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Cornbread Shortcake With Smoked Ham and Peach Salsa-Savory

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“I'm all for the unusual. This is delightfully unusual and delish! Adapted from Cooking Light.”
1hr 10mins

Ingredients Nutrition


  1. In a medium glass bowl combine the first 9 ingredients (from the diced peaches to the 1 T. red pepper flakes). Cover and chill.
  2. Preheat oven to 425 degrees.
  3. Using the cooking spray, lightly spray an 8 inch square baking pan.
  4. In a large bowl combine the flour, cornmeal, sugar, baking powder, salt, sliced green onions and red pepper flakes.
  5. Whisk together well, making a well in the center.
  6. In a small bowl combine the buttermilk, oil and egg.
  7. Whisk well.
  8. Add the buttermilk mixture to the flour mixture, stirring until just moist.
  9. Spoon batter into the prepared baking pan.
  10. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
  11. Remove and cool in pan for 5 minutes.
  12. In a large skillet over medium high heat melt butter.
  13. Add ham to pan and saute for 2-3 minutes, turning once.
  14. Cut shortcake into small squares.
  15. Place 1 piece cornbread centered on each plate.
  16. Top each with salsa, ham, another square of shortcake, off centered, and salsa again.
  17. Serve.

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