Photo by Emily Hawkes
If you have ever made a cornbread with creamed corn, you know what a game changer it can be. It lends the most delicious, sweet corn richness and a tenderness that just can’t be replicated. Adding creamed corn to these drop biscuits turns them into an addicting mash-up of a moist cornbread and a buttery biscuit. You could go through the trouble of making creamed corn from scratch, but I find the canned variety to be just as good; plus, it also significantly streamlines the recipe. These are best served warm right out of the oven, but if you happen to have leftovers, store them in an airtight container at room temperature and rewarm them in a low oven before enjoying.