Cornmeal Shortcakes - Intuitive Baking

Yield varies depending on the size you make them. For approximately 2 ½ inch rounds, you will get 4. 

1 cupful all-purpose flour

2 handfuls yellow cornmeal

2 spoonfuls granulated sugar

Half spoon baking powder

2 pinches baking soda

1 pinch salt

1 stick cold butter, grated

1/2 cup buttermilk

1 pint raspberries

Mascarpone Cream, recipe below

Heat the oven to 425°F. Line a baking sheet with parchment paper.

• In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.

• Stir in butter.

• Stir in buttermilk until just combined. 

• Drop dough onto the prepared baking sheet, spacing about 2 inches apart. 

• Bake until firm to the touch and golden brown. 

• Remove from the oven and cool before serving.

• When ready to assemble; split shortcake in half, spread some of the mascarpone cream on each and top with raspberries.

Mascarpone Cream

1 cupful mascarpone 

1 spoonful vanilla extract

Combine mascarpone and vanilla in a bowl and mix until smooth.