Corn Shortcakes with Cherry Compote
- 1 1/2 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup (1 stick) unsalted butter, cut into small pieces and frozen briefly
- 3/4 cup milk
- 1 teaspoon pure vanilla extract
- 4 cups pitted fresh or frozen cherries
- 1 cup fruity white wine, such as Riesling
- 1/2 teaspoon grated nutmeg
- Whipped cream (optional)
Preheat the oven to 425°F. Line a baking sheet with parchment paper; set aside.
Put flour, cornmeal, sugar, baking powder and salt into a food processor and pulse until combined.
Add butter and pulse until mixture resembles breadcrumbs.
Add milk and vanilla while continuing to pulse, just until mixture comes together and forms a thick batter.
Drop batter by the heaping spoonful onto prepared baking sheet to form 8 shortcakes.
Bake until golden and cooked through, about 15 minutes.
Remove from oven and set aside to let cool.
Meanwhile, put cherries, wine and nutmeg into a small pot and bring to a boil.
Reduce heat to medium-low and simmer until liquid is thickened and cherries are very tender, about 30 minutes.
Remove from heat and set aside.
To serve, halve shortcakes and arrange on individual plates.
Spoon cherry compote over the bottom half of each shortcake then arrange remaining halves on top. Serve with dollops of whipped cream, if you like.
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- 1 1/2 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup (1 stick) unsalted butter, cut into small pieces and frozen briefly
- 3/4 cup milk
- 1 teaspoon pure vanilla extract
- 4 cups pitted fresh or frozen cherries
- 1 cup fruity white wine, such as Riesling
- 1/2 teaspoon grated nutmeg
- Whipped cream (optional)