First, a word about our corn. I like to call it 'no no' corn. Basically what that means is that nothing other than dirt, rain and our hands have touched our corn. No herbicides, no pesticides, no nothin'. 'No No Corn'. So, what that also means is that occasionally you might encounter a worm here and there. A small price to pay for amazing flavor in my book. Simply brush the worm off or cut out the bruised area and go on eating the most amazing corn you've had in the past 30 years.
So, did I mention that we brought in a huge haul of corn? I think I did. Basically, what that means is that it's time to be creative with our abundance. We've already dried enough corn to get us through the winter and now it's time to think about how to celebrate this bumper crop in the present. So.....corn, butter and salt are GREAT friends. Butter, salt and biscuits are GREAT friends.....so.....sweet corn biscuits are born. See, this chef thing isn't that tough. It's just a matter of connect the dots!
I utilized our usual biscuit recipe, bumped up the amount of salt to balance the corn and boom: done. I think these little devils are a superb seasonal addition to our bread offerings and I hope you will, too.!
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