Ingredients
18
18 servings
- •4 cups fine cornmeal
- •⅔ cup granulated sugar
- •2 teaspoons baking powder
- •2 teaspoons kosher salt
- •1 can creamed corn
- •8 tablespoons unsalted butter
- •4 ½ cups shredded cheddar cheese
- •1 jalapeño, seeded and finely chopped, plus 1, cut into rings and seeded, divided
Instructions
- In a large bowl, mix together the cornmeal, sugar, baking powder, and salt.
- Add the creamed corn and melted butter and mix until fully combined. Fold in 3 cups of shredded cheddar cheese and the finely chopped jalapeño until evenly distributed. Chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 400°F (200°C). Line 2 baking sheet with parchment paper.
- Use a 2-ounce (¼ cup) scoop to portion the dough onto the prepared baking sheets. Top each biscuit with 1 heaping tablespoon of shredded cheddar cheese and 1 jalapeño ring.
- Bake the biscuits for 18–20 minutes, until the cheese on top is golden brown.
- Serve warm.
- Enjoy!
Nutritional Facts
Per 18 servings
- Calories: 206
- Carbohydrate: 14g
- Fat: 13g
- Fiber: 0g
- Protein: 6g
- Sugar: 8g
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