Creamed Corn Biscuit Cups

These Creamed Corn Biscuit Cups allow everyone to eat the classic side dish as an appetizer! Using canned biscuit dough, these cups are easy, bite sized and hold a super creamy filling so they are perfect for sports tailgates!

The Best Creamed Corn Appetizer!

So it’s Thanksgiving Eve here in Jersey and I am sitting here in the kitchen noshing on some of these biscuit cups trying not to eat them all before tomorrow!

It’s the cream part.

I just can’t resist.

Creamed corn, creamed spinach, creamed anything, really and I’m in!

Creamed corn was not something my mother made growing up. It is more of a southern comfort food..not necessarily east coast.

But the first time I had it, I absolutely loved it. That crunchy corn and creamy, sometimes cheesy sauce…it was the perfect side dish and is super cheap too!

In case you don’t stop by often, I am always thinking of how I can turn any side dish or dinner into an appetizer…since appetizers ARE my favorite course.

I’ll admit, it took me a few times but I think I got a winner!

I decided to use whole milk, flour and butter to get a nice thick sauce. No canned soups here.

How do you make homemade creamed corn? (from a can)

The best and easiest way to make your own creamed corn is to use milk/cream, a ROUX (flour and butter) and some canned corn.

A “roux” was the first thing I learned in my culinary class and I since then, I have used it hundreds if not thousands of times!! It is how I start almost all my sauces because really..who DOESN’T love a thick sauce? Oh and it only takes a few minutes to whip up!

With that said, the easiest way to make the creamy part of the creamed corn is to add a few tablespoons of butter to a saucepan (about 2). Then once its melted, add 2 tablespoons of flour. (This is your roux.) Whisk it together and once it starts bubbling and turning brown, slowly whisk in your cream or milk. Keep the heat medium and whisk until you reach the consistency you want. 

Done! A thick white sauce ready for just about ANYTHING!

BUT for this post, this is when you’ll want to add in your drained canned corn, a little nutmeg if you like and a good amount of salt!

If your feeling fancy and want more of a CORN flavor, you can puree some cooked corn in a food processor or blender and then add that to your sauce with some whole kernels for crunch. Yumm!

A Make Ahead Thanksgiving Appetizer

These SCREAM Thanksgiving!

I love that you can make these ahead and then reheat them the day of without drying out! Just bake them a few minutes short of the time on the directions, and then reheat your cups the day of.

To make these bite sized, I used Pillsbury’s Buttermilk Flaky Biscuit Dough because I can find it everywhere and I know it is tasty.

I recently made another recipe using biscuit dough and loved the outcome. They are my Jalapeno Pimento Sausage Bombs! Try them while you’re making these if you have any extra dough or sauce!

The key to making these biscuit “cups” is to slice small pieces of the dough and then flatten them out and press them into your muffin tin using your fingers until the shape resembles a cup.

That’s it.

Then fill with whatever creamy goodness you desire!

These freeze well too so make them ahead and pop them in some Tupperware and into the freezer until you’re ready to whip them out. Then reheat in the oven.

Here is what I did…

 Pin this recipe for another day by clicking the photo below!