I was going to a potluck birthday party. Folks were bringing chicken soup, chili and salad. Desserts and drinks are covered too. What would work well with that list? Bye, bye boring cornbread … Hello, hottie corn scones!
You can easily make this recipe gluten-free by using a mix like Bob’s Red Mill Gluten-free, all-purpose baking mix. You can also make it vegan by substituting the butter for a vegan butter (Earth Balance or raw, organic coconut oil) and using a non-dairy milk. Add a bit of flavor by using chopped chipotle or jalapeño peppers.
Once these make it to the cooling rack try hard not to eat them all. Perfectly warm with a light crunch on the outside and sweet and salty on the inside. That good.
- 1 cup spelt flour or whole wheat white flour
- ¾ cup organic cornmeal, non-gmo
- ⅓ cup organic sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup (1 stick, 4 ounces) cold butter or vegan butter substitute (Earth Balance), cut into 1-inch cubes
- ¼ cup frozen organic corn
- ¼ cup shredded cheddar (omit for a vegan option)
- ½ cup + 2 tablespoons cup buttermilk or non-dairy buttermilk
Recipe buttermilk tip: To make buttermilk in a pinch combine ½ milk or non-dairy milk with 1 teaspoon vinegar and allow to rest for 10 minutes.
- Line two baking sheets with parchment paper.
- Whisk the flour, cornmeal, sugar, baking soda, baking powder and salt.
- In a bowl of a stand mixer fitted with a paddle, blend the flour mixture with the cubed butter on low for 2 minutes. You can also cut the flour and butter with a pastry cutter. The flour butter mixture should be loosely combined and pea sized.
- Add the corn and cheese.
- Add the buttermilk blending just until the mixture is combined.
- Chill in the refrigerator for 10 minutes.
- Preheat the oven to 425 degrees.
- Using a 2 - 3 ounce ice cream scoop form balls on baking sheet.
- Place in the center rack and immediately turn the heat down to 375 degrees. Bake or 20 - 25 minutes.