These Corn Biscuits are simple, 5-ingredient savory bakes made with no eggs and no dairy, with delicious corn flavors.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
Like This Recipe?
Leave a comment below or head to our Facebook page where I reply to (almost) all comments, our Instagram page for inspiration, or our Pinterest for saving recipes!
Corn Biscuits
These Corn Biscuits are simple, 5-ingredient savory bakes made with no eggs and no dairy, with delicious corn flavors.
Print
Review
Share on Facebook
Pin
Save in Email
Servings: 10 biscuits
Calories: 221.4 kcal
Ingredients
- 1 can Creamed Corn - equivalent to 1 1/4 cups of creamed corn (note 1)
- ¼ cup Light Olive Oil - (note 2)
- 8-10 Chives - strands, chopped (note 3)
- 2 cups Self-Rising Flour - (note 6)
- ½ cup Cornmeal - (note 7)
Optional
- ½ cup Dairy-Free Cheddar - (note 4)
- ¼ teaspoon Salt - (note 5)
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
- In a large mixing bowl, add the creamed corn, olive oil, finely chopped chives, salt, and dairy-free cheddar if used. Give a quick stir to combine.
- Add self-rising flour and cornmeal, then stir with a rubber spatula, pressing the flour onto the dry ingredients, until it forms a thick, sticky batter. Don't add more flour, it should be sticky, not dry. The dough doesn't need to be shaped.
- Oil your hands generously, grab a portion of dough, and drop it onto the pan. These are rough biscuits, no shaping required. Repeat until you have dropped 6 biscuits, making sure you leave two inches of space between them as they expand in the oven.
- Bake the biscuits for 20-25 minutes at 400°F (200°C) using the fan-forced mode.
- Let them cool down for 10-20 minutes at room temperature on a cooling rack before slicing.
Notes
Note 1: Creamed corn is basically cooked, canned corn that has been pureed in a blender. This is the key ingredient of the recipe, don’t swap, don’t make it yourself from cooked corn cobs, it won’t add the same moisture. If you can’t buy creamed corn in your store, add 1 1/4 cup of drained, canned corn kernels with 2 tablespoons cornstarch, and 2 tablespoons of cold water in a food processor. Process a few seconds until it’s well combined with larger pieces of corn. The biscuits will spread more and be a little less fluffy with this option.
Note 2: Or any low-flavor oil you like. Yogurt should work as an oil swap if you don’t mind much more moist biscuits, less flaky.
Note 3: Or any herbs you love, like parsley or green onion.
Note 4: Optional, you don’t need cheese for the recipe to work, but I like to add dairy-free cheddar for flavor.
Note 5: Skip salt if you add the optional dairy-free cheese.
Note 6: To make your own, stir 2 cups of all-purpose flour with 3 teaspoons of baking powder. Use my gluten-free conversion guide to make it gluten-free.
Note 7: This is not polenta! Cornmeal is a finely ground dried corn, while polenta is made of a type of medium coarse cornmeal. If you don’t have cornmeal, simply add extra self-rising flour.
Storage: Store the biscuits in the fridge, in an airtight container, for up to 4 days.
Nutrition
Serving: 1bread | Calories: 221.4kcal | Carbohydrates: 34.1g | Protein: 4.8g | Fat: 7.7g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4.2g | Sodium: 240.9mg | Potassium: 117.6mg | Fiber: 2.1g | Sugar: 1.8g | Vitamin A: 71IU | Vitamin C: 2.4mg | Calcium: 10.5mg | Iron: 0.8mg | Magnesium: 23.3mg | Phosphorus: 67.2mg | Zinc: 0.7mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.
- Creamed Corn – This serves as the liquid base and main flavor provider, creating a moist and tender texture without needing eggs or milk.
- Light Olive Oil – This adds necessary fat to the dough, helping to crisp the edges and keep the inside soft. Avocado oil or canola oil work well as neutral alternatives.
- Chives – These bring a fresh, mild oniony bite that complements the corn sweetness. Green onions or parsley are great fresh herb substitutes.
- Self-Rising Flour – This provides the structure and leavening agents to help the biscuits puff up. You can make your own by mixing all-purpose flour with baking powder (see recipe notes).
- Cornmeal – This adds a rustic texture and intensifies the corn flavor. If you don’t have it, replacing it with extra self-rising flour works, though the texture will be less crumbly.
How to Make Corn Biscuits (in Pictures)
Carine’s Baking Tips
Let me share a few more tips for a perfect corn biscuit.
- Keep The Creamed Corn – Stick to canned creamed corn as the base, because homemade versions or plain corn kernels won’t provide the specific moisture needed to bind the dough.
- Add Some Heat – Mix in 1 to 2 tablespoons of chopped jalapeños or 1/2 cup of finely chopped bell peppers for a spicy or crunchy veggie boost.
- Switch The Herbs – Try using fresh dill, green onions, or parsley instead of chives to vary the flavor profile of the biscuits.
- Boost Cheesy Flavor – Swap the dairy-free cheese for 1/4 cup of nutritional yeast if you prefer a different savory, cheesy kick without the melt.
Just made this recipe but used real cheese. Added some Sriracha sauce for some spice. Managed to get 10 good size biscuits. The only change I would make for my own taste, is to add less baking powder (didn’t have self rising flour) and add more salt. I think I’d also put in some jalapeños. Overall great recipe and really easy. Thank you.
Thank you so much for this lovely comment! I love your idea of adding Sriracha sauce for a touch of spicyness!
Can I use massa harina for the corn flour?
It should work here.
These look amazing and I have a pot of chili from yesterday calling for these biscuits lol! Can these be made in a silicone standard muffin pan (12 muffins) or would they be too small? Just curious and thank you!
I am pretty sure they will bake very well in a smaller size, in an aluminum muffin pan. They will probably bake faster. However, I wouldn’t use silicon pans, they trap moisture and the biscuits won’t crisp on the sides as well.
Wonderful, thank you very much Carine!
My pleasure!
Could you use regular cheddar cheese instead of dairy free?
Absolutely!
I made these the other evening and they are delicious, we had them with chilli and my son went back for another.
I couldn’t get a tin of creamed corn so I had to turn to Google to make a substitute which worked well.
Being in Scotland I didn’t have cornmeal but used polenta, that worked but I will try to track down cornmeal for next time.
They’re so easy to make, I’d say definitely give them a go, I’m sure they’d be good with soup.
We can’t buy creamed corn in Germany. Would you share which substitute you used?
Thank you!
hi Susi,
I used a drained u15oz tin of corn a 1/3 cup of milk/ cream and 1 TSP of cornflour/cornstarch, you can also pop in 1tsp of sugar, which I did, and blend but don’t make too smooth.
it only took minutes
Thanks for the tip!
If you can’t buy creamed corn in your store, add 1 1/4 cup of drained, canned corn kernels with 2 tablespoons cornstarch, and 2 tablespoons of cold water in a food processor.
That so nice to hear, especially that you managed to make it with your own creamed corn!
I want to try these, but I only have an electric stove. Will that work?
I am not sure, it should but electric stove bake slower, and the biscuits may be less fluffy and take longer to bake.
WE LOVED these biscuits! They were moist and not too sweet. I used 1/2c plain yogurt in place of the 1/4c oil and I added 1/2c Mexican cheese blend. I used 1c GF flour but ran out so I used 1c organic white flour to make up the 2c needed and added the 3t bp to my flour to make it rise. I made 10 biscuits instead of 6 (listed in recipe)and they still came out very large. I would make 12 next time. DE-licious!
Thank you so much for this lovely comment!
I had just bought several cans of creamed corn and had them in my pantry, at the ready for multiple uses if a winter storm came along. Well, that winter storm is upon us, power is expected to go out, and what could be better than fresh corn biscuits on a cold winter day with no power! They came out delicious, but in all transparency, I did make some changes/additions: I used green onions instead of scallions because that’s what I had; I need to be gluten free so I substituted 1 cup of Bob’s Red Mill one to one gluten-free flour and 1 cup of an Indian flour called Atta (which does contain a bit of wheat but it is a multigrain flour); I added two teaspoons of baking powder; and a LOT more spices (garlic butter seasoning, about a tablespoon of Rosemary, about a teaspoon of ground sage and some mushroom umami spice), I love my corn biscuits savory. I just enjoyed one with a hot cup of tea while watching the snow coming down!
Thanks for this lovely review! Stay safe.
Can this be made in an airfryer?
Air fryers often set the exterior of a biscuit too quickly and preventing the center from rising or aerating properly. This results in a stunted, dense texture where the outside becomes tough and dry before the middle can transform from dough into a soft, flaky crumb. I am not saying it won’t work, but you will probably have to make the biscuits smaller, decrease airfryer temp/time.
Added wedge crumbled feta abt qtr-ish+ cup of (instead of salt),as well as the cheddar, no chives so a cupish chopped up baby spinach and sprinkle dried dill tips, no cornmeal so the extra half cup SR flour, added good wallop greek yogurt (abt a half cup) and kept in the olive oil (EV) … great base recipe, thanks. Outcome delicious ❤️
It sounds so good with feta and spinach! Thanks for reporting back and sharing with me.