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Cornmeal Shortcakes

Layer these shortcakes with stewed summer fruit and fresh whipped cream.

Serves 6
Ready in 30 mins
Prep time 15 mins
Cooking time 15 mins
205 calories per serving


> ½ cup yellow cornmeal
> ½ cup flour
> ¼ tsp salt
> ¼ cup sugar
> ¼ tsp cinnamon
> ¼ cup buttermilk
> 1 egg
> 4 tbsp cold unsalted butter, cut into small pieces


Preheat oven to 400°F. Add the dry ingredients to a bowl and use a fork to mix until well combined. Meanwhile, beat the buttermilk and egg together in a separate bowl.
Blend the butter into the flour mixture using a pastry blender or 2 knives. Blend until mixture is crumbly and well combined.
Make a well in the center of the dry ingredients and pour the liquid into the center. Use a fork to blend the mixture just until it comes together. Dollop the batter into 6 large mounds on a greased baking sheet using a spoon or an ice cream scoop. Bake for 15 min. or until nicely browned.

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