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

Description

Delicious and buttery Cornbread Butter Swim Biscuits featuring a hint of sweetness and packed with corn kernels. These easy-to-make biscuits are perfect for any meal or occasion.

Ingredients

Units Scale

Wet Ingredients

- 1/4 cup (85 g) honey
- 1 can (15.25 ounces) corn kernels, drained, or 1 3/4 cups fresh or frozen (thawed) corn kernels
- 1 cup (245 g) whole milk
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, room temperature

Dry Ingredients

- 1 1/2 cups (187.5 g) all-purpose flour
- 1 cup (183 g) yellow cornmeal
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder

Other Ingredients

3/4 cup (1 1/2 sticks / 170 g) unsalted butter, melted

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Instructions

Preheat the Oven: Preheat the oven to 400°F (200°C). Set aside an 8×8-inch baking dish.
Prepare Wet Ingredients: In a large bowl, whisk together honey, corn kernels, milk, sugar, and eggs until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together flour, cornmeal, salt, baking soda, and baking powder.
Mix the Batter: Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Avoid overmixing to prevent dense biscuits.
Add Butter and Batter to Dish: Pour the melted butter into the baking dish. Add the batter directly on top of the butter. Use a spatula to spread the batter evenly to the edges of the pan.
Score the Batter: Score the unbaked batter into 9 equal squares (3×3 pattern).
Bake: Bake for 28-33 minutes, or until golden brown. If the edges start to overbrown, cover them gently with aluminum foil.
Cool and Serve: Let the biscuits rest for 10 minutes to absorb the butter before serving. Serve warm with extra honey or butter.

Notes

Use fresh, canned, or thawed frozen corn kernels depending on availability.
Do not overmix the batter to maintain the fluffiness of the biscuits.
For added flavor, you can top the biscuits with extra melted butter or a drizzle of honey after baking.
If you don’t have an 8×8 baking dish, a similar-sized dish can be used, but baking times may vary slightly.

Nutrition

Serving Size: 1 biscuit
Calories: 310
Sugar: 10 g
Sodium: 210 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 50 mg