5 from 3 votes
reamed Corn Biscuit Cups
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
  • 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
  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.