Cornmeal Shortcakes Recipe

Name: Cornmeal Shortcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups all-purpose flour; 1/4 cup plain yellow cornmeal; 6 tablespoons cold butter, cut into pieces; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon lemon zest; 2 tablespoons sugar; 1 large egg, lightly beaten; 2/3 cup whipping cream; 1 tablespoon butter, melted; 1 1/2 teaspoons sugar

Servings: persons

1 3/4 cups all-purpose flour
1/4 cup plain yellow cornmeal
6 tablespoons cold butter, cut into pieces
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon lemon zest
2 tablespoons sugar
1 large egg, lightly beaten
2/3 cup whipping cream
1 tablespoon butter, melted
1 1/2 teaspoons sugar

1
Preheat oven to 425u00b0. Combine first 7 ingredients in a food processor. Process mixture 20 seconds or until mixture resembles coarse sand. Transfer mixture to a large bowl.
2
Whisk together egg and cream; add to flour mixture, stirring just until dry ingredients are moistened and a dough forms.
3
Turn dough out onto a lightly floured surface, and knead 3 to 4 times.
4
Transfer dough to a lightly greased baking sheet. Pat or roll dough into a 6-inch circle. Cut into 6 wedges; gently separate wedges by 1 inch. Brush tops with melted butter. Sprinkle with 1 1/2 tsp. sugar.
5
Bake at 425u00b0 for 18 to 23 minutes or until golden and firm to touch.

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 3/4 cups all-purpose flour, 1/4 cup plain yellow cornmeal, 6 tablespoons cold butter, cut into pieces, 1 1/2 teaspoons baking powder, and more.

Yes, Cornmeal Shortcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornmeal Shortcakes

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