The rest of the country may be defrosting this week, putting on pretty springtime rompers and celebrating spring but here at 7,000 feet in these mountains of southern California, early May mornings mean putting away all garden goodies I took out on that one rare seventy-degree day.
There is a snowstorm looming and that makes me thankful I didn’t even glance at the plant section at Home Depot the other morning. I may have some restraint when it comes to purchasing plants before Mother’s Day but I have no restraint when it comes to these cheesy corn-filled carb delights. This year, especially, it’s very hard to ignore the plant aisle in every single store, because for the first year ever, I have a plot at our local community garden. Will I be growing my own organic corn for these cheddar corn biscuits recipe? Nope, not here in this mountain town. Our growing season is just too short to make corn a good crop in the mountains of southern California.
These “I Didn’t Come Here for Kale” Corn Biscuits
I love to have these biscuits in the freezer. If I’m leaving late for work and sta
rving, I just want something that tastes good, and I’m not in the mood for a keto smoothie. This cheddar corn biscuit recipe hit the spot. Simply heat them up just a bit in the microwave and shove them at your face as you are on your way to work. You can thank me later!
I may live in a mountain town that became famous due to the Gold Rush back in the mid 1800’s but those gold miners had no idea the delicious corn and cheddar-filled biscuits their ancestors would be imbibing in 200 years later.
Gold Rush Cornbread Biscuits (Loaded, Obviously)
1 and 3/4 cups of flour
1 cup of cornmeal
1 teaspoon of salt
1 tablespoon of baking powder
1/2 teaspoon of garlic powder
1 cup of fresh corn
1 cup shredded cheddar cheese
2 teaspoons of honey (I used spicy honey)
1 cup of half and half
1 stick of frozen salted butter, grated
Preheat the oven to 425. I used silicone baking cups to bake this cheddar corn biscuit recipe.
For this cheddar corn biscuits recipe, combine the dry ingredients and the corn. Mix in the grated butter and the cheese. Mix in the half and half and the honey. I dropped this by spoonfuls into my silicone baking cups and baked them for 22 minutes.
