Even though peaches are wildly out of season (bad), when I was at the grocery store this morning I couldn't resist buying a few. A girl can only eat so many apples. And since peaches are my favorite fruit, I decided to dress them up with a little sweetened sour cream and these lovely cornmeal shortcakes. The cornmeal adds a nice crunch to contrast with the sour cream and sweetness of the peaches. If you aren't a fan of sour cream, you can use regular whipped cream, but personally I like the tanginess. Peach and Cornmeal Shortcakes (adapted from Bon Appétit)
1 1/2 cups flour
1/2 cup cornmeal
1/4 cup + 3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter (1 stick), chilled and cut into 1/2 inch pieces
2/3 cup buttermilk
3 large peaches, cut into 1/2 inch slices
2 tablespoons sugar
1/2 cup heavy cream
1 tablespoon sugar
1/2 cup sour cream
For shortcakes: Preheat oven to 400 degrees. Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add butter and crumble with fingertips until a coarse meal forms. Add buttermilk and toss with a fork until dough comes together, adding more buttermilk by the teaspoon if dry. Drop by the 1/4 cup onto a large rimmed baking sheet with parchment paper. Flatten slightly and form into 2-inch circles. Bake until golden brown and a tester in the middle comes out clean, 15-18 minutes. Cool on rack, and store in an airtight container until ready to serve.
Whisk heavy cream with sugar in a medium bowl until soft peaks form. Whisk in sour cream.
Slice shortcake horizontally in half with a serrated knife. Top with peaches and sour cream mixture. Serve immediately.