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The Creamed Corn Biscuits

Posted Aug 24 2008 5:21pm
I was reading over at Smackdab in the Middle of life some time ago, and read about cornbread with creamed corn in it. So the other night I was making one of my favourite meals - curried pumpkin soup with buttermilk biscuits, but realized I was nearly out of milk. I dind't want to put my cups of coffee in jeopardy, so I thought, what else can I use instead of milk.



A quick peruse through the cupboard found me a can of creamed corn. I think I was given it, because I would never buy creamed corn, since I wouldn't know the first thing to put it into...



So I "adjusted" my recipe. Here's what I did. I make no guarantees okay?



Creamed Corn Biscuits



1 3/4 c flour

1/2 t salt

2 t baking powder

1 t sugar (I'd omit this another time)

1/2 t baking soda (I put it in this time, but didn't like it - I could taste it every once in awhile)

5 T butter or margarine (I used low fat spread... whatever works)

Usually it's 3/4 c buttermilk (3/4 c milk with 3/4 T vinegar), instead I put in that much creamed corn.



180C or 350F for about 20-30 minutes. The creamed corn took forever to cook through, but it made very moist biscuits. I also added a bit of garlic and onion diced small. Very yummy. You can also add crumbled bacon for a yummy savoury taste.



And because I know someone's gonna ask bout the soup - here's the recipe I use. (It's about as exact as I cook... Aahahaha).



1 medium crown pumpkin (orange inside, blue outside) but I think anything will do, probably not regular orange pumpkin - thing squash most likely.

1 onion, diced

1-2 t garlic

2 T oil (or so)

Peel and chop the pumpkin into chunks (like 1-1/2" square)

In a large pot, fry up the onion and garlic and put the pumpkin in for a bit to tenderize. When the onion is cooked through, and it's starting to run out of oil, pour over enough water to cover the pumpkin and leave it to boil until it's all mushy. If you have a blender, this make it easier - just puree the whole thing. For a chunkier soup, just use a masher. Add milk, sour cream, or cream to give it a creamy taste and enough water to make it a bit thicker than tomato soup.

Add whatever you like of the following:

1/2 t pepper

1 t salt

1 T mild curry powder

1 t ginger



And let it get hot. Be careful, when it boils it splatters and sticks. I have a bubbled-up burn on my finger to prove it.



Very yummy, and very satisfying and filling. Very good for cold nights. It's different, definitely not what you'd think of for pumpkin. It's a Kiwi or English thing.
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