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.
Recipe information
Total Time
40 minutes
Yield
Makes 12–14
Ingredients
Creamed Corn Drop Biscuits
195
80
67
1
1½
1
1
60
Calabrian Chile Honey Butter
½
2
1
1
Need to make a substitution?
Preparation
Creamed Corn Drop Biscuits
Step 1
Preheat the oven to 425°F (220°C) with a rack positioned in the lower third. Line a sheet tray with parchment paper.
Step 2
Whisk 195 g (1½ cups) all-purpose flour, 80 g (½ cup) medium yellow cornmeal, 67 g (⅓ cup) granulated sugar, 1 Tbsp. baking powder, and 1½ tsp. kosher salt in a large bowl. Add 1 stick (113 g/½ cup) unsalted butter, cold and cut into ½" (1-cm) cubes, and toss to coat each cube in the flour mixture. Use your fingers to press the butter pieces, one at a time, into flat shingles and then drop them back into the flour mixture. Toss again with your hands to coat the butter in the flour.
Step 3
Add one 8.5-oz. (241-g) can creamed corn and 60 g (¼ cup) sour cream and mix with a spatula until just moistened with no dry pockets of flour. (Overmixing will toughen the final biscuits.)
Step 4
Drop a heaping ¼ cup (60 g) of the biscuit dough onto the sheet tray, leaving about 1" (2.5 cm) in between each biscuit. (You also can use two spoons or a 2-oz./57 g cookie scoop.) You should yield 12–14 biscuits.
Step 5
Bake for 20–25 minutes, until the biscuits are puffed and the bottoms are golden brown.
Step 6
Let cool for 5 minutes, and enjoy warm, slathered with the Calabrian Chile Honey Butter and/or drizzled with honey.
Calabrian Chile Honey Butter
Step 7
Add ½ cup (1 stick/113 g) softened unsalted cultured butter, homemade or store-bought, 2 Tbsp. honey, 1 Tbsp. chopped jarred Calabrian chiles in oil, 1 tsp. kosher salt, and a few grinds of freshly cracked black pepper to a food processor, and process until the butter is smooth, with just a few small specks of chile.
Do Ahead: Store the butter in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before serving.
