Cornbread swim biscuits are a rich and buttery treat that’s too good to resist. Picture this: warm, pull-apart biscuits that practically swim in melted butter, making for the perfect side dish or snack any time of day.
This recipe addresses problems of uneven baking, dense texture, unclear ingredient functions, and lacks guidance for ingredient swaps or meal pairings with cornbread biscuits.
What I love about this recipe is how it tackles the common struggle of dry and crumbly cornbread. I remember the first time I tried to bake it, and my biscuits came out flat and lifeless. But with this method, you’ll find a texture that’s satisfyingly fluffy and moist, not to mention fully infused with flavor.
This recipe doesn’t take long to whip up, just about ten minutes of prep and 30 minutes in the oven. It yields buttery biscuits that smell amazing as they bake. Plus, they’re super easy, which makes them a favorite in my house during busy weeks or when friends drop by unexpectedly. If you love baked goods with corn, you’ll want to try my Strawberry Biscuits.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the use of all-purpose flour as a main ingredient in the recipe.
- The recipe contains eggs, butter, and buttermilk, so it is unsuitable for vegan diets.
- This recipe does not meet keto or low-carb diets because of cornmeal and granulated sugar in the recipe.
- The recipe suits dairy-free diets only when using 1/4 cup coconut oil instead of butter and dairy-free milk instead of buttermilk.
- The recipe is nut-free, containing no nuts or nut-derived ingredients in the listed ingredients.
Why You Will Love This Recipe
- Unique Texture The butter swim technique gives these cornbread swim biscuits a soft, nearly cake-like interior while remaining crisp on the outside, your taste buds will appreciate the contrast.
- Savory and Sweet Harmony Combining corn and honey leads to a delightful mix of flavors, making each bite both comforting and intriguing. This pairing creates a snack that’s flavorful yet gentle on the palate.
- Quick to Prepare With just a short prep time of around ten minutes, you can have warm biscuits ready in less than an hour. It’s an easy option for those busy evenings when you crave something satisfying.
- Great for Sharing These biscuits are ideal for potlucks, gatherings, or a cozy family meal. Once everyone tries them, they’ll be asking for the recipe to recreate this tasty treat at home.
How to Make Cornbread Swim Biscuits
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 28-33 minutes
- Total Time: 38-43 minutes
- Yield: 9 biscuits 1x
- Category: Baking
- Method: Baking
- Diet: Vegetarian
Description
Deliciously rich Cornbread Butter Swim Biscuits with a tender interior and a crisp top, perfect for any meal.
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
- 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
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, melted
Instructions
- Step 1: Preheat the Oven: Heat oven to 400°F (200°C). Set aside an 8×8-inch baking dish without greasing.
- Step 2: Mix Wet Ingredients: In a large bowl, whisk together honey, drained corn kernels, milk, granulated sugar, and eggs until well combined and smooth.
- Step 3: 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 ensure even distribution and prevent lumps.
- Step 4: 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 prevent dense biscuits.
- Step 5: 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. Use a spatula to spread the batter evenly to the edges of the pan.
- Step 6: Score the Batter: Score the unbaked batter into 9 equal squares (3×3 pattern). This helps with portioning and even baking.
- Step 7: Bake With Care: Bake for 28 to 33 minutes or until the biscuits turn golden brown on top. If the edges begin browning too quickly, tent the baking dish with aluminum foil after 28 minutes to prevent overcooking while allowing the center to finish baking.
- Step 8: Let Rest Before Serving: Remove from oven and allow biscuits to rest for 10 minutes. This resting time enables the biscuits to absorb butter, enhancing moisture and flavor.
- Step 9: Serve Warm: Serve the biscuits warm with additional honey or butter as desired.
Notes
- Room Temperature: Store biscuits in an airtight container at room temperature for up to 2 days to maintain tenderness and moisture.
- Refrigeration: Store in an airtight container in the refrigerator for up to 7 days. Bring to room temperature before serving.
- Freezing: Wrap biscuits individually in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature before reheating.
- If batter is too lumpy, gently fold in up to 1 tablespoon of additional milk to smooth consistency before baking.
- Rotate the baking dish 15 minutes into baking to promote even browning and uniform cooking.
- To prevent edges from overbrowning, tent the baking dish with aluminum foil after 28 minutes of baking.
- For drier biscuit batches, add 1 extra tablespoon of melted butter to the batter before pouring into the baking dish to improve moisture.
- To avoid sticking, lightly dust the baking dish with cornmeal before adding batter.
- Reheat biscuits gently at 350°F (177°C) until warmed through or microwave individually wrapped biscuits to desired temperature.
- Serve with extra honey or butter for added richness.
- Pair with creamy coleslaw or roasted sweet potatoes for a complete meal.
- These biscuits complement grilled chicken or chili well.
- Use as a base for biscuit sandwiches with fried eggs or crispy bacon.
- Add on top soups or bowls featuring sautéed greens or shredded chicken.
- Drizzle with maple syrup or spread spicy mustard or homemade jam for added variety.
Nutrition
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- Cornmeal: Use finely ground cornmeal for a smoother texture. It adds that classic cornbread flavor you want. Look for brands without additives.
- All-purpose flour: A good-quality all-purpose flour works well for structure. You can use a gluten-free measure-for-measure flour if needed. Just make sure it has xanthan gum.
- Granulated sugar: This balances the cornmeal’s natural sweetness. Use regular granulated sugar for the best results. It helps with browning too!
- Baking powder: Make sure to use a fresh baking powder for fluffiness. It’s vital for helping the biscuits rise. Check the expiration date for best results.
- Buttermilk: It adds moisture and tang! If you’re short on buttermilk, mix regular milk with a splash of vinegar as a quick substitute.
- Butter: Use unsalted butter for richness. Chilling it keeps your biscuits from spreading too much. Melt it for a more tender texture.
- Eggs: One large egg binds everything together. Make sure it’s at room temperature for the best consistency and moisture.
- Honey: It enhances sweetness and adds a lovely layer of flavor. Swap with maple syrup if you prefer a different touch!
Recipe Tips
- If your batter appears lumpy, gently fold in up to 1 tablespoon of additional milk to achieve a smoother consistency before baking.
- When your biscuits are not browning equally, rotate the baking dish 15 minutes into baking for even heat distribution and a consistent golden finish.
- If the edges brown too much, tent the baking dish with aluminum foil 28 minutes into baking to prevent overcooking while allowing the center to bake further.
- For dry biscuits, consider adding 1 extra tablespoon of melted butter to the batter before pouring it into the baking dish for moisture enhancement.
- If you find your biscuits sticking, dust the baking dish with a light layer of cornmeal before adding the batter to ensure easy removal.
Serving Suggestions
Serve with a side of creamy coleslaw or roasted sweet potatoes for a satisfying meal. Pair with grilled chicken or chili for added protein.
Use to make a biscuit sandwich with fried eggs or crispy bacon. Add to bowls with sautéed greens or shredded chicken.
Top with honey butter or a drizzle of maple syrup for added flavor. Serve alongside a spicy mustard or homemade jam for variety.
Recipe variations
- You can use fresh, canned, or frozen corn in this recipe, adjusting quantities to 1 ¾ cups for fresh or frozen, and draining canned corn well before mixing into the batter.
- Add 1 teaspoon of smoked paprika or ½ teaspoon of ground cumin to the dry ingredients for a savory twist that complements the honey’s sweetness in these cornbread swim biscuits.
- Either whole milk or buttermilk can be used for the liquid component, with buttermilk offering a tangier flavor and slightly more tender texture to the biscuits.
- If you need to serve more people, simply double all the ingredients and use a 9×13-inch pan. This version pairs nicely with my garlic herb butter swim biscuits recipe.
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How to Store?
To keep your cornbread swim biscuits fresh and delicious, follow these storage tips:
Room Temperature: Store cornbread swim biscuits in an airtight container at room temperature up to 2 days to keep them tender and moist.
Refrigeration: Place biscuits in an airtight container in the refrigerator up to 7 days. Bring them to room temperature before serving.
Freezing: Wrap biscuits individually in plastic wrap then place in a freezer container up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Chocolate Peanut Clusters
If you enjoyed this Cornbread Swim Biscuits or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
