Corn Bread Shortcake with Ham and Fresh Peach Salsa

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 1 tablespoon brown sugar 
• 2 tablespoons canola oil 
• 1.3 cups cornmeal 
• 0.3 cup cranberries dried chopped
• 1 large eggs 
• 2.3 ounces flour all-purpose
• 2 tablespoons cilantro leaves fresh chopped
• 2 tablespoons granulated sugar 
• 0.3 teaspoon ground cumin 
• 0.1 teaspoon ground pepper red
• 1.5 ounce ham smoked
• 1 tablespoon juice of lime fresh
• 1.3 cups buttermilk low-fat
• 0.3 cup orange juice fresh
• 3 cups peaches diced peeled
• 0.5 teaspoon salt 
• 3 tablespoons shallots minced

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• baking pan
• measuring cup
• cutting board

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 42
3. To prepare shortcake, lightly spoon flour into a dry measuring cup; level with a knife.
4. Combine flour and next 4 ingredients (through salt), stirring well with a whisk. Make a well in center of mixture.
5. 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.
6. 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.
7. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
8. Add ham to pan, and saut 1 minute on each side or until lightly browned.
9. Remove from heat; keep warm.
10. Cut shortcake pieces in half horizontally.
11. 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.
12. Garnish with cilantro sprigs, if desired.