- 1-1/2 cups biscuit/baking mix
- 1 can (8-1/4 ounces) cream-style corn
- 1/4 cup butter, melted
- In a bowl, stir the biscuit mix and corn just until moistened. Drop by tablespoonfuls onto a greased baking sheet. Brush with butter. bake at 375° for 15-20 minutes or until golden brown. Serve warm. Yield: about 1-1/2 dozen.
Originally published as Creamed Corn Biscuits in Country Woman July/August 2003, p35
Reviews for Creamed Corn Biscuits
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Oct. 2, 2014
"My favorite kind of recipe! Quick, easy, and delicious! I brushed melted butter on the biscuits before and after baking them. I served them with chili."