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Golden brown cornbread biscuits cut into squares beside a bowl of honey.

How to Make Cornbread Swim Biscuits

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  • Author: Charlene
  • 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

Scale
  • 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

  1. Step 1: Preheat the Oven: Heat oven to 400°F (200°C). Set aside an 8×8-inch baking dish without greasing.
    Step 1
  2. 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 2
  3. 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 3
  4. 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 4
  5. 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 5
  6. Step 6: Score the Batter: Score the unbaked batter into 9 equal squares (3×3 pattern). This helps with portioning and even baking.
    Step 6
  7. 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 7
  8. 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 8
  9. Step 9: Serve Warm: Serve the biscuits warm with additional honey or butter as desired.
    Step 9

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
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