Can I use buttermilk instead of regular milk?

Absolutely! Buttermilk adds a wonderful tanginess that complements the cornmeal. If you use buttermilk, reduce the baking powder to 1 teaspoon and keep the baking soda at 1/4 teaspoon to account for buttermilk's acidity.

Why did my biscuits turn out dry?

This typically happens from overbaking or overmixing the batter. Remember to mix just until combined and check for doneness a few minutes before the recommended baking time. Also, measure your flour correctly by spooning it into the measuring cup rather than scooping directly.

Can I make these in a different sized pan?

Yes, but you'll need to adjust the baking time. A 9x9-inch pan will need about 5 minutes less, while a 9x13-inch pan will result in thinner biscuits that bake faster (check at 20 minutes). The butter amount should remain the same.

Do I have to use yellow cornmeal, or can I use white?

Either works perfectly! Yellow cornmeal gives the traditional golden color and slightly stronger corn flavor, while white cornmeal offers a milder taste and lighter appearance. The choice is purely personal preference.

Cornbread Butter Swim Biscuits Recipe

Name: Cornbread Butter Swim Biscuits Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: ¼ cup (85 g) honey; 1 can (15.25 ounces) corn kernels, drained, or 1 ¾ cups fresh or frozen (thawed) corn kernels; 1 cup (245 g) whole milk; ½ cup (100 g) granulated sugar; 2 large eggs, room temperature; 1 ½ cups (187.5 g) all-purpose flour; 1 cup (183 g) yellow cornmeal; 1 teaspoon kosher salt; ¼ teaspoon baking soda; 2 teaspoons baking powder; ¾ cup (1 ½ sticks / 170 g) unsalted butter, melted

These Cornbread Butter Swim Biscuits are the perfect marriage of fluffy biscuits and sweet, tender cornbread. With a golden, buttery crust and a melt-in-your-mouth interior, these biscuits swim in butter as they bake, creating an irresistible treat that’s ready in just 35 minutes. Whether you serve them alongside your favorite soup, as a side for a holiday meal, or warm with a drizzle of honey for breakfast, these biscuits will quickly become a staple in your recipe collection.

Why You’ll Love This Recipe

Best of Both Worlds: Combines the comforting texture of cornbread with the flaky goodness of butter biscuits in one incredible bite.
Simple Ingredients: Uses pantry staples you likely already have on hand, making this an accessible recipe for any day of the week.
Minimal Effort: No cutting in butter or rolling dough – just mix, pour, and bake for amazing results every time.
Versatile: Works beautifully as a side dish for soups and stews, but equally delicious as a sweet breakfast treat with a drizzle of honey.

Ingredients You’ll Need

Honey: Adds natural sweetness and a wonderful depth of flavor that perfectly complements the cornmeal.
Corn Kernels: Provides bursts of sweetness and texture. Fresh, frozen (thawed), or canned all work beautifully.
Whole Milk: Creates richness and moisture in the biscuits. The fat content matters for tenderness!
Granulated Sugar: Balances the cornmeal’s natural earthiness with just the right amount of sweetness.
Eggs: Acts as a binder and adds structure to help the biscuits rise properly.
All-Purpose Flour: The foundation of the biscuits, providing structure while keeping them tender.
Yellow Cornmeal: Gives that distinctive cornbread flavor and beautiful golden color.
Salt: Enhances all the flavors and balances the sweetness.
Baking Soda and Baking Powder: The dynamic duo that makes these biscuits rise to fluffy perfection.
Unsalted Butter: The star of the show! Creates that incredible swimming effect as the biscuits bake, resulting in crispy edges and a tender interior.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Sweet Additions

Try folding in 1/2 cup of blueberries or diced jalapeños for a sweet or spicy twist. Both pair wonderfully with the corn flavor.

Cheese Please

Add 1 cup of shredded cheddar or pepper jack cheese to the batter for a savory, cheesy version that’s perfect alongside chili.

Herb Infused

Mix in 2 tablespoons of chopped fresh herbs like chives, rosemary, or thyme for an aromatic variation that works beautifully with dinner.

Honey Butter Upgrade

Replace 1/4 cup of the regular butter with honey butter for an even more decadent sweet finish.

How to Make Cornbread Butter Swim Biscuits

Step 1: Prep Your Station

Preheat the oven to 400°F (200°C) and have your 8×8-inch baking dish ready. This temperature is perfect for creating that golden exterior while keeping the inside tender.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together honey, corn kernels, milk, sugar, and eggs until well combined. This creates the sweet, moist base that makes these biscuits so special.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together flour, cornmeal, salt, baking soda, and baking powder. Mixing these separately ensures even distribution of the leavening agents.

Step 4: Create Your Batter

Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. The key here is to mix until no dry spots remain, but don’t overmix—you want tender biscuits, not tough ones!

Step 5: Prepare the Butter Bath

Pour the melted butter into your baking dish. This creates the “swimming” effect that gives these biscuits their name and their irresistible buttery exterior.

Step 6: Add Batter and Score

Pour the batter directly on top of the melted butter and gently spread it to the edges. Score the unbaked batter into 9 equal squares, which makes serving easier later.

Step 7: Bake to Golden Perfection

Bake for 28-33 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. If the edges start browning too quickly, loosely cover with foil.

Step 8: Rest and Absorb

Let the biscuits rest for 10 minutes before serving. This crucial step allows the butter to be fully absorbed, creating that perfect texture throughout.

Pro Tips for Making the Recipe

Room Temperature Ingredients: Make sure your eggs are at room temperature for better incorporation and a more even rise.
Don’t Overmix: Stir the batter just until combined—overmixing develops gluten, which can make your biscuits tough instead of tender.
Score Before Baking: Don’t skip the scoring step! This makes the biscuits easier to serve and helps the butter reach the center of each portion.
Baking Dish Material Matters: Glass or ceramic dishes work best, as they conduct heat more evenly than metal pans.
Check Early: Every oven is different, so start checking for doneness around 25 minutes to prevent overbaking.

How to Serve

Perfect Pairings

These biscuits shine alongside hearty soups, stews, or chili. The sweetness of the cornbread perfectly balances spicy dishes.

Breakfast Delight

Serve warm with extra honey drizzled on top and a pat of butter for a sweet breakfast or brunch option.

Holiday Side

These make an excellent alternative to traditional dinner rolls at Thanksgiving or Christmas dinner.

Jam Session

Try them with your favorite jam or preserves—strawberry or blackberry jam creates a fantastic sweet-savory combination.

Make Ahead and Storage

Storing Leftovers

Store cooled biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Freezing

These biscuits freeze beautifully! Once completely cooled, wrap individual portions in plastic wrap, then place in a freezer bag. They’ll keep for up to 3 months.

Reheating

For that fresh-baked taste, wrap refrigerated biscuits in foil and warm in a 300°F oven for about 10 minutes. From frozen, add about 5 extra minutes. Alternatively, microwave for 20-30 seconds, though this won’t preserve the crispy exterior.

FAQs

Can I use buttermilk instead of regular milk?

Absolutely! Buttermilk adds a wonderful tanginess that complements the cornmeal. If you use buttermilk, reduce the baking powder to 1 teaspoon and keep the baking soda at 1/4 teaspoon to account for buttermilk’s acidity.
Why did my biscuits turn out dry?

This typically happens from overbaking or overmixing the batter. Remember to mix just until combined and check for doneness a few minutes before the recommended baking time. Also, measure your flour correctly by spooning it into the measuring cup rather than scooping directly.
Can I make these in a different sized pan?

Yes, but you’ll need to adjust the baking time. A 9×9-inch pan will need about 5 minutes less, while a 9×13-inch pan will result in thinner biscuits that bake faster (check at 20 minutes). The butter amount should remain the same.
Do I have to use yellow cornmeal, or can I use white?

Either works perfectly! Yellow cornmeal gives the traditional golden color and slightly stronger corn flavor, while white cornmeal offers a milder taste and lighter appearance. The choice is purely personal preference.

Final Thoughts

These Cornbread Butter Swim Biscuits truly represent comfort food at its finest. The way the butter creates that incredible crust while keeping the interior so tender is nothing short of magical. I love how they bridge the gap between traditional biscuits and cornbread, giving you the best qualities of both in every bite. Whether you’re serving them alongside your favorite chili or simply enjoying them warm with honey for breakfast, I’m confident these will become a regular feature in your kitchen. Simple to make but extraordinary to taste – that’s what home cooking is all about!