Cornmeal Shortcakes with Tomato-Ginger Jam - BigOven 159646

Cornmeal Shortcakes with Tomato-Ginger Jam

Ready in 45 minutes
2 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Cornmeal Shortcakes with Tomato-Ginger Jam"

Share it:

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)


Ingredients

Are you making this? 
JAM:
1 1/2 pounds Cherry tomatoes
1 tablespoon olive oil
1 1/2 cups Onion; chopped
1/2 cup Granny Smith apple; diced and peeled
2 tablespoons Fresh ginger; peeled and minced
2 tablespoons Brown sugar
2/3 cup Water
2 tablespoons Fresh basil; thinly sliced
2 tablespoons Cider vinegar
1/4 teaspoon Salt
1/4 teaspoon Pepper
SHORTCAKES
1 1/2 cups Self-rising flour
1 1/4 cups Yellow cornmeal
2 teaspoons Baking Powder
1/4 teaspoon Salt
2/3 cup Fat-free milk
2 tablespoons olive oil
1 tablespoon Lemon juice

Original recipe makes 12

Servings  

Preparation

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.

Notes

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.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 205 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Cornmeal Shortcakes with Tomato-Ginger Jam

I'd rate it:


sign in to add your comment


Recipe ideas by email


Reviews

Add yours!

[I made edits to this recipe.]
cera82v 8 years ago
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. [I posted this recipe.]
cera82v 9 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free