1/2 c. butter
1 1/2 c. Bisquick
8 oz. creamed corn (double recipe to use 15 oz. can)

Preheat oven to 400 degrees. Melt butter in 13 x 9 inch pan. Combine Bisquick and corn. Drop batter by spoonful into pan; turn to coat on all sides. Bake 15-20 minutes. Check after 15 minutes, they should be lightly browned. Serve warm. Using 8 ounces of creamed corn will yield 12-16 biscuits.