Corn Shortcakes with Cherry Compote

Contributor
Corn Shortcakes with Cherry Compote
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.

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8
Servings
392
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.

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.

Nutritional Facts

Total Fat
13g
20%
Sugar
23g
N/A
Saturated Fat
8g
39%
Cholesterol
33mg
11%
Protein
5g
11%
Carbs
60g
20%
Vitamin A
112µg
12%
Vitamin B12
0.1µg
2.1%
Vitamin C
5mg
8%
Vitamin D
0.5µg
0.1%
Vitamin E
0.5mg
2.4%
Vitamin K
3µg
3%
Calcium
170mg
17%
Fiber
3g
12%
Folate (food)
17µg
N/A
Folate equivalent (total)
138µg
35%
Folic acid
71µg
N/A
Iron
2mg
13%
Magnesium
23mg
6%
Monounsaturated
3g
N/A
Niacin (B3)
2mg
12%
Phosphorus
253mg
36%
Polyunsaturated
0.8g
N/A
Potassium
241mg
7%
Riboflavin (B2)
0.3mg
15.3%
Sodium
222mg
9%
Sugars, added
12g
N/A
Thiamin (B1)
0.3mg
21.5%
Trans
0.5g
N/A
Zinc
0.4mg
3%

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