Cornbread Butter Swim Biscuits Recipe

Golden, rich, and outrageously tender—these Cornbread Butter Swim Biscuits are about to become your new go-to treat for any night of the week. Amazingly easy to throw together in just over half an hour, they’re the ultimate marriage of classic cornbread and Southern-style biscuits. Thanks to a buttery swim while baking, each bite is perfectly moist with a crisp, golden edge and that signature honey-sweet finish. Whether you’re feeding a crowd or just craving a quick bread to elevate soup or chili, this recipe couldn’t be more foolproof—or more irresistible.

Ingredients You’ll Need

Here’s what makes these biscuits shine (and little tips for best results!):

• Honey – Adds deep, floral sweetness that enhances both the corn and butter flavors. Use real honey for the full effect!
• Corn Kernels – Provides bursts of juicy sweetness and extra texture. Use fresh, frozen (just thaw), or canned (drain well).
• Whole Milk – Gives the biscuits a luscious crumb. The fat in whole milk makes all the difference—no skim substitutions here!
• Granulated Sugar – Lightly sweetens the dough, complementing the honey and corn without overpowering the savory notes.
• Eggs – Brings structure and a slight lift. Room temperature eggs blend best and help the biscuits rise evenly!
• All-Purpose Flour – Forms the sturdy but tender base; don’t substitute with bread flour or you’ll lose that soft bite.
• Yellow Cornmeal – The star ingredient for true cornbread flavor and a hint of chew. Stone-ground cornmeal adds extra texture if you like a bit of crunch!
• Kosher Salt – Wakes up all the flavors.
• Baking Soda and Baking Powder – This combo ensures you get just the right rise and a tender, airy texture.
• Unsalted Butter (melted) – The “swim” magic! The biscuits bake right on a pool of butter, creating that legendary golden crust. Always use real butter—no margarine here.

Variations

Want to put your own spin on these biscuits? Here are a few ideas to get you started:

• Cheesy Jalapeño: Stir in sharp cheddar and finely chopped pickled jalapeños for a Southwestern twist.
• Herb & Garlic: Add fresh chopped chives or thyme and a sprinkle of garlic powder for savory biscuits that pair perfectly with hearty soups.
• Bacon Lovers: Fold in crumbled, cooked bacon for smoky goodness in every bite.
• Dairy-Free: Use plant-based butter and your favorite non-dairy milk (like oat or almond) for a dairy-free version. Note that texture may be slightly different but still tasty!
• Spicy Kick: Mix in a pinch of cayenne or a spoonful of hot honey if you like things with a little heat.

How to Make Cornbread Butter Swim Biscuits

Step 1: Prep the Pan and Oven

Set your oven to 400°F (200°C), and lightly grease an 8×8-inch baking dish—even if it’s nonstick, a little butter never hurts!

Step 2: Combine the Wet Ingredients

In a large bowl, whisk honey, corn kernels, whole milk, sugar, and eggs until you’ve got a smooth, golden mixture. The sweetness and fresh pop of corn come together here, offering a taste preview.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk the flour, cornmeal, salt, baking soda, and baking powder. This mix is what guarantees those airy, never-heavy biscuits.

Step 4: Bring the Batter Together

Pour the wet ingredients into the dry, gently stirring until just combined. Avoid overmixing; a few lumps are fine! The less you fuss, the fluffier the biscuits.

Step 5: Let the Biscuits Take a Butter Bath

Pour your melted butter directly into the prepared baking dish. Scoop or pour the biscuit batter over the butter (don’t mix—let the butter do its work!). Use a spatula to even out the top.

Step 6: Score and Bake

Score the unbaked batter into 9 squares using a sharp knife—this will guide you to perfectly even portions later. Slide the dish into the oven and bake for 28-33 minutes, or until the tops are deeply golden and the edges lace with crispness. If the edges brown too fast, tent those spots with foil.

Step 7: Rest, Slice, and Serve

Resist the urge to dive in right away! Let the biscuits sit for at least 10 minutes so all that glorious butter soaks up. Slice along the scored lines, and serve warm with extra honey or a pat of butter.

How to Serve

Serve Cornbread Butter Swim Biscuits warm, straight from the pan for the full cozy experience. Drizzle with extra honey for a sweet finish or top with a dab of softened butter for melt-in-your-mouth richness.
These biscuits are stunning alongside:

• Chili or Hearty Soup: The ultimate dunkable!
• Grilled or Fried Chicken: For a Southern-inspired feast.
• Salads or Roasted Veggies: The sweetness of the biscuits pairs beautifully with sharp, tangy greens.
• Breakfast Sandwiches: Split, toasted, and stuffed with eggs and cheese—unbeatable.

Make Ahead and Storage

Storing Leftovers

Leftover biscuits keep beautifully! Once completely cooled, store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

Freezing

Wrap individual squares tightly in plastic wrap and pop them into a freezer bag. Freeze for up to 2 months. Tip: Freeze leftovers the day you bake them to lock in maximum freshness!

Reheating

To revive that just-baked magic, warm biscuits in a 350°F oven for 8-10 minutes, or microwave individual squares for about 15-20 seconds. They’ll come out moist, buttery, and ready to impress.

FAQs

Final Thoughts

It’s hard not to fall in love with Cornbread Butter Swim Biscuits—they’re simple, versatile, and downright delicious. Whether you’re rushing on a weekday or planning a special gathering, these biscuits bring both comfort and wow-factor to the table. Try them once, and you’ll see why they deserve a spot in your regular rotation!

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