Creamed Corn Biscuit Cups

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These Creamed Corn Biscuit Cups allow everyone to eat the classic side dish as an appetizer! Using pre-made biscuit dough, these cups are easy and hold a super creamy filling!

reamed Corn Biscuit Cups

Creamed Corn In One Cute Bite

So it’s Thanksgiving Eve here in Jersey and I am sitting here in the kitchen noshing on some of these biscuit cups trying not to eat them all before tomorrow!

It’s the cream part.

I just can’t resist.

Creamed corn, creamed spinach, creamed anything, really and I’m in!

Creamed corn was not something my mother made growing up. It is more of a southern comfort food..not necessarily east coast.

But the first time I had it, I absolutely loved it. That crunchy corn and creamy, sometimes cheesy sauce…it was the perfect side dish and is super cheap too!

In case you don’t stop by often, I am always thinking of how I can turn any side dish or dinner into an appetizer…since appetizers ARE my favorite course.

I’ll admit, it took me a few times but I think I got a winner!

I decided to use whole milk, flour and butter to get a nice thick sauce. No canned soups here.

Biscuit Cups

As my vessel, I used Pillsbury’s Buttermilk Biscuit Dough only because I can find it everywhere and I know it is tasty.

I recently made another recipe using biscuit dough and loved the outcome. They are my Jalapeno Pimento Sausage Bombs! Try them while you’re making these. A few ingredients are similar!

So the key to making these biscuit “cups” is to slice small pieces of the dough and then flatten them out and press them into your muffin tin using your fingers until the shape resembles a cup.

That’s it.

Then fill with whatever creamy goodness you desire!

These freeze well too so make them ahead and pop them in some Tupperware and into the freezer until you’re ready to whip them out. Then reheat in the oven.

Here is what I did…


Creamed Corn Biscuit Cups (9)
Mix your butter and flour together until nice a bubbly.

 

 

 

 

 

 

 

 

 

Whisk in milk until it thickens then add your cream cheese, nutmeg, salt and corn.

 

 

 

 

 

 

 

 

 

 

Creamed corn should be thick but pourable.

 

 

 

 

 

 

 

 

 

 

Cut your biscuit dough into 1/2″ slices and flatten.

 

 

 

 

 

 

 

 

 

 

 Creamed Corn Biscuit Cups
Press into cups using your thumbs.

 

 

 

 

 

 

 

 

 

 

 Creamed Corn Biscuit Cups
Fill with creamed corn and bake at 350 F for about 15 minutes.

 Creamed Corn Biscuit Cups

 Pin this recipe for another day by clicking the photo below!Creamed Corn Biscuit Bites made with Pillsbury biscuit dough. Perfect appetizer for a crowd! Easy and bite-sized!


5 from 3 votes
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Creamed Corn Biscuit Cups
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

These Creamed Corn Biscuit Cups allow everyone to eat the classic side dish as an appetizer! Using pre-made biscuit dough, these cups are easy and hold a super creamy filling!

Course: Appetizer
Cuisine: American
Servings: 10 Cups
Author: Bite Sized Kitchen
Ingredients
  • 1 Cup Canned Corn (Reserve 1/4 cup liquid)
  • 1/4 Cup Whole Milk
  • 2 oz. Cream Cheese
  • 1 Tbsp. Flour
  • 1 Tbsp. Butter
  • 1/8 Tsp. Nutmeg
  • 1/4 Tsp. Salt
  • Scallions *Optional garnish
Mini Muffin Tin
Instructions
  1. Preheat oven to 375 degrees F.

  2. Melt butter and flour in a sauce pan over medium heat and whisk until it begins to bubble. (about 1 minute)

  3. Add milk and corn liquid and whisk until it thickens. (about 1 minute)

  4. Take off heat and mix in cream cheese, corn, nutmeg and salt.

  5. Set aside and open biscuit dough. Cut biscuit roll into 1/2" slices and flatten with the palm of your hand.

  6. Press each slice into muffin tins using fingers and shape into a cup.

  7. Fill biscuits with creamed corn mixture and bake for about 15 minutes or until edges begin to brown. (Do not fill higher than the biscuit or they will overflow!)

  8. Top with scallions with you desire and serve warm or freeze for another day!

Recipe Notes

*Freeze in large batches and reheat at 350 degrees for about 10 minutes.

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