Double Corn Biscuits


  • 2/3 cup all-purpose flour
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup yellow cornmeal
  • 2 tablespoons sugar
  • 1/2 teaspoon each baking powder and salt
  • 1/4 teaspoon each baking soda and ground cumin
  • 1 cup fresh-cut yellow or white corn kernels; or 1 cup frozen corn kernels - thawed
  • 1 large egg
  • 1 large egg white


In a small bowl, mix flour, cheese, cornmeal, sugar, baking powder, salt, baking soda, and cumin; set aside.

In a food processor, whirl corn until coarsely chopped (or chop corn with a knife and place in a large bowl). Add egg and egg white; whirl (or beat) just until blended.

Add flour mixture and whirl (or stir) just until dry ingredients are evenly moistened.

Scrape dough directly onto a 12- by 15-inch (30- by 38-cm) nonstick (or lightly greased regular) baking sheet. With a spatula or floured fingers, shape dough into a flat loaf about

1 1/2 inches (3.5 cm) thick and 2 inches (5 cm) wide; keep loaf 1 inch (2.5 cm) from ends of baking sheet.

Bake loaf in a 325 degree F (165 degree C) oven until firm to the touch (about 25 minutes).

Remove from oven and let stand until cool enough to touch; then cut loaf crosswise on baking sheet into 1/2-inch (1-cm) slices.

Spread slices apart. Bake in a 300 degree F (150 degree C) oven until slices are lightly toasted all over (about 50 minutes). Transfer to racks and let cool.

Recipe Health Review:

How Healthy is the Double Corn Biscuits Recipe?

Recipe makes: 24 biscuits.

Healthy eating information for 1 biscuit(s):

Watchful Nutrition
Calories: 36
Carbohydrates: 6
Total Fat: 1
Saturated Fat: 0
Cholesterol: 10
Sodium: 95
Good for You
Fiber: 0
Protein: 2
Weight Watchers
Points: 1