Cornmeal Shortcakes with Tomato-Ginger 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.

Yield: 12 servings (serving size: 1 shortcake and about 2 1/2 tablespoons jam)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 178
  • Calories from fat: 21%
  • Fat: 4.1g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 4.2g
  • Carbohydrate: 31.7g
  • Fiber: 2.6g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 395mg
  • Calcium: 134mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cornmeal Shortcakes with Tomato-Ginger Jam Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy