Creamed Corn Biscuit Cups are a delightful appetizer or snack perfect for any gathering or casual dinner. This recipe combines flaky biscuit cups with a rich and creamy corn filling, creating a balance of textures and flavors. With their individual portions and warm, savory filling, these cups are both easy to make and crowd-pleasing.
Ingredients
Biscuit Cups:
- 1 (6-ounce) can Pillsbury Buttermilk Flaky Biscuits (5 count)
Creamed Corn Filling:
- 1 cup canned corn (reserve ¼ cup liquid)
- ¼ cup whole milk
- 2 ounces cream cheese
- 1 tablespoon flour
- 1 tablespoon butter
- ⅛ teaspoon nutmeg
- ¼ teaspoon salt
- 1 scallion, chopped (*optional garnish)
Instructions
- Prepare the Biscuit Cups : Preheat your oven to 375°F (190°C). Grease a standard muffin tin. Separate the biscuit dough into individual pieces and gently press each biscuit into a muffin tin cup, forming a bowl shape to hold the filling. Bake for 8–10 minutes, or until the biscuits are golden brown. Remove from the oven and set aside.
- Make the Creamed Corn Filling : In a small saucepan over medium heat, melt the butter. Add the flour and whisk to create a roux, cooking for 1–2 minutes. Slowly whisk in the reserved corn liquid and milk until smooth. Simmer for 2–3 minutes until thickened. Add the cream cheese, stirring until fully melted and incorporated. Stir in the canned corn, nutmeg, and salt. Cook for another 2–3 minutes, ensuring the mixture is creamy and well combined.
- Assemble the Cups : Spoon the creamed corn mixture into the baked biscuit cups, filling each one generously.Return the filled cups to the oven and bake for an additional 5 minutes to warm through.
- Garnish and Serve : Remove the biscuit cups from the oven and let them cool slightly. Garnish with chopped scallions, if desired. Serve warm as an appetizer, side dish, or snack.
Conclusion
Creamed Corn Biscuit Cups are an easy-to-make dish that’s both comforting and impressive. The buttery biscuits and creamy, seasoned corn filling come together to create a flavor-packed bite. Whether for a holiday party or a weeknight treat, these cups are sure to be a hit with everyone at the table.
Creamed Corn Biscuit Cups: A Simple and Tasty Appetizer
CreamedCorn Biscuit Cups are individual-sized treats made with flaky biscuits anda rich, creamy corn filling, perfect for appetizers or sides.
Ingredients
Biscuit Cups:
- 1 6-ounce can Pillsbury Buttermilk Flaky Biscuits (5 count)
Creamed Corn Filling:
- 1 cup canned corn reserve ¼ cup liquid
- ¼ cup whole milk
- 2 ounces cream cheese
- 1 tablespoon flour
- 1 tablespoon butter
- ⅛ teaspoon nutmeg
- ¼ teaspoon salt
- 1 scallion chopped (*optional garnish)
Instructions
- Prepare the Biscuit Cups : Preheat your oven to 375°F (190°C). Grease a standard muffin tin. Separate the biscuit dough into individual pieces and gently press each biscuit into a muffin tin cup, forming a bowl shape to hold the filling. Bake for 8–10 minutes, or until the biscuits are golden brown. Remove from the oven and set aside.
- Make the Creamed Corn Filling : In a small saucepan over medium heat, melt the butter. Add the flour and whisk to create a roux, cooking for 1–2 minutes. Slowly whisk in the reserved corn liquid and milk until smooth. Simmer for 2–3 minutes until thickened. Add the cream cheese, stirring until fully melted and incorporated. Stir in the canned corn, nutmeg, and salt. Cook for another 2–3 minutes, ensuring the mixture is creamy and well combined.
- Assemble the Cups : Spoon the creamed corn mixture into the baked biscuit cups, filling each one generously. Return the filled cups to the oven and bake for an additional 5 minutes to warm through.
- Garnish and Serve : Remove the biscuit cups from the oven and let them cool slightly. Garnish with chopped scallions, if desired. Serve warm as an appetizer, side dish, or snack.