Cornmeal Shortcakes With Tomato-Ginger Jam Recipe

Name: Cornmeal Shortcakes With Tomato-Ginger Jam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Jam:; 1 1/2 pounds cherry tomatoes; 1 tablespoon olive oil; 1 1/2 cups chopped onion; 1/2 cup diced peeled Granny Smith apple; 2 tablespoons minced peeled fresh ginger; 2 tablespoons brown sugar; 2/3 cup water; 2 tablespoons thinly sliced fresh basil; 2 tablespoons cider vinegar; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black 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 fresh lemon juice; Cooking spray

Servings: persons

Jam:
1 1/2 pounds cherry tomatoes
1 tablespoon olive oil
1 1/2 cups chopped onion
1/2 cup diced peeled Granny Smith apple
2 tablespoons minced peeled fresh ginger
2 tablespoons brown sugar
2/3 cup water
2 tablespoons thinly sliced fresh basil
2 tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black 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 fresh lemon juice
Cooking spray

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 the 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 400u00b0.
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 teaspoon 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 or 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 400u00b0 for 15 minutes or until lightly browned. Serve with jam.

476

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.

How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: Jam:, 1 1/2 pounds cherry tomatoes, 1 tablespoon olive oil, 1 1/2 cups chopped onion, and more.

Yes, Cornmeal Shortcakes With Tomato-Ginger Jam 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 With Tomato-Ginger Jam

How did you like this recipe?

Frequently Asked Questions