Description
This Cornbread Swim Biscuits recipe offers a delightful blend of sweet and savory flavors, featuring honey and corn kernels. Baked to golden perfection in a buttered dish, these tender, moist biscuits are ideal for breakfast or as a comforting side dish. Scoring the batter into squares ensures easy serving and even baking, while a resting period after baking enhances their rich, buttery texture.
Ingredients
Scale
Wet Ingredients
- ¼ cup (85 g) honey
- 1 can (15.25 ounces) corn kernels, drained (or 1 ¾ cups fresh/frozen)
- 1 cup (245 g) milk
- ½ cup (100 g) granulated sugar
- 2 large eggs
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, melted
Dry Ingredients
- 1 ½ cups (187.5 g) all-purpose flour
- 1 cup (183 g) yellow cornmeal, finely ground, no additives
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- 2 teaspoons baking powder
Instructions
- Preheat the Oven: Heat the oven to 400°F (200°C). Prepare an 8×8-inch baking dish by setting it aside without greasing.
- Mix Wet Ingredients: In a large bowl, whisk together the honey, drained corn kernels, milk, granulated sugar, and eggs until well combined and smooth.
- Combine Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, finely ground yellow cornmeal, kosher salt, baking soda, and baking powder to evenly distribute ingredients and prevent lumps.
- Combine Mixtures Carefully: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. The batter should remain slightly lumpy—avoid overmixing to keep the biscuits light and tender.
- Prepare the Baking Dish: Pour the melted unsalted butter evenly into the bottom of the 8×8-inch baking dish. Without mixing, pour the batter directly over the melted butter and use a spatula to spread it evenly to the edges of the pan.
- Score the Batter: Score the unbaked batter into 9 equal squares using a knife (3×3 pattern). This helps with portioning and ensures even baking.
- Bake With Care: Bake for 28 to 33 minutes or until the biscuits are golden brown on top. If the edges brown too quickly, tent the baking dish with aluminum foil after 28 minutes to prevent overcooking while allowing the center to finish baking.
- Let Rest Before Serving: Remove the baking dish from the oven and let the biscuits rest for 10 minutes. This resting period allows the biscuits to absorb the butter, enhancing moisture and flavor.
- Serve Warm: Serve the biscuits warm, optionally with additional honey or butter to taste.
Notes
- Use freshly ground cornmeal for the best texture and flavor; avoid cornmeal with additives.
- Draining canned corn thoroughly prevents excess moisture in the batter.
- Do not overmix the batter to keep biscuits tender and light.
- Tenting with foil during baking helps prevent overbrowning at the edges while allowing even cooking.
- These biscuits are best enjoyed warm for optimal flavor and texture.
