These “Light and Tasty Cornmeal Biscuits” are a wonderful drop biscuit to pair with a bowl of soup or a salad. They are much lighter than a typical cornbread but have a little more “tooth” than a typical biscuit. I love the fact that they are drop biscuits-which eliminates the entire messy “rolling and cutting” step.
Even if you have folks in your family who are not fond of cornbread I urge you to give these biscuits a try-they are a much more delicate flavor!
Recipe: Light and Tasty Cornmeal Biscuits
- 1 1/2 C Flour
- 1/2 C Cornmeal
- 3 tsp Baking Powder
- 2 tsp Sugar
- 1/2 tsp Salt
- 1/2 C Shortening
- 1 C milk
Combine dry ingredients in a bowl and mix together.
Cut shortening into the dry ingredients until the mix is crumbly.
Add milk and mix until evenly moist.
Drop onto an ungreased cookie sheet in large spoonfuls-about 1/4 cup each.
Bake at 450 for 15 minutes (until golden brown)
Use 1/2 C butter instead of shortening.
Add 1/2 C cheddar cheese.
Add 1-2 TBS of finely chopped fresh herbs (or 1/2-1 TBS of dried herbs).
Reduce milk to 2/3 cup and then make rolled biscuits instead of drop biscuits.
If you are looking for a more standard cornbread recipe, be sure to try my Sweet Northern Cornbread. Of course both my Pizza Hut Crust Clone recipe and my Apple Bread both use a bit of cornmeal to give more texture and flavor as well!