Award Winning Sweet Cornbread Recipe

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A photo someone holding a piece of homemade sweet cornbread with honey butter dripping off it.

Tired of Dry Cornbread? This Sweet Cornbread Is Moist, Buttery & Tender. 

Making Chili Tonight? You Need This Sweet, Moist Cornbread, it’s the Sweet Cornbread Everyone Fights Over!

I haaate when my cornbread is dry. Which means I went crazy obsessive to find the best, tender, sweet cornbread that turns out soft and crumbly and stays that way instead drying out. The solution? The perfect amount of eggs, milk and surprisingly, a secret ingredient. 

The Secret to Moist, Sweet Cornbread That Never Turns Out Dry

Bisquick. Intead of going full cornmeal, you need a little balance to turn out a texture that is soft while still boasting the grit of cornmeal and flavor that accompanies it. I have tested over 50 recipes over the course of almost 20 years and I guarantee this will solve your cornbread turning out crumbly problem. 

Yes, you can even slice it without it falling apart. 

QUICK LOOK

  • Prep: 5 minutes
  • Bake: 30–40 minutes
  • Pan: 9×9-inch
  • Texture: Soft, moist and tender
  • Flavor: Buttery, corn-forward and sweet
  • Shortcut: Bisquick
  • Best with: Chili, soups and honey butter

Award Winning Cornbread

We’ve now competed almost every year since getting married in a chili and cornbread cookoff, and since I started making this recipe, I’ve won every single one!! It’s the perfect side dish for when you’re wondering what to make as a side dish for chili night.

Why You’ll Love This Sweet Cornbread Recipe

  • Actually moist: No dry, crumbly cornbread here! The center stays soft and tender.
  • Sweet, but still cornbread: There’s enough sugar and honey to make it noticeably sweet without turning it into cake.
  • Only 5 minutes of prep: Whisk, stir, pour and bake. That’s about it.
  • A little Bisquick magic: Bisquick helps create that light, tender texture and makes this recipe incredibly reliable.
  • Made for chili night: A warm square with melting honey butter next to a bowl of chili is hard to beat.

Ingredients for Sweet Cornbread

  • Bisquick: Our unexpected shortcut makes this recipe easy, reliable and anything but dry.
  • Cornmeal: Gives cornbread its unmistakable corn flav
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Cheesy Zucchini Casserole with Crispy Panko Topping

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Cheesy zucchini casserole with a golden crispy panko breadcrumb topping

This easy zucchini casserole is a hearty, cheesy, and comforting family dinner made with fresh zucchini, a bread crumb topping and plenty of gooey cheese. A quick and easy zucchini casserole recipe that’s perfect for using up fresh summer zucchini!

Garden zucchini coming out your ears? This zucchini casserole turns a whopping 9 cups of shredded zucchini into one seriously delicious side dish. Garlic, herbs and 3 different cheeses bring the flavor, while a buttery panko topping adds that golden CRUNCH we all know is the best part.

And don’t worry—we’ve got a simple trick for getting rid of all that extra zucchini moisture so you don’t end up with a puddle at the bottom of your casserole.

I planted ONE zucchini plant this year. One. I thought I was being smart because zucchini plants are notorious for producing more squash than any human could possibly eat. Well, I picked 10 zucchini and there were still 21—yes, TWENTY-ONE—on the dang plant! What?!

Clearly, I needed a recipe that could put a serious dent in my zucchini situation, and this casserole was the winner!

It’s an easy vegetable side dish for Sunday dinner, summer BBQs or potlucks—and apparently the answer to one wildly overachieving zucchini plant.

Why You’ll Love This Zucchini Casserole

  • Uses a TON of zucchini: 9 cups of shredded zucchini disappear into one delicious casserole. Hello, summer garden!
  • Creamy + crunchy: The tender, cheesy zucchini filling gets topped with buttery panko for the best contrast in texture.
  • BIG flavor: Zucchini can be a little blah on its own, so we’re bringing in sautéed onion and garlic, oregano, thyme, basil and paprika. No boring veggies here!
  • No soggy casserole: Salting and draining the shredded zucchini first removes excess moisture so you don’t end up with zucchini soup.
  • THREE kinds of cheese: Parmesan goes into the casserole while cheddar and mozzarella create that irresistible cheesy top.
  • Easy side dish: It’s simple enough for a weeknight but totally at home alongside a Sunday roast or on a holiday table.

Ingredients You’ll Need

  • Shredded Zucchini: You’ll need about 2 ½ pounds, or 9 cups once shredded. Don’t peel it! The skin is tender and adds color.
  • Onion + Garlic: Sautéing them first takes away the raw bite and adds so much more flavor to the casserole.
  • Eggs + Sour Cream: These bind everything together and give the filling its creamy texture.
  • Dijon Mustard: Just a teaspoon adds a little tang and depth without mak
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Korean Cucumber Salad

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a large serving bowl of Korean cucumber salad topped with toasted sesame seeds and sliced green onions

This Korean Cucumber Salad (Oi Muchim) is a quick and easy side dish made with crisp cucumbers, a tangy vinegar and gochujang sauce making it the perfect balance of sweet and spicy.

Ready in just 10 minutes, this easy Korean cucumber salad is light, refreshing, and packed with flavor. If you love fresh cucumber recipes, this simple Korean side dish is perfect for weeknight dinners, barbecues, and Asian-inspired meals.

You know those recipes that surprise you by completely stealing the show? This Korean cucumber side dish is one of them.

I originally made it as a side dish for our Korean Ground Beef, expecting the beef to be the star of dinner. Instead, everyone kept sneaking extra spoonfuls of the cucumbers straight from the bowl. That’s when I knew this simple little side dish was something special.

What is Korean Cucumber Salad?

Korean Cucumber Salad, or Oi Muchim, is a crisp and refreshing Korean side dish made with cucumbers and a bold sweet, savory, tangy, and spicy dressing. It’s quick to make and the perfect complement to Korean Ground Beef, rice bowls, and grilled meats.

Why You’ll Love This Korean Cucumber Salad

  • Ready in just 10 minutes
  • Crisp, cool, and refreshing
  • Sweet, tangy, savory, and spicy
  • Perfect side dish for Korean Ground Beef
  • Naturally dairy-free
  • Great for meal prep as it gets even more flavorful as it sits
  • Easy to customize the spice level
  • Made with simple pantry ingredients
  • Pairs with almost any protein
  • Better than takeout side dishes

Ingredients You’ll Need

One of the best things about this Korean cucumber salad is that it transforms a handful of simple ingredients into a side dish that’s packed with bold flavor. Most of the ingredients are pantry staples, and the whole salad comes together in just minutes.

  • Cucumbers: English cucumbers are perfect for this salad because they have thin skins, fewer seeds, and a crisp, refreshing crunch. No peeling required!
  • Soy Sauce: Soy sauce adds savory, umami-rich flavor and serves as the base of the dressing. It brings depth and balance to the fresh cucumbers and spicy gochujang.
  • Rice Vinegar: Light and slightly sweet, rice vinegar adds the bright tanginess that makes this salad so refreshing and helps balance the richer flavors.
  • Sug
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Crispy Greek Pasta Salad

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a large white serving bowl of crispy Greek pasta salad with feta, kalamata olives, tomatoes and a creamy dressing

This Crispy Greek Pasta Salad takes everything we love about a classic Greek pasta salad—crisp vegetables, salty feta, briny olives, and a tangy homemade dressing—and adds crispy air-fried pasta for the most incredible crunch. I’m absolutely obsessed! It’s fresh, flavorful, and honestly one of the best pasta salads I’ve made in a long time.

If you’ve been anywhere near social media lately, you’ve probably seen the viral crispy pasta salad trend taking over. And while I love trying a viral recipe, I wanted to make a version I’d actually crave again and again so I used our popular Greek pasta salad as a starting point.

The first time I made it, I couldn’t stop sneaking bites straight from the bowl. The crispy pasta completely changes the texture and somehow makes an already great pasta salad even better.

Why You’ll Love This Crispy Greek Pasta Salad

  • The perfect mix of crunchy and creamy
  • Inspired by the viral crispy pasta trend
  • Packed with fresh Greek flavors
  • Easy air fryer recipe
  • Great for summer gatherings
  • Perfect side dish for grilling season
  • Make-ahead friendly
  • Loaded with vegetables
  • A fun twist on classic Greek pasta salad
  • Better than traditional pasta salad

Ingredients You’ll Need

This crispy Greek pasta salad uses many of the same ingredients as our traditional Greek pasta salad, but with one game-changing addition: crispy air-fried pasta. The combination of fresh vegetables, tangy dressing, salty feta, and crunchy pasta creates the perfect balance of flavors and textures.

For the Greek Dressing:

  • Olive Oil: Creates a rich, flavorful base for the dressing.
  • Red Wine Vinegar: Adds the classic tangy Greek flavor.
  • Garlic: Brings bold savory flavor.
  • Tzatziki: Makes the dressing creamy while adding fresh cucumber and herb flavor.
  • Lemon Zest: Brightens every bite.
  • Dried Oregano: A classic Greek seasoning.
  • Salt and Freshly Ground Black Pepper: Enhances all the flavors.

For the Pasta Salad:

  • Rotini Pasta: The spirals hold onto the dressing while crisping beautifully in the air fryer.
  • Pesto: Adds fresh herb flavor and helps the pasta crisp up.
  • Parmesan Cheese: Creates extra savory flavor and helps develop crispy edges.
  • Extra Virgin Olive Oil: Helps the pasta
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Creamy Cucumber Salad

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Creamy Cucumber Salad

If you’re looking for a refreshing, no-fuss side dish that screams warm weather, this Creamy Cucumber Salad is it. I’m talking crisp English cucumbers and thin-sliced red onion all tossed in the most incredible sour cream dill dressing that is tangy, a little sweet, and completely addictive.

This easy recipe comes together in minutes with just a handful of simple ingredients and pairs beautifully with just about anything you’re throwing on the grill. This is the kind of recipe that earns you a reputation at every picnic, barbecue, and backyard dinner you show up to.

Creamy Cucumber Salad just screams summer. You can already picture it… Phil is at the grill, Jessica sets down the most gorgeous pie you have ever seen, and the table is filling up fast. But something is missing. It is not truly a potluck until that big bowl of creamy cucumber salad shows up.

Nobody talks about it enough, but a great gathering lives and dies by its side dishes. I have come to terms with the fact that I am a side dish person in life. Not the showstopping brisket, not the pavlova piled high with fruit. I am the one who quietly holds the whole meal together, and people do not realize they need it until it is right in front of them.

This recipe is a must make all summer long. Leave a comment and tell me, what dish would you be at the potluck? The bag of chips absolutely counts.

Creamy Cucumber Salad Ingredients

Honestly, one of the best things about this Creamy Cucumber Salad is how simple the ingredient list is. Nothing fancy, nothing hard to find. Just fresh, bright flavors that come together beautifully.

  • Sour Cream: The creamy base of the dressing, giving it that cool, tangy richness that makes this salad so irresistible. Greek yogurt works great here, too if that’s what you have on hand.
  • Mayonnaise: Adds body and a subtle savory depth to the dressing, helping everything cling to the cucumbers perfectly.
  • Red Wine Vinegar: A few tablespoons wakes up the whole dressing and keeps it from feeling heavy. This is where that signature tang comes from.
  • White Sugar: Just a touch to balance out the acidity and round out all the flavors in the dressing.
  • Fresh Dill: The star herb of this salad. Fresh dill brings that unmistakable bright, grassy flavor that makes a creamy cucumber salad taste like summer in every single bite.
  • Fresh Parsley: Adds a subtle, clean herby note that complements the dill without overpowering it.
  • Garlic Powder: Just enough to add a gentle savory backbone to the dressing without stealing the show.
  • English Cucumbers: I love English cucumbers because they are thin-skinned, nearly seedless, and incredibly crisp. Slice them thin so every bite gets coated in that dreamy dressing.
  • Red Onion: Adds a pop of color and a
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