Corn Biscuits Recipes

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CORN MEAL SUPPER BISCUITS



Corn Meal Supper Biscuits image

These quick and easy corn meal biscuits with buttermilk bake up moist and tender, perfect with just about any hearty meal.

Provided by MarthaWhite(R)

Categories     Trusted Brands: Recipes and Tips     MarthaWhite®

Time 35m

Yield 14

Number Of Ingredients 7

Crisco® No-Stick Cooking Spray
1 ½ cups Martha White® Self-Rising Flour
½ cup Martha White® Self-Rising Enriched White Corn Meal Mix
1 teaspoon sugar
⅓ cup Crisco® All-Vegetable Shortening*
¾ cup buttermilk, plus
2 tablespoons buttermilk

Steps:

  • Heat oven to 450 degrees F. Lightly spray a cookie sheet with no-stick cooking spray. Combine flour, corn meal mix and sugar in medium bowl; mix well. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
  • Add buttermilk; stir with fork until a soft dough forms and mixture pulls away from sides of bowl.
  • Knead dough on lightly floured surface with floured hands just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter; place biscuits on prepared cookie sheet
  • Bake 10 to 12 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 73.4 calories, Carbohydrate 14.8 g, Cholesterol 0.6 mg, Fat 4.9 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 1.2 g, Sodium 267 mg, Sugar 0.7 g

CHEDDAR CORN BISCUITS



Cheddar Corn Biscuits image

Everyone asks for these cheesy corn biscuits, especially when I serve soup. If you're lucky and have leftovers, rewarm them and pass the butter and jam. -Susan Braun, Swift Current, Saskatchewan

Provided by Taste of Home

Time 40m

Yield 16 biscuits.

Number Of Ingredients 9

4-1/4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon ground mustard
3/4 teaspoon salt
3/4 cup cold butter, cubed
1 can (14-3/4 ounces) cream-style corn
1-1/2 cups shredded cheddar cheese
2 large eggs, room temperature, lightly beaten
2 tablespoons 2% milk

Steps:

  • Preheat oven to 425°. In a large bowl, whisk flour, baking powder, mustard and salt. Cut in butter until mixture resembles coarse crumbs. Add corn, cheese and eggs; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on ungreased baking sheets; brush with milk. Bake 18-22 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 270 calories, Fat 13g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 476mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

CORNMEAL BISCUITS



Cornmeal Biscuits image

Cornmeal gives biscuits a slight crunchiness and a golden hue.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 9

1 1/2 cups all-purpose flour, plus more for rolling out dough
1/4 cup plus 2 tablespoons yellow cornmeal
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 tablespoons sugar
6 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces, plus more for topping, if desired
3/4 cup plus 1 tablespoon nonfat buttermilk
Honey (optional)

Steps:

  • Heat oven to 400 degrees. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar. Using your fingers or a pastry cutter, cut butter into flour mixture. Using a wooden spoon, stir in 3/4 cup buttermilk until the mixture holds together.
  • Line a baking sheet with parchment paper. On a lightly floured work surface, roll out dough to a 1-inch thickness. Using a 2-inch-round cookie cutter or a drinking glass, cut out eight rounds, and place on prepared parchment; discard scraps of dough. Brush tops of biscuits with remaining tablespoon buttermilk. Bake until golden and puffy, about 12 minutes. If desired, spread with butter or honey. Serve warm.

CORNMEAL BUTTERMILK BISCUITS



Cornmeal Buttermilk Biscuits image

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 8 biscuits

Number Of Ingredients 8

1 1/3 cups all-purpose flour, plus as needed
2/3 cup polenta-style yellow cornmeal
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 heaping teaspoon sugar
1 teaspoon fine salt
6 tablespoons unsalted butter, diced
3/4 cup buttermilk

Steps:

  • Set a rack in the center of the oven and preheat oven to 450 degrees F. Line a baking sheet with two layers of parchment paper.
  • In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, and salt. Rub 2 tablespoons of the butter into the flour mixture with your fingertips, until it is completely incorporated. Work the remaining butter into the flour until it's in even, pea-sizes pieces. Gently stir in the buttermilk to make a loose dough.
  • Turn the dough out onto a lightly floured work surface. Pat the dough into a 1/2-inch-thick rectangle. Fold the dough in thirds like a business letter. Pat the dough into a 5 by 8-inch rectangle about 3/4 inch thick. Use a 2- to 3-inch round cutter to make 6 biscuits, and put biscuits on the prepared baking sheet. Press together the scraps of dough, cut 2 more biscuits, and place them on the baking sheet.
  • Bake until the tops are lightly browned, about 15 minutes. Cool slightly on a rack before serving.

CORN BISCUITS



Corn Biscuits image

Make and share this Corn Biscuits recipe from Food.com.

Provided by mandabears

Categories     Breads

Time 20m

Yield 6 serving(s)

Number Of Ingredients 3

1/2 cup butter or 1/2 cup margarine, melted
1 1/2 cups Bisquick
1 (8 ounce) can creamed corn

Steps:

  • Preheat oven to 400 degrees.
  • Pour melted butter in 13 x 9 pan.
  • In a medium bowl mix Bisquick and creamed corn.
  • Drop by teaspoons onto melted butter.
  • Turn over to coat top and sides with butter.
  • Bake 15-20 minutes until golden brown.

Nutrition Facts : Calories 293.5, Fat 20.1, SaturatedFat 10.9, Cholesterol 41.3, Sodium 608.5, Carbohydrate 26.4, Fiber 1.1, Sugar 4.8, Protein 3.3

EASY CORNMEAL BISCUITS



Easy Cornmeal Biscuits image

Cornmeal buttermilk biscuits with shortening are easy to make but provide a twist on a traditional buttermilk biscuit.

Provided by Diana Rattray

Categories     Bread

Time 27m

Number Of Ingredients 6

1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup yellow cornmeal
1/3 cup vegetable shortening
2/3 cup buttermilk

Steps:

  • Gather the ingredients. Pre-heat oven to 425 F.
  • Put a metal mixing bowl in the freezer. Line a baking sheet with parchment paper or leave it ungreased.
  • Take the bowl out of the freezer. Sift the flour, baking powder, salt, and cornmeal into the mixing bowl. Sifting the dry ingredients helps ensure there are no lumps clogging up the dough.
  • With a pastry blender or fork, cut in shortening until mixture resembles coarse meal.
  • Add milk to the first mixture and stir with a metal spoon just until dry ingredients are moistened.
  • Knead just a few times on a floured surface, or until you have a cohesive dough. Don't overwork the dough.
  • Pat or gently roll out about to a thickness of about 3/4 of an inch. Cut the biscuits out with a 2-inch biscuit cutter.
  • Place on the prepared baking sheet.
  • Bake in the preheated oven for 12 to 15 minutes.

Nutrition Facts : Calories 158 kcal, Carbohydrate 20 g, Cholesterol 4 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, Sodium 261 mg, Sugar 1 g, Fat 7 g, ServingSize 8-10 biscuits (8-10 servings), UnsaturatedFat 0 g

CORN BISCUITS WITH BACON



Corn Biscuits with Bacon image

Provided by Food Network

Categories     dessert

Yield 12 biscuits

Number Of Ingredients 11

8 bacon slices
2 cups all purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
5 teaspoons baking powder
1 teaspoon salt
1/2 cup plus 2 tablespoons chilled unsalted butter, cut into pieces
2 large eggs
6 tablespoons buttermilk
1 teaspoon ground cumin
Fresh cracked black peppercorns

Steps:

  • Preheat oven to 375 degrees F. Cook bacon until crisp. Transfer bacon to paper towels and drain. Crumble bacon; reserve 2 tablespoons bacon drippings.
  • Sift flour, cornmeal, sugar, baking powder and salt into bowl. Add butter and rub in using fingertips until mixture resembles coarse meal. Whisk eggs, buttermilk, cumin and reserved bacon drippings in small bowl. Add to flour mixture and stir until moist dough forms. Mix in bacon.
  • Turn out dough onto lightly floured surface. Knead gently until smooth. Roll out to 3/4 inch thickness. Cut out biscuits with round cookie cutter. Place on greased baking sheet. Sprinkle with peppercorns.
  • Bake until golden brown and puffed, about 25 minutes. Serve warm or at room temperature.

CREAMED CORN BISCUITS



Creamed Corn Biscuits image

Make and share this Creamed Corn Biscuits recipe from Food.com.

Provided by Mike Pellerin

Categories     Breads

Time 50m

Yield 1 Dozen, 9 serving(s)

Number Of Ingredients 3

1 1/2 cups biscuit mix
1 (8 1/4 ounce) can cream-style corn
1/4 cup butter, melted

Steps:

  • Preheat oven to 375°.
  • In a bowl, stir the biscuit mix and corn just until moistened.
  • Drop by tablespoonfuls onto a greased baking sheet.
  • Brush with butter.
  • Bake at 375° for 15-20 minutes or until golden brown.

Nutrition Facts : Calories 155.2, Fat 8.5, SaturatedFat 4.1, Cholesterol 14, Sodium 335, Carbohydrate 18.2, Fiber 0.8, Sugar 3.3, Protein 2.2

CORN BISCUITS WITH BACON AND SAGE



Corn Biscuits with Bacon and Sage image

Categories     Bread     Breakfast     Brunch     Bake     Bacon     Cornmeal     Corn     Bon Appétit

Yield Makes 12

Number Of Ingredients 13

8 bacon slices
2 cups all purpose flour
1 cup yellow cornmeal
3 tablespoons sugar
5 teaspoons baking powder
1 1/4 teaspoons salt
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
2 large eggs
6 tablespoons buttermilk
1 3/4 teaspoons (packed) dried rubbed sage
1 cup thawed drained frozen corn kernels (5 ounces)
1 egg, beaten to blend (glaze)
Freshly ground black pepper (optional)

Steps:

  • Position rack in center of oven and preheat to 375°F. Butter heavy large baking sheet. Cook bacon in large nonstick skillet over medium-high heat until brown and crisp, about 8 minutes. Transfer bacon to paper towels. Crumble bacon into small pieces. Reserve 2 tablespoons bacon dripping; discard remainder.
  • Mix flour, cornmeal, sugar, baking powder and salt in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Whisk 2 eggs, buttermilk, sage and reserved 2 tablespoons bacon drippings in medium bowl to blend. Add to flour mixture and stir until moist dough forms. Mix in corn and bacon.
  • Turn dough out onto floured surface and knead gently until smooth, about 8 turns. Roll out dough on work surface to 10x8-inch rectangle (about 3/4 inch thick). Cut rectangle into 12 squares. Place squares on prepared baking sheet, spacing evenly. Brush biscuits with egg glaze. Sprinkle lightly with ground pepper, if desired.
  • Bake biscuits until golden and tester inserted into center comes out clean, about 25 minutes. Transfer to rack. Serve warm or at room temperature. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature. Rewarm foil-wrapped biscuits in 375°F oven 5 minutes.)

EASY CORNMEAL DROP BISCUITS



Easy Cornmeal Drop Biscuits image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 10

Number Of Ingredients 8

1 1/2 cups all-purpose flour
3/4 cup fine yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
1/2 cup (1 stick) unsalted butter, cold, cut into small pieces
1 cup milk

Steps:

  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs with a few larger clumps remaining.
  • Pour in milk; using a rubber spatula, fold milk into dough, working in all directions and incorporating crumbs at the bottom of the bowl, until dough just comes together. The dough will be slightly sticky; do not overmix.
  • With two large spoons, drop mounds of dough (about 1/3 cup each) about 1 1/2 inches apart on the prepared baking sheet.
  • Bake, rotating sheet halfway through, until biscuits are golden, 15 to 20 minutes. Slide parchment and biscuits onto a wire rack to cool.

CORN FRITTERS



Corn Fritters image

Nothing warms up a cool night like a plateful of old-time corn fritters! Dig in, these are delicious!

Provided by Joan Zaffary

Categories     Appetizers and Snacks

Time 30m

Yield 12

Number Of Ingredients 9

3 cups oil for frying
1 cup sifted all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon white sugar
1 egg, lightly beaten
½ cup milk
1 tablespoon shortening, melted
1 (12 ounce) can whole kernel corn, drained

Steps:

  • Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
  • In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
  • Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

Nutrition Facts : Calories 132.7 calories, Carbohydrate 14 g, Cholesterol 17.5 mg, Fat 7.8 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 1.3 g, Sodium 224.5 mg, Sugar 1.5 g

DROP BISCUITS WITH CORN AND CHEESE



Drop Biscuits With Corn and Cheese image

These savory bite-size biscuits are the perfect way to whet the appetite before a big meal. Adapted from "Potluck: Food and Drinks to Share With Friends and Family," from the staff of Food & Wine magazine, the biscuits are inspired by elote, the Mexican street snack of roasted corn slathered in cheese and spices. These drop biscuits may be made in advance and frozen. Just bring them to room temperature before reheating. Desire a dip alongside? Stir a shot of lime juice and a handful of minced cilantro into some sour cream.

Provided by Florence Fabricant

Categories     snack, quick breads, appetizer

Time 2h

Yield 40 bite-size biscuits

Number Of Ingredients 10

1 1/4 cups/160 grams all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon chile powder, preferably chipotle
6 tablespoons/85 grams unsalted butter (3/4 stick), cold and cut into 1/2-inch pieces
1 cup/120 grams grated Cotija cheese (3 1/2 ounces), Parmigiano-Reggiano or pecorino
1 cup/140 grams fresh, frozen or canned corn kernels
1/4 cup/10 grams chopped cilantro
1 teaspoon grated lime zest
1/2 cup plus 2 tablespoons (150 milliliters) heavy cream

Steps:

  • Line a baking sheet with parchment paper. Place the flour, baking powder, salt and chile powder in a food processor or in a large bowl. Pulse machine or mix by hand. Drop in the butter and pulse, or work in with your fingers until the butter is incorporated in tiny pea-size pieces. If using food processor, transfer this mixture to a bowl.
  • Add the cheese, corn, cilantro and lime zest. Mix with a large fork. Add the cream and stir until a soft, somewhat sticky dough forms. Line a baking sheet with parchment. Break off pieces of the dough and form into balls 1 inch or so in diameter. Place on the baking sheet an inch apart. Refrigerate for 30 minutes.
  • Heat oven to 350 degrees. Bake 25 minutes, until golden. Place baking sheet on a rack, cool about 30 minutes and serve. Biscuits can also be frozen, thawed at room temperature and warmed for 15 minutes at 250 degrees before serving.

Nutrition Facts : @context http, Calories 232, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 10 grams, Sodium 211 milligrams, Sugar 1 gram, TransFat 0 grams

CREAMED CORN BISCUITS



Creamed Corn Biscuits image

Nothing is easier than these delicious muffins. They have the yummy corn taste in a quick biscuit.-Teri Lindquist, Gurnee, Illinois

Provided by Taste of Home

Time 30m

Yield about 1-1/2 dozen.

Number Of Ingredients 3

1-1/2 cups biscuit/baking mix
1 can (8-1/4 ounces) cream-style corn
1/4 cup butter, melted

Steps:

  • In a bowl, stir the biscuit mix and corn just until moistened. Drop by tablespoonfuls onto a greased baking sheet. Brush with butter. bake at 375° for 15-20 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 146 calories, Fat 8g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 382mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

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QUICK CORN BISCUITS - EASY CULINARY CONCEPTS
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Combine the3/4 cup of baking mix and cream-style corn in a medium bowl. Stir together and then fold, using a spatula, until there are no lumps, being careful not to overwork the dough. If the dough seems too thick, fold in the remaining 1/4 cup of corn.
From easyculinaryconcepts.com
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21 CORN FLOUR BISCUIT RECIPES | RECIPELAND
From Cheddar-Parmesan and Buttermilk Biscuits with Fresh Herbs to Fido's Ranch Biscuits. ... 21 corn flour biscuit recipes. Biscuits 303; Corn 2140; Corned Beef 91; Cornmeal 688; No flour, no sugar 2; Popcorn 24; 6 collections Anzac Biscuits (Cookies) (1) 74 ANZAC day is celebrated in Australia on April 25. On this day in 1915, the ANZACs (Australian and New …
From recipeland.com
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FLAKY GLUTEN FREE CORNMEAL BISCUITS
2012-02-16 Line a rimmed baking sheet with parchment paper and set it aside. Place the flour, xanthan gum, cornmeal, baking powder and salt in a large bowl, and whisk to combine well. Cut the 6 tablespoons cold butter into a large dice (see photo), and dump all the butter into the large bowl of dry ingredients (see photo).
From glutenfreeonashoestring.com
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BOBBI’S EASY CORN BISCUITS | SEA SALT GALLEY KAT
2021-04-09 Alternately if you don’t have the rack you can scrunch foil and place around the baking pan, then add your parchement round. Then drop. spoonfuls of dough evenly on parchment, brush with butter, cover baking pan and set on pre-heated base plate on high for 5 minutes then reduce to medium low and continue to cook for about 15-20 minutes until ...
From seasaltgalleykat.com
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Top Asked Questions

What is the best way to make cornmeal biscuits?
Cornmeal gives biscuits a slight crunchiness and a golden hue. Heat oven to 400 degrees. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar. Using your fingers or a pastry cutter, cut butter into flour mixture. Using a wooden spoon, stir in 3/4 cup buttermilk until the mixture holds together.
How do you make corn chips with Bisquick?
Directions 1 In a small bowl, whisk together Bisquick baking mix, salt, black pepper, and Parmesan cheese. 2 In a separate bowl, beat the eggs and stir in corn and onion. 3 Add the Bisquick-cheese mixture into the corn-egg mixture and mix gently. ... 4 In a large skillet, melt the butter and vegetable oil over medium heat. ... More items...
How long to bake corn biscuits in oven?
Ratings and prices are accurate and items are in stock as of time of publication. In a bowl, stir the biscuit mix and corn just until moistened. Drop by tablespoonfuls onto a greased baking sheet. Brush with butter. bake at 375° for 15-20 minutes or until golden brown. Serve warm.
What is the recipe for a cornbread?
The butter, cream and creamed corn should be chilled. Combine flour, cornmeal, baking powder, sugar and salt in a large mixing bowl. Add the chilled, cubed butter and cut it into the dry ingredients until the mixture resembles coarse breadcrumbs, with few lumps of butter in the mix as well. Add cheese and toss the grated cheese to combine.

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