Cornbread Butter Swim Biscuits
Enjoy the amazing taste of Cornbread Butter Swim Biscuits, combining the best of buttery biscuits and cornbread in one delicious bite!
Servings: 9 biscuits
Calories: 263kcal
Ingredients
- ¼ cup (85 g) honey
- 1 can (15.25 ounces) corn kernels, drained, or 1 ¾ cups fresh or frozen (thawed) corn kernels
- 1 cup (245 g) whole milk
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 ½ cups (187.5 g) all-purpose flour
- 1 cup (183 g) yellow cornmeal
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- 2 teaspoons baking powder
- ¾ cup (1 ½ sticks / 170g) unsalted butter, melted
Instructions
- Preheat the oven to 400°F (200°C). Set aside an 8x8-inch baking dish.
- In a large bowl, whisk together honey, corn kernels, milk, sugar, and eggs until well combined.
- In a separate bowl, whisk together flour, cornmeal, salt, baking soda, and baking powder.
- Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix, as this can make the biscuits dense.
- Pour the melted butter into the baking dish. Add the batter directly on top of the butter. Using a spatula, evenly spread the batter out to the edges of the pan.
- Score the unbaked batter into 9 equal squares (3×3 pattern).
- Bake for 28-33 minutes, or until golden brown. If the edges start to brown too quickly, gently cover them with aluminum foil to prevent overcooking.
- Let the biscuits rest for 10 minutes before serving to allow the butter to be absorbed into the biscuits.
- Serve warm with extra honey or butter.
Nutrition
Serving: 1biscuit | Calories: 263kcal