Creamed Corn Drop Biscuits
Photo: 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."
—James Beard Award Winner® Hailee Catalano, By Heart
Ingredients
- 195 grams (1½ cups) all-purpose flour
- 80 grams (½ cup) medium yellow cornmeal
- 67 grams (⅓ cup) granulated sugar
- 1 tablespoon baking powder
- 1½ teaspoons kosher salt
- 1 stick (113 g/½ cup) unsalted butter, cold and cut into ½-inch (1 cm) cubes
- One 8.5-ounce (241 g) can creamed corn
- 60 grams (¼ cup) sour cream
- Calabrian Chile Honey Butter, for serving
- Honey, for drizzling, optional
Method
1. Preheat the oven to 425°F (220°C) with a rack positioned in the lower third. Line a sheet tray with parchment paper.
2. Whisk the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add the cubed butter, 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.
3. Add the creamed corn and sour cream, and mix with a spatula until just moistened with no dry pockets of flour. (Overmixing will toughen the final biscuits.)
4. Drop a heaping ¼ cup (60 g) of the biscuit dough onto the sheet tray, leaving about 1 inch (2.5 cm) in between each biscuit. (You also can use two spoons or a 2-ounce/57 g cookie scoop.) You should yield 12 to 14 biscuits.
5. Bake for 20 to 25 minutes, until the biscuits are puffed and the bottoms are golden brown.
6. Let cool for 5 minutes, and enjoy warm, slathered with the Calabrian Chile Honey Butter and/or drizzled with honey.
Yield
12 to 14 biscuits