Description
A delightful summer dessert featuring tender cornmeal shortcakes, sweet honey, and herbaceous basil whipped cream. Perfect for gatherings or a special treat.
Ingredients
Scale
- 1 cup (120g) all-purpose flour
- 1/2 cup (60g) cornmeal
- 2 tablespoons (30g) sugar
- 1 teaspoon (5g) baking powder
- Pinch of salt
- 6 tablespoons (85g) cold unsalted butter
- 1/3 cup (80ml) milk
- 1/4 cup (60ml) honey
- 1/2 cup (75g) fresh corn kernels
- 1 cup (240ml) heavy cream
- 2 tablespoons (30ml) honey
- 1 tablespoon (15g) finely chopped fresh basil
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine all-purpose flour, cornmeal, sugar, baking powder, and a pinch of salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in milk and honey. Mix until just combined. Fold in fresh corn kernels.
- Scoop the dough onto the prepared baking sheet in 6 equal portions. Flatten slightly and bake for 15-18 minutes or until golden brown.
- While the shortcakes bake, whip heavy cream in a chilled bowl until soft peaks form. Add honey and finely chopped basil, then whip until stiff peaks form.
- Let the shortcakes cool slightly, then split them in half. Spoon basil whipped cream between the layers and on top. Garnish with fresh basil leaves or a drizzle of honey.
Notes
For best results, use fresh corn and local honey. Chill your butter for flaky shortcakes, and avoid overmixing the dough to maintain a tender texture.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake with basil cream
- Calories: 320
- Sugar: 12
- Sodium: 150
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 36
- Fiber: 2
- Protein: 5
Keywords: corn shortcakes, honey dessert, basil whipped cream, summer dessert, cornmeal recipe