Adjust the oven rack to middle position and heat oven to 425 degrees,
Line rimmed baking sheet with parchment paper.
Whisk flour, cornmeal, 1/4 cup sugar, baking powder, baking soda, and salt together in large bowl.
Whisk buttermilk and egg in separate bowl until combined; add melted butter and stir until butter forms clumps.
Add buttermilk mixture to flour mixture and stir with rubber spatula until just incorporated. Lightly spray 1/3 cup dry measuring cup with vegetable oil spray. Stagger 8 level portions of batter on prepared sheet., about 1 1/2 inches apart. Sprinkle tops with remaining 1 tbsp of sugar.
Bake until shortcakes are golden brown, about 14 minutes, rotating sheet halfway through baking.
Transfer shortcakes to a wire rack to cool.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (947g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1781 (61%)|
|Amt Per Serving||% DV|
|Total Fat 197.9g||264 %|
|Saturated Fat 120.9g||604 %|
|Monounsaturated Fat 51.7g|
|Polyunsanturated Fat 10.3g|
|Cholesterol 712.8mg||219 %|
|Sodium 18563.3mg||640 %|
|Potassium 1139.9mg||30 %|
|Total Carbohydrate 244.6g||72 %|
|Dietary Fiber 13.2g||53 %|
|Sugars, other 231.3g|
|Protein 47.4g||68 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2914
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