Cornbread Shortcakes with Maple Blueberries and Drunken Cream

My roommate recently threw a dinner party and requested that I make a dessert using cornmeal.  He had acquired some white cornmeal from a camp that mills their own corn where he used to attend as a kid.  I wasn't quite sure where to go from there, but Derek's mom had just invited us to a "pick-your-own" blueberry farm that same day, so I knew the berries would be involved somehow.  From there, start with a corny take on an old summer favorite, add a little Matson-family maple syrup here and there, and a few simple components turn into something mouth-watering...

Recipe:

Cornbread Shortcakes:

-1 c flour

-1/2 c sugar + additional for sprinkling 

-1 tsp baking powder

-1 tsp baking soda

-1/2 tsp salt

-1 c cornmeal

-8 Tbsp butter, cut up

-1/2 c milk or cream

Maple Blueberries:

-2 c fresh blueberries

-juice and zest of one lemon

-1/4 c maple syrup

Drunken Cream:

-1 pint whipping cream

-whiskey

-maple syrup

->  Mix the dry ingredients together.  Add the butter, either cutting in or using a mixer at medium speed until dough is the texture of course meal.  Add the milk until a crumbly dough forms.  Form into a ball of dough and then flatten into a thick disk.  

Cover and refrigerate for at least 1 hour.  

Meanwhile, coat blueberries with lemon and maple syrup.  You can adjust the amount of maple syrup to your taste and according to the natural sweetness of your berries.  

When dough has chilled, preheat oven to 350 degrees.  Roll chilled dough out to a 3/4-inch disk.  Cut the disk into eight wedges.  Place on a cookie sheet, allowing enough space for wedges to spread.  Brush with milk and sprinkle with sugar.  

Bake for approximately 15 minutes or until somewhat firm and golden.  

While shortcakes cool, whip cream to stiff peaks, then add as much whiskey and syrup as the cream will hold and as your tastes prefer.  

Plate shortcakes with cream and berries on top and enjoy as a decadent but fresh summer dessert!