Creamed Corn Drop Biscuits

Name: Creamed Corn Drop Biscuits
Total time: 40 minutes
Yield: Makes 12–14
Ingredients: 195 g (1½ cups) all-purpose flour; 80 g (½ cup) medium yellow cornmeal; 67 g (⅓ cup) granulated sugar; 1 Tbsp. baking powder; 1½ tsp. kosher salt; 1 stick (113 g/½ cup) unsalted butter, cold and cut into ½" (1-cm) cubes; 1 8.5-oz. (241-g) can creamed corn; 60 g (¼ cup) sour cream; Calabrian Chile Honey Butter, for serving; Honey, for drizzling, optional; ½ cup (1 stick/113 g) softened unsalted cultured butter, homemade or store-bought; 2 Tbsp. honey; 1 Tbsp. chopped jarred Calabrian chiles in oil; 1 tsp. kosher salt; Freshly cracked black pepper, to taste

By Hailee Catalano

January 23, 2026

Cream Corn Drop Biscuits on blue and pink plates with butter

Photo by Emily Hawkes

If you have ever made a cornbread with creamed corn, you know what a game changer it can be. It lends the most delicious, sweet corn richness and a tenderness that just can’t be replicated. Adding creamed corn to these drop biscuits turns them into an addicting mash-up of a moist cornbread and a buttery biscuit. You could go through the trouble of making creamed corn from scratch, but I find the canned variety to be just as good; plus, it also significantly streamlines the recipe. These are best served warm right out of the oven, but if you happen to have leftovers, store them in an airtight container at room temperature and rewarm them in a low oven before enjoying.

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