Ready in 45 minutes
Cornmeal adds a delightful crunch to the shortcakes, which are a twist on everyday bisquits. Tomato jam offers a great way to use up ripe late-summer tomatoes. (Cooking Light magazine 8-04)
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Top-ranked recipe named "Cornmeal Shortcakes with Tomato-Ginger Jam"
1. Preheat broiler
2. To prepare jam, arrange the cherry tomatoes in a single layer on a jelly-roll pan. Broil for 20 minutes or until browned, stirring occasionally.
3. Heat 1 tablespoon of olive oil in a medium saucepan over medium-high heat. Add the onion, apple and ginger; saute 5 minutes or until tender. Add sugar; cook 1 minute. Add tomatoes, water and next 4 ingredients (through pepper), and bring to a boil. Reduce heat and simmer until reduced to 2 cups (about 45 minutes). Remove from heat; cool.
4. Preheat oven to 450F
5. To prepare shortcakes, lightly spoon flour and cornmeal into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder and 1/4 tsp salt in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine milk, oil and juice; add to flour mixture. Stir just until moist. Turn dough out onto a lightly floured surface; knead lightly 3 to 4 times. Roll dough into a 1/2-inch thickness. Cut with a 2 1/2-inch round cutter into 12 rounds; place on a baking sheet coated with cooking spray. Bake at 400F for 15 minutes or until lightly browned. Serve with jam.
Broiling the tomatoes first brings out their rich, sweet flavor. Serve the jam chilled or at room temperature. Cover and refrigerate any leftover jam in a nonreactive container, such as a glass bowl, for up to a week.
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cera82v 8 years ago[I made edits to this recipe.]
cera82v 8 years agoBroiling the tomatoes first brings out their rich, sweet flavor. Serve the jam chilled or at room temperature. Cover and refrigerate any leftover jam in a nonreactive container, such as a glass bowl, for up to a week. [I posted this recipe.]