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2. Combine the flour, cornmeal, baking powder, and salt in a medium mixing bowl.

3. Whisk together the milk, sour cream, egg, sugar, and butter in a small bowl. Stir in the creamed corn. Fold the wet ingredients into the dry ingredients until well combined.

4. Pour the batter into the prepared pan; bake until set and golden brown, about 30 minutes. Cool slightly on a wire rack before cutting into squares.

oyster biscuits

MAKES ABOUT 24

These biscuits are inspired by the oyster crackers that traditionally accompany bowls of creamy clam chowder. You can make the biscuits up to 1 week ahead; store them in an airtight container at room temperature.

1 cup all-purpose flour, plus more for the work surface

¾ teaspoon coarse salt, plus more for sprinkling

1 teaspoon baking powder

½ teaspoon ground cumin or coriander

Pinch of cayenne pepper

2 tablespoons unsalted butter or shortening

½ cup milk

1. Preheat the oven to 350°F. Place the flour, salt, baking powder, cumin or coriander, and cayenne in the bowl of a food processor fitted with the metal blade; pulse to combine. Add the butter or shortening; pulse until coarse crumbs form. With the machine running, add the milk slowly through the feed tube, just until the dough comes together.

2. Turn out the dough onto a lightly floured surface, and knead once or twice until smooth. Roll out to ¼ inch thick. Sprinkle with salt, and roll lightly to make it adhere. Using a 1½-inch round or octagonal cookie cutter, cut out the dough, and transfer to an ungreased baking sheet. Gather together the scraps; reroll to cut out additional biscuits, if desired. Bake until golden, about 20 minutes. Transfer the pan to a wire rack to cool slightly before serving.

sweet-milk biscuits

MAKES ABOUT 20

5 cups all-purpose flour, plus more for dusting

2 tablespoons sugar

2 tablespoons baking powder

1 tablespoon coarse salt

¾ cup cold lard or vegetable shortening, cut into pieces

¼ cup cold unsalted butter, cut into pieces, plus ¼ cup melted butter

1¾ cups whole milk

1. Preheat the oven to 375°F. Whisk together flour, sugar, baking powder, and salt in a medium bowl. Work lard and butter into flour mixture with a pastry cutter or your fingers until largest pieces are the size of small peas. Add milk, and stir with a fork until a dough forms.

2. Turn out dough onto a lightly floured surface, and pat out to 1 inch thick. Cut out rounds with a floured 2¼-inch biscuit cutter. Space 2 inches apart on a baking sheet lined with parchment paper. Gather together scraps, and repeat.

3. Brush tops with melted butter. Bake until light-golden brown on top and cooked through, about 25 minutes. Transfer to a wire rack to cool 5 minutes before serving.

rosemary-oatmeal tea breads

MAKES THREE 6-INCH LOAVES

3 large sprigs fresh rosemary, plus 1 tablespoon finely chopped

1 large egg white, lightly beaten, plus 1 large egg

Superfine or granulated sugar, for dusting

5 tablespoons unsalted butter, softened, plus more for pans

1½ cups all-purpose flour

½ cup plus 2 tablespoons sugar

¾ teaspoon salt

2 teaspoons baking powder

½ teaspoon ground cinnamon

¾ cup whole milk

1 cup old-fashioned rolled oats

1. Brush rosemary sprigs with egg white. Lightly dust with sugar. Set aside.

2. Preheat the oven to 350°F. Lightly butter three 6 × 2-inch loaf pans. Whisk together flour, sugar, salt, baking powder, and cinnamon in a large bowl; set aside.

3. Melt butter with milk and chopped rosemary in a small saucepan over low heat. Remove from heat, and stir in oats. Let cool slightly. Whisk whole egg into oat mixture; add to flour mixture, and stir just until flour is incorporated.

4. Divide batter evenly among prepared pans. Place 1 sugared rosemary sprig on top of each loaf. Bake until tops are deep golden brown, 25 to 30 minutes. Let cool in pans on a wire rack 10 minutes. Turn out onto rack; let cool completely. Store in an airtight container at room temperature up to 3 days.

cream scones

MAKES 8 TO 10

2 cups all-purpose flour,