Description
Cornbread Butter Swim Biscuits are a deliciously rich and tender biscuit with a perfect balance of sweet corn flavor and buttery crisp edges. Baked in a pool of melted butter, these biscuits are moist on the inside, golden on the outside, and ideal for serving warm with extra honey or butter.
Ingredients
Units
Scale
Wet Ingredients
- 1/4 cup (85 g) honey
- 1 can (15.25 ounces) corn kernels, drained, or 1 3/4 cups fresh or frozen (thawed) corn kernels
- 1 cup (245 g) whole milk
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, room temperature
Dry Ingredients
- 1 1/2 cups (187.5 g) all-purpose flour
- 1 cup (183 g) yellow cornmeal
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
For Baking
- 3/4 cup (1 1/2 sticks / 170g) unsalted butter, melted
Instructions
- Preheat and Prepare Pan: Preheat the oven to 400°F (200°C). Set aside an 8×8-inch baking dish; there is no need to grease it since you will be adding melted butter.
- Mix Wet Ingredients: In a large bowl, whisk together the honey, drained corn kernels, milk, sugar, and eggs until the mixture is smooth and well blended.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornmeal, kosher salt, baking soda, and baking powder until evenly combined.
- Combine Wet and Dry Ingredients: Gradually pour the wet ingredient mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the biscuits light and tender.
- Prepare the Baking Dish: Pour the melted butter into the bottom of the baking dish. Then, pour the batter directly on top of the melted butter. Use a spatula to gently spread the batter evenly to the edges of the pan.
- Score the Biscuits: Using a knife, score the unbaked batter into 9 equal squares in a 3×3 pattern. This will help with portioning after baking.
- Bake: Bake in the preheated oven for 28–33 minutes, or until the top is golden brown. If the edges begin to brown too quickly, cover them lightly with aluminum foil to prevent burning.
- Rest and Serve: Let the biscuits rest in the pan for 10 minutes after baking, allowing the butter to soak in. Serve the biscuits warm, optionally drizzled with extra honey or spread with butter.
Notes
- Fresh or frozen corn kernels give a great texture, but canned corn also works well.
- Be careful not to overmix the batter; a few lumps are fine for tender biscuits.
- Scoring before baking makes it easier to cut the biscuits after baking.
- For an extra touch of flavor, brush the tops with additional melted butter after baking.
- To store leftovers, wrap tightly and keep at room temperature for up to 2 days or refrigerate for longer storage.
Nutrition
- Serving Size: 1 biscuit
- Calories: 320
- Sugar: 13g
- Sodium: 360mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
