Corn Biscuits

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5 from 11 votes

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

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Prep Time10

Cook Time20

Rest10

Total Time40

Servings: biscuits

Calories: 221.4kcal

Author: Carine Claudepierre

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)

US Customary - Metric

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.

Nutrition