Peaches with Cornmeal Shortcakes from Martha Stewart's Living

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  • 1 1/2 cup(s) all-purpose flour (spooned & leveled), plus more for dusting
  • 1/2 cup(s) yellow cornmeal
  • 2 teaspoon(s) baking powder
  • 3/4 teaspoon(s) baking soda
  • 1/2 teaspoon(s) fine salt
  • 2 tablespoon(s) granulated sugar plus more for sprinkling
  • 1/2 cup(s) cold, unsalted butter (1 stick)
  • 1 cup(s) buttermilk plus more for brushing
  • 1 cup(s) cold heavy cream
  • 2 tablespoon(s) confectioners sugar
  • 5 cup(s) peaches, cut into 1/4" slices
  • 5 ounce(s) blueberries (3/4 cup)


  1. 1. Preheat oven to 400 degrees. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and granulated sugar. Using the large holes on a box grater, grate butter into flour mixture. Using your fingers, incorporate butter into the flour mixture, breaking it into even smaller pieces. With a fork, stir in buttermilk until dough just comes together. Lightly flour a rolling pin and work surface and roll out dough into a 3/4" thick rectangle. Cut into 6 square (or rectangles).
  2. 2. Place dough square, 3 inches apart, on a parchment-lined baking sheet. Brush tops with buttermilk and sprinkle with granulated sugar. Bake until shortcakes are golden and puffed, 17 to 20 minutes. Let cool completely on a wire rack. (Store shortcakes, tightly wrapped in plastic, up to 2 days).
  3. 3. In a medium bowl, using an electric mixer, beat cream and confectioners sugar on high until stiff peaks form, about 3 minutes. Cut shortcakes in half horizontally. Divide peaches among bottom halves, top with whipped cream and blueberries, and sandwich with top halves of shortcakes.
September 2013

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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