Fantastic texture and taste

Still searching for what to cook ?

Name: Cornmeal Shortcakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 1/2 cups all purpose flour; 1/2 cup stone ground cornmeal; 1/4 cup sugar; 1 tbsp sugar; 2 tsp baking powder; 1/2 tsp baking soda; 3/4 tsp salt; 2/3 cup buttermilk chilled; 1 large egg; 8 tbsp unsalted butter melted and cooled

Find the most delicious recipes here

INGREDIENTS

1 1/2 cups all purpose flour
1/2 cup stone ground cornmeal
1/4 cup sugar
1 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2/3 cup buttermilk ; chilled
1 large egg
8 tbsp unsalted butter ; melted and cooled

Servings

INSTRUCTIONS

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.

NOTES

Alert editor

Cornmeal Shortcakes

1 1/2 cups all purpose flour
1/2 cup stone ground cornmeal
1/4 cup sugar
1 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2/3 cup buttermilk chilled
1 large egg
8 tbsp unsalted butter melted and cooled

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.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (947g)
Recipe Makes: 1 Servings

Calories: 2914
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.

About Our Nutrition Facts

Calories per serving: 2914

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

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

What to make this week

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!