ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cornmeal Piñon Shortcakes with Berries and Lime Cream

James Carrier
Yield Makes 8 servings
Notes: To gild the lily, top shortcakes with whipped cream sweetened with a little caramel syrup and curled strips of lime peel.


  • About 1 1/2 cups all-purpose flour
  • 3/4 cup cornmeal
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • About 5 tablespoons butter or margarine
  • 1/3 cup caramel ice cream topping
  • 1/3 cup plus 1 tablespoon half-and-half (light cream) or milk
  • 1 large egg
  • 1/4 cup pine nuts
  • 2 tablespoons firmly packed brown sugar
  • 1/8 teaspoon ground cinnamon
  • 1 can (14 oz.) sweetened condensed milk
  • 1/2 cup sour cream
  • 1 1/2 teaspoons grated lime peel (green part only)
  • 1/4 cup lime juice
  • 2 cups raspberries, rinsed and drained
  • 2 cups blueberries, rinsed and drained
  • 2 cups blackberries, rinsed and drained

Nutrition Information

  • calories 542
  • caloriesfromfat 33 %
  • protein 11 g
  • fat 20 g
  • satfat 11 g
  • carbohydrate 84 g
  • fiber 5.7 g
  • sodium 402 mg
  • cholesterol 74 mg

How to Make It

  1. In a bowl, mix 1 1/2 cups flour, cornmeal, baking powder, and salt. With pastry blender or fingers, cut or rub in 5 tablespoons butter until largest lumps are 1/4-inch pieces.

  2. In another bowl, beat to blend caramel topping, 1/3 cup half-and-half, and egg. Pour into flour mixture and stir just until moistened.

  3. Pat dough into a ball. Knead on a lightly floured board just until smooth, about 10 turns; add flour to board as required to prevent sticking.

  4. Pat dough into a 6 1/2-inch round. Cut into 8 wedges and place pieces about 1 inch apart on a nonstick or lightly buttered 12- by 15-inch baking sheet.

  5. Brush shortcake wedges with remaining 1 tablespoon half-and-half. Combine pine nuts with sugar and cinnamon; gently pat onto shortcakes.

  6. Bake in a 375° oven until dark gold, 22 to 25 minutes. Cool on a rack.

  7. In a bowl, mix sweetened condensed milk, sour cream, and lime peel with lime juice to make lime cream.

  8. Split shortcakes in half. Place each bottom on a dessert plate. Combine raspberries, blueberries, and blackberries and spoon equally over shortcake bottoms. Spoon lime cream over berries, then place shortcake tops on cream.