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Cornbread and biscuits walk into a kitchen and, naturally, fall in love. What comes out of that unlikely romance is the Cornbread Biscuit: a hybrid that captures the flaky layers of a classic biscuit with the slightly sweet, golden crumb of cornbread. It’s perfect beside a bowl of chili, smeared with honey butter at brunch, or crumbled over a hearty salad. Best part? You can make them lighter without sacrificing texture or flavor. Here’s how to make Cornbread Biscuits that taste indulgent and behave like they’re good for you.

Why these Cornbread Biscuits work

Hybrid Structure: A higher proportion of all-purpose (or a whole-grain substitute) gives structure; cornmeal adds that distinctive corn crunch and flavor.
Flaky Layers: Cold fat and minimal handling = lift and layers.
Slight Sweetness + savory potential: A touch of honey or maple balances corn’s natural sweetness and pairs beautifully with butter, chili, or jam.
Health-Conscious Swaps: Reduced fat milk lowers added fat while keeping tenderness; flour adds fiber and nutty depth.

Flavor variations and serving ideas

Cheddar & Jalapeño: Fold in 1/2 cup sharp cheddar and 1–2 tablespoons finely diced jalapeño for a spicy southern twist.
Herb & Garlic: Add 1 tablespoon chopped chives or rosemary and 1/2 teaspoon garlic powder.
Sweet Corn & Honey Butter: Fold in 1/2 cup fresh or frozen corn kernels; serve with whipped honey butter.
Smoky Chipotle Cornbread Biscuits: Stir in 1 teaspoon chipotle powder and 1/2 cup corn kernels; top with a squeeze of lime.
Breakfast biscuit: Split and fill with scrambled egg, turkey bacon, and a smear of avocado.

Health swaps that don’t suck

Yogurt instead of some butter: Replace up to half the butter with Greek yogurt. You’ll lose some richness but gain tender crumb and protein.
Whole Grain: Use part whole wheat pastry flour or spelt for more fiber without a heavy

Cornbread Biscuits

Yield: 6

Author: The Skinny Fork (Amanda Plott)

Prep time: 15 MinCook time: 12 MinTotal time: 27 Min

What comes out of that unlikely romance is the Cornbread Biscuit: a hybrid that captures the flaky layers of a classic biscuit with the slightly sweet, golden crumb of cornbread.

Ingredients

1/4 Tsp. Baking Soda
1 Tsp. Salt
1 Tbsp. Baking Powder
3 Tbsp. Sugar
3/4 C. Cornmeal
1 1/2 C. Flour
6 Tbsp. Butter (Frozen and grated.)
3/4 C. Reduced Fat Milk

Instructions

Preheat the oven to 425 degrees F. and line a baking sheet with with parchment paper or a silicone baking mat; set aside.
In a large mixing bowl, mix together the 1/4 Tsp. Baking Soda, 1 Tsp. Salt, 1 Tbsp. Baking Powder, 3 Tbsp. Sugar, 3/4 C. Cornmeal, and 1 1/2 C. Flour.
Stir the 6 Tbsp. Grated Butter into the flour mixture.
Pour the 3/4 C. Reduced Fat Milk into the mixture and stir until just combined.
Transfer the dough to a lightly floured surface. Gently form it into a disk, flatten it and fold it in half, then rotate 90 degrees and repeat the process several times.
Gently press the dough into a 1" thickness and use a 2-2 1/2" round biscuit cutter to cut out the biscuits and place them onto the prepared baking sheet.
Once all the dough is used up, place the baking sheet into the oven to bake for about 12 minutes.
When done, remove from the oven and allow to cool slightly on the baking sheet before enjoying!

Recommended Products

Bob's Red Mill Medium Grind Cornmeal

Amazon Grocery, All Purpose Flour

Amazon Saver, White Sugar

Nutrition Facts

Calories

331

Fat (grams)

14 g

Sat. Fat (grams)

8 g

Carbs (grams)

46 g

Fiber (grams)

3 g

Net carbs

44 g

Sugar (grams)

8 g

Protein (grams)

6 g

Sodium (milligrams)

759 mg

Cholesterol (grams)

33 mg

Nutritional Claims: Low Potassium • Vegetarian • Pescatarian • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher