • Cilantro sprigs (optional)

Preparation

  1. To prepare salsa, combine the first 9 ingredients in a bowl, and toss gently. Cover and chill for 1 hour.
  2. Preheat oven to 425°.
  3. To prepare shortcake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt), stirring well with a whisk. Make a well in 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° 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.
  4. 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.
  5. 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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