Cornmeal Peach Shortcakes

Photo: Ryan Benyl; Styling: Stephana Bottom

Yield: Serves 4
Cost per Serving: $.70
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Nutritional Information

Amount per serving
  • Calories: 414
  • Fat: 24g
  • Saturated fat: 15g
  • Protein: 5g
  • Carbohydrate: 47g
  • Fiber: 2g
  • Cholesterol: 74mg
  • Sodium: 278mg


  • 3/4 cup all-purpose flour
  • 1/4 cup yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 4 tablespoons cold unsalted butter, cut into pieces
  • 1/3 cup milk
  • 2 peaches, cut into 1/4-inch-thick slices
  • 1/2 cup heavy cream
  • 1 tablespoon confectioners' sugar


  1. 1. Preheat oven to 425ºF. In a mixing bowl, combine flour, cornmeal, baking powder, salt and 2 Tbsp. sugar. Add butter and cut in with fingers or a pastry blender until it resembles coarse meal. Stir in milk and mix with a fork just until a rough dough begins to form. Turn out onto a lightly floured surface and knead once or twice until dough just comes together.
  2. 2. Divide dough into 4 portions and lightly shape each one into a disk. Place dough disks on a parchment-lined baking sheet and bake until golden, about 20 minutes. Let cool on a wire rack.
  3. 3. While shortcakes are baking, combine peaches and remaining 2 Tbsp. sugar in a bowl. Let stand, stirring occasionally to dissolve sugar. In a medium bowl, using an electric mixer, whip cream with confectioners' sugar until stiff peaks form. Split warm biscuits, top with peaches and any juices that have collected in bowl. Place other half of biscuit on top, spoon a dollop of whipped cream on plate and serve.
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