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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is incredible. My friend Gina gave me this recipe after she served it at a bunco gathering with a big pot of pinto beans. Incredible. Enjoy Ingredients:
1 cup plus 1 tablespoon cornmeal |
1/2 cup toasted wheat germ |
1/2 cup all purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
3 tablespoons vegetable oil spread melted |
1 egg |
1-1/4 cup milk |
topping |
8 large plum tomatoes seeded and chopped |
1/2 cup chopped green onions |
1/3 cup sliced fresh basil leaves |
1/3 cup italian vinaigrette dressing |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
3/4 cup sour cream |
fresh basil leaves for garnish |
Directions:
1. Preheat oven to 425 then spray round metal baking pan with cooking spray.
2. Sprinkle with 1 tablespoon cornmeal turning pan to coat bottom evenly.
3. Combine 1 cup cornmeal, wheat germ, flour, baking powder and salt then mix well.
4. Whisk together vegetable oil spread, egg and milk then mix well.
5. Add to wheat germ mixture mixing just until all dry ingredients are moistened.
6. Pour into baking pan then bake 24 minutes and cool 10 minutes.
7. To make topping combine tomatoes, green onions, basil, dressing, salt and pepper.
8. Mix well then cut shortcake into 6 wedges and split each wedge in half.
9. Place 1 wedge half on each plate and spread with half of tomato mixture and sour cream.
10. Top with second shortcake wedge then garnish with tomato mixture, sour cream and fresh basil.
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