You know it as the dessert that graces the homepage of Jenny with the Good Eats (used to…we’re onto waffles as of yesterday), but I know it as my favorite sweet and savory dessert. These corn shortcakes are the best hybrid of a cornbread meets cake meets buttermilk biscuit. They are basically the best thing ever and I think I ate 6 in one sitting. You’ve been warned.
Strawberry and Corn Shortcake
Yields 10 servings, 1 corn cake each
Preparation Time: 10 minutes
Baking Time: 15-20 minutes
Cooling time: 10 minutes
1/2 cup butter, softened
1 cup granulated sugar
1/2 cup buttermilk, room temperature
2 eggs, room temperate
1 teaspoon honey
1 cup All-Purpose flour
½ cup corn flour
½ teaspoon kosher salt
2 teaspoons baking powder
1 ½ cups sweet corn, divided between ½ cup and 1 cup
1 teaspoon brown sugar
1 teaspoon corn oil
1 cup of heavy whipping cream
2 cups of strawberries, hulled and chopped
1/4 cup chopped basil
Preheat the oven to 350 degrees, and lightly grease 10 spaces on a muffin tin or use 10 muffin tin liners.
In a medium sauté pan, heat 1 teaspoon of corn oil over medium-high heat. Add ½ cup of sweet corn kernels and 1 teaspoon of brown sugar. Cook for approximately 5 minutes, stirring occasionally, letting the corn caramelize with the brown sugar. Set aside once corn is slightly softened.
Mix the softened butter and sugar together until the mixture becomes light, approximately 2-3 minutes of mixing. Slowly incorporate the room temperature buttermilk, eggs, and honey until well incorporated into the mixture.
Sift together the all-purpose flour, corn flour, salt, and baking powder. Mix into the wet ingredients until just moistened then add in cooked corn kernels. Do not overmix. Bake for 15-20 minutes. Muffins should look golden brown around the edges.
While the muffins bake. Chop strawberries and basil. Next, in a mixer or with a hand mixer, whip heavy whipping cream until it forms peaks, approximately 4-5 minutes.
Once corn cakes have cooled, top with chopped strawberries, corn kernels, fresh whipped cream, and basil. Serve immediately.