Paula Deen's Fresh Corn Scallop and Bubba's Beer Biscuits

Here are the last two Paula Deen dishes I served at Carol's Farewell Luncheon. I am not posting a recipe for the Strawberry Shortcake - since I pretty much just made it up. I figure - how can you go wrong if you put shortcake, whipped cream, and strawberries together? It just kind of works. Yum!

Fresh Corn Scallop

6 ears fresh corn
2 T. flour - measured out with your Crosby & Taylor Pewter Measuring Spoons :)
1 tsp. sugar
1 1/4 tsp. salt
1/8 tsp. pepper
1/2 cup whole milk
3/4 cup buttered dry bread crumbs

*Preheat oven to 375 degrees.
*Cut corn off cob, being careful to not cut too deep.
(This should make 2 1/2 to 3 cups of corn.)
*Combine corn, flour, sugar, salt, pepper and milk.
*Sprinkle half the crumbs over the bottom of a 1 quart casserole dish.
*Add corn mixture.
*Bake covered for about 30 minutes.
*Remove cover and sprinkle with remaining crumbs.
*Bake uncovered 20 minutes more.

So, here are Bubba's Beer Biscuits. I can't say these are the best Biscuits I have ever had. But, if you have to throw something together after work before you run to a potluck and you want people to guess what is in them - then I would give them a shot.
Frankly, the Honey Butter is the best part of them!


Bubba's Beer Biscuits (Pay attention - this is a pretty tricky recipe - ha!)

4 cups Biquick - measured with your Crosby & Taylor Pewter Measuring Cups
1/3 cup sugar
One 12-ounce can of Beer (I used Coors Light - since that is what we keep around for my future son-in-law)
2 T. melted butter

*Preheat over to 400 degrees
*Mix all ingredients well.
*Pour into well-greased (of course! this is Paula Deen goodness) muffin tins
*Bake for 15 - 20 minutes
*Serve warm with Honey Butter

Honey Butter

2 sticks butter
2 T. honey

Allow butter to soften slightly at room temperature. Using an electric mixer, whip butter and honey together in a bowl until well mixed.