Corn Bread Shortcake with Ham and Fresh Peach Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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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. Ingredients:
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 |
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) |
Directions:
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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