Best 3 Cheddar Corn Biscuits Recipes

Indulge in the delightful goodness of homemade Cheddar Corn Biscuits, a perfect accompaniment to your favorite meals or a delightful treat on their own. These delectable biscuits combine the irresistible flavors of sharp cheddar cheese and sweet corn, resulting in a symphony of taste and texture that will tantalize your palate. With three easy-to-follow recipes, you can choose the method that best suits your kitchen setup and time constraints: the classic oven-baked biscuits, the convenient air fryer version, or the unique waffle iron variation. Each recipe offers its own distinct texture and cooking experience, ensuring a perfect biscuit for every occasion.

Here are our top 3 tried and tested recipes!

CHEDDAR CORN BISCUITS

Cheddar Corn Biscuits image

Everyone asks for these cheesy corn biscuits, especially when I serve soup. If you're lucky and have leftovers, rewarm them and pass the butter and jam. -Susan Braun, Swift Current, Saskatchewan

Provided by Taste of Home

Time 40m

Yield 16 biscuits.

Number Of Ingredients 9

Ingredients

4-1/4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon ground mustard
3/4 teaspoon salt
3/4 cup cold butter, cubed
1 can (14-3/4 ounces) cream-style corn
1-1/2 cups shredded cheddar cheese
2 large eggs, room temperature, lightly beaten
2 tablespoons 2% milk

Steps:

Preheat oven to 425°. In a large bowl, whisk flour, baking powder, mustard and salt. Cut in butter until mixture resembles coarse crumbs. Add corn, cheese and eggs; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on ungreased baking sheets; brush with milk. Bake 18-22 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 270 calories, Fat 13g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 476mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

SAGE & CHEDDAR CORN MEAL BISCUITS

Sage & Cheddar Corn Meal Biscuits image

These tender cornmeal biscuits are made with buttermilk; sage and Cheddar cheese provide heavenly flavors.

Provided by Crisco

Categories Trusted Brands: Recipes and Tips Crisco®

Time 40m

Yield 16

Number Of Ingredients 10

Ingredients

1 ½ cups Martha White® All-Purpose Flour
½ cup Martha White® Self-Rising Enriched White Corn Meal Mix
2 teaspoons sugar
2 teaspoons minced fresh sage
2 teaspoons baking powder
½ teaspoon salt
½ cup Crisco® Baking Sticks All-Vegetable Shortening, well chilled
¾ cup buttermilk
½ cup shredded extra sharp white or mild Cheddar cheese
2 tablespoons butter, melted

Steps:

Heat oven to 425 degrees F. Combine flour, corn meal mix, sugar, sage, baking powder and salt in large bowl; mix well. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk and cheese just until evenly moistened.
Turn out dough onto lightly floured work surface. Knead 5 times to bring dough together. Roll out to a 3/4-inch thickness. Cut with floured 2-inch biscuit cutter. Place 2 inches apart on baking sheet.
Bake 12 to 15 minutes or until golden brown. Remove from baking sheet to wire rack to cool. Brush tops with butter. Serve warm.

Nutrition Facts : Calories 148 calories, Carbohydrate 14 g, Cholesterol 8 mg, Fat 8.8 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 3.1 g, Sodium 251.7 mg, Sugar 1.1 g

GLUTEN-FREE CORN CHEDDAR JALAPEñO BISCUITS RECIPE BY TASTY

Gluten-Free Corn Cheddar Jalapeño Biscuits Recipe by Tasty image

Call us cheesy, but these biscuits are a side dish everyone can smile about. And they come together in less than an hour! If you're feeling spicy, add another chopped jalapeño to the batter for an extra kick.

Provided by Betsy Carter

Categories Sides

Time 50m

Yield 18 biscuits

Number Of Ingredients 8

Ingredients

4 cups fine cornmeal
⅔ cup granulated sugar
2 teaspoons baking powder
2 teaspoons kosher salt
1 can creamed corn
8 tablespoons unsalted butter
4 ½ cups shredded cheddar cheese
1 jalapeño, seeded and finely chopped, plus 1, cut into rings and seeded, divided

Steps:

In a large bowl, mix together the cornmeal, sugar, baking powder, and salt.
Add the creamed corn and melted butter and mix until fully combined. Fold in 3 cups of shredded cheddar cheese and the finely chopped jalapeño until evenly distributed. Chill the dough in the refrigerator for at least 30 minutes.
Preheat the oven to 400°F (200°C). Line 2 baking sheet with parchment paper.
Use a 2-ounce (¼ cup) scoop to portion the dough onto the prepared baking sheets. Top each biscuit with 1 heaping tablespoon of shredded cheddar cheese and 1 jalapeño ring.
Bake the biscuits for 18-20 minutes, until the cheese on top is golden brown.
Serve warm.
Enjoy!

Nutrition Facts : Calories 206 calories, Carbohydrate 14 grams, Fat 13 grams, Fiber 0 grams, Protein 6 grams, Sugar 8 grams

Tips:

Use fresh corn kernels for the best flavor. If using frozen corn, thaw it completely before using.
Grate the cheddar cheese yourself for a better texture. Pre-shredded cheese can be coated with cellulose, which can prevent it from melting smoothly.
Don't overmix the dough. Overmixing will make the biscuits tough.
Let the biscuits rest for at least 10 minutes before baking. This will help them rise properly.
Bake the biscuits in a hot oven. This will help them rise quickly and evenly.

Conclusion:

Cheddar corn biscuits are a delicious and easy-to-make side dish that are perfect for any occasion. They're fluffy, cheesy, and have a slight sweetness from the corn. Serve them with your favorite soup, stew, or chili, or enjoy them on their own as a snack.