Corn Pudding Casserole Recipe - Butter Your Biscuit (2024)

FAQs

What happens when you add more butter to biscuits? ›

Increasing the amount of butter definitely makes the biscuit "taste" softer, more crumbly, and more flaky.

Corn pudding has a similar gelatinous texture to dessert pudding, hence its name, so it's creamy and loose. In comparison, corn casserole has a thicker consistency and holds its shape better than the pudding because it uses thickening agents like instant cornbread mix.

As we saw with the liquid experiment, "drier" biscuits tend to rise more (in this case, the biscuits with less fat tend to rise more). in this case, it appears that the biscuit structure is just a lot more stable (structurally speaking) when there's less butter.

Without enough butter, the dough can become dry and crumbly. This can make it difficult to form the dough into cohesive balls or drop it onto baking sheets, and it can result in cookies that are overly dry and lacking in tenderness.

If your corn pudding is runny, try adding a little extra cornstarch. If you don't have any cornstarch on hand, you can substitute it with flour or arrowroot powder. You'll need some type of thickening agent otherwise, your corn pudding will wind up watery.

Why is my corn casserole runny? If your corn casserole is runny, it could be because of the extra moisture that was in your corn kernels.

You can substitute 1 ½ cups defrosted frozen corn for the canned corn. You can double the recipe, just bake in a 9″x13″ baking pan. Add ins are limitless! You can add shredded cheese, a can of green chiles or jalapenos to taste.

What would happen if I increase the amount of butter for a cake or a cupcake recipe? It really depends on how much extra butter you add. A little more, say a tablespoon or 2 will give it better flavor and make it more tender. A lot more, like an extra full stick may cause the cake to crack and fall apart.

Classic signs of a cookie with too much butter include crispy-bordering-on-burnt edges, a greasy surface, an excessively brittle texture, and a predominantly buttery flavor that overpowers the other caramel and chocolate notes.

The cold chunks of butter are important because as they melt into the biscuit while baking they create tiny pockets of steam that puffs and lifts the dough. These pockets turn into that beautiful light and flaky texture we crave with biscuits.

What is the secret to a good biscuit? ›

Use Cold Butter for Biscuits

For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.