Thursday, June 09, 2005

Cornbread Shortcakes with Ham and Fresh Peach Salsa

Cornbread Shortcakes with Ham and Fresh Peach Salsa (Adapted from CL)

For the peach salsa

3 cups diced peaches
1/4 cup dried cranberries, chopped
1/4 cup fresh orange juice
3 tablespoons minced shallots
2 tablespoons chopped cilantro
1 tablespoon brown sugar
1 tablespoon fresh lime juice
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper

For the cornbread cakes

1/2 cup all-purpose flour
1 1/4 cups stone ground cornmeal
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
2 tablespoons canola oil
1 large egg

Remaining ingredient
9 slices smoked ham


To make the salsa -

In a medium bowl, toss together peaches, cranberries, orange juice, shallots, cilantro, brown sugar, lime juice, cumin and red pepper. Cover with plastic wrap and place in the refrigerator for at least 1 hour.

Preheat oven to 425

To make the corncakes -

In a medium bowl, whisk together flour, cornmeal, sugar, baking powder and salt.

In a small bowl, whisk together buttermilk, oil and egg. Pour into the dry mixture and stir just until moist. Scoop batter into an 8" baking pan dish coated with nonstick spray.

Bake about 20 minutes or until a toothpick placed in center comes out mostly clean. Let cool 5 minutes on a wire rack and then turn out onto a cutting board. Cut into desired shapes.

Coat a large skillet over medium-high heat with nonstick spray. Place ham into the pan and lightly brown on each side. Remove from heat and keep warm.

Cut each corn cake in half horizontally. Top each serving with about 1 tablespoon salsa, 1 ham slice, and top half of shortcake. Finish each serving evenly with the remaining salsa.

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