Creamed Corn Biscuits Recipe
Nothing is easier than these delicious muffins. They have the yummy corn taste in a quick biscuit.—Teri Lindquist, Gurnee, Illinois
- 1-1/2 cups biscuit/baking mix
- 1 can (8-1/4 ounces) cream-style corn
- 1/4 cup butter, melted
- 1. 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.
2 each: 146 calories, 8g fat (4g saturated fat), 14mg cholesterol, 382mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 2g protein.
Reviews for Creamed Corn Biscuits
Reviewed Oct. 2, 2014 Edited Oct. 31, 2014
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