Our Cornmeal Shortcakes with Creamy Herbed Cheese and Roasted Tomatoes gets a punch of flavor from ripe roasted tomatoes and a homemade whipped goat cheese.
Cornmeal Shortcakes with Creamy Herbed Cheese and Roasted Tomatoes
Makes 6
Ingredients
- 1¼ cups cold whole buttermilk
- 2 large eggs, divided
- 3 cups all-purpose flour
- 1 cup plain yellow cornmeal
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- ¾ cup cold unsalted butter, cubed
- 1 tablespoon water
- Creamy Herbed Cheese (recipe follows)
- Roasted Tomatoes (recipe follows)
- Garnish: fresh basil
Instructions
- Preheat oven to 400°. Lightly spray a 12-inch cast-iron skillet with baking spray with flour.
- In a small bowl, whisk together buttermilk and 1 egg. In a large bowl, whisk together flour, cornmeal, baking powder, sugar, and salt. Using a pastry blender or your fingers, cut in butter until mixture is crumbly and resembles coarse meal. Make a well in center of flour mixture. Add buttermilk mixture, stirring just until dry ingredients are moistened.
- Turn out dough onto a lightly floured surface, and gently knead 4 to 5 times, just until dough comes together. Pat dough to 1-inch thickness. Using a 3-inch round cutter, cut 6 shortcakes, gently rerolling scraps as necessary. Place 1-inch apart in prepared skillet.
- In a small bowl, whisk together remaining egg and 1 tablespoon water. Lightly brush tops of shortcakes with egg wash.
- Bake until golden brown, 15 to 17 minutes. Let cool in skillet for 15 minutes before removing. Serve with Creamy Herbed Cheese and Roasted Tomatoes. Garnish with basil, if desired.
Creamy Herbed Cheese
Makes about 1 cup
Ingredients
- 8 ounces goat cheese
- 3 ounces cream cheese
- 2 tablespoons fresh basil, coarsely chopped
- 1 tablespoon fresh rosemary, coarsely chopped
- 1 clove garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- In the work bowl of a food processor, combine goat cheese and cream cheese. Pulse until combined, about 1 minute. Add basil, rosemary, garlic, salt, and pepper; pulse until mixture is thick and fluffy, 2 to 3 minutes more. Store in an airtight container in refrigerator for up to 3 days.
Roasted Tomatoes
Makes about 3 cups
Ingredients
- 2 tablespoons olive oil
- 3 cups grape or cherry tomatoes
- 2 cloves garlic, minced
- 1½ teaspoons kosher salt
- 1 teaspoon cracked black pepper
Instructions
- In a medium enameled skillet, heat oil over medium heat. Add tomatoes; cook, stirring occasionally, just until tomatoes begin to burst, about 2 minutes. Add garlic, salt, and pepper; cook, stirring occasionally, until all tomatoes have burst and begin to brown, 2 to 3 minutes more. Serve immediately.