Description
Quick, comforting corn biscuits made with simple pantry staples, perfect for busy weeknights.
Ingredients
Scale
- 1 cup cornmeal (finely or medium grind)
- 1 cup all-purpose flour (or whole-wheat pastry flour)
- 1 tablespoon baking powder
- 1/4 cup vegetable oil
- 1 cup water or plant-based milk
- Optional: Vegan butter or plant oil for brushing
- Optional: 1–2 tablespoons ground flaxseed or chia seed
- Optional: 2 tablespoons nutritional yeast
- Optional: 1/2 cup corn kernels
- Optional: 2–3 tablespoons chopped fresh herbs
- Optional: 1 small diced jalapeño or 1/4 tsp cayenne
- Optional: 1–2 tablespoons maple syrup
- Optional: 1–2 tablespoons sesame seeds or sunflower seeds
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment.
- In a medium bowl, whisk the cornmeal, flour, and baking powder until evenly blended.
- Add the vegetable oil and stir until the dry ingredients look damp.
- Gradually stir in the water or plant-based milk until the dough comes together; avoid overmixing.
- Gently fold in any optional extras if using.
- Scoop mounded spoonfuls onto the prepared baking sheet, spaced about 1–2 inches apart.
- Brush tops with plant-based milk or melted vegan butter if desired.
- Bake for 15–20 minutes until golden brown, rotating halfway through.
- Let rest for 5 minutes before moving to a wire rack.
Notes
These biscuits are forgiving and can be customized with various add-ins. Perfect for leftovers.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: corn biscuits, plant-based, quick dinner, family recipe, vegan baking