Cornmeal and Cheese Shortbread 10.000

Julia Ewan

Mar 21, 2007

A tender nibble to serve with a glass of wine, either plain or with salsa for dipping. The shortbread comes together quickly and would be best served warm from the oven.

Servings: 10

Yield: Makes one 10-inch disc

  • 1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, at room temperature
  • 1 large egg
  • 3/4 cup grated Asiago, cheddar or Romano cheese
  • 1 cup masa harina (mexican corn flour), plus more for dusting
  • 1 teaspoon baking powder
  • Pinch fine sea salt
  • 3 tablespoons low-fat milk


Preheat the oven to 375 degrees. Have ready a sheet of aluminum foil and a baking sheet.

In a food processor, combine the butter, egg and cheese, pulsing to mix well. Add the masa harina, baking powder and salt, pulsing just to combine. With the motor running, add the milk slowly through the top opening to form a soft ball of dough.

Dust the foil lightly with masa harina and scrape out the dough onto the dusted surface. Knead for 1 to 2 minutes, until the dough is smooth. Dust with a little more masa and pat the dough into a 10-inch circle, about 1/4-inch thick, creating a slightly crimped edge with your forefinger and thumb, if desired. Slide the baking sheet under the foil. Bake for 10 minutes, until the shortbread starts to brown at the edges. Transfer the baking sheet to the stove top while you preheat the broiler.

Position the top oven rack 4 to 5 inches from the broiler element. Return the baking sheet to the oven and broil the shortbread for 3 to 5 minutes, until its surface is dappled brown and gold; watch closely to avoid overbrowning. Cut into 10 wedges. Serve warm or at room temperature.

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Recipe Source

Adapted from "The Wheat-Free Cook" by Jacqueline Mallorca (Morrow, 2007).

Tested by Bonnie S. Benwick.

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