Ingredients
Scale
- 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 / 170g) unsalted butter, melted
Instructions
- Preheat oven to 400°F (200°C) and prepare an 8×8-inch baking dish.
- In a large bowl, whisk together honey, corn kernels, milk, sugar, and eggs.
- In another bowl, combine flour, cornmeal, salt, baking soda, and baking powder.
- Combine wet and dry mixtures gently until just mixed.
- Pour melted butter into the baking dish and then spread the batter evenly over it.
- Score the batter into 9 equal squares.
- Bake for 28-33 minutes until golden brown.
- Allow to rest for 10 minutes before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use room temperature ingredients for better mixing.
Avoid overmixing the batter for fluffy biscuits.
Fresh corn provides the best flavor, but canned or frozen is acceptable.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 230
- Sugar: 8
- Sodium: 200
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 1
- Protein: 4
- Cholesterol: 50