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Cornbread Butter Swim Biscuits

Cornbread Butter Swim Biscuits

Cornbread Butter Swim Biscuits are golden, buttery biscuits baked in melted butter, with a soft, fluffy inside and crispy edges. Savory ham and melted cheddar make them perfect for breakfast, brunch, or as a comforting side.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 Servings
Course: Biscuits
Cuisine: American
Calories: 280
Ingredients Method

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
  • Optional: ½–1 cup diced ham and ½–1 cup shredded cheddar cheese

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking pan and set aside.
  2. Prepare the wet ingredients: In a large mixing bowl, whisk together honey, milk, sugar, and eggs until smooth.
  3. Add the dry ingredients: Stir in flour, cornmeal, salt, baking soda, and baking powder until just combined. Be careful not to overmix.
  4. Fold in extras: Gently fold in corn kernels, diced ham, and shredded cheddar cheese if using.
  5. Butter swim bath: Pour half of the melted butter into the prepared baking pan. Spoon the biscuit batter evenly over the butter. Drizzle the remaining butter over the top to “swim” the biscuits in butter.
  6. Bake: Place in the oven and bake for 22–25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
  7. Cool slightly and serve: Let the biscuits rest for 5 minutes before cutting and serving to keep them soft and buttery.