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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Viral Grinder Salad

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a large white bowl full of a creamy grinder salad

This VIRAL grinder salad recipe is loaded with crisp iceberg lettuce, salami, ham, provolone cheese, banana peppers, tomatoes, and a creamy grinder dressing. It’s everything you love about an Italian grinder sandwich in fresh salad form!

There was only one sandwich shop for me growing up, and it was not Subway. Sorry. Blimpie was my jam and when we saw Grinder sandwiches popping up everywhere we decided to hop on the viral trend and go Grinder Salad! The sandwich without the bread is the best dang thing I brought to the summer BBQ!

The first bite instantly took me back to standing in line at Blimpie trying to decide which sandwich was worth spending my babysitting money on. It’s crunchy, creamy, tangy, savory, and completely addictive.

This grinder salad takes everything you love about an Italian grinder sandwich and turns it into a fresh, crunchy salad that somehow manages to be both light and indulgent at the same time. It’s the perfect recipe for summer BBQs, easy lunches, potlucks, and those nights when it’s too hot to turn on the oven.

Why You’ll Love This Grinder Salad

  • All the flavors of a classic grinder sandwich
  • Perfect low-carb alternative to a grinder sub
  • Loaded with crunchy, creamy, tangy textures
  • Easy to make ahead for parties and BBQs
  • Ready in about 20 minutes
  • Packed with protein
  • Always the first bowl emptied at potlucks
  • That creamy grinder dressing is absolutely irresistible

Ingredients You’ll Need

This grinder salad uses simple deli ingredients and a creamy homemade dressing to create all the flavors of your favorite sandwich in salad form.

Dressing

  • Mayonnaise: Creates the rich, creamy base for the signature grinder dressing.
  • Red Wine Vinegar: Adds bright tanginess that balances the richness of the mayo.
  • Banana Pepper Juice: Brings zippy flavor and gives the dressing its classic grinder taste.
  • Italian Seasoning: Adds savory herb flavor throughout the dressing.
  • Garlic Powder: Delivers subtle garlic flavor without overpowering the salad.
  • Salt: Enhances all the flavors and ties everything together.

Salad

  • Iceberg Lettuce: Crisp, crunchy, and sturdy enough to hold up to the creamy dressing.
  • Salami: Adds bold, savory flavor and classic deli sandwich goodness.
  • Deli Ham: Brings salty, smoky flavor and extra protein.
  • Provolone: Creamy, mild cheese that perfectly complements the meats.
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Easy Chickpea Salad Recipe

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a large white serving bowl full of chickpea salad with a serving spoon in the bowl

This easy Chickpea Salad Recipe comes together in minutes! It combines protein-packed chickpeas, crunchy cucumbers, juicy tomatoes, creamy avocado, and a bright lemon dressing. We love that it’s healthy, easy and naturally gluten-free! It’s perfect for healthy lunches, meal prep, picnics, and potlucks!

There’s something about a giant bowl of fresh, colorful salad sitting in the fridge that makes me feel like I totally have my life together. And this chickpea salad? Oh my word. It’s bright, crisp, creamy, herby, tangy, and honestly so satisfying that I keep sneaking bites straight from the bowl every time I walk through the kitchen.

This recipe is all Claire’s! She is the queen of sandwiches and salads, and this healthy chickpea salad is one of her faves! Every bite has a little crunch, creamy avocado, juicy tomatoes, salty feta, and that bright lemony dressing soaking into the chickpeas and holy cow…it’s so good.

It comes together in minutes with simple ingredients. We’ve been eating it for lunches, serving it with grilled chicken, scooping it up with pita chips, and sometimes just calling it dinner because it’s that good.

Whether you’re making it for meal prep lunches, summer BBQs, potlucks, or an easy dinner on a busy night, this is the salad recipe you’ll find yourself making all year long. One bite and you’ll see exactly why we’re completely obsessed with it!

Why You’ll Love This Chickpea Salad

  • Fresh, bright Mediterranean flavors
  • Packed with protein and fiber
  • Perfect for meal prep
  • Easy healthy lunch or side dish
  • Comes together in minutes
  • Loaded with crunchy veggies and fresh herbs
  • Naturally vegetarian and gluten free
  • The lemon dressing is unbelievably good

Ingredients You’ll Need

Simple, fresh ingredients are what make this healthy chickpea salad absolutely irresistible. Here is what you will need:

For the Dressing

  • Extra-Virgin Olive Oil: Adds richness and helps create a silky, flavorful dressing that coats every bite of the salad beautifully.
  • Fresh Lemon Juice: Brightens the entire salad with fresh citrus flavor and gives the dressing its zippy, refreshing taste.
  • Red Wine Vinegar: Adds tang and depth that balances the creamy avocado and hearty chickpeas perfectly.
  • Garlic: Gives the dressing bold savory flavor and a little bite that makes the whole salad pop.
  • Dijon Mustard: Helps emulsify the dressing while adding subtle sharpness and extra fla
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