Corn Biscuits (5 Ingredients, No Eggs, No Dairy)

These Corn Biscuits are simple, 5-ingredient savory bakes made with no eggs and no dairy, with delicious corn flavors.

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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!

Corn Biscuits

These Corn Biscuits are simple, 5-ingredient savory bakes made with no eggs and no dairy, with delicious corn flavors.

5 from 11 votes

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Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Rest: 10 minutes mins

Total Time: 40 minutes mins

Course: Breakfast, Side Dish

Cuisine: American

Servings: 10 biscuits

Calories: 221.4 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 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.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

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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

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.

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