Corn Shortcakes with Cherry Compote

Corn Shortcakes with Cherry Compote
Contributor
Corn Shortcakes with Cherry Compote
Whole Foods Market
Corn Shortcakes with Cherry Compote

Shortcakes come in many varieties, from rich sponge cake-like versions to those resembling biscuits. This method yields shortcakes with a sturdy crumb, similar to that of a corn muffin. They're delicious served warm straight from the oven or for breakfast the next morning.

Click here to see In Season: Corn.

8
Servings
427
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2  Cup  all-purpose flour
  • 1  Cup  yellow cornmeal
  • 1/2  Cup  sugar
  • 1  Tablespoon  baking powder
  • 1/4  Teaspoon  salt
  • 1/2  Cup  butter, cut into small pieces and frozen briefly
  • 3/4  Cups  milk
  • 1  Teaspoon  vanilla extract
  • 4  Cups  pitted fresh or frozen cherries
  • 1  Cup  fruity white wine, such as riesling
  • 1/2  Teaspoon  freshly grated nutmeg
  • Whipped cream (optional)

Directions

Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

Put the flour, cornmeal, sugar, baking powder, and salt in the bowl of a food processor and pulse until combined. Add the butter and pulse until the mixture resembles breadcrumbs. Add the milk and vanilla extract while continuing to pulse, just until the mixture comes together and forms a thick batter.

Drop the batter by the heaping spoonful onto the baking sheet to form 8 shortcakes. Bake until golden and cooked through, about 15 minutes. Remove from the oven and set aside to let cool.

Meanwhile, put the cherries, wine, and nutmeg into a small pot and bring to a boil. Reduce the heat to medium-low and simmer until the liquid is thickened and the cherries are very tender, about 30 minutes. Remove from the heat and set aside.

To serve, halve the shortcakes and arrange on individual plates. Spoon the cherry compote over the bottom half of each shortcake then arrange the remaining halves on top. Serve with dollops of whipped cream, if you like.

Nutritional Facts

Total Fat
6g
9%
Sugar
19g
21%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
81g
62%
Protein
8g
17%
Vitamin A, RAE
21µg
3%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
44mg
4%
Choline, total
9mg
2%
Fiber, total dietary
7g
28%
Folate, total
88µg
22%
Iron, Fe
3mg
17%
Magnesium, Mg
49mg
15%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Phosphorus, P
141mg
20%
Selenium, Se
15µg
27%
Sodium, Na
26mg
2%
Water
135g
5%
Zinc, Zn
1mg
13%

Corn Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Corn Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Around the Web