Cornmeal shortcakes with peaches, mint, and soured cream from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 151) by Suzanne Goin and Teri Gelber

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Notes about this recipe

  • stockholm28 on September 13, 2014

    If I made this again, I'd use cornmeal with a finer grind. I used stone ground cornmeal as she calls for and I thought the texture of the shortcake was a bit gritty. I liked the flavor of the shortcake. The "soured" cream is marscapone with simple syrup and lemon and this was delicious with the peaches.

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