Rating: 3 stars
6 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 0

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.

Cynthia Nicholson
Recipe by Cooking Light June 2006

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Recipe Summary

Yield:
9 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare salsa, combine the first 9 ingredients in a bowl, and toss gently. Cover and chill for 1 hour.

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  • Preheat oven to 425°.

  • 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.

  • 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.

Nutrition Facts

264 calories; calories from fat 27%; fat 7.8g; saturated fat 1.8g; mono fat 3.8g; poly fat 1.6g; protein 12g; carbohydrates 37.3g; fiber 2.7g; cholesterol 51mg; iron 1.4mg; sodium 679mg; calcium 98mg.
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