Instructions: Heat oven to 425 F. Spray 8 inch round metal baking pan with cooking spray.

Sprinkle with 1 tablespoon cornmeal, turning pan to coat bottom evenly.

To make shortcake: In medium bowl, combine 1 cup cornmeal, wheat germ, flour, baking powder and salt; mix well. In small bowl, whisk together vegetable oil spread, egg and milk; mix well. Add to wheat germ mixture, mixing just until all dry ingredients are moistened. Pour into baking pan.

Bake 22 to 24 minutes or until lightly browned, and wooden pick inserted in center comes out with a few moist crumbs attached. Cool 10 minutes.

Meanwhile, to make topping: In medium bowl, combine tomatoes, green onions, basil, dressing and, if desired, salt and pepper to taste; mix well.

To serve: Cut shortcake into 6 wedges; split each wedge in half. Place 1 wedge half on each plate; spread with half of tomato mixture and sour cream. Top with second shortcake wedge; garnish with remaining tomato mixture, sour cream and fresh basil.

Makes 6 servings.

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