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Cornmeal Shortcakes with Tomato-Ginger Jam

Yield 12 servings (serving size: 1 shortcake and about 2 1/2 tablespoons jam)
Cornmeal adds a delightful crunch to the shortcakes, which are a twist on everyday biscuits. Tomato jam offers a great way to use up ripe late-summer tomatoes; broiling them first brings out their rich, sweet flavor. Serve the jam chilled or at room temperature. Cover and refrigerate any leftover jam in a nonreactive container, such as a glass bowl, for up to a week.

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

Nutrition Information

  • calories 178
  • caloriesfromfat 21 %
  • fat 4.1 g
  • satfat 0.6 g
  • monofat 2.6 g
  • polyfat 0.6 g
  • protein 4.2 g
  • carbohydrate 31.7 g
  • fiber 2.6 g
  • cholesterol 0.0 mg
  • iron 1.4 mg
  • sodium 395 mg
  • calcium 134 mg

How to Make It

  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; sauté 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 400º.

  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 400º for 15 minutes or until lightly browned. Serve with jam.