Southern Plate

Easy Homemade Hot Fudge

The SouthernPlate Staff — Fri, 14 Aug 2026 10:30:00 +0000

This easy 5-minute Homemade Hot Fudge makes the perfect decadent topping for yummy brownies, ice cream, and more! It’s rich, velvety, and indulgently chocolatey, with a thick, glossy texture that melts right into whatever it touches. Just grab some items from your pantry and you’re good to go!

The Simple Joy of Homemade Hot Fudge

Okay, you know I’m always down for some fluffy whipped cream or a crumbly streusel topping like the one on these Pumpkin Spice Muffins. But there’s just a simple, heartwarming pleasure in the thick, glossy richness of hot fudge.

The contrast of that hot, chocolatey goodness against some creamy ice cream?! Don’t even get me started.

This easy homemade hot fudge brings your favorite ice cream shop’s beloved dessert topping right to your kitchen. And while it is indeed easy to make, I’ve got my own little method to making it just right… and good news: you’ve got everything you need right in your pantry!

Ingredients

Heavy cream
Semi-sweet chocolate chips
Unsalted butter
Light corn syrup
Unsweetened cocoa powder
Salt
Vanilla extract

My Tips for the Perfect Hot Fudge

Keep your heat low and be patient. If the heat is too high, the cream can scorch, and you’ll end up with a grainy sauce.
Don’t skip the corn syrup! I know it seems like an odd addition, but it’s what keeps the fudge smooth and prevents it from crystallizing.
If your fudge looks a little thin, don’t panic. It will thicken up as it cools, so give it a few minutes before deciding to adjust anything.
I always do a quick taste before adding the vanilla. If it needs a little more depth, an extra small pinch of salt can do wonders.

How to Make Homemade Hot Fudge

1. To get started, grab a medium saucepan and toss in the heavy cream, butter, corn syrup, cocoa powder, and salt.

2. Heat everything over medium-low, whisking as you go, until the butter has melted and you’ve got a nice, smooth mixture.

3. Now stir in the chocolate chips and continue whisking until the chocolate is completely melted and glossy.

4. Take the pan off the heat and stir in the vanilla extract. This is what really brings everything together!

5. Serve your delicious hot fudge warm over ice cream, brownies, cheesecake, or fruit. I absolutely love drizzling it over this Viennetta Ice Cream Cake, Chocolate Pound Cake, and these Deep Fried Ice Cream Milkshakes!

Storage

Place any leftover hot fudge in an airtight container and keep it in the fridge for up to 2 weeks. When you’re cravin’ some more, just warm it up in the microwave in 15-20 second bursts, stirring between each one until it’s smooth and glossy again.

Homemade Hot Fudge FAQs

What’s the secret to perfect hot fudge?

High-fat dairy, good chocolate, and corn syrup… that’s my secret at least! I find this builds a gorgeous glossy texture that stays smooth and velvety, so it pours perfectly over cold ice cream without forming a hard shell.

What makes hot fudge different than chocolate?

Hot fudge is basically thicker, richer, and served warm. It’s made with heavy cream, butter, and real chocolate, which gives it that dreamy, velvety texture we all know and love. Regular chocolate sauce or syrup, on the other hand, is much thinner and sweeter, usually made from cocoa powder, sugar, and water, and served at room temperature.

What kind of chocolate is best for hot fudge?

A lot of people swear by using fancier chocolate bars, and while I get it, I’ve found that regular semi-sweet chocolate chips taste just as good to me. At the end of the day, use whatever chocolate you enjoy eating on its own, because that’s exactly what it’s going to taste like in your fudge!

Can I use milk instead of cream for hot fudge?

I’d recommend using heavy cream for the richest, most indulgent hot fudge. It’s honestly the way to go! I haven’t personally tested this recipe with milk, so I can’t say for sure how it would turn out. If I had to guess, it might work in a pinch, but you’d likely end up with a thinner, less creamy sauce.

Did you drizzle this over ice cream or brownies, or eat it straight from the spoon? Tell me all about it in the comments and don’t forget to leave a star rating!

Easy Homemade Hot Fudge

This quick and easy homemade hot fudge is the ultimate chocolatey topping for ice cream, brownies, and anything else you can think of. And the best part is, you probably already have everything you need already in your pantry!

Course Dessert, it’s easy!, sauce

Cuisine American

Keyword hot fudge

Prep Time 5

Cook Time 10

Total Time 15

Servings cups of sauce

Ingredients

1 cup heavy cream
1 cup semi-sweet chocolate chips
½ cup unsalted butter
⅓ cup light corn syrup
¼ cup unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon vanilla extract

Instructions

In a medium saucepan, combine the heavy cream, butter, corn syrup, cocoa powder, and salt. Heat over medium-low heat, whisking until the butter is melted and the mixture is smooth.
1 cup heavy cream, ½ cup unsalted butter, ⅓ cup light corn syrup, ¼ cup unsweetened cocoa powder, ¼ teaspoon salt
Stir in the chocolate chips and continue whisking until completely melted and glossy.
1 cup semi-sweet chocolate chips
Remove from the heat and stir in the vanilla extract.
1 teaspoon vanilla extract
Serve warm over ice cream, brownies, cheesecake, or fruit. Store leftovers in an airtight container in the refrigerator for up to 2 weeks. Reheat in 15-20 second intervals in the microwave, stirring between each, until smooth.

Notes

The post Easy Homemade Hot Fudge appeared first on Southern Plate.

Simple Red Beans and Rice Recipe

The SouthernPlate Staff — Wed, 12 Aug 2026 11:05:00 +0000

This Simple Red Beans and Rice is a true Southern classic packed with bold, smoky, and savory flavor. Creamy red beans and tender sausage simmer low and slow, soaking up every bit of that smoky ham bone goodness. Warm spices tie it all together, served over a fluffy bed of rice. A true hands-off meal that everyone at the table will love!

Gather Around for a Southern Favorite

Growing up, the smell of slow-simmering beans on Sunday mornings always meant it was time to slow down and gather. This red beans and rice recipe is a beloved one in my family, and I’m absolutely delighted to share it with you.

What makes this dish so special is how hands-off it is. After a quick overnight soak, you simply toss the beans into a pot with your spices and a ham bone, letting them simmer and soak up all that incredible smoky flavor while you go about your day. I like to stir in the sliced sausage during the last hour of cooking to keep it perfectly tender and juicy.

Served over a fluffy bed of rice with a side of warm, buttered cornbread to scoop up every drop of that rich gravy, it’s a soul-warming meal that practically makes itself. Scoop up a bowl and get ready to watch your family run for seconds!

Ingredients

Ham bone
Red beans (or kidney beans)
Onion
Smoked sausage
Bay leaf
Garlic (jar, fresh, or dried garlic)
Cayenne pepper
Seasoned salt
Salt & black pepper
Rice

Recipe Variations

Spice it up: Add an extra dash of cayenne pepper, hot sauce, or swap seasoned salt for Cajun or Creole seasoning.
Swap the protein: Try turkey kielbasa, Andouille sausage, or cooked bacon bits. Swap the ham bone for a smoked ham hock, or omit it entirely.
Add more veggies: Toss in a chopped green bell pepper, 3 diced celery ribs, or a can of diced tomatoes for a Louisiana-style twist.
Change the base: Use brown rice, quinoa, or couscous instead of white rice. Substitute water for chicken, beef, or vegetable broth. And if you want the ultimate pairing, be sure to try my Red Beans and Cornbread!
Save time: Skip the soak and use canned red beans or kidney beans instead.

How to Make Easy Red Beans and Rice

1. Prep & Soak Beans

Start by sorting through your beans and placing them in a large bowl. Then cover them with water and let them sit overnight.

Note: It’s not uncommon to find small stones mixed in with the beans – just one of those things that happens when they’re grown and harvested. To avoid any surprises, simply pour a small amount of beans into your hand, check for stones, and add them to your bowl. Repeat this process until all the beans are sorted.

2. Drain

In the morning, drain the water off the soaked beans. It is normal for the beans to lose some of their color during soaking.

Add beans into a stockpot and cover with water by an inch or two.

3. Add Ingredients & Simmer

Now add the hambone, onions, garlic, and spices to the stock pot. Bring to a boil, then reduce the heat to low and simmer for several hours, or until tender.

Note: The longer you simmer, the thicker and more flavorful your broth will be!

Add and stir in the sliced sausage about an hour before serving.

4. Prepare Rice

When the liquid has thickened and the beans are tender, remove the bay leaf and ham bone.

Prepare your rice if you have not already done so. You can use any type of cooked rice you prefer for this recipe. There are plenty of great options to choose from: boil-in-the-bag, instant rice, precooked, or long-grain white rice. Any of these will pair beautifully with the flavorful red beans!

5. Serve

Serve your red beans atop the hot, cooked rice. Enjoy!

Storage

Store leftover red beans and rice in an airtight container in the fridge for up to 4 days. Reheat them in the microwave or on the stovetop. You can also freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating.

Easy Red Beans and Rice FAQs

What is the secret to good red beans and rice?

The secret to great red beans and rice is all in the pork and patience! I always use high-quality andouille sausage and throw in a smoked ham hock while the beans simmer to get that deep, smoky flavor.

What seasoning is good in red beans and rice?

You want a mix of savory garlic, earthy herbs, and a little kick of heat! Traditionally, authentic recipes get their rich flavor from bay leaves, thyme, smoked paprika, and cayenne pepper. For my version, I kept things simple but super flavorful with bay leaf, garlic, cayenne pepper, seasoned salt, regular salt, and black pepper.

What is traditionally served with red beans and rice?

Red beans and rice is a versatile recipe that you can enjoy as both a main meal and a side dish. It’s often enjoyed alongside other Southern favorites, such as buttermilk biscuits, collard greens, mashed potato salad, fresh fried corn, and barbecue meats like beef brisket, pulled pork, or baby back ribs.

Are red beans and rice a healthy meal?

Yes, red beans and rice is a classic comfort food dish that’s actually relatively healthy. It’s packed full of protein thanks to the beans, ham bone bits, and sausage. The only other ingredients are the onion and seasonings.

Can I make red beans and rice in the slow cooker?

Absolutely! For crock pot red beans and rice, follow all of the directions. However, instead of putting the ingredients into a large pot, put them in the slow cooker and cook them on low for 6 to 8 hours. Then follow the remaining directions, like adding the sausage an hour before serving, removing the bay leaf, and cooking the rice according to package directions.

Did this recipe make it to your dinner table? I’d love to hear all about it! Drop a star rating and leave a comment below!

Simple Red Beans and Rice

This easy red beans and rice recipe is packed full of flavor, with seasonings, tender ham bone, and smoked sausage on a bed of rice.

Course Main Course

Cuisine American

Keyword beans, redbeans, rice

Prep Time 20

Cook Time 8

Soaking Time 8

Total Time 16 20

Servings

Equipment

1 large bowl https://rstyle.me/+vCnWcwHOZGtCvplNkNhOgQ
1 stockpot https://rstyle.me/+Bwow1O-wCkIz_eu-_hk2Og

Ingredients

1 ham bone (with a little meat remaining)
1 bag small dried red beans (about two cups)
1 small onion chopped
2 cloves garlic minced
2 heaping teaspoons seasoned salt
1 teaspoon salt
1 teaspoon black pepper
1 dash of cayenne pepper or more to taste
1 cup smoked sausage sliced
1 bay leaf (optional)
Rice cooked

Instructions

Sort beans (look through them all and make sure there are no small stones) and place them in a large pot. Cover with water and let them soak overnight.
1 bag small dried red beans
Drain off the water and cover with water again, adding several more inches over the top. Add all ingredients except for the sausage.
1 ham bone, 1 small onion, 2 cloves garlic, 2 heaping teaspoons seasoned salt, 1 teaspoon salt, 1 teaspoon black pepper, 1 dash of cayenne pepper, 1 bay leaf
Bring this to a boil and then reduce heat and simmer for several hours or until beans are done. The longer you simmer, the thicker and more flavorful your broth will be.
About an hour before serving, stir in the smoked sausage.
1 cup smoked sausage
Serve over hot rice, cooked according to package directions.
Rice

Notes

Store leftover red beans and rice in an airtight container in the fridge for up to 4 days. Reheat them in the microwave or on the stovetop. You can also freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating.

The post Simple Red Beans and Rice Recipe appeared first on Southern Plate.

Glazed Raspberry Bakery Scones

The SouthernPlate Staff — Mon, 10 Aug 2026 10:16:00 +0000

Nothing brightens up my morning quite like these Glazed Raspberry Bakery Scones! They’re soft yet crumbly, with bits of gooey-sweet raspberry and finished with a delicious vanilla glaze. Ready in just 15 minutes of prep and a short bake time, this breakfast treat is simple to make but taste like they came straight from your favorite local bakery.

Soft, Crumbly, and Dangerously Good

Pastries are just one of those things that make life so much sweeter. That simple joy of wandering through town and stopping for a warm, fresh-baked treat from your favorite local bakery? That’s the dopamine hit we all need once in a while.

And I only say “once in a while” because, well, for me personally, I can’t afford to buy a sweet treat for breakfast every day. Trust me, I would if I could!

But I don’t need to anyway when I can make my Raspberry & Chocolate Beignets… or my Fresh Blueberry Coffee Cake… or even my Homemade Toaster Strudel!

My favorite baked treat of all, though, are scones, and these glazed raspberry bakery scones are dangerous, y’all. First off, they are sooo easy to make, a.k.a, you don’t need bakery experience for these to come out incredible. Secondly, they taste like something that belongs on a bed and breakfast menu in Charleston – no kidding!

Ingredients

All-purpose flour
Granulated sugar
Baking powder
Salt
Cold unsalted butter
Fresh raspberries
Heavy cream
Vanilla extract
Powdered sugar
Milk (or just more heavy cream)

Simple Tips for Better Scones

Don’t overwork the dough. The second it comes together, stop mixing. Overworking it is the easiest way to end up with dense, tough scones.
If your raspberries are on the larger side, I like to halve them before folding them in so you get more even distribution throughout the dough.
Keep a close eye on them around the 20-minute mark. Every oven runs a little differently, and you don’t want to overbake them.
Be patient and let the scones cool all the way down before drizzling on that glaze. I know it’s tempting, but if they’re still warm, the glaze will slide right off, and you’ll lose that pretty finish!

How to Make Glazed Raspberry Bakery Scones

1. Preheat the Oven

Preheat the oven to 400°F and line a baking sheet with parchment paper so it’s ready to go.

2. Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt until everything is nicely combined.

3. Cut in the Butter

Go ahead and toss in your cold butter, then use a pastry cutter or two forks to work it into the flour mixture until coarse crumbs form.

4. Add Raspberries, Cream, & Vanilla

Gently fold in the raspberries (try not to break them up too much!). Then pour in the heavy cream and vanilla, and stir just until a soft dough comes together.

5. Slice Dough Into Wedges

Now turn the dough onto a lightly floured surface and gently pat it into an 8-inch circle about 1 inch thick. Then slice it into 6 wedges and place it on your prepared baking sheet.

6. Bake

Bake for 20–24 minutes, or until lightly golden. Let them cool for about 10 minutes while you make the glaze.

7. Make & Brush On the Glaze

Whisk together the powdered sugar, vanilla, and just enough milk to get a smooth, drizzleable glaze. Too thick? Add a tiny splash more milk until it’s just right. Then brush it generously over your warm scones and let it set before digging in!

If you loved these scones, you’ll absolutely love my Homemade Raspberry Sweet Rolls with Light Cream Cheese Glaze!

How to Store

These are honestly best enjoyed the same day, but if you have leftovers, store them in an airtight container and give them a quick 10-second zap in the microwave before eating.

Glazed Raspberry Bakery Scones FAQs

What is the secret of making good scones?

Cold ingredients and mixing until just combined – that’s my number one tip! Don’t overwork the dough. The less you handle it, the better. When you keep the butter cold and handle the dough as little as possible, the butter stays solid until it hits the oven. Then it melts and creates these little steam pockets that puff the scones up, making them tall, flaky, and light. It’s such a simple thing, but it makes all the difference!

Should you rest scones before baking?

I personally don’t bother resting my scones before baking, and they always turn out great! But if you have a few extra minutes to spare, you can always freeze them for up to 30 minutes before baking. Resting the dough is supposed to help relax the gluten, giving you a more tender scone, and keeping everything cold means the fat stays solid for that extra flakiness. Worth trying if you have the time!

Should I refrigerate my scone dough?

You don’t have to refrigerate your scone dough, but if you’re planning to make them ahead, it’s a great option! If I’m baking them within a day or two, I’ll refrigerate the dough to keep it fresh. For anything longer than that, I’d recommend freezing it instead. It’s such a handy way to get ahead on your baking. Just prep the dough, store it, and bake whenever you’re ready!

Nothing makes me happier than knowing you’re enjoying these recipes! If you tried these scones, leave a star rating and let me know how they turned out!

Glazed Raspberry Bakery Scones

These Glazed Raspberry Bakery Scones are soft, crumbly, and loaded with sweet raspberries, all topped with a dreamy vanilla glaze and ready with just 15 minutes of prep!

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Keyword scones

Prep Time 15

Total Time 40

Servings scones

Ingredients

Scones

2 cups all-purpose flour
3 tablespoons granulated sugar
½ tablespoon baking powder
½ teaspoon salt
6 tablespoons cold unsalted butter cut into small cubes
1 heaping cup fresh raspberries
¾ cup heavy cream
2 teaspoons vanilla extract

Vanilla Glaze

¾ cup powdered sugar
2 –3 tablespoons milk or heavy cream
1 teaspoon vanilla extract

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Whisk together the flour, sugar, baking powder, and salt.
2 cups all-purpose flour, 3 tablespoons granulated sugar, ½ tablespoon baking powder, ½ teaspoon salt
Add the cold butter and cut it into the flour mixture with a pastry cutter or two forks until coarse crumbs form.
6 tablespoons cold unsalted butter
Gently fold in the raspberries.
1 heaping cup fresh raspberries
Pour in the heavy cream and vanilla. Stir just until a soft dough comes together.
¾ cup heavy cream, 2 teaspoons vanilla extract
Turn the dough onto a lightly floured surface and gently pat it into an 8-inch circle about 1 inch thick. Cut into 6 wedges and place on the prepared baking sheet.
Bake for 20–24 minutes, or until lightly golden.
Cool for 10 minutes.
Whisk together the powdered sugar, vanilla, and enough milk to make a smooth glaze. Add a little more milk, if needed, for desired consistency. Brush over the scones and let the glaze set before serving.
¾ cup powdered sugar, 1 teaspoon vanilla extract, 2 –3 tablespoons milk

Notes

Don’t overwork the dough. The second it comes together, stop mixing. Overworking it is the easiest way to end up with dense, tough scones.
If your raspberries are on the larger side, I like to halve them before folding them in so you get more even distribution throughout the dough.
Keep a close eye on them around the 20-minute mark. Every oven runs a little differently, and you don’t want to overbake them.
Be patient and let the scones cool all the way down before drizzling on that glaze. I know it’s tempting, but if they’re still warm, the glaze will slide right off, and you’ll lose that pretty finish!

Storage: These are best enjoyed the same day, but if you have leftovers, store them in an airtight container and give them a quick 10-second zap in the microwave before eating.

The post Glazed Raspberry Bakery Scones appeared first on Southern Plate.

Homemade Carolina Gold BBQ Sauce

The SouthernPlate Staff — Thu, 06 Aug 2026 09:24:00 +0000

This Carolina Gold BBQ sauce is liquid gold for your taste buds! Unlike a traditional BBQ sauce, it has a tangy mustard base with rich umami flavor and a touch of natural smokiness. Perfect for pulled pork sandwiches or as a dipping sauce for chicken wings, this simple recipe will be the star of your summer BBQ all season long.

What is Carolina Gold Barbecue Sauce?

Carolina Gold hails from South Carolina and is an absolute staple at backyard cookouts across the state. Unlike standard tomato-based sauces, this golden beauty gets its signature tangy, sweet, and slightly spicy kick from a blend of mustard, vinegar, spices, and a sweetener.

While many recipes call for brown sugar, I personally love using honey. You can even use pureed squash or apples as a healthier, naturally sweet option! No matter how you sweeten it, this sweet-and-tangy masterpiece is one I reckon you’ll fall in love with!

Once you’ve finished this South Carolina staple, take a little hop over to Alabama and test out my creamy, tangy Alabama White Sauce!

Recipe Ingredients

Yellow mustard
Apple cider vinegar
Honey
Ketchup
Worcestershire sauce
Garlic powder
Onion powder
Smoked paprika
Black pepper
Cayenne pepper

Top Tips for the Perfect Gold Sauce

I always recommend using a good-quality yellow mustard as the base, as it really does make a difference in the final flavor!
Taste as you go! I usually do a quick taste test before simmering and adjust the honey or cayenne to get that perfect sweet-to-spicy balance.
This sauce thickens up quite a bit once it cools, so don’t panic if it looks a little thin straight off the stove.

How to Make Carolina Gold BBQ Sauce

1. In a small saucepan, whisk together all ingredients until smooth. Bring to a gentle simmer over medium heat, stirring occasionally.

2. Next, reduce the heat and let it simmer for 8–10 minutes until slightly thickened.

3. Once thickened, remove from the heat and let the sauce cool. It will thicken more as it cools. Serve and enjoy!

Carolina Gold BBQ Sauce FAQs

How spicy is Carolina Gold sauce?

Carolina Gold BBQ sauce is a tangy, sweet, and mildly spicy mustard-based sauce. Everyone has their own way of adding heat. Some prefer hot sauce while others reach for chili flakes. Personally, I like to use cayenne pepper alongside smoked paprika and black pepper. If you’re sensitive to spice, start with a small pinch and adjust to your taste.

How do you thicken Carolina BBQ sauce?

For this recipe, you likely won’t need to thicken the BBQ sauce, but if you do, it’s easy to fix. Use either flour or cornstarch as a thickener. Mix 2 tablespoons of flour with ¼ cup of water, or combine 1 tablespoon of cornstarch with 1 tablespoon of water. Stir until the mixture is smooth and free of lumps, then add it to your sauce for the perfect consistency.

What do you eat with Carolina Gold BBQ sauce?

To me, Carolina Gold BBQ sauce pairs best with pork and chicken. I love swapping this sauce into my Pan-Seared Pork Chops or Southern Smothered Chicken. It also pairs beautifully with my Easy Baby Back Ribs and Crockpot Pulled Pork for a finger-licking main course. And don’t forget my Fluffy Cathead Biscuits on the side; perfect for sopping up every last drop!

Storage

Store your Carolina Gold BBQ sauce in a clean jar or an airtight container to keep it fresh. Place it in the fridge, where it will stay good for up to 2 weeks.

Carolina Gold BBQ Sauce

You're going to love my tangy, sweet, and slightly spicy Carolina Gold BBQ Sauce! This mustard-based Southern classic is my absolute go-to for ribs, pulled pork, and chicken. It whips up in minutes and completely changed my backyard BBQ game.

Course sauce

Cuisine American

Keyword Carolina Gold BBQ Sauce

Prep Time 5

Cook Time 10

Total Time 15

Servings ½ cups

Ingredients

1 cup yellow mustard
¼ cup apple cider vinegar
¼ cup honey
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon black pepper
Pinch of cayenne

Instructions

In a small saucepan, whisk together all ingredients until smooth.
Bring to a gentle simmer over medium heat, stirring occasionally.
Reduce heat and let it simmer for 8–10 minutes until slightly thickened.
Remove from heat and let cool. The sauce will thicken more as it cools.
Store in a jar or an airtight container in the fridge for up to 2 weeks.

Notes

I always recommend using a good-quality yellow mustard as the base, as it really does make a difference in the final flavor!
Taste as you go! I usually do a quick taste test before simmering and adjust the honey or cayenne to get that perfect sweet-to-spicy balance.
This sauce thickens up quite a bit once it cools, so don’t panic if it looks a little thin straight off the stove.

The post Homemade Carolina Gold BBQ Sauce appeared first on Southern Plate.

Simple Stove-Top Zucchini and Squash Recipe

The SouthernPlate Staff — Tue, 04 Aug 2026 11:00:00 +0000

Sautéing fresh zucchini and squash with plenty of butter is about as traditional as Southern vegetable sides get (if we aren’t counting collard greens)! This simple zucchini and squash recipe keeps the focus on fresh summer produce, cooking the slices just long enough to make them tender while keeping their sweet flavor front and center.

How to Get Tender, Flavorful Skillet Squash Without the Soggy Mess!

If you’ve ever cooked summer squash at home, you know how quickly a skillet of fresh slices can turn into a watery, mushy pile. Yellow crookneck and zucchini are packed with natural moisture, which releases the moment they hit heat.

The secret to keeping them tender instead of soggy is controlling your pan temperature and fat. Skillet-sauteing over medium-high heat allows that natural surface moisture to evaporate quickly as the butter melts, giving the squash edges a light golden caramelization without breaking down the structure.

While the original recipe notes that you can steam these in water, using real butter adds a rich, velvety coating that rounds out the mild, earthy flavor of the green zucchini and sweet yellow squash. Seasoning with salt after they come out of the pan prevents the salt from pulling out excess water while they cook, ensuring every slice stays firm, tender, and delicious!

I love pairing these with a tender plate of BBQ chicken breast, but they go well with pretty much any meal!

Ingredients For Simple Zucchini and Squash

Yellow squash
Zucchini
Butter or Water
Salt
Pepper

Expert Tips from My Kitchen

Slice your squash into even thickness. Aim for quarter-inch rounds so the zucchini and yellow squash cook through at the exact same rate. Thinner slices can quickly turn to mush before the pan gets hot enough.
Stick with real butter over water whenever possible. While water steams the squash, butter coats the vegetables, locks in flavor, and gives you a much richer texture without extra effort.
Resist the urge to over-stir. Let the squash slices sit flat against the hot skillet for 2 to 3 minutes before flipping. Giving them time in contact with the hot metal creates light golden spots and a deeper flavor.
Season with salt right before serving. Salting squash too early draws out moisture in the skillet, turning a crisp-tender sauté into a steam bath. Toss the cooked squash in a bowl and sprinkle with salt and pepper right at the end.

“I made this with half butter/half water to cut the fat a bit.”

“Smelled like heaven, got some for myself, went back, and it was gone! My son-in-law ate it for his dinner. A keeper for sure.” – Sue

How to Make Simple Zucchini and Squash

1. Prep and Heat the Pan

Place half a cup of butter in a large skillet set over medium-high heat. Allow the butter to melt completely and start to shimmer.

2. Slice and Add Vegetables

Slice the yellow squash and zucchini into even, quarter-inch rounds. Add them directly to the skillet in a single layer if possible.

3. Sauté Until Translucent

Cook over medium-high heat for 8 to 10 minutes, stirring every few minutes, until the vegetables soften and become slightly translucent around the edges.

4. Season and Serve Warm

Transfer the cooked squash to a serving platter or bowl. Sprinkle generously with salt and black pepper to taste, and serve hot with some sticky chicken or your choice of meat!

Simple Zucchini and Squash FAQs

Why did my squash turn out watery and mushy?

Watery squash usually happens from overcrowding the pan or salting the vegetables too early. Make sure your skillet is wide enough for the slices to sit mostly in a single layer, keep the heat at medium-high so moisture evaporates quickly, and wait to add salt until after cooking.

Can I add garlic or other seasonings to this?

Absolutely! While salt, pepper, and butter create a classic, clean taste, adding minced garlic, a pinch of garlic powder, or fresh herbs like thyme or basil during the last minute of cooking adds a wonderful layer of flavor.

How do I store and reheat leftovers?

Store leftover cooked zucchini and squash in an airtight container in the refrigerator for up to 3 days. Reheat them quickly in a hot skillet with a tiny dab of butter for 2 minutes to restore their texture, as microwaving will make them soft.

Similar Recipes

You can’t beat the delicious simplicity of vegetables, so be sure to check out my creamy and tangy coleslaw recipe or prep a bowl of buttery basil corn for your next side!

Give this simple zucchini and squash recipe a try with your next meal, and let me know what you think in the comments below!

Simple Stove-Top Zucchini and Squash Recipe

Seasoned simply with coarse salt and black pepper, this quick 20-minute zucchini and squash recipe brings rich, simple flavor to any plate! Fresh zucchini and yellow squash are sautéed in melted butter until perfectly tender and translucent.

Course Appetizer

Cuisine American

Keyword Simple Zucchini and Squash Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings

Ingredients

1-2 yellow squash
1-2 zucchini
1/2 cup butter or 1/2 cup water
salt and pepper to taste*

Instructions

Place butter or water in a large skillet over medium-high heat. Slice vegetables and add to pan once butter is melted.
Cook over medium-high heat, stirring every few minutes, until veggies become translucent – about 8-10 minutes.
Remove to bowl or platter. Sprinkle with salt and pepper to taste. Serve warm.

Notes

Cut squash into ¼-inch rounds so every piece cooks through at the same rate.
Butter adds a rich, velvety glaze that coats the squash, whereas water steams it and dilutes the flavor.
Resist over-stirring; letting the slices sit flat in the hot pan for a few minutes creates light golden caramelization and deeper flavor.
Hold off on adding salt until the squash comes off the heat. Salting early draws out moisture in the pan and softens the texture too quickly.

The post Simple Stove-Top Zucchini and Squash Recipe appeared first on Southern Plate.

Bright and Creamy Whoa Horsey Salad

The SouthernPlate Staff — Sun, 02 Aug 2026 11:00:00 +0000

Ask three different Southern cooks where the name whoa horsey salad came from, and you’ll get three different answers. No matter what you call it, this bright, creamy fruit fluff combines pineapple, sweet mandarin oranges, bright maraschino cherries, and toasted pecans in a light, vanilla base that takes just 20 minutes to assemble!

A Delicious, Thick, Non-Watery Fruit Salad

If you’ve ever ended up with a fruit salad that turned into a soupy mess at the bottom of the bowl, it usually comes down to using milk. Most pudding recipes call for milk, but mixing dairy with acidic fruit juices causes the whole thing to break and weep after a few hours in the fridge.

Instead of opening a carton of milk, pour the drained juice straight from your canned mandarins and pineapple tidbits right into the dry pudding mix. Whisking the instant pudding directly into that sweet, tart juice creates a thick, concentrated fruit glaze that holds its shape without watering down.

Keeping the crushed pineapple undrained adds just enough pulp to keep the texture soft and scoopable. Slicing the orange segments in half and chopping the cherries means you won’t end up with heavy chunks sinking to the bottom, giving you a little bit of bright citrus, sweet cream, and pecan crunch in every single bite! And if you’re in the mood for fruity baked goods, you’ll love this punch bowl cake recipe!

Ingredients For Whoa Horsey Salad

Crushed pineapple
Pineapple tidbits
Canned Mandarin oranges
Maraschino cherries
Instant vanilla pudding
Cool Whip
Chopped pecans (optional)

Expert Tips from My Kitchen

Use fruit packed in 100% juice for better flavor balance. Heavy syrup can make this fluff overly sugary. Fruit packed in its own juice provides a clean, bright acidity that balances out the sweet Cool Whip and vanilla pudding.
Whisk the juice and pudding mix until completely smooth. Before you add a single piece of fruit, make sure the instant pudding powder is thoroughly dissolved in the drained pineapple and orange juices. This prevents gritty pockets of dry mix from hiding in your salad.
Gently fold the Cool Whip. Once your fruit and pudding base are combined, swap your whisk for a rubber spatula. Gently fold the thawed Cool Whip in using broad strokes, so you keep that light, airy texture instead of deflating it into a dense cream.
Give it at least 2 hours in the fridge before serving. While you can technically eat this right away, letting it chill in the refrigerator allows the pudding to fully set and gives the fruit flavors time to marry together into a cohesive, scoopable salad.

“I just made this for our 4th of July picnic.”

“Turned out GREAT! Will make this again!” – Mary

How to Make Whoa Horsey Salad

1. Mix the Pudding Base

Drain the juice from the pineapple tidbits and mandarin oranges into a medium mixing bowl, keeping the crushed pineapple undrained. Add the dry instant vanilla pudding mix to the juice and whisk vigorously until smooth and completely dissolved.

2. Prep the Fruit

Slice the mandarin oranges in half so they disperse evenly, and coarsely chop the maraschino cherries.

3. Combine Fruit and Nuts

Add the halved mandarin oranges, chopped cherries, pineapple tidbits, undrained crushed pineapple, and chopped pecans (if using) to the pudding mixture. Stir gently with a spoon until the fruit is evenly coated.

4. Fold in the Whipped Topping

Add the thawed Cool Whip to the bowl. Using a rubber spatula, gently fold the whipped topping into the fruit mixture until no white streaks remain.

5. Chill and Serve

Cover the bowl tightly with plastic wrap and refrigerate for several hours before serving cold. This is the perfect dessert to follow a nice plate of juicy grilled chicken!

Whoa Horsey Salad FAQs

Why is my salad turning watery after sitting in the fridge?

Watery fruit salad usually happens if the crushed pineapple wasn’t mixed in thoroughly or if frozen whipped topping was folded in while still icy. Make sure your Cool Whip is completely thawed in the fridge beforehand, and give the pudding mix a full minute of whisking with the juices so it thickens properly.

Can I make Whoa Horsey Salad ahead of time?

Yes! This dessert actually tastes better when made a day in advance because the flavors meld together as it rests. Just keep it tightly covered in the refrigerator for up to 3 days. Give it a gentle fold before serving if any fruit juices have settled at the bottom.

Can I use sugar-free or dairy-free ingredients?

Absolutely. You can easily swap in sugar-free instant vanilla pudding mix and fruit packed in water or juice. A dairy-free or plant-based whipped topping also works seamlessly in this recipe without changing the overall texture.

Similar Recipes

If you love easy, nostalgic Southern desserts and fruit salads, be sure to check out my creamy frog-eye salad or a pan of no-bake Oreo cheesecake pie!

Give this whoa horsey salad a try for your next family get-together and let me know how everyone liked it in the comments below!

Bright and Creamy Whoa Horsey Salad

Bright, creamy, and packed with old-school flavor, this 20-minute no-bake Whoa Horsey salad folds canned pineapple, mandarin oranges, cherries, and pecans into a fruit-infused vanilla fluff!

Course Dessert

Cuisine American

Keyword Whoa Horsey Salad

Prep Time 20

Total Time 20

Servings

Ingredients

8 oz can crushed pineapple undrained
8 oz can pineapple tidbits undrained
11 oz can mandarin oranges undrained
10-12 maraschino cherries
Small box instant vanilla pudding I use Sugar Free
8 oz Cool Whip
1/2 cup chopped pecans optional

Instructions

Drain juice from pineapple tidbits and mandarin oranges into mixing bowl. Whisk in pudding mix until smooth.
Cut mandarin oranges in half and chop maraschino cherries.
Add all fruit and nuts to pudding mixture and stir gently to combine.
Fold in Cool Whip.
Refrigerate several hours before serving.

Notes

I used fruits packed in 100% juice and sugar-free pudding mix. Regular pudding mix and fruit packed in syrup can be substituted.

The post Bright and Creamy Whoa Horsey Salad appeared first on Southern Plate.

Fish-Fry Favorite Southern Hush Puppies

The SouthernPlate Staff — Fri, 31 Jul 2026 11:00:00 +0000

If you’re looking for homemade southern style hush puppies that cook up golden and tender every time, this scratch-made version is as easy as it gets. Using sweet creamed corn, sliced green onions, and seasoned cornmeal mix, you can have a fresh batch ready to eat with your fried catfish in just 20 minutes!

How to Get That Authentic Fish-House Taste at Home

If you grew up eating hush puppies, you know the disappointment of biting into a golden ball only to find a dry, heavy lump of fried cornmeal inside. Traditional hush puppy batter relies heavily on plain cornmeal and milk, which can dry out quickly in hot oil if the proportions aren’t exact.

The simple fix I like to use is replacing plain corn with a full can of cream-style corn, liquid and all! That thick, silky corn starch binds to the self-rising cornmeal mix, creating a soft, almost custard-like center that stays incredibly moist without turning doughy. The whole corn kernels popping throughout each bite give you a sweet burst of texture that contrasts perfectly with the salty, crunchy crust.

To balance that sweetness, onion powder and fresh green onions work in tandem. Onion powder seasons every grain of the cornmeal batter from the inside out, while thinly sliced green onions add a fresh, mild bite that mellows out as it fries. The only thing that makes these better is a tall glass of homemade Arnold Palmer!

Ingredients For Southern Style Hush Puppies

Self-rising cornmeal mix
Self-rising flour
Onion powder
Black pepper
Cream corn
Milk
Green onion
Vegetable oil

Expert Tips from My Kitchen

Don’t drain the canned corn. That thick, starchy liquid in the can of cream-style corn binds the coarse cornmeal without needing extra eggs, keeping the interior light and custard-soft instead of dry and crumbly.
Let the batter rest for 5 minutes before frying. Cornmeal is a thirsty grain that needs a few minutes to soak up the milk and corn liquid. Letting the bowl sit on the counter for just 5 minutes while your oil heats allows the meal to hydrate, which prevents gritty bites and stops the hush puppies from crumbling apart the second they hit the hot oil.
Keep a small bowl of cold water next to your stove. The secret to getting smooth, round balls that drop cleanly off your spoon without sticking is water. Dip your spoon or mini cookie scoop into the bowl of cold water before each scoop of batter. It’ll glide right into the oil without leaving stringy batter trails that burn in the pan.
Control your pan temperature with batch sizing. If you crowd the saucepan with too many hush puppies at once, the oil temperature drops dramatically, causing the batter to absorb oil like a sponge instead of searing the crust. Just like you would with crispy mac and cheese balls, fry in small batches of 4 to 5 at a time so the oil stays hot enough to give you that deep golden, shatter-crisp exterior.

“Wonderful hush puppies!”

“…the hush puppies tasted wonderful and had a great texture!” – Missy

How to Make Southern Style Hush Puppies

1. Whisk the Dry Ingredients

Place the self-rising cornmeal mix, self-rising flour, onion powder, and black pepper in a medium bowl and stir until evenly combined.

2. Mix the Wet Batter

Add the entire can of cream-style corn (liquid and all), milk, and chopped green onions to the bowl.

Stir gently until well combined into a thick, scoopable batter.

3. Heat the Oil

In a medium saucepan, heat about two inches of vegetable oil over medium-high heat. Drop a pinch of flour into the oil; when it sizzles immediately, the oil is hot and ready!

4. Fry Until Crisp and Golden

Carefully drop spoonfuls of batter into the hot oil. Allow them to cook, turning occasionally with a slotted spoon, for 2 to 4 minutes until deep golden brown on all sides.

5. Drain and Serve

Remove the cooked hush puppies from the oil and transfer to a rack or paper towel-lined plate. Repeat with the remaining batter, serve hot, and enjoy!

Southern Style Hush Puppies FAQs

Why are my hush puppies dense and heavy inside?

Dense hush puppies usually happen if the batter was overmixed or if the oil wasn’t hot enough. Make sure to fold the wet ingredients in gently, and always verify your oil is hot before dropping in the first scoop so the batter puffs up fast.

Can I make the batter ahead of time?

It’s best to fry the batter right after mixing. Because self-rising mixes rely on quick-acting leaveners, letting the batter sit on the counter for too long will cause it to lose its lift, resulting in flatter, denser hush puppies.

What is the best way to reheat leftover hush puppies?

Skip the microwave; that only makes the crust soft and chewy. Instead, pop leftover hush puppies into a 375°F oven or air fryer for 3 to 5 minutes. This brings back the original crispy exterior while keeping the center tender.

Similar Recipes

If you love classic, comforting Southern sides, be sure to try a pan of Southern cathead biscuits or some good old Southern skillet spoonbread!

Give these quick hush puppies a try with your next fish fry, and let me know how they turned out in the comments below!

Fish-Fry Favorite Southern Hush Puppies

Sweet cream-style corn, fresh green onions, and seasoned cornmeal come together to create these golden, fish-house-style Southern hush puppies. A full can of creamed corn keeps the center soft and pillowy, while hot oil seals the outside into a shatter-crisp crust!

Course Appetizer, Side Dish

Cuisine American

Keyword Southern Style Hush Puppies

Prep Time 5

Cook Time 15

Total Time 20

Servings

Ingredients

2 cups self-rising cornmeal mix
2 tablespoons self-rising flour
1 teaspoon onion powder
1/2 teaspoon black pepper
1 can cream-style corn 15 ounces, liquid and all
3 tablespoons milk
2-3 chopped green onions
vegetable oil enough for about 2 inches in the pan

Instructions

Place the cornmeal mix, flour, onion powder, and black pepper in a medium bowl and stir to combine.
Add the entire can of corn, milk, and onions to the mixing bowl next. Stir until well combined.
In a medium saucepan, heat two inches of oil over medium-high heat. When you drop a pinch of flour in the oil and it sizzles you'll know the oil is ready.
Carefully drop spoonfuls of the hush puppy batter into the oil and allow to cook, turning as needed, until golden brown on both sides. Remove to a paper towel-lined plate and repeat until all batter is used.

Notes

Use the whole 15-ounce can of cream-style corn, liquid included. The thick starch binds the batter and creates a soft, tender center without extra eggs.
Give the dry cornmeal mix a few minutes to absorb the liquids before frying. This prevents gritty bites and keeps the batter from breaking apart in hot oil.
Keep a small bowl of cold water near the stove and dip your spoon or mini cookie scoop before scooping batter so it glides right into the oil without sticking.
Avoid overcrowding the pan so the oil temperature doesn’t drop. Frying 4 to 5 hush puppies at a time ensures a deep golden, crispy crust without absorbing excess oil.

The post Fish-Fry Favorite Southern Hush Puppies appeared first on Southern Plate.

Fresh Blueberry Coffee Cake with Cinnamon Crumb Topping

Southern Plate — Wed, 29 Jul 2026 11:00:00 +0000

When you want a soft, bakery-style blueberry coffee cake that doesn’t turn out dry or crumbly, starting with the right batter makes all the difference. With 20 minutes of prep and roughly an hour in the oven, fresh blueberries get folded into a rich sour cream base and buried under a thick blanket of buttery cinnamon crumb topping.

The Secret Behind That Soft, Bakery-Style Crumb

Most dry or forgettable coffee cakes fail for two reasons: a lack of fat in the crumb and a reliance on one-note sweetness. Swapping standard milk or buttermilk for full-fat sour cream solves the texture problem completely. The higher fat content locks in moisture so every slice stays plush and velvety for days, while its subtle tang balances out the brown sugar crumble.

Flavor-wise, pairing a half-teaspoon of pure almond extract with the vanilla is what gives this bake its distinct edge. Blueberries and almonds are a classic pairing in pastry kitchens for a reason: the warm vanilla grounds the batter, while the almond extract elevates the floral, sweet notes of the fresh fruit without overpowering it!

I’m a big fan of crumb toppings, and if you are too, check out my pear bundt cake with cinnamon streusel recipe!

Ingredients For Blueberry Coffee Cake

All-purpose flour
Baking powder
Baking soda
Salt
Butter, softened
Granulated sugar
Large eggs
Vanilla extract
Almond extract (optional)
Sour cream
Fresh blueberries
Light brown sugar
Ground cinnamon
Unsalted butter
Powdered sugar
Milk

Expert Tips from My Kitchen

Give your flour-tossed berries a quick freeze. Tossing blueberries in flour stops them from sinking, but here’s a trick I learned the hard way: after tossing them in that tablespoon of flour, set the bowl in the freezer for just 10 minutes while you beat the butter and sugar. Chilling the fruit firms up the outer skin, which keeps the berries from bursting and bleeding purple streaks into your golden batter while you fold them in.
Don’t over-cream your butter and sugar. When a recipe says to beat butter and sugar, it’s easy to let the mixer rip for five minutes. For cookies, that’s fine; for a heavy-topped cake, whipping in too much air causes the batter to rise rapidly in the oven and then collapse under the weight of the heavy crumb topping. Stop mixing as soon as it looks pale and uniform (about 3 minutes).
Use cold, cubed butter for the crumble. While melted butter is quick, using ice-cold butter rubbed into the flour and brown sugar with your fingertips creates distinct, pebble-sized nuggets. Cold butter releases steam as it bakes, creating a crispier, crunchier streusel that holds its shape instead of slumping into a flat, sugary crust.
The toothpick test can lie with fruit cakes. Probing a berry will make a toothpick look wet even if the cake is fully baked! Instead of relying solely on the center, test the cake halfway between the outer edge and the center, and look for the edges to pull slightly away from the parchment paper. If you gently press the center of the cake, it should spring back rather than leave an indent.

How to Make Blueberry Coffee Cake

1. Prep the Oven and Pan

Preheat your oven to 350°F. Grease an 8×8-inch baking pan and line it with parchment paper, leaving a slight overhang on the sides so you can easily lift the cooled cake right out of the pan.

2. Mix the Dry Base

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar for 3 to 4 minutes until pale, thick, and fluffy. Beat in the room-temperature eggs one at a time, followed by the vanilla and almond extracts.

4. Combine Wet and Dry

Alternately add the dry ingredient mixture and the sour cream into the wet base, starting and ending with the dry ingredients. Mix on low speed just until combined; you don’t want to overmix! Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter with a rubber spatula.

Spread evenly into your prepared pan.

5. Make the Cinnamon Crumb

Stir together the flour, brown sugar, cinnamon, and salt in a small bowl. Pour in the melted butter and toss with a fork to form large crumbs. Mix in a few extra berries, then sprinkle the topping evenly across the batter.

6. Bake and Cool

Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Let the cake cool in the pan for at least 20 minutes.

7. Glaze and Serve

Whisk the powdered sugar, milk, and vanilla together until smooth. Drizzle over the warm cake, slice into squares, and enjoy!

Blueberry Coffee Cake FAQs

Can I use frozen blueberries instead of fresh?

Yes, absolutely! Frozen blueberries work great in this recipe. The main trick is to keep them frozen until the exact moment you toss them in flour and fold them into the batter; don’t let them thaw, or they will bleed blue juice throughout your entire cake.

Does coffee cake actually have coffee in it?

Despite the name, traditional American coffee cake doesn’t contain any liquid coffee or espresso! It earned the title because it’s a sweet, tender single-layer cake specifically crafted to be enjoyed alongside a warm cup of hot coffee or tea. I also like mine with a cold brew every once in a while!

How should I store leftover cake?

Keep your cake covered tightly at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If you store it in the fridge, warm individual slices in the microwave for 10 seconds before serving to bring back that bakery-soft texture.

Similar Recipes

If you’re looking for more comforting bakes to slice up for weekend breakfast or dessert, be sure to try my Éclair Icebox Cake, Glazed Raspberry Bakery Scones, or a fresh batch of Salted Caramel Pretzel Brownies next!

Give this sweet blueberry classic a try, and let me know how your cinnamon crumble turned out in the comments below!

The Softest Blueberry Coffee Cake with Cinnamon Crumb Topping

Blueberry coffee cake loaded with juicy fresh blueberries, a hint of warm almond, and a generous layer of cinnamon-brown sugar topping. Finished with an optional vanilla glaze, this easy breakfast bake stays incredibly moist for days!

Course Breakfast, Dessert

Cuisine American

Keyword Blueberry Coffee Cake

Prep Time 20

Bake Time 50

Total Time 1 10

Servings Slices/Squares

Ingredients

For the Cake

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter softened
¾ cup granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract optional, but delicious with blueberries
¾ cup sour cream
2 cups fresh blueberries + a few extra to mix into crumble topping
1 tablespoon all-purpose flour for tossing the blueberries

For the Cinnamon Crumb Topping

½ cup all-purpose flour
⅓ cup light brown sugar
1 teaspoon ground cinnamon
Pinch of salt
¼ cup unsalted butter melted

For the Vanilla Glaze (Optional)

¾ cup powdered sugar
1½-2 tablespoons milk
½ teaspoon vanilla extract

Instructions

Preheat oven to 350°F. Grease and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the softened butter and granulated sugar for 3-4 minutes, until light and fluffy.
Beat in the eggs one at a time. Mix in the vanilla and almond extract (if using).
Add half of the dry ingredients, then the sour cream, then the remaining dry ingredients. Mix just until combined.
Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
Spread the batter evenly into the prepared pan.
Make the crumb topping by stirring together the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir with a fork until large crumbs form. Toss a few blueberries into the mixture. Sprinkle evenly over the cake.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. If the topping begins to brown too quickly, loosely cover with foil during the last 10 minutes.
Let the cake cool for at least 20 minutes before lifting it from the pan.
If desired, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the slightly warm cake before slicing.

Notes

Fresh blueberries create the prettiest slices, but frozen blueberries can be used without thawing. Tossing the berries in flour helps prevent them from sinking.

The post Fresh Blueberry Coffee Cake with Cinnamon Crumb Topping appeared first on Southern Plate.

Loaded Chocolate Chip Oatmeal Cookies

Southern Plate — Mon, 27 Jul 2026 11:00:00 +0000

If you find standard oatmeal raisin cookies a little boring, these giant Loaded Chocolate Chip Oatmeal Cookies will definitely change your mind. Unlike most large cookies that spread out thin and flat in the oven, these beauties hold their shape and bake up deliciously thick and chewy. All it takes is one simple swap to get that tall, bakery-style cookie that everyone craves.

The Fat Swap You Need to Try

Most homemade oatmeal cookies either turn into flat, crispy pancakes or end up dense as a hockey puck. The secret to getting that thick, pillowy bakery texture comes down to a fat swap I swear by: combining butter with vegetable oil. Butter gives you that undeniable, rich flavor we all crave, but oil is pure fat that stays liquid at room temperature. That tiny addition of oil locks in moisture so these centers stay melt-in-your-mouth soft for days!

Using quick oats instead of thick rolled oats keeps the dough cohesive without feeling heavy. Then come the mix-ins, and I don’t hold back here! Those deep semi-sweet chocolate, toasted coconut, and tart dried cranberries hit every single taste bud at once. It’s sweet, buttery, chewy, and slightly tangy; you just have to experience it for yourself! I always like to have a little variety when it comes to my cookies, so I recommend checking out these simple old-fashioned butter cookies to balance out your flavors.

Ingredients For Loaded Chocolate Chip Oatmeal Cookies

Unsalted butter
Vegetable oil
Light brown sugar
Granulated sugar
Vanilla extract
Large eggs
All-purpose flour
Baking soda
Salt
Quick oats
Semi-sweet chocolate chips
Sweetened shredded coconut
Dried cranberries

Expert Tips from My Kitchen

Forget rolling your dough into smooth, neat spheres. When you scoop out your 1/4-cup portions, gently squeeze the dough into a tall, jagged cylinder, almost like a little rustic tower. Leaving the top craggy gives you those gorgeous, golden bakery ridges as it expands in the oven instead of a plain, smooth mound.
Before you add your mix-ins, let the wet dough sit on the counter for 5 minutes after folding in the quick oats. Oats are thirsty little sponge blocks; giving them just a few minutes to drink up the liquid ingredients prevents the cookies from spreading too fast or leaking oil on the baking sheet.
Want that bakery look where every mix-in pops? Don’t bake them all inside the dough! Keep a small handful of chocolate chips, cranberries, and coconut strands on the side (and save some for coconut-coated Oreo balls). The second you pull the hot tray out of the oven, press those extras gently into the soft tops while the dough is still warm and malleable.

How to Make Loaded Chocolate Chip Oatmeal Cookies

1. Prep the Oven and Sheets

Preheat your oven to 375°F. Line two large baking sheets with parchment paper so the cookie bottoms brown evenly without sticking.

2. Cream the Wet Base

In a very large mixing bowl, beat together the softened butter, vegetable oil, light brown sugar, granulated sugar, vanilla extract, and eggs until the mixture is completely smooth, pale, and creamy.

3. Whisk Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

4. Bring the Dough Together

Gradually stir the flour mixture into the wet ingredients until just combined. Fold in the quick oats, chocolate chips, shredded coconut, and dried cranberries until evenly distributed. The dough will be thick!

5. Scoop and Shape

Use a 1/4-cup measuring cup or large ice cream scoop to portion the dough. Gently squeeze each scoop together with your hands, leaving the mound tall rather than flattening it. Space six cookies per baking sheet to leave plenty of room for spreading. Press a few reserved chocolate chips and cranberries on top if desired.

6. Bake and Cool

Bake for 11 to 13 minutes, until the edges are lightly golden brown but the centers still look soft. Let the cookies rest on the hot baking sheet for 10 minutes to finish setting before transferring them to a wire cooling rack.

Enjoy!

Loaded Chocolate Chip Oatmeal Cookies FAQs

Can I use old-fashioned rolled oats instead of quick oats?

Yes, but it will change the texture slightly. Quick oats are finer and absorb moisture faster, creating a cohesive, tender dough. Rolled oats will make the cookies extra hearty and craggy, but you may want to let the dough rest for 10 minutes before scooping so the oats soften up a bit.

Why did my cookies spread too thin in the oven?

Over-spreading usually happens if the butter was melted instead of softened, or if the dough mounds were flattened before baking. Make sure your butter is soft to the touch (not greasy or liquid) and leave your 1/4-cup scoops tall when placing them on the pan!

Can I freeze this cookie dough for later?

Absolutely! Scoop and shape the tall dough balls, place them on a parchment-lined sheet, and freeze until solid. Transfer the frozen dough balls to a zip-top freezer bag for up to 3 months. You can bake them straight from frozen at 375°F; just add 1 to 2 extra minutes to the baking time. You can even use the leftovers to make oatmeal cream pies.

How do I keep these cookies soft after baking?

Store the completely cooled cookies in an airtight container at room temperature. Tucking a single slice of plain white sandwich bread into the container lets the cookies absorb the moisture from the bread, keeping them soft for up to a week!

Similar Recipes

If you are as obsessed as I am with sweet and chewy treats, you should definitely check out my Éclair Icebox Cake or a pan of my Salted Caramel Pretzel Brownies next!

Get baking and let me know how your loaded chocolate chip oatmeal cookies turned out in the comments!

Loaded Chocolate Chip Oatmeal Cookies

Packed with semi-sweet chocolate, toasted coconut, and tart cranberries, these giant chocolate chip oatmeal cookies stay soft for days thanks to a rich butter-and-oil hybrid dough!

Course Dessert

Cuisine American

Keyword Chocolate Chip Oatmeal Cookies

Prep Time 20

Bake Time 15

Total Time 35

Servings Jumbo Cookies

Ingredients

Wet Ingredients

1 cup unsalted butter softened
¾ cup vegetable oil
1½ cups packed light brown sugar
¾ cup granulated sugar
2 teaspoons vanilla extract
3 large eggs

Dry Ingredients

3¾ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 cups quick oats

Mix-Ins

2 cups semi-sweet chocolate chips
1½ cups sweetened shredded coconut
1 cup dried cranberries

Instructions

Preheat the oven to 375°F. Line baking sheets with parchment paper.
In a very large bowl, beat together the butter, oil, brown sugar, granulated sugar, vanilla, and eggs until smooth and creamy.
In another bowl, whisk together the flour, baking soda, and salt.
Gradually stir the dry ingredients into the wet ingredients until just combined.
Fold in the quick oats, chocolate chips, coconut, and dried cranberries. The dough will be thick.
Scoop the dough using a ¼-cup measure. Gently squeeze each scoop together and leave it slightly tall rather than flattening it.
Place six cookies per baking sheet, leaving plenty of room between them.
Press a few extra chocolate chips, cranberries, and strands of coconut onto the tops for a bakery-style finish. (optional)
Bake for 11–13 minutes, until the edges are lightly golden, but the centers still appear soft.
Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack.

Notes

Notes: These cookies are meant to be about the size of your hand. Do not flatten the dough before baking. For extra bakery appeal, reserve a handful of chocolate chips and cranberries to press into the tops before baking. Store in an airtight container for up to 5 days, or freeze for up to 3 months.

The post Loaded Chocolate Chip Oatmeal Cookies appeared first on Southern Plate.

Fudgy Salted Caramel Pretzel Brownies

Southern Plate — Sat, 25 Jul 2026 11:30:00 +0000

If you’re tired of flat, one-note desserts, these Salted Pretzel Caramel Brownies are here to shake things up! The magic’s all in the double butter and dark cocoa powder, creating an ultra-fudgy, rich brownie base. Top it with gooey caramel, crunchy pretzels, and a pinch of flaky salt for the perfect balance of sweet, salty, and crunchy in every bite.

The Secret to a Fudgy, Salty-Sweet Brownie

If a brownie isn’t so dense and chocolatey that it leaves a mark on your fork, I don’t want it! Boxed mixes are fine in a pinch, but they usually wind up dry or cakey. This scratch-made base relies on a double hit of melted butter and dark cocoa powder to lock in maximum fudginess. Swirling warm caramel across the top lets those golden ribbon pockets sink slightly into the batter while it bakes, creating little sticky-sweet treasures throughout the pan.

The crushed pretzels sitting on top toast up nicely in the oven’s heat, giving you that distinct salty crunch right before you hit the rich chocolate underneath. If you’re big on sweet-and-salty combos like I am, you’ll also love these pretzel rods!

Ingredients For Salted Pretzel Caramel Brownies

Unsalted butter
Granulated sugar
Packed brown sugar
Large eggs
Vanilla extract
All-purpose flour
Unsweetened cocoa powder
Salt
Caramel sauce
Mini pretzel twists
Flaky sea salt

Expert Tips from My Kitchen

Want that tissue-paper crinkle top? Pour your butter into the bowl while it’s still hot, dump in both sugars, and whisk like crazy for two full minutes before adding the eggs. The heat dissolves the sugar directly into the fat, creating a delicate, shiny meringue crust on top as it bakes.
Never press pretzels directly into wet brownie batter, cause they’ll absorb the moisture and turn mushy. Always drizzle your caramel sauce down first, then scatter the pretzels on top. The caramel sits like a protective shield, allowing the pretzel pieces to toast up crisp in the oven’s dry heat.
For picture-perfect bakery cuts, don’t slice at room temperature. Once the pan cools, slide it into the fridge for 30 minutes. That quick chill firms up the gooey caramel ribbons just enough so your knife cuts clean through without dragging or smudging the layers.

How to Make Salted Pretzel Caramel Brownies

1. Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a little overhang on the sides for easy lifting later, and lightly spray with nonstick cooking spray.

2. Mix the Wet Base

In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.

3. Fold in the Dry Ingredients

Add the flour, cocoa powder, and salt. Use a rubber spatula to fold the dry ingredients gently into the wet mixture until just combined. Be careful not to overmix!

4. Layer and Top

Spread the thick brownie batter evenly into your prepared pan. Drizzle the caramel sauce all over the top, then generously sprinkle the crushed mini pretzel twists across the caramel layer.

5. Bake to Perfection

Bake for 35 to 40 minutes, or until the center is set and a toothpick inserted near the middle comes out with a few moist crumbs (not wet batter).

6. Cool and Finish

Allow the brownies to cool completely right in the pan. Finish with a light sprinkle of flaky sea salt over the top before slicing and serving.

Salted Pretzel Caramel Brownies FAQs

Why did my caramel sink to the bottom and burn?

This usually happens if your caramel sauce is too thin or watery (like buttermilk syrup). Thin sauces dissolve right into the batter and scorch on the bottom of the pan. Stick to a thick, rich jarred caramel or a heavy homemade caramel sauce that holds its shape when dolloped. If your caramel feels a bit loose, mix in a teaspoon of flour before drizzling to help it stay suspended on top.

How do I keep my homemade brownies from turning out cakey?

Brownies turn cakey when there is too much flour or air beaten into the dry ingredients. To keep these dense and fudgy, use exact measurements for your flour (spoon and level it into your measuring cup rather than scooping directly from the bag), and swap to a rubber spatula the moment you add the dry ingredients. Fold just until the flour disappears; overmixing creates gluten, which gives you a cake texture instead of a fudgy bite.

Can I make these ahead of time for an event?

Yes! These brownies are actually even better on day two after the caramel settles and the chocolate flavor deepens. Bake them the day before, let them cool completely, then keep the uncut slab tightly wrapped in plastic wrap at room temperature. Slice them the day of your event so the edges stay perfectly fresh.

What is the best way to reheat stored brownies without losing the pretzel crunch?

If you like your brownies warm, pop an individual slice into the microwave for just 8 to 10 seconds. This warms the fudgy center and softens the caramel ribbons back into gooey perfection without steaming the pretzel topping into mush.

Similar Recipes

If you can’t get enough of rich, chocolatey bakes, you should definitely try my Éclair Icebox Cake or these decadent s’mores brownies next!

Check out the recipe card below and let me know how your salted pretzel caramel brownies turned out in the comments!

Fudgy Salted Caramel Pretzel Brownies

Packed with dense chocolate, gooey caramel ribbons, and a crunchy pretzel finish, these fudgy salted caramel pretzel brownies deliver a sweet-and-salty combination of mouthwatering flavors!

Course Dessert

Cuisine American

Keyword salted pretzel caramel brownies

Prep Time 15

Bake Time 40

Total Time 55

Servings Brownies

Ingredients

For the Brownies:

1 cup unsalted butter melted
1 cup granulated sugar
1 cup packed brown sugar
4 large eggs
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt

For the Topping:

1/2 cup caramel sauce
1 cup mini pretzel twists roughly crushed
1 teaspoon flaky sea salt

Instructions

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly spray with nonstick cooking spray.
In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
Fold in flour, cocoa powder, and salt until just combined. Do not overmix.
Spread the brownie batter into the prepared pan. Drizzle the caramel sauce over the batter and sprinkle with the crushed pretzels.
Bake for 35–40 minutes, or until the center is set and a toothpick inserted near the center comes out with a few moist crumbs.
Allow brownies to cool completely in the pan. Sprinkle with flaky sea salt before slicing and serving.

Notes

Notes: Store covered at room temperature for up to 3 days. These brownies are even better the next day, after the caramel settles into the brownie layers.

The post Fudgy Salted Caramel Pretzel Brownies appeared first on Southern Plate.

Healthy Chocolate Cottage Cheese Oat Muffins

Southern Plate — Thu, 23 Jul 2026 11:00:00 +0000

Who says you can’t have rich, fudgy chocolate for breakfast and feel incredible about it? These chocolate cottage cheese oatmeal muffins are packed with protein, complex carbs, and whole-food goodness to keep you going!

A Sweet, Protein-Packed Breakfast Snack Without the Crash

I love a traditional bakery chocolate muffin, but the classic sugar-crash by 10:00 AM? Not so much. Like my double chocolate zucchini muffins, these give you all the deep, chocolate flavor you crave, with a super tender, moist crumb. Swapping heavy butter and sour cream for blended cottage cheese and nutrient-dense oats gets you a complete breakfast or afternoon snack that feels like a cheat meal!

When you pull these out of the oven, puffed high with melted mini chocolate chips glistening on top, nobody will ever guess there’s a cup of cottage cheese hidden inside! Plus, cottage cheese acts as a natural moisture lock, meaning these stay soft and fresh for days instead of drying out.

If you’re not too worried about a strictly healthy breakfast, you might enjoy these stuffed French toast sticks!

Ingredients For Cottage Cheese Oatmeal Muffins

Small-curd cottage cheese
Large eggs
Avocado oil (or light olive oil)
Pure maple syrup
Light brown sugar
Vanilla extract
Old-fashioned oats
All-purpose flour
Dutch-process cocoa powder
Baking powder
Baking soda
Salt
Mini chocolate chips
Coarse sparkling sugar (optional)

Expert Tips from My Kitchen

Give the cottage cheese a full minute: The first time I made these, I got impatient, stopped blending after ten seconds, and ended up with tiny white specs in my dark chocolate batter. They tasted fine, but visually? Not great. Run that processor or blender for a solid, full minute until it looks just like smooth, silky Greek yogurt.
Put the spoon down as soon as the white streaks disappear: It’s so tempting to keep stirring until the batter looks silky smooth, but oat flour gets tough fast if you overwork it. I use a soft rubber spatula and count my folds out loud (usually around 12 to 15 turns), and stop the second I don’t see dry cocoa or flour pockets anymore. A few small lumps are your friends here!
Fill those paper liners nearly to the brim: Most cake mixes tell you to fill cups two-thirds full to avoid a mess, but as you may know if you’ve ever made banana oat muffins, oat batter is much thicker and sturdier. I heap mine up to about 90–95% full using a big ice cream scoop. That extra batter gives you those thick, rounded bakery tops instead of sad, flat muffins.

How to Make Cottage Cheese Oatmeal Muffins

1. Make the Oat Flour & Blend the Wet Ingredients

Preheat your oven to 425°F and line a 12-cup muffin pan with paper liners. Add the old-fashioned oats to your food processor and blend until they form a fine flour. Transfer the oat flour into a large mixing bowl.

To the now-empty food processor, add the cottage cheese, eggs, avocado oil, maple syrup, brown sugar, and vanilla. Process on high until completely smooth and creamy.

2. Combine the Dry and Wet Ingredients

To the bowl with your oat flour, whisk in the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, and salt until evenly distributed.

Pour the creamy cottage cheese mixture into the dry ingredients. Use a spatula to gently fold everything together just until combined.

3. Portion and Top

Divide the thick batter evenly among your 12 prepared muffin cups (they will be almost full). Generously sprinkle the tops with mini chocolate chips and coarse sparkling sugar if you’re using it.

4. Bake to Perfection

Bake at 425°F for exactly 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F. Continue baking for 15–17 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Let them cool in the pan for 5 minutes, then transfer them to a wire rack so the bottoms don’t get soggy!

Cottage Cheese Oatmeal Muffins FAQs

Will my muffins taste like cottage cheese?

Not at all! Cottage cheese has a very mild, slightly salty milk flavor. When blended with sweet maple syrup, vanilla, and cocoa powder, it simply acts as a rich, creamy dairy base, similar to sour cream or Greek yogurt. Even the pickiest eaters will never know it’s in there!

Can I make these gluten-free?

Yes! Simply swap the all-purpose flour for a 1:1 gluten-free baking flour blend, and make sure your old-fashioned oats are certified gluten-free.

Can I use quick oats instead of old-fashioned oats?

You can! Since you are grinding them into oat flour in the food processor anyway, quick oats will work just fine. Just avoid using steel-cut oats, as they won’t grind down fine enough for this recipe.

How should I store these muffins?

Because these muffins are naturally moist due to the cottage cheese and oats, store them in an airtight container lined with a paper towel at room temperature for up to 3 days. If you want them to last longer, keep them in the fridge for up to a week, or freeze them individually wrapped for up to 3 months! Reheat for 15 seconds in the microwave for that fresh-out-of-the-oven taste.

Similar Recipes

If you’re loving all the breakfast treats that feel like dessert, you will definitely want to try making oatmeal raisin butterscotch bars or a batch of homemade toaster strudels!

Check out the recipe card below and let me know how your cottage cheese oatmeal muffins turned out in the comments!

Healthy Chocolate Cottage Cheese Oat Muffins

Start your morning with a chocolatey boost from these healthy cottage cheese oatmeal muffins loaded with protein and whole-grain goodness!

Course Breakfast, Dessert

Cuisine American

Keyword cottage cheese oatmeal muffins

Prep Time 10

Cook Time 22

Total Time 32

Servings Muffins

Ingredients

Wet Ingredients

1 cup small-curd cottage cheese
2 large eggs
⅓ cup avocado oil or light olive oil
⅓ cup pure maple syrup
¼ cup light brown sugar
1 teaspoon vanilla extract

Dry Ingredients

2 cups old-fashioned oats
½ cup all-purpose flour
⅓ cup Dutch-process cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
Topping
¼ cup mini chocolate chips
1 tablespoon coarse sparkling sugar optional

Instructions

Preheat oven to 425°F. Line a 12-cup muffin pan with paper liners. Add the old-fashioned oats to a food processor and process until they resemble a fine flour. Transfer the oat flour to a large mixing bowl.
Add the cottage cheese, eggs, avocado oil, maple syrup, brown sugar, and vanilla to the now-empty food processor. Process until smooth and creamy.
Add the all-purpose flour, cocoa powder, baking powder, baking soda, and salt to the bowl with the oat flour and whisk until well combined. Pour the blended wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about 90–95% full.
Sprinkle the tops with the mini chocolate chips and coarse sparkling sugar, if using.
Bake at 425°F for 5 minutes. Without opening the oven door, reduce the oven temperature to 350°F and continue baking for 15–17 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.

Notes

Process the cottage cheese for a full minute until silky smooth so no white specks show in the chocolate batter.
Fold wet and dry ingredients just 12–15 times until streaks disappear; a few small lumps keep the muffins tender.
Fill liners 90–95% full (an ice cream scoop works great) to get tall, bakery-style muffin tops.

The post Healthy Chocolate Cottage Cheese Oat Muffins appeared first on Southern Plate.

Sweet & Summery Peach Cobbler Muffins

The SouthernPlate Staff — Tue, 21 Jul 2026 09:59:00 +0000

Ready in just 30 minutes, these Peach Cobbler Muffins are a fun, easy-to-eat twist on the classic dessert. With sweet ripe peaches, warm cinnamon spice, and a buttery, crumbly streusel topping, they’re just the ticket for a quick morning treat on the go, or a sweet delight to share at your next summer cookout!

A Southern Classic in Delicious Muffin Form

Get ready to dive into a scrumptious mashup: peach cobbler muffins! Think all the cozy vibes of an old-fashioned peach cobbler, but in muffin form for ultimate convenience. I just love serving these for get-togethers because folks can easily grab one and keep meandering around, chatting and catching up.

These little beauties are brimming with the sweetest peaches, a kiss of warm spice, and a crumbly streusel topping that’s pure Southern comfort! I love making these with the kids because the recipe is so straightforward. They make great little gifts too, just wrap them up in some cute packaging and share the love!

And if these muffins are a hit, make sure you try some of my other muffin recipes like Chocolate Cottage Cheese Oatmeal Muffins, Fresh Strawberry Muffins, and Apricot Muffins.

Reader Review

“I got a case of peaches in Grand Junction last weekend and I’ve been trying to find any good recipe to use up my dozens of peaches; this is the best one I’ve tried! I will definitely be making these again.” – Sara

Recipe Ingredients

Self-rising flour
Brown sugar
Quick-cooking oats
Cinnamon
Eggs
Can of peaches
Vanilla
Vegetable oil

Tips & Tricks for the Best Peach Cobbler Muffins

If you only have old-fashioned rolled oats on hand, just give them a quick pulse in the blender first. I’ve found that using them whole makes the muffins a bit too dense and chewy.
For that authentic “cobbler” texture, I highly recommend sprinkling a tiny bit of extra brown sugar and cinnamon on top of each muffin right before they go into the oven. It creates the most amazing crunchy crust! (P.S. If you love a good cobbler topping, don’t miss my Cherry Blueberry Cobbler – it takes the crunch to a whole new level!)
If you want to use fresh peaches instead of canned, chop them up and toss them with a pinch of sugar first. Let them sit for about 10 minutes to mimic that soft, syrupy canned texture.

How to Make Peach Cobbler Muffins

1. Preheat the Oven

First, preheat your oven to 400°F and give your muffin pan a good spray with some cooking spray.

2. Mix Wet Ingredients

Drain your canned peaches really well and pop them into a bowl. Give them a rough chop with a knife.

Note: You can dice your peaches smaller if you like, but I really like the big ole chunks you make this way!

Now add your eggs and your oil and stir. Then toss in your vanilla and stir again.

3. Mix Dry Ingredients

In a separate large mixing bowl, add your brown sugar and flour.

Note: I use light and dark brown sugar interchangeably in my recipes, based on what I have on hand, but I prefer dark sugar.

Now add your cinnamon, add your oats, and stir all of that up with a fork.

4. Combine & Assemble

Once everything is all mixed, add the dry ingredients to the wet ingredients and stir it all up.

Fill each cup with the muffin batter. This batter doesn’t rise much, so you can fill them all the way to the top.

5. Bake

Bake for about 20 minutes, or until the muffins are lightly browned on top. When they come out, let them sit for about 5 minutes, then use a spoon to carefully go around all the edges before removing them from the pan to cool.

Serve them up and enjoy! Feeling extra peachy? Top with a scoop of peach ice cream for a truly indulgent treat.

Peach Cobbler Muffins FAQs

I can’t find self-rising flour. What can I do?

Move to the south. Kidding! If you can’t find self-rising flour, you can easily make your own. Just sift together 1 ½ tsp baking powder and ½ tsp salt for every cup of all-purpose flour.

How do I know when the muffins are done?

The tops should be lightly golden brown. You can also do the classic toothpick test: stick one into the center of a muffin, and if it comes out clean, you’re good to go! If there’s wet batter on it, give them another 2-3 minutes and check again.

Can I make these muffins ahead of time?

Absolutely! These muffins actually taste even better the next day once the flavors have had a chance to meld together. I love making a batch the night before and having them ready to go for breakfast the next morning.

Storage

Store these peach cobbler muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, place them in the freezer for up to 3 months. Just let them thaw at room temperature when you’re ready to eat!

Southern Plate’s Peach Cobbler Muffins

What would be the perfect peach muffin? Oooh! If it tasted like Mama's peach cobbler, that would be good. It would have to have big old chunks of peaches and brown sugar, too, with just enough cinnamon to pull it all together.

Course Dessert, Snack

Cuisine American

Keyword muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 418kcal

Equipment

1 Mixing bowl https://amzn.to/3ZFdTaf
1 Whisk https://amzn.to/3RPKI2B
1 muffin pan https://amzn.to/3u0gEHi

Ingredients

1 ¼ cup self-rising flour*
1 cup brown sugar
¼ cup quick-cooking oats
1 teaspoon cinnamon
2 eggs
29 ounce can peaches drained well and coarsely chopped
1 teaspoon vanilla
¾ cup vegetable oil

Instructions

Preheat the oven to 400℉ and spray a muffin pan with cooking oil.
In large bowl, mix flour, brown sugar, oats and cinnamon. In separate bowl, mix beaten eggs, peaches, oil and vanilla.
Pour egg mixture all at once into flour mixture. Stir just until flour is moistened.
Spoon batter into muffin cups.
Bake for 20 minutes, or until golden brown.

Notes

*If you can’t find self-rising flour, you can easily make your own. Just sift together 1 ½ tsp baking powder and ½ tsp salt for every cup of all-purpose flour.

Nutrition

Calories: 418kcal

The post Sweet & Summery Peach Cobbler Muffins appeared first on Southern Plate.

Creamy Velveeta Bowtie Pasta Salad

The SouthernPlate Staff — Sun, 19 Jul 2026 09:26:00 +0000

This Velveeta Bowtie Pasta Salad is a quick and easy side dish that’s perfect for your next summer BBQ! It brings together ultra-creamy Velveeta with a sweet pop of English peas, vibrant cherry pimentos, and the tangy crunch of sweet pickle relish. I just love how this recipe comes together with simple ingredients I already have in my pantry!

A Fresh and Vibrant Summer Classic

I can’t get me enough of fresh and vibrant pasta salad in the summertime. From my Italian Pasta Salad and Ham Pasta Salad to my BLT Pasta Salad, there are all kinds of ways to make this classic cookout side downright delcious.

This Velveeta bowtie pasta salad is something I love to make during the spring and summer. It’s bright and creamy with just the right amount of tang and crunch from the veggies. The bowtie pasta really knows how to hold onto the flavor and dressing, making every bite taste like a little slice of heaven.

I sure can’t complain about how simple it is to make, either. I had just about everything I needed right at home, so it took no time at all. The hardest part is waiting for it to chill! But that just makes it perfect for making ahead.

Reader Review

“I always keep a bag or two of the mini bow tie pasta on hand. My children love when I cook this up, then turn it into either pasta salad or make it into chicken …. My kids love this pasta with Velveeta, in fact they call it macaroni and cheese!”

Recipe Ingredients

Salt and pepper
Velveeta cheese
Bowtie pasta
Mayonnaise
English peas
Spicy brown mustard (use regular if you have it on hand!)
Jar of pimentos
Sweet pickle relish

Recipe Variations & Notes

Add crunch: Stir in diced onion, celery, or bell peppers cut into smaller pieces.
Make it smoky: Add crumbled bacon, savory ground beef, or smoked paprika for extra flavor.
Protein boost: Toss in chopped hard-boiled eggs, diced ham, or shredded rotisserie chicken.
Cheesy boost: Sprinkle in parmesan cheese or mix in a block of cream cheese for a rich, creamy pasta dish.
Spice it up: Add a dash of chili powder, green chilies, or rotel tomatoes for a flavorful dish with a kick.

How to Make Velveeta Bowtie Pasta Salad

Step 1. Cook the Pasta

Boil your pasta following the instructions on the package. Once it’s done, drain it in a colander and give it a rinse with cold water to cool it down quickly.

Step 2. Mix the Dressing

Next, grab a medium mixing bowl and stir all your other ingredients together.

Step 3. Add Macaroni & Chill

Once everything is well combined, give it a taste and add a little more mayo if you think it needs it. Place it in the fridge and let it chill for at least 1 hour before serving. The longer, the better!

Step 4. Serve & Enjoy

Give it a good stir before serving and enjoy! I love to serve this with a side of sweet tea brined grilled chicken and fluffy Southern cathead biscuits, washed down with some creamy frozen lemonade. It doesn’t get much more summery than that, does it?

Velveeta Bowtie Pasta Salad FAQs

Can I use a different type of cheese instead of Velveeta?

Yes, but I’d recommend sticking with Velveeta if you can! Other cheeses won’t melt and blend into the salad the same way. Velveeta gives it that creamy, smooth texture that makes this dish so irresistible. If you’re in a pinch, a mild cheddar could work, but just know it won’t be quite the same.

How long do you let pasta cool before making pasta salad?

I let my pasta cool for about 10 minutes before tossing it into the salad. You want it to be just cool enough that it doesn’t melt everything together, but I find that a little warmth actually helps the dressing and cheese blend in nicely. If you have more time, you can always put it in the fridge to speed things up!

What can I use if I don’t have pimentos on hand?

Finely diced fresh red bell pepper is a perfect substitute. I’ve made this swap before when my pantry was bare, and I actually loved the extra crunch it added. If you still want that soft, pickled flavor that pimentos bring, you can use chopped roasted red peppers from a jar instead.

Storage

Store your Velveeta bowtie pasta salad in an airtight container in the refrigerator for up to 3-4 days. I recommend eating it within this timeframe before it starts getting soggy.

What do you plan on cooking on the 4th? I’d love to hear your menu in the comments section and its a great opportunity for everyone to get more ideas, too!

Velveeta Bowtie Pasta Salad

This creamy, tangy Velveeta Bowtie Pasta Salad is a beloved summer staple that comes together in no time using simple pantry ingredients – the kind of dish that disappears fast at any backyard BBQ!

Course Salad, Side Dish

Cuisine American

Keyword Velveeta bowtie pasta salad

Prep Time 5

Cook Time 10

Chill Time 1

Total Time 1 15

Servings – 8 servings

Ingredients

1 cup Velveeta grated
10 ounces bowtie pasta
½ – ¾ cup mayonnaise if you like more dressing, add the full amount
1 can English peas drained
1 T spicy brown mustard can use regular if you have it on hand!
2-4 oz jar of pimentos
⅓ cup sweet pickle relish
salt and pepper, to taste I start with ½ tsp of each

Instructions

Cook pasta according to package directions. Drain in a colander and run cold water over it to cool.
10 ounces bowtie pasta
Mix all other ingredients together in medium mixing bowl.
1 cup Velveeta, ½ – ¾ cup mayonnaise, 1 can English peas, 1 T spicy brown mustard, 2-4 oz jar of pimentos, ⅓ cup sweet pickle relish, salt and pepper, to taste
Add macaroni and mix well, adding more mayo if needed.
10 ounces bowtie pasta, ½ – ¾ cup mayonnaise
Chill for at least 1 hour and stir before serving.

Notes

I always make this the night before. The flavors get so much better after a few hours in the fridge!
Feel free to swap the bowtie pasta for elbow macaroni or rotini. Whatever you have in the pantry works great!
If you’re feeding a crowd, I’d recommend doubling the recipe. This one goes fast at potlucks and BBQs!
For a bit of crunch, diced celery or red onion makes a great mix-in without overpowering the other flavors.

The post Creamy Velveeta Bowtie Pasta Salad appeared first on Southern Plate.

Decadent Chocolate Éclair Icebox Cake

Southern Plate — Fri, 17 Jul 2026 11:00:00 +0000

Why go through the trouble of baking a chocolate eclair cake when you can whip up this incredibly simple, chilled version? This chocolate éclair icebox cake is rich, creamy, and utterly indulgent, with layers of silky vanilla cream and soft graham crackers topped with a decadent chocolate glaze.

Let’s Turn Those Graham Crackers into Cake Layers!

I love a from-scratch pastry cream, but sometimes you just need something quick and easy. Unlike heavy, warm bake recipes, this cool and creamy dessert is light and refreshing, making it the perfect treat to beat the heat!

When you first layer those crisp, regular graham crackers with the creamy vanilla filling, it might look like a simple layered pudding dish. But as the cake chills in the fridge, those dry crackers absorb moisture from the fluffy pudding. The combo is beautiful: the crackers soften completely, expanding into delicate, tender, cake-like layers.

If you love chocolate no-bake recipes, you will definitely want to try this No-Bake Oreo Cheesecake Pie or a batch of no-bake Scotcharoos!

Ingredients For Chocolate Éclair Icebox Cake

Instant vanilla pudding mix
Milk
Whipped topping
Graham crackers
Chocolate topping
Chocolate frosting

Expert Tips from My Kitchen

When warming up that tub of chocolate frosting, do it in quick 10-to-15-second bursts. Like for caramel pretzel brownies, you want it to be just pourable, like warm honey. If you heat it until it is hot, it will instantly melt your top pudding layer, and you’ll end up with a muddy, marbled mess instead of a clean, glossy finish!
Don’t worry about trying to cut your graham crackers into perfect shapes. When you reach the edges of your baking dish, just snap them along their natural dotted lines, or break them roughly by hand. Once they sit in the fridge overnight, they melt into the pudding anyway, and nobody will ever know they weren’t a perfect fit.
Don’t make the mistake of cutting your icebox cake too early! It needs a solid 8 hours (preferably overnight) for the crackers to fully soften into that magical cake-like texture. Cut it at 4 hours, and you’ll just end up with crunchy crackers and runny pudding. For more Icebox cake recipes, try my Lemon Icebox Cake or Icebox Fruitcake!

How to Make Chocolate Éclair Icebox Cake

1. Whisk the Creamy Vanilla Pudding

In a large bowl, whisk together the instant pudding mix and cold milk. Whisk until you see small bubbles and the mixture begins to thicken. Using a rubber spatula, gently fold in the thawed whipped topping to create a luscious, creamy vanilla filling.

2. Build the Base

At the bottom of your 13-inch pan, arrange a single layer of crackers. Feel free to break the crackers to make sure you cover the entire bottom in an even layer.

3. Alternate the Layers

Spread half of the pudding mixture evenly over the first graham cracker layer. Add a second layer of crackers on top of the pudding.

Spread the remaining pudding mixture over that, and top it off with a final layer of graham crackers.

4. Spread the Chocolate Topping

Remove the metal lid and foil seal from your rich chocolate frosting. Microwave the tub for 15 to 20 seconds, just until it becomes a pourable chocolate glaze (be careful not to make it hot, or it will melt the pudding layer!). Pour the warm frosting over the top of the cake, spreading it smoothly to the edges.

5. Chill and Serve

Cover the pan with plastic wrap and refrigerate. After the chilling time is up, slice and serve this beautiful chocolate éclair cake cold.

Chocolate Éclair Icebox Cake FAQs

Can I make this gluten-free?

Yes! You can easily swap out the standard crackers for gluten-free graham crackers. The pudding mix and fluffy whipped topping are generally gluten-free, but always double-check your ingredient labels to be sure.

Can I make a homemade pudding layer?

If you want to skip the instant pudding mix, you can make a classic pastry cream. Whisk milk, sugar, cornstarch, egg yolks, and vanilla extract in a medium bowl, then cook over medium-low heat (or medium heat) until thick. Let it cool to room temperature before folding in homemade whipped cream.

How do I make a homemade chocolate ganache?

Heat the heavy cream and pour it over the chocolate chips. Stir until melted, then add a splash of corn syrup for a glossy finish, or a touch of cocoa powder for deep flavor.

Can I customize this eclair dessert?

Absolutely! Try using chocolate graham crackers or vanilla wafers instead of regular graham crackers. You can also add fresh fruit, like sliced bananas or strawberries, between the layers for a delicious twist.

Check out the recipe card below and let me know what you think of this easy dessert in the comments!

Creamy, Dreamy Chocolate Éclair Icebox Cake

This no-bake Chocolate Éclair Icebox Cake layers soft graham crackers and fluffy vanilla pudding beneath a rich chocolate glaze for a dessert that tastes just like the classic pastry, without any of the effort.

Course Dessert

Cuisine American

Keyword Chocolate Eclair Ice Box Cake

Prep Time 20

Chill Time 8

Total Time 8 20

Servings Servings

Ingredients

For the Filling

2 3.4-ounce boxes instant vanilla pudding mix
3 cups milk
1 8-ounce container whipped topping, thawed

For the Layers

1 14.4-ounce box graham crackers
For the Chocolate Topping
1 16-ounce container of chocolate frosting

Instructions

In a large mixing bowl, whisk together the pudding mix and milk until smooth and beginning to thicken. Fold in the whipped topping until fully combined and creamy.
Arrange a single layer of graham crackers across the bottom of a 9×13-inch baking dish, breaking crackers as needed to fit.
Spread half of the pudding mixture evenly over the graham crackers.
Add another layer of graham crackers over the pudding layer.
Spread the remaining pudding mixture evenly over the graham crackers.
Top with a final layer of graham crackers.
Remove the lid and foil seal from the chocolate frosting and microwave for 15 to 20 seconds, just until spreadable but not hot.
Pour the frosting over the top layer of graham crackers and spread evenly to the edges.
Cover and refrigerate for at least 8 hours, preferably overnight, allowing the graham crackers to soften into a cake-like texture. Slice and serve chilled.

Notes

To store, cover the baking dish tightly with plastic wrap or aluminum foil to prevent it from absorbing any refrigerator odors. Keep it stored in the refrigerator, where it will stay fresh and delicious for up to 4 days.
If you want to freeze it, wrap the dish tightly with plastic wrap, followed by a layer of heavy-duty aluminum foil. Freeze for up to 1 month. When ready to serve, thaw it in the refrigerator overnight before slicing.

The post Decadent Chocolate Éclair Icebox Cake appeared first on Southern Plate.

Easy Old-Fashioned Peach Cobbler

The SouthernPlate Staff — Wed, 15 Jul 2026 10:40:00 +0000

Old-Fashioned Peach Cobbler is traditional Southern comfort food at its finest! Made with canned peaches and a few other pantry staples, this mouthwatering dessert comes together in just under an hour. With its buttery crust and sweet, juicy peaches, this is one of the easiest and most delicious desserts to ever come out of a Southern kitchen.

Southern Peach Cobbler with Canned Peaches

There are certain things in life that comfort our hearts, warm our souls, and cause our minds to settle into a comfortable spot, away from the craziness of the outside world. This old-fashioned peach cobbler with canned peaches is easily one of those things.

While it uses simple ingredients I bet you have at home right now, when combined, they create the most delectable dessert. One bite of this cobbler and you’ll taste juicy peaches topped with a divine, buttery, cinnamon-sugar crust. If you love this flavor combination, you’ll also adore my peach cobbler muffins!

I highly recommend enjoying your cobbler with a scoop of vanilla ice cream – it’s the traditional way, after all! The best part is, using canned peaches you can bake this cobbler year-round.

If one peach dessert isn’t enough, check out my peach cobbler muffins, old-fashioned fresh peach pies, peaches and cream pie, and peach crisp!

Reader Rating

“Kudos to you, for this is how I remember my Mother making peach cobbler for Sunday dessert. A real homemade Southern cobbler is not peaches with crust…that’s a pie; or peaches with a biscuit topping…that’s breakfast with a large mug of coffee!” – Penelope

Recipe Ingredients

Self-rising flour
White sugar
Milk (or any type, including plant-based)
Butter (unsalted or salted – up to you!)
Canned peaches
Ground cinnamon

Tips for a Perfect Peach Cobbler

If you choose to use fresh peaches instead of canned, you will need about 8 medium-sized peaches for this recipe (or 4 cups). You’ll also want to bring them to a boil over high heat, along with 1/4 cup of sugar and a squeeze of lemon juice, until they’ve softened and the juices have been extracted (about 5 minutes). You can leave the skin on or peel your fresh peaches too!
You can also use frozen peaches. Just make sure you let them thaw for about 30 minutes before adding them to the recipe.
I love adding a pinch of nutmeg to the dry ingredients for some extra flavor. You could also use a combination of granulated and brown sugar.

How To Make Easy Old-Fashioned Peach Cobbler

1. Melt the Butter

First, we need to preheat your oven to 350°F and melt the butter.

Since there is no need to dirty up an extra dish, I just put it in my 8×8 baking dish and place it in the oven while it preheats.

2. Make the Batter

Now, place all of your dry ingredients (except for the milk and sliced peaches) into a mixing bowl and stir them together really well.

Then slowly add the milk to the dry ingredients until it’s all smoothly mixed together.

Pro tip: You just want to stir this until smooth or until you get tired of fooling with it. This is one of those old, sturdy recipes that my grandmothers used, so you don’t have to be finicky. They didn’t abide by that kind of nonsense in their kitchens!

3. Assemble

Once you have your melted butter, remove the baking dish from the oven. Then pour your batter on top of the butter and DON’T STIR.

Arrange your drained canned peaches on top of that.

They will sink down, and it will all be fine. Just distribute them as best you can, but don’t move them around once you set them down.

If you want, sprinkle about a tablespoon of sugar and another teaspoon of cinnamon over the top of your cobbler mixture before baking. Sometimes I do this, sometimes I don’t.

4. Bake the Cobbler

Bake this for 45 to 55 minutes or until it is nice and golden brown on top.

That’s it! All it took was a few steps and some simple ingredients, and you now have a delicious homemade peach cobbler.

Let it sit for at least 30 minutes after baking to ensure it thickens up nicely. To make things even peachier, serve it alongside my homemade peach ice cream. Enjoy!

Storage

While you can leave leftovers at room temperature for a few hours, I recommend storing your leftover peach cobbler in an airtight container in the fridge for up to 5 days. You can also freeze the cobbler for up to 3 months. Thaw it in the fridge, then reheat it in the oven or microwave.

Old-Fashioned Peach Cobbler FAQs

What is the difference between a peach cobbler and a peach pie?

The main difference comes down to the crust. A peach pie has a top and bottom crust, but with a cobbler, you just bake the fruit and dough filling together. This makes peach cobbler way easier to make.

What is the difference between a cobbler and a crisp?

While this cobbler has a dough-like topping, a crisp has a crunch top layer that usually includes oats and nuts.

Why is my cobbler runny?

A runny cobbler usually means the fruit was extra juicy. I always make sure to let the cobbler cool down completely after baking before I dig in. This gives it time to thicken up!

What do you serve with cobbler?

While I love mine with a scoop of vanilla ice cream, you can also pair your cobbler with whipped cream, heavy cream, or a drizzle of honey.

If this peach cobbler brought a little Southern comfort to your kitchen, I’d be so grateful if you could leave a star rating and a comment below! Let me know how it turned out for you.

Old-Fashioned Peach Cobbler

A buttery crust and juicy peaches combine to create this mouthwateringly easy old-fashioned peach cobbler – a traditional Deep South dessert.

Course Dessert

Cuisine American

Keyword cobbler, peach

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 390kcal

Equipment

1 8×8 ceramic baking dish https://amzn.to/45cC6Gb
Mixing bowls https://amzn.to/3ZFdTaf
1 Whisk https://amzn.to/3RGHJJp

Ingredients

1 29-ounce can peaches in light syrup drained
1 cup milk
1 cup self-rising flour
1 cup sugar
1 stick butter
1-2 teaspoons ground cinnamon

Instructions

Preheat oven to 350℉.
Melt the stick of butter in an 8×8 baking dish (I just stick it in the oven while it is preheating).
1 stick butter
Drain peaches and set them aside.
1 29-ounce can peaches in light syrup
Mix together the flour, sugar, and teaspoon of cinnamon until blended. Pour in milk and stir until blended again.
1 cup self-rising flour, 1 cup sugar, 1-2 teaspoons ground cinnamon, 1 cup milk
After the butter is melted, take the dish out of the oven and pour the batter on top of the butter, but DON'T STIR.
Use a big spoon to set your peach slices down all over the top of the cobbler dough, but once again, DON'T STIR. They will sink down and it will all be fine. Just distribute them as best you can but don't move them around once you set them down.
If you want, sprinkle about a tablespoon of sugar and another teaspoon of cinnamon over the top of your peach mixture. Sometimes I do this, sometimes I don't.
Bake for 45 to 55 minutes or until it's set in the center and golden brown on top.
Let it cool and thicken for about 30 minutes before serving with vanilla ice cream if you like.

Video

Notes

If you choose to use fresh peaches instead of canned, you will need about 8 medium-sized peaches for this recipe (or 4 cups). You’ll also want to bring them to a boil over high heat, along with 1/4 cup of sugar and a squeeze of lemon juice, until they’ve softened and the juices have been extracted (about 5 minutes). You can leave the skin on or peel your fresh peaches too!
You can also use frozen peaches. Just make sure you let them thaw for about 30 minutes before adding them to the recipe.
I love adding a pinch of nutmeg to the dry ingredients for some extra flavor. You could also use a combination of granulated and brown sugar.

Nutrition

Calories: 390kcal

The post Easy Old-Fashioned Peach Cobbler appeared first on Southern Plate.

Flavor-Packed Mexican Cornbread Casserole

The SouthernPlate Staff — Mon, 13 Jul 2026 11:00:00 +0000

This Mexican Cornbread Casserole takes the classic elements of a taco dinner and bakes them underneath a golden brown layer of homemade cornbread. The cornbread batter absorbs just enough of the juices from the meat mixture below, ensuring that every single bite is incredibly moist and packed with flavor!

The Magic of Fluffy Cornbread and Savory Beef

I used to think I had taco night figured out, but then I started topping my seasoned ground beef with a thick layer of cornbread batter instead of reaching for the usual hard shells. The first time I pulled this out of the oven, I knew there was no going back!

What makes this dish so irresistible is the incredible interplay of textures. Instead of standard taco shells that can get soggy or brittle, this dish relies on a thick, flavorful cornbread topping that bakes directly over the seasoned beef. As the casserole heats through, the cornbread infuses with the rich juices from the tomatoes and taco seasoning, creating a moist, tender crumb that perfectly balances the savory, slightly spicy ground beef mixture underneath. It is a wonderful recipe for picky eaters and the whole family because you can easily customize it with your favorite taco toppings.

I don’t know about you, but I love adding cornbread to just about anything. I recommend checking out this cornbread chicken pot pie; I think you’ll really like it!

“We just tried this recipe, and it was great!!!”

Very easy and simple to make. Thanks! – Dean

Ingredients For Mexican Cornbread Casserole

Milk
Taco seasoning
Vegetable oil (just a little bit)
Egg
Self-rising cornmeal mix
Diced tomatoes
Whole kernel corn
Ground beef
Shredded cheddar cheese

Expert Tips from My Kitchen

Don’t Overmix the Batter! When you are mixing your cornbread layer in a large mixing bowl, stir it just until the dry ingredients are moistened. Overmixing can overwork the gluten and leave you with a dense topping instead of a beautifully fluffy cornbread.
Drain the Grease Well. Make sure to thoroughly drain off the grease after you cook ground beef. If you leave too much fat in the large skillet, it can make the bottom of your cornbread soggy instead of tender.
Amp Up the Spice! If your family loves a little extra heat, feel free to stir in a small can of diced green chiles, sliced jalapeños, or a pinch of chili powder and onion powder into the beef mixture before baking.

How to Make Mexican Cornbread Casserole

1. Prep and Brown the Meat

Preheat your oven to 400°F. Lightly coat an 8-inch baking dish with cooking spray and set it aside. Place a large skillet over medium heat (or medium-high heat) and add your ground beef. Cook ground beef until it is fully browned, breaking up any large chunks with your spoon. Drain off any excess grease.

2. Build the Savory Base

To the same skillet with the browned meat, add the taco seasoning, water, undrained diced tomatoes, and the drained whole kernel corn. Stir everything together well and bring the mixture just to a boil.

Once bubbling, pour the hot meat mixture evenly into your prepared, greased casserole dish.

3. Mix the Cornbread Layer

In a small bowl, stir together the cornmeal mix, milk, egg, vegetable oil, and shredded cheddar cheese. Mix until well blended. Drop the cornbread mixture by spoonfuls over the top of the cheese and meat base. Don’t worry if it doesn’t form a perfectly smooth, thin layer; it will spread and puff up as it bakes!

4. Bake Until Golden

Pop the dish into the preheated oven and bake for 30 to 35 minutes. You will know it is ready when the cornbread topping is beautifully golden brown, and a toothpick inserted into the center of the cornbread comes out clean.

Let it cool for just 5 minutes before serving. Top individual portions with a dollop of sour cream, some chopped green onions, black olives, or a splash of your favorite hot sauce. Enjoy!

Mexican Cornbread Casserole FAQs

What are some variations of Mexican cornbread casserole?

You can really make this your own! If you want to lean into the Tex-Mex vibe, try swapping the plain diced tomatoes for a can of RoTel (tomatoes with green chiles).

Throwing in a can of black beans or pinto beans to stretch the meat is another easy change. You can also play around with the cheese by swapping the cheddar for pepper jack. It really adds a nice, subtle kick that cuts through the sweetness of the cornmeal.

What is the origin of Mexican cornbread casserole?

Despite the name, you won’t find this dish in Mexico! It’s actually a quintessential Tex-Mex classic (much like Tex-Mex lasagna). It likely evolved out of traditional “Mexican Cornbread”, a Southern staple where home cooks started adding jalapeños, corn, and cheese directly into their skillet cornbread batter. Eventually, someone had the brilliant idea to layer it over seasoned ground beef to make it a full, comforting one-dish meal.

What can I substitute for ground beef in Mexican cornbread casserole?

Pretty much any protein you like! Ground turkey or chicken are excellent, lighter swaps that absorb the taco seasoning perfectly. If you have leftover rotisserie chicken in the fridge, you can shred that up and toss it with the tomatoes and spices instead. For a vegetarian version, a combination of black beans, corn, and a can of refried beans makes a filling, hearty base.

Is there a way to make the cornbread layer moister?

Nobody wants dry cornbread! One neat trick is to fold half a can of cream-style corn right into your cornbread mixture alongside the milk and egg. It adds incredible moisture and a hint of sweetness without making the topping soggy. Another one is to add a small dollop of sour cream or a tablespoon of melted butter to the batter

Similar Recipes

If you love bringing easy casseroles and bold Mexican flavors to your dinner table, you will definitely want to try Mama’s taco casserole next time. And I can’t leave you without mentioning this incredible stuffed pepper casserole!

What did you think of this casserole recipe? I’d love to see what you’d rate this and hear your thoughts in the comments below!

Fiery, Fluffy Mexican Cornbread Casserole

Forget dry taco shells and assembly bars. This cozy, one-pan Mexican Cornbread Casserole features a rich, saucy ground beef filling spiked with taco spices, sweet kernel corn, and juicy tomatoes, all tucked beneath a fluffy, cheddar-studded cornbread crust.

Course Main Course

Cuisine American, Tex-Mex

Keyword Mexican Cornbread Casserole

Prep Time 20

Cook Time 35

Total Time 55

Servings Servings

Ingredients

1 pound ground beef
1 1-ounce packet taco seasoning
1 14.5-ounce can diced tomatoes, undrained
1 14.5-ounce can whole kernel corn, drained
½ cup water
1 large egg
1 cup Martha White self-rising white buttermilk cornmeal mix
½ cup milk
2 tablespoons vegetable oil
1 cup shredded cheddar cheese

Instructions

Preheat the oven to 400℉. Spray an 8-inch casserole dish with cooking spray and set aside.
Brown ground beef in a large skillet until fully cooked. Drain off any grease. Add in taco seasoning, water, tomatoes, and corn. Stir and bring just to a boil. Pour into baking dish.
In a small bowl, stir together cornmeal mix, milk, egg, oil, and cheese until well blended. Drop by spoonfuls onto the top of the meat mixture in the baking dish.
Bake for 30-35 minutes or until golden brown on top. Enjoy!

Video

Notes

Store leftover casserole in an airtight container in the fridge for up to 3 days. You can quickly reheat leftovers in the microwave, oven, or air fryer. Alternatively, freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating as above.

The post Flavor-Packed Mexican Cornbread Casserole appeared first on Southern Plate.

Creamy Baked Velveeta Mac and Cheese

The SouthernPlate Staff — Sat, 11 Jul 2026 11:00:00 +0000

This baked Velveeta mac and cheese is exactly what you want waiting for you in the oven. It takes less than thirty minutes from start to finish, combining Velveeta and other simple ingredients you’ve already got at home into a rich, bubbling dish that tastes like a massive upgrade from anything out of a box.

The Cheesiest of Meals

We have all fallen victim to a homemade mac that looked stunning on the counter but turned out grainy, oily, or completely split once you put it on a plate. It’s incredibly frustrating to spend time on a classic recipe from scratch only to end up wishing you’d just torn open a box of Kraft mac. My secret to avoiding that tragedy altogether is a trusty block of Velveeta cheese.

Purists might sniff at it, but anyone worth their cheese knows that Velveeta is the way to go for a flawless, creamy texture. Unlike bags of pre-shredded cheese (which are coated in powdery potato starch that prevents them from melting smoothly), this classic block liquefies into pure, velvety gold. It wraps itself around every single macaroni noodle, making sure you don’t end up with dry, naked pasta hiding at the bottom of the pan.

And because there’s no such thing as bad mac and cheese, give this creamy mac with Hidden Veggies a taste!

“I bake this about once a week.”

“My 3-year-old grandson loves it. So does Mom and Grandma!” – Terrie

Ingredients For Baked Velveeta Mac and Cheese

Elbow noodles
Whole milk
Flour
Butter
Velveeta

Expert Tips from My Kitchen

If you boil your macaroni until it’s perfectly soft on the stove, it will turn into a mushy, sad mess in the oven. My golden rule is to shave two full minutes off the package instructions. You want the noodles to have a definitive bite to them; they will soak up that extra creaminess and finish cooking to absolute perfection while baking.
Don’t just lazily chop up that block of Velveeta and hope for the best. If you have big chunks mixed with tiny pieces, the small ones will scorch in the microwave before the big ones even think about melting. Take an extra sixty seconds to slice them into neat, even little cubes. It’s the secret to getting that completely seamless, velvet-smooth sauce without any stubborn lumps.
While the standard recipe calls for a naked, uncovered bake, my favorite way to elevate this dish is to toss a handful of crushed Ritz crackers (or Panko if you’re fancy) with a tablespoon of melted butter in a small bowl, and scatter it over the top right before it goes into the oven. It creates this buttery, golden-brown crust that shatters when you scoop into it. If you’re into crunch, you’d love these mac and cheese balls!

How to Make Baked Velveeta Mac and Cheese

1. Cook the Pasta

Heat oven to 350°F. Bring a large pot of salted water to a boil and cook your macaroni noodles until they are almost done (al dente). Drain well in a colander and set aside.

2. Build the Creamy Sauce Base

In a microwave-safe bowl or medium saucepan, melt your butter (or margarine) in the microwave. Whisk in the flour and whole milk until smooth.

Then season with a pinch of salt and black pepper to taste.

3. Melt the Cheese

Pour your cubed Velveeta cheese directly into the milk mixture. Microwave the bowl in 30-second intervals over medium heat, stirring frequently, until the cheese sauce is completely melted, smooth, and creamy.

Gently fold the cooked macaroni into the cheesy sauce until every noodle is completely coated.

4. Bake

Grease a 9×13 baking dish or casserole dish with cooking spray. Pour the cheesy mac into the dish, spreading it out evenly.

Place it in the oven and bake, uncovered, at 350°F for 20 minutes until bubbling and lightly golden on top. Allow it to sit at room temperature for about 5 minutes before serving so the sauce sets!

Baked Velveeta Mac and Cheese FAQs

Can I add other cheeses to this recipe?

Absolutely! While Velveeta provides a dreamy cheese sauce base, you can add a cup of sharp cheddar, Colby Jack, or Monterey Jack cheese to the remaining ingredients for a sharper flavor profile. Just avoid using entirely pre-shredded cheese for the melting base, as it won’t be quite as silky.

How do I store and reheat leftover mac?

Place any leftover mac into an airtight container and store it in the refrigerator for up to 3 to 4 days. When you’re ready to eat it the next day, add a splash of milk or a dollop of sour cream before reheating it in the microwave or oven to bring back that original creamier sauce texture. You can also freeze it for 2-3 months!

What should I serve with this cheese dish?

This makes a fantastic complete meal on its own, but it’s a great side. I love pairing it alongside a saucy plate of babyback ribs, smoked brisket, or classic hot dogs for the kids.

Similar Recipes

Looking to switch things up for your next pasta night? Put away the baking dish altogether and try making a zesty, one-pot chili mac on the stovetop for a completely different flavor experience.

Once you pull this bubbly, golden masterpiece out of the oven, I’d love to hear how it went over at your house! Drop your thoughts in the comments section below and rate this recipe!

Creamy Baked Velveeta Mac and Cheese

Ditch the box and skip the grainy, separated cheeses. This creamy baked Velveeta mac and cheese relies on uniform cubes of Velveeta to create an incredibly smooth, velvet-gold sauce that blankets every single noodle, finishing with a beautifully set, bubbly top right out of the oven!

Course Main Course, Side Dish

Cuisine American

Keyword Baked Velveeta Mac and Cheese

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Ingredients

2 cups Velveeta, cubed
2 cups whole milk
2 tbsp flour
2 tbsp butter
2 cups dry macaroni (elbow noodles)

Instructions

Cover macaroni with water and cook until almost done, then drain well.
In a microwave-safe bowl, melt margarine in the microwave, then stir in the flour and milk. Salt and pepper to taste.
Pour cubed cheese into milk mixture and microwave at 30-second intervals until melted, stirring often. Stir in cooked macaroni.
Place in an oven-safe baking dish and bake, uncovered, at 350 for 20 minutes.

Notes

Shave 2 full minutes off the package instructions so the noodles remain slightly firm (al dente). They will finish cooking in the oven and soak up the sauce without turning mushy.
Cut the Velveeta into neat, uniform cubes. This keeps the smaller pieces from scorching in the microwave while waiting for the larger chunks to melt, ensuring a completely smooth sauce.
For a quick upgrade, toss a handful of crushed Ritz crackers or Panko breadcrumbs with a tablespoon of melted butter in a small bowl. Scatter it over the top right before baking for a perfect golden-brown crust.

The post Creamy Baked Velveeta Mac and Cheese appeared first on Southern Plate.

Juicy Sweet Tea Brined Grilled Chicken

The SouthernPlate Staff — Thu, 09 Jul 2026 11:00:00 +0000

This sweet tea brined chicken features tender, juicy chicken infused with a subtle sweetness from classic southern sweet tea and kosher salt, balanced by a smoky brown sugar rub. You can use boneless chicken breasts or chicken thighs, and you’ll still get the same incredible savory flavor.

Sweet Southern Flavor Right at Home

If you’ve ever pulled a rubbery, dry piece of chicken off the grill, you know how frustrating it is to do everything right and still end up with bland meat. My solution? Soak it in some sweet tea! The natural tannins in the tea act as a built-in tenderizer, working alongside the kosher salt to pull moisture deep into the meat. The added hydration from the tea makes it so your finished chicken stays incredibly plump, even over an open flame.

When you take that first bite, you’ll taste the amazing contrast between the bold, smoky-sweet crust and the ridiculously juicy meat underneath. There is a subtle sweetness that rounds out the savory flavors without making the dish taste too much like a dessert!

Honestly, once you cook your chicken this way, you’ll want to use it on everything. Next time you’re prepping for a nice cookout, try the same technique on a pork loin!

Ingredients For Sweet Tea Brined Chicken

Brewed sweet tea
Brown sugar
Salt
Boneless, skinless chicken breasts or thighs
Smoked paprika
Garlic powder
Onion powder
Black pepper
Cayenne pepper

Expert Tips from My Kitchen

Never place chicken into a hot brine! If you brew your tea from scratch, add a few ice cubes or let it sit until it reaches room temperature before submerging the meat. Putting raw chicken in hot liquid creates a food safety hazard and starts cooking the edges prematurely.
Instead of a large bowl, I like to use a large zip-top bag or a large resealable bag. Place the bag inside a shallow baking dish in the fridge, just in case there are any accidental leaks. It keeps the chicken fully submerged with less liquid.
Before adding the rub, always use paper towels to pat chicken completely dry. If the surface is wet, the rub will turn into a paste and won’t crisp up properly on the grill grates.

How to Make Sweet Tea Brined Chicken

1. Make the Brine

In a large bowl or large pot, combine the cooled sweet tea, brown sugar, and kosher salt. Stir until the sugar dissolves.

Add your chicken, ensuring it is fully submerged. Cover and refrigerate for 8–12 hours.

2. Prep and Rub

Remove the chicken from the brine and discard tea mixture. Place the chicken on a clean surface and use paper towels to dry both sides.

In a small bowl, mix your brown sugar, smoked paprika, garlic, onion powder, black pepper, salt, and cayenne. Sprinkle the rub evenly over the chicken, pressing it gently into the meat.

3. Grill to Perfection

Preheat your grill to medium heat (about 375–400°F) and oil the grates. Place the chicken down. Grill breasts for 6–8 minutes per side, or thighs for 5–7 minutes per side (if using skin-on thighs, start skin side down).

Close the grill lid to hold the heat in. Use a meat thermometer to ensure the internal temperature reaches 165°F, then transfer the chicken to a clean plate.

No Grill? No Problem! You can cook this in a hot cast-iron skillet over medium-high heat on the stove, or bake it in the oven. If your rub starts darkening too fast from the sugar, move the chicken to the unlit side of the grill to finish cooking over indirect heat.

4. Rest and Serve

Let the chicken rest on a wire rack or cutting board for 5 minutes before slicing. This allows the juices to redistribute so every piece of chicken stays extraordinarily moist. Garnish with lemon slices or fresh herbs if desired!

Sweet Tea Brined Chicken FAQs

What is sweet tea brine?

A flavorful bath made of sweet tea, salt, and brown sugar! The salt and sugars work their way into the meat to lock in moisture, while the natural tannins in the tea tenderize the chicken and infuse it with a subtle, deep Southern flavor.

How long can chicken be brined for?

The sweet spot is 8 to 12 hours (overnight is perfect). You want to give it enough time to absorb all that goodness, but don’t leave boneless breasts or thighs in the liquid for more than 24 hours, or the texture can start to get a little mushy.

What is the secret ingredient in sweet tea?

Anyone will tell you the real secret is a tiny pinch of baking soda added to the hot brewed tea! It neutralizes the tannins, cutting down on bitterness and cloudiness for a perfectly smooth, clear tea.

Can you store sweet tea brined chicken leftovers?

You absolutely can! Pop your leftover chicken into an airtight container and keep it in the fridge for up to 3 to 4 days. It reheats beautifully, but it’s also incredible served cold over a fresh summer salad or sliced up for a quick lunch sandwich.

Similar Recipes

If you love bringing classic Southern comfort to your outdoor cooking, try pairing this chicken with a side of veggie mac and cheese, or if you’re more in the mood for a chicken sandwich, you need to try these pesto chicken paninis.

After you’ve fired up the grill for a batch of this sweet tea brined chicken, please leave a star rating and a comment below to let me know how it turned out for you!

Juicy Sweet Tea Brined Grilled Chicken

Bring a taste of true Southern comfort to your backyard with this ultra-juicy, sweet tea brined grilled chicken. A simple overnight soak in a sweet tea and kosher salt brine guarantees perfectly tender meat every single time, while a smoky brown sugar rub creates a beautifully caramelized crust on the grill.

Course Main Course

Cuisine American

Keyword Sweet Tea Brined Chicken

Prep Time 15

Cook Time 20

Brine Time 8

Total Time 9

Servings Servings

Ingredients

For the Sweet Tea Brine:

4 cups brewed sweet tea cooled or store bought pre-made
¼ cup brown sugar
¼ cup salt
2 pounds boneless skinless chicken breasts or thighs

For the Brown Sugar Rub:

¼ cup brown sugar
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
½ teaspoon salt
¼ teaspoon cayenne pepper

Instructions

Make the Brine:

In a large bowl, combine the cooled sweet tea, brown sugar, and kosher salt. Stir until dissolved.
Add the chicken, making sure it is fully submerged.
Cover and refrigerate for 8–12 hours, or overnight.

Prepare the Chicken:

Remove the chicken from the brine and discard the liquid.
Pat the chicken dry with paper towels.
In a small bowl, combine all the rub ingredients.
Sprinkle the rub evenly over both sides of the chicken and gently press it into the surface.

Grill the Chicken:

Preheat the grill to medium heat (about 375–400°F).
Lightly oil the grill grates.
Grill the chicken for 6–8 minutes per side for breasts or 5–7 minutes per side for thighs, depending on thickness.
Cook until the internal temperature reaches 165°F.

Rest and Serve:

Remove the chicken from the grill and let rest for 5 minutes before serving.
Garnish with fresh parsley and grilled peaches if desired.

Notes

Never put raw chicken in hot brine (it’s a food safety risk and cooks the edges). If brewing from scratch, add ice cubes or let it reach room temperature before adding the meat.
Swap the bowl for a large zip-top bag to keep the chicken fully submerged with less liquid. Place the bag inside a shallow dish in the fridge to catch any accidental leaks.
Always use paper towels to pat the chicken completely dry before applying the rub. Excess surface moisture turns the spice rub into a paste and prevents a good sear.

The post Juicy Sweet Tea Brined Grilled Chicken appeared first on Southern Plate.

Mouthwatering Meatloaf Burgers

The SouthernPlate Staff — Tue, 07 Jul 2026 10:09:00 +0000

If a classic hamburger and a traditional meatloaf had a baby, this would be the delicious result! My Meatloaf Burgers are what I whip up when I’m craving that comforting, homestyle flavor but don’t have the patience for a long bake. You get all the goodness of a hearty meatloaf, but it’s shaped into patties and pan-fried in just a few minutes per side.

Easy Pan-Fried Meatloaf Burgers

I love me a classic meatloaf recipe just as much as the next gal, but when it’s barbecue season, I want almost everything wrapped in a bun.

So when the family was craving meatloaf, a little lightbulb went off in my head: why not make meatloaf burgers? Y’all, these are so tender and juicy on the inside with that perfect little crust on the outside, giving you that rich, savory flavor in every single bite!

These burgers are just as versatile as a whole loaf of classic meatloaf. You can serve them on hamburger buns with your favorite toppings, turn them into meatloaf sandwiches the next day, or brush them with a little BBQ sauce for a BBQ meatloaf burger that’ll give smash burgers a run for their money!

Reader Rating

“My husband and kids loved them. My husband added mashed potatoes to his meatloaf burger and devoured!” – Kristin

Recipe Ingredients

Ground beef (lean meat or ground chuck)
Tomato sauce (or ketchup)
Quick oats (or bread crumbs)
Eggs
Chopped onion
Chopped bell pepper
Garlic powder
Salt
Black pepper

Before You Get Started

Choose your buns wisely: Any sturdy sandwich bun works, but I love a soft hamburger bun that soaks up a little of that tomato flavor.
Keep the patties moist: The tomato sauce and eggs help keep them juicy. Lean meat works, but don’t go too lean. 80/20 ground beef gives the best balance of flavor and tenderness.
Make-ahead option: You can prep this meatloaf mixture the night before and refrigerate until ready to bake. Just make sure to cover it tightly with plastic wrap.

How to Make Meatloaf Burgers

1. Preheat the Skillet

Start by placing a large skillet over medium heat, then get ready to assemble your meatloaf burgers.

2. Mix It Up

In a large mixing bowl, combine ground beef, tomato sauce, breadcrumbs (or oats), eggs, onion, bell pepper, and seasonings. Use your hands for the best mix.

3. Shape the Patties

Next, form the mixture into 4 meatloaf patties, each shaped like a doughnut with a hole in the middle for even cooking.

4. Cook

Now place your burger patties on the preheated skillet and cook for about 5–7 minutes per side, until browned.

Add 1 cup of water, cover, and reduce to medium heat. Continue cooking for about 5 minutes, or until an instant-read thermometer reaches 160°F.

5. Serve

Place your patties on buns with ketchup, creamy coleslaw, or your favorite toppings.

Now dig in!

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave, air fryer, or skillet.

You can also freeze uncooked or cooked patties for up to 4 months. Thaw overnight in the fridge before cooking as instructed or reheat as mentioned above.

Meatloaf Burgers FAQs

What’s the difference between a meatloaf burger and a regular burger?

A meatloaf burger is seasoned like a traditional meatloaf, often including breadcrumbs, onion, and specific sauces like ketchup or Worcestershire sauce mixed into the meat. A regular burger, like my Southern grilled cheeseburger, is typically just seasoned with salt and pepper.

What do you serve with a meatloaf burger?

I like to make a meatloaf sandwich with my creamy and tangy coleslaw or my favorite burger toppings, like pickles, fresh tomato slices, and lettuce. You can also serve your meatloaf patties as a main dish with some mashed potatoes, parmesan oven fries, and fresh green beans. And for dessert, this bright and creamy Whoa Horsey Salad!

Can I bake these instead of pan-frying?

You bet! Just place the patties on a greased baking sheet and bake at 350°F for about 25 minutes, or until cooked through.

Can I cook these on the grill?

Oh yes! Grill them over medium heat for about 5-7 minutes per side, or until they’re cooked through. I recommend using a grill mat or being extra careful when flipping so they don’t fall apart.

Tried it? Loved it? Rate it! Let me and other readers know what you thought of this recipe by leaving a star rating and a quick comment.

Meatloaf Burgers

Meatloaf Burgers are made with ground beef, tomato sauce, breadcrumbs, and seasonings, formed into juicy burger patties, and cooked up in a skillet. They're moist, flavorful, and ready in less time than baking a whole loaf in the oven!

Course Main Course

Cuisine American

Keyword burger, meatloaf

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 520kcal

Ingredients

1 ½ pounds ground beef can use lean or ground chuck
1 can tomato sauce 8 ounces, can substitute 3/4 cup ketchup
½ cup quick oats or cracker crumbs
2 eggs
½ cup onion chopped
⅓ cup bell pepper chopped
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper

Instructions

Place a large skillet over medium heat while you prepare the meatloaf burgers.
Combine all ingredients in a large bowl and mix with hands until well mixed. Form into 4 doughnut-shaped patties.
1 ½ pounds ground beef, 1 can tomato sauce, ½ cup quick oats, 2 eggs, ½ cup onion, ⅓ cup bell pepper, 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon black pepper
Place them in the heated skillet and brown on both sides (about 5-7 minutes per side). Add 1 cup of water to the skillet and continue cooking until juices run clear (about 5 minutes or so).
Serve on your favorite buns, preferably topped with ketchup and slaw. Enjoy!

Notes

Choose your buns wisely: Any sturdy sandwich bun works, but I love a soft hamburger bun that soaks up a little of that tomato flavor.
Keep the patties moist: The tomato sauce and eggs help keep them juicy. Lean meat works, but don’t go too lean. 80/20 ground beef gives the best balance of flavor and tenderness.
Make-ahead option: You can prep this meatloaf mixture the night before and refrigerate until ready to bake. Just make sure to cover it tightly with plastic wrap.

Nutrition

Calories: 520kcal

The post Mouthwatering Meatloaf Burgers appeared first on Southern Plate.

Crispy & Melty Pesto Chicken Panini

Southern Plate — Sun, 05 Jul 2026 11:00:00 +0000

This pesto chicken panini features thick slices of sourdough bread pressed until golden brown and shatteringly crisp, sandwiching a layer of savory chicken, juicy fresh tomato, vibrant baby spinach, and a generous smear of herbaceous basil pesto. The real star, though, is the gooey, melty cheese that holds this sandwich together!

Café Flavors Right at Home

Growing up, lunchtime usually meant quick deli meat sandwiches or standard grilled cheeses. But every now and then, we’d pull out the panini maker.

When you take a bite of this pesto chicken panini recipe, you get a beautiful contrast between the crisp, buttery outside of the bread and the warm, tender chicken breast inside. The brightness of the fresh basil leaves in the pesto cuts through the richness of the melted provolone cheese, while the fresh tomato adds just the right amount of juiciness so the sandwich never feels dry.

If you love a warm, melty sandwich like I do, boy, is this going to hit the spot! And if you’re looking for more quick, cozy meals, or maybe a side for your panini, you’ll love this creamy broccoli beer cheese soup!

Ingredients For Pesto Chicken Paninis

Sourdough bread
Cooked chicken breast
Basil pesto
Provolone cheese
Tomatoes
Baby spinach leaves
Softened butter

Expert Tips from My Kitchen

The Rotisserie Shortcut: You don’t need to spend an hour baking or grilling chicken cutlets just for a sandwich. Whenever I’m short on time, I grab a rotisserie chicken from the grocery store, shred up the breast meat, and use that instead. It’s a massive time-saver, and honestly, the extra juiciness makes the panini taste even better.
The Cheese Swap: Provolone is my go-to because it melts beautifully while keeping a nice, subtle structure. But if your family prefers a classic, dramatic cheese pull, swap it out for fresh mozzarella or sliced mozzarella cheese. It gives you that ultra-milky, melty mozzarella texture that pairs perfectly with the bold pesto.
Level Up with Bacon: If you want to dress your sandwich up a bit, fry up a few strips of crispy bacon and layer them right next to the chicken breast. The smoky, salty crunch breaks up the richness of the cheese and pesto in the most delicious way.

How to Make Pesto Chicken Paninis

1. Prep the Bread

Preheat your panini press or a heavy grill pan over medium heat. Lay your sourdough bread slices out on a clean work surface. Spread the softened butter evenly across the outside of the bread (the sides that will touch the hot iron). Flip the slices over and spread a generous tablespoon of basil pesto evenly on the inside of each slice.

2. Layer the Fillings

On four of the slices, start building your sandwich. Layer on one slice of provolone cheese, a half-cup portion of your cooked chicken, a couple of tomato slices, and a small handful of baby spinach leaves. Top the spinach with a second slice of cheese; this acts as the “glue” to keep the sandwich together.

3. Press Until Melty

Top each sandwich with the remaining bread slices, pesto side down (so the buttery side faces up). Place the sandwiches onto the hot panini maker. Close the lid and cook for 4 to 5 minutes, or until the bread is a deep golden brown and the cheese is completely melted.

No Panini Press? No Problem! If you are using a grill pan or cast-iron skillet, place the sandwiches in the pan, set a heavy skillet or a foil-wrapped brick on top of the sandwiches to weigh them down, and cook for about 2–3 minutes per side over medium heat before flipping.

4. Let it Rest

Remove the hot sandwiches from the heat and let the chicken rest for 1 minute on your cutting board before slicing diagonally. This brief pause gives the melty cheese a second to set up, so your fillings don’t slide out when you cut into it. Serve warm with a nice glass of Arnold Palmer!

Pesto Chicken Panini FAQs

What are some common mistakes to avoid when making pesto chicken?

The biggest slip-up is getting the sandwich soggy! If you use extra-juicy tomatoes or a pesto that has a lot of loose oil floating on top, that liquid will soak right into the bread and make it mushy. Another one is piling the chicken chunks too high or unevenly; if the meat is in giant mounds, the heat can’t get through to melt your cheese before the outside of the bread starts to burn.

What is the secret to a good panini?

It’s all about the bread texture and the “glue.” You want a sturdy, rustic bread like sourdough or a ciabatta roll that can handle being pressed without turning into a flat paper bag. The other trick is putting your cheese on both sides of the filling, one slice on the bottom and one on the top. It melts down around the chicken and veggies, acting as a delicious barrier that keeps everything locked into place when you cut it.

What pairs well with pesto chicken?

Since pesto has such a rich, bold flavor, it pairs beautifully with anything bright, crisp, or creamy. A simple side salad with a tangy vinaigrette cuts through the richness perfectly. If you want something warm and cozy to dip your sandwich into, you can’t go wrong with a classic bowl of tomato soup or a creamy broccoli cheese soup.

What cheese goes with chicken and pesto?

You want something that melts well but doesn’t completely overpower the fresh basil flavor. Provolone is a fantastic everyday choice because it’s mild and holds its shape well. If you want a classic, milky flavor with an incredible cheese pull, fresh mozzarella is tough to beat. Fontina, Gouda, or even a little crumbled goat cheese also work beautifully if you want to dress it up a bit!

Similar Recipes

If you’re looking to expand your easy lunch routine, take a look at my classic fried bologna sandwich with potato chips or this cozy, French onion soup that pairs perfectly with pressed sandwiches. And if it’s dinner you’re after, this sweet tea brined grilled chicken is bright, summery, and oh-so-delicious.

When you get a chance to press a batch of these pesto chicken paninis, please leave a star rating and a comment below to let me know how they turned out for you!

Crispy & Melty Pesto Chicken Panini

This pesto chicken panini brings gourmet deli flavors right into your kitchen! Thick slices of sourdough bread are smeared with rich basil pesto and layered with tender chicken, fresh tomatoes, baby spinach, and a double layer of provolone cheese before being pressed until shatteringly crisp and completely melty.

Course Lunch, Main Course

Cuisine American

Keyword Pesto Chicken Panini

Prep Time 15

Cook Time 10

Total Time 25

Servings Sandwiches

Ingredients

8 slices of sourdough bread
2 cups cooked chicken breast sliced or shredded
1/2 cup basil pesto
8 slices of provolone cheese
1 large tomato thinly sliced
1 cup baby spinach leaves
2 tablespoons softened butter

Instructions

Butter the outside of each sandwich.
Spread pesto evenly on one side of each slice of bread.
Layer chicken, provolone cheese, tomato slices, and spinach on four slices of bread. Top with the remaining bread slices, pesto side down.
Preheat a panini press or grill pan over medium heat.
Cook sandwiches for 4–5 minutes, or until the bread is golden brown and crisp and the cheese is melted. If using a grill pan, press with a heavy skillet and flip halfway through cooking.
Remove from heat and let rest for 1 minute before slicing. Serve warm.

Notes

Whenever I’m short on time, I grab a rotisserie chicken from the grocery store, shred up the breast meat, and use that instead.
Swap the provolone for fresh or sliced mozzarella for that dramatic cheese pull.
If you want to dress your sandwich up a bit, fry up a few strips of crispy bacon and layer them right next to the chicken breast.

The post Crispy & Melty Pesto Chicken Panini appeared first on Southern Plate.

Southern Plate

Easy Homemade Hot Fudge

The Simple Joy of Homemade Hot Fudge

Ingredients

My Tips for the Perfect Hot Fudge

How to Make Homemade Hot Fudge

Storage

Homemade Hot Fudge FAQs

Did you drizzle this over ice cream or brownies, or eat it straight from the spoon? Tell me all about it in the comments and don’t forget to leave a star rating!

Easy Homemade Hot Fudge

Ingredients

Instructions

Notes

Simple Red Beans and Rice Recipe

Gather Around for a Southern Favorite

Ingredients

Recipe Variations

How to Make Easy Red Beans and Rice

1. Prep & Soak Beans

2. Drain

3. Add Ingredients & Simmer

4. Prepare Rice

5. Serve

Storage

Easy Red Beans and Rice FAQs

Did this recipe make it to your dinner table? I’d love to hear all about it! Drop a star rating and leave a comment below!

Simple Red Beans and Rice

Equipment

Ingredients

Instructions

Notes

Glazed Raspberry Bakery Scones

Soft, Crumbly, and Dangerously Good

Ingredients

Simple Tips for Better Scones

How to Make Glazed Raspberry Bakery Scones

1. Preheat the Oven

2. Mix the Dry Ingredients

3. Cut in the Butter

4. Add Raspberries, Cream, & Vanilla

5. Slice Dough Into Wedges

6. Bake

7. Make & Brush On the Glaze

How to Store

Glazed Raspberry Bakery Scones FAQs

Nothing makes me happier than knowing you’re enjoying these recipes! If you tried these scones, leave a star rating and let me know how they turned out!

Glazed Raspberry Bakery Scones

Ingredients

Scones

Vanilla Glaze

Instructions

Notes

Homemade Carolina Gold BBQ Sauce

What is Carolina Gold Barbecue Sauce?

Recipe Ingredients

Top Tips for the Perfect Gold Sauce

How to Make Carolina Gold BBQ Sauce

Carolina Gold BBQ Sauce FAQs

​Storage

If this sauce had you licking your spoon, leave a star rating and share your thoughts in the comments below!

Carolina Gold BBQ Sauce

Ingredients

Instructions

Notes

Simple Stove-Top Zucchini and Squash Recipe

How to Get Tender, Flavorful Skillet Squash Without the Soggy Mess!

Ingredients For Simple Zucchini and Squash

Expert Tips from My Kitchen

“I made this with half butter/half water to cut the fat a bit.”

How to Make Simple Zucchini and Squash

1. Prep and Heat the Pan

2. Slice and Add Vegetables

3. Sauté Until Translucent

4. Season and Serve Warm

Simple Zucchini and Squash FAQs

Similar Recipes

Simple Stove-Top Zucchini and Squash Recipe

Ingredients

Instructions

Notes

Storage