Buttermilk is the secret to achieving a tender, springy sponge with all the moisture that keeps you coming back for a second slice! 

That is important to remember, because many bundt cakes are dense and a bit heavy, especially when made with richer flavors like chocolate or red velvet.

The simple steps on the printable recipe card showcase that this is the best cake with simple ingredients. 

It’s a tender cake, with a buttery flavor and tender texture that creates the perfect moist cake. 

And just consider this your warning – once you make this delicious buttermilk cake, you’re going to crave it all the time. It’s one of my absolute favorites! 

Luckily, you can whip up this moist homemade cake anytime that you want! A good recipe like this deserves to be celebrated! 

Buttermilk Cake Recipe

Tender and moist, with just the right amount of sweetness, this simple old fashioned buttermilk cake is sure to be a winner for any occasion.

What I love most about bundt cakes is that they allow you to enjoy thick, generous slices without any stacking or frosting needed!

You can keep the batter simple, like with this vanilla buttermilk cake recipe, or create intense flavors such as caramel glazed apple or death by chocolate.

Bundt pans aren’t just for cakes either! Use one to make this Cheesy Meatball Pull-Apart Bread or a Savory Monkey Bread for breakfast.

I love pairing this with pecan pie cheesecake bars, they make for an enticing dessert plate for Thanksgiving dinner!

Vanilla Buttermilk Cake Tips and Tricks

• Use room temperature ingredients. Batters, doughs, and even sauces come together much smoother when chilled ingredients are allowed to warm on the counter first! 
  
  Measure out the liquid, but keep eggs in the shell until you are ready to use them.
  
• Don’t rush the process. Beating the butter and sugar for an extended period of time really allows them to cream together, creating an amazing texture in the buttermilk bundt cake.
  
• Add a glaze! Combine 1 cup powdered confectioner’s sugar with enough fresh lemon juice to create a mixture that is as thick as corn syrup. 
  
  Drizzle back and forth over the top of the cooled dessert so it drips down the sides and into the crevices.
  
• Or keep the topping simple. Dust the top with powdered sugar or serve slices with whipped cream and fresh fruit. Edible flowers on the top of the cake would also be a super fun addition!
  
  A dusting of cocoa powder adds a hint of chocolate flavoring, too! 
  
• Have fun with the extracts. Almond extracts, vanilla extract, and even lemon zest will make the flavors of this cake pop! 
  
  Just add a bit to the cake batter and see how the flavor changes! I’m all about a good vanilla cake, but cake recipes like this are fn to alter in terms of flavor. 
  
  My strawberry syrup would be an excellent choice as well!

Substitutes For Buttermilk In Cake

If you don’t have actual buttermilk on hand, you can make your own buttermilk with regular milk and either lemon juice or vinegar.

For this recipe, add 1 ½ tablespoon of white vinegar (or lemon juice) to a measuring cup. Then, fill to the 1 ½ cup line with whatever milk you have in your refrigerator.

Stir together and let it sit for 5 to 10 minutes, until thickened and curdled.

You can also replace this ingredient with an equal amount of Greek yogurt or sour cream instead. 

Either will add plenty of moisture to your batter without losing that delicious tangy flavor.

Buttermilk Bundt Cake Kitchen Tools

• Bundt Pan – I love the elegance of this shape, but any kind will do.
• Stand mixer or large bowl with hand mixer
• A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
• Wire Rack – A cooling rack helps the cake cool faster so that you can cut into individual slices and serve. 

Old Fashioned Buttermilk Cake FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Vanilla Buttermilk Cake (Moist and Tender Recipe)

Buttermilk Cake is tender and moist, with a crackly exterior from a coating of sugar. Enjoy a slice with or without a simple glaze!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 12

Calories 462cal

Author Donna Elick

Equipment

• 9 inch bundt pan

Ingredients

• 1 cup unsalted butter room temperature (plus more for greasing the pan)
• 2 1/2 cups granulated sugar plus 3 tablespoons for the pan
• 5 large eggs room temperature
• 1 teaspoon almond extract
• 1 tablespoon pure vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 1/2 cups buttermilk

Instructions

• Preheat the oven to 325°F. Grease a 9 or 10 inch bundt pan. Butter the inside of the bundt pan and then sprinkle granulated sugar around the pan. Be sure to grease the crevices well.
• In the bowl of a stand mixer combine the butter and sugar. Beat on medium for 7-8 minutes until light and fluffy. Add the eggs and extracts. Beat until combined.
• Mix together the flour, baking soda, and salt in a medium bowl. Set aside.
• Add half of the flour and mix until just combined (you can no longer see the flour). Then add 1/2 of the buttermilk. Repeat.
• Scoop or pour the cake batter into your prepared bundt pan.
• Bake the cake in your preheated oven until the cake starts to pull away from the side of the pan, 60-70 minutes. Be sure not to open the door until the cake is done.
• Allow the cake to cool in the pan for 10 minutes, then flip it onto a cooling rack and allow it to cool completely.

Notes

Store in an airtight container on the countertop for 4-5 days.

Cake is a dense, moist pound cake consistency. The granulated sugar in the batter and coating the pan crystallizes into the most delicious, almost crackly exterior on the soft cake.

Beating the butter and sugar for an extended period of time really allows them to cream together and gives that amazing texture to the cake.

Can use a powdered sugar glaze on top: one cup powdered confectioner’s sugar, with enough fresh lemon juice to be as thick as corn syrup.

Top with powdered sugar and fruit.

Can top with whipped cream and sliced fruit.

Can also bake in 2 (9×5) pans, watch cook time.

 

Nutrition

Serving: 1 | Calories: 462cal | Carbohydrates: 67g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 121mg | Sodium: 255mg | Sugar: 43g | Fiber: 1g | Calcium: 56mg | Iron: 2mg

Originally published March 2022, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Vanilla Buttermilk Cake (Moist and Tender Recipe) appeared first on The Slow Roasted Italian.

There are times when the craving for that buttermilk pie taste just hit me! I still remember the first time that I had a bite of an actual buttermilk pie – I was hooked! 

And trust me when I say that this delicious recipe doesn’t disappoint. I love making this as dessert for our Sunday supper and it quickly became a family favorite because of the tangy flavor and look. 

I cut a few corners like using a store-bought pie crust, but if you have the time, make your own flaky pastry crust to add even more depth and flavor. Use your favorite homemade pie crust recipe! 

The creamy custard filling paired with the golden brown crust and topping make this one of my favorite pies, ever. 

Sometimes, I’ll add a dollop of homemade whipped cream, and sometimes, I’ll just enjoy the flavor of this old-fashioned buttermilk pie just like it is. That’s the beauty of this Southern classic. 

You could also add some fresh berries as a fun way to add a little bit of flavor. 

Now is the perfect time to make this classic buttermilk pie. All the key ingredients are listed below on the recipe card – I can’t wait to hear what you and your family members think! 

Easy Buttermilk Pie

This recipe for buttermilk pie is so simple to make, and you may already have everything you need in your pantry!

If you want something a little more decadent to impress your guests, try my Caramel Pecan Buttermilk Pie. It’s the perfect combination of two classic Southern desserts.

Then, use up leftover buttermilk to make light and fluffy waffles for breakfast! The outside gets a nice crispy layer, and they freeze and reheat beautifully.

Or, go savory with a simple ranch salad dressing for side salads, as a dip for veggies, or as a marinade for pork chops.

Need more homemade pies in your life? My sour cream raisin pie brings back nostalgic memories in smooth flavor!

And if you’re still looking for another perfectly sweet pie, try my Easy Maple Pie!

What Is Buttermilk Pie?

It started as a Southern dessert made from simple, inexpensive ingredients. Over time, the flavors and toppings have changed, but the base recipe remains largely the same.

The filling has a similar texture to a custard pie, but adding buttermilk means there’s no need to temper the eggs.

Because of this, buttermilk pie filling is nearly foolproof to make and doesn’t require as much effort either!

That’s why this old-fashioned Buttermilk pie recipe has stood the test of time. It has a simple, fresh flavor, without a ton of work. 

Ingredient Notes and Substitutions

• Pie Crust – I like to use a premade deep-dish pie shell, but feel free to use your favorite homemade crust recipe for buttermilk pie if you prefer.
  
• Buttermilk – While this is an essential ingredient, there are 3 easy ways to make buttermilk if you don’t have any on hand. 
  
  Just mix regular milk with an acidic ingredient, which will cause it to curdle. Then, use that as an equal replacement!
  
• Fresh Lemon Juice – Fresh squeezed is best! 
  
  There’s already plenty of acidity in this recipe for buttermilk pie, so this is simply to lighten the richer flavors in the dessert.
  
  You could always adda tad bit of lemon zest on top of the pie for a fun flavor, too. 
  
• Streusel Topping – A simple mixture of butter, flour, brown sugar, cinnamon, and chopped walnuts is just one reason why this is the best buttermilk pie recipe.
  
  Go ahead and play around with other spices like nutmeg and ground cloves, or swap the walnuts for pecans instead! There are so many different ways to add flavor! 

Best Buttermilk Pie Recipe Tips and Tricks

• Use room temperature ingredients.

This is the only way to guarantee a smooth pie filling. Allow buttermilk, eggs, and butter to sit out on the counter for about 30 minutes before starting this recipe for buttermilk pie.

If you’re short on time, you can quickly soften the butter and use the other ingredients cold. Just know that the filling mixture will likely appear curdled.

• Make a big batch of topping.

While you have everything out, double or triple the streusel recipe and freeze the extra for future desserts.

You can even use it straight out of the freezer — perfect for a sweet, crunchy ice cream topping!

• Patience is key — allow plenty of time to set.

If you try to slice into this easy buttermilk pie before it has cooled completely, the center will be too soft and simply run all over your plate.

30 minutes is the minimum amount of cooling time, but longer is even better!

Kitchen Tools You Will Need

• Mixing Bowls – I like a variety of mixing bowls and prep bowls, and this set has them all.
• Electric Hand Mixer – You’ll need this to effectively cream the butter and sugar and create a smooth filling for the pie. I’ve had this one in my kitchen forever, and it still works beautifully.
• Baking Sheet (with sides) – Not only does this help prevent oven spills, but it makes it much easier to get the pie in and out of the oven.
• Wire Rack – Great for cooling all kinds of baked goods.

Storing and Freezing Leftovers

Once it is completely cool, keep the leftover buttermilk pie in the refrigerator and use within 3 days.

To freeze, wrap this easy buttermilk pie tightly in a layer of plastic wrap, then in another layer of foil. Store in the freezer for up to 2 months and thaw in the refrigerator before serving.

Buttermilk Pie Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Best Buttermilk Pie with Streusel Topping Recipe

Buttermilk Pie with streusel topping is sweet, creamy, and irresistibly delicious. Make this easy recipe for a simple but impressive dessert!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 644cal

Author Donna Elick

Equipment

• mixing bowls
• 9 inch deep dish pie crust
• cookie sheet
• cooling rack

Ingredients

Pie

• 1 9-inch pre-made deep dish pie shell
• 1/2 cup unsalted butter room temperature
• 1 1/4 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 3 large eggs room temperature
• 1 cup buttermilk
• 1 tablespoon lemon juice fresh is best
• 1 teaspoon vanilla extract

Walnut Streusel

• 1/4 cup light brown sugar packed
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter room temperature
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped walnuts

Instructions

• For the pie
• Preheat oven to 350°F.
• Beat butter and sugar in a large mixing bowl till creamy, about 2 minutes
• Add flour, salt, and eggs. Beat till smooth. Add buttermilk, lemon juice, and vanilla and blend well. (Mixture may appear curdled if you use cool butter or eggs.)
• Pour filling into a 9″ pie crust. I like to use a deep dish.
• Place pie pan on a cookie sheet and bake for 30 minutes.

Walnut Streusel

• Using a medium bowl and fingers, pinch together all streusel ingredients to create a crumble.
• Remove pie from oven and top the walnut streusel on top.
• Place back into the oven and continue to bake for 20 minutes.
• Allow to cool on a cooling rack for 30 minutes before serving.

Nutrition

Serving: 1 | Calories: 644cal | Carbohydrates: 73g | Protein: 9g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 148mg | Sodium: 296mg | Sugar: 53g | Fiber: 2g | Calcium: 92mg | Iron: 2mg

Originally published November 2020, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Buttermilk Pie with Streusel Topping Recipe appeared first on The Slow Roasted Italian.

Disneyland Corn Dog

Being the foodie that I am, it probably comes as no surprise that my fondest memories are built entirely around food.

I could easily build whole vacations around finding iconic eats to try. In fact, even when I went to Disneyland, I only had eyes for one goal: to hit every booth, stall, and food cart I could find.

Made famous by the Little Red Wagon food cart on Main Street USA, the corn dog at Disneyland is a must-try for newcomers and a can’t-miss for regulars.

I knew I had to recreate them at home!

Don’t forget that you can also alter this delicious recipe and make mini corn dogs as well. The honey-sweetened batter brings the flavor of authentic fair food into your kitchen all year long.

From fried pickles and churro bites to juicy turkey legs, there’s no shortage of summertime snacks to choose from!

Learn how to make corndogs at home with this easy Disneyland corn dog recipe. You’ll never buy the frozen ones at the grocery store again!

Ingredient Notes and Substitutions

• Hot Dogs – Standard-sized dogs are the way to go here! Choose your favorite brand and variety, including chicken or turkey hot dogs!
  
• Cornmeal – Not to be confused with cornbread mix, you’ll find this in the baking aisle near the flour. Be sure to grab a package without any extra flavors or ingredients.
  
• Flour & Baking Powder – Keeps the Disneyland corn dog batter light and fluffy. You’ll also need some granulated sugar to give it structure.
  
• Egg – Adds richness and binds the batter together. It’ll mix easier with the other ingredients if you let it warm on the counter for a bit.
  
• Buttermilk – For a touch of tang and moisture in the coating. If you don’t have any, you can make a substitute with regular milk and vinegar or lemon juice. 
  
• Honey – This injects a light sweetness to the Disney corn dog batter. Swap with maple syrup, or leave it out entirely if you prefer.
  
• Vegetable Oil – To fry the dogs! Canola oil is the best substitute.

Tips and Tricks to Make the Perfect Corn Dog Disneyland Copycat

• Let the batter rest first. 

This ensures that the crispy outer layer stays nice and fluffy on the inside. 10 minutes should do it, but a little longer won’t hurt!

• Use a tall drinking glass for dipping.

A mason jar works too! I’ve found that it’s easier (and way less messy) to dip the hot dog straight into the glass than trying to roll it or pour the batter over the top.

You’ll get a nice, even coating of batter without getting any of your fingers, and an evenly coated Disneyland corn dog is key to golden brown perfection!

• Check the oil temperature. 

When using a deep pan or pot, you will need to insert a candy thermometer to ensure it’s at the right temperature for frying.

If you happen to have a deep fryer, it should monitor and adjust the temperature for you. 

Once the oil has reached 350°F, you can start frying your Disney corn dogs!

Be sure to let the oil come back to temp in between batches. It may take a few minutes, but be patient. The batter will become greasy — or worse, slide off — if the oil isn’t hot enough.

Prep Ahead

• Slide sticks into hot dogs
• Make Disney corn dog batter

What You’ll Need For This Recipe

• Deep Skillet – There should be enough room for several inches of frying oil!
• Corndog Sticks or Skewers – These are thicker and shorter than regular wooden grill skewers.
• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Whisk – Essential for a smooth, lump-free batter.
• Tongs – I love this set of 3, and I use every pair of them. They are so handy and grip amazingly well!

Serving Suggestions

Disney corn dogs are typically served with mustard, apple slices, and a bag of chips. Other great dipping sauces include ketchup or smoky barbecue sauce.

For a heartier meal, swap the chips for fries and add a scoop of fresh fruit salad.

And while you’re at it, whip up a few other Disney copycat recipes! I can never get enough of their churro toffee, while Chad prefers their sticky toffee cake.

Munchkin always asks for a classic Dole Whip — and I can’t blame her!

Storing and Reheating Disney Corn Dogs

Once the corndogs are fried, let them cool to room temperature, then transfer them to an airtight container or freezer bag.

Refrigerate for 3 to 4 days or freeze for up to 2 months. It’s best to flash freeze them first to prevent them from sticking together or becoming icy.

To get your Disneyland corn dog hot and crispy again, bake or air fry for 7-10 minutes at 350°F, or 15-18 minutes if frozen.

Disney Corn Dog FAQ

Enjoy!

With love, from our simple kitchen to yours. 

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Copycat Disneyland Corn Dog + Video

Recreate the iconic Disneyland corn dog at home with lightly sweet, puffy breading that's deep fried to perfection. Never buy frozen again!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 10

Calories 1934cal

Author Donna Elick

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk plus up to 1-3 tbsp more for consistency
• 1 egg
• 2 tablespoons honey
• 2 quarts vegetable oil divided
• 10 hot dogs

Instructions

• In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
• Add buttermilk, egg, honey, and 2 tablespoons of vegetable oil to bowl and whisk until thoroughly combined with the dry ingredients. Set bowl aside and let batter rest 10 minutes.
• While batter rests, heat the remaining vegetable oil in a wide, deep skillet up to 350 degrees F (using a candy thermometer helps!)
• Thread hot dogs on to wooden popsicle sticks, leaving enough room to hold the bottom of the sticks while also securely keeping the hot dog in place. If needed, use a paper towel to pat the hot dogs dry.
• Give the corn dog batter a stir. The batter should be able to thickly coat a spoon while also be fluid enough to slowly drip off. If batter is too thick, add 1 tablespoon of buttermilk and stir, then do another drip test. You can add up to 3 tablespoons of buttermilk to help even out the consistency.
• Pour corn dog batter into a tall drinking glass, filling to about 3/4 full. Dip a threaded hot dog into the batter, gently twisting to coat the hot dog up to the stick. Slowly pull hot dog out of the batter, shaking off any excess.
• Holding the coated hot dog by the stick, gently drop it into the oil, letting go before the oil touches your fingers. Cook corn dog for 3-5 minutes, using tongs to turn the corn dog as needed. Use tongs to transfer corn dogs to a paper towel-lined plate. Repeat this step until all corn dogs are cooked. To speed things along, fry corn dogs in batches.
• Serve corn dogs immediately with condiments of your choice.

Video

Nutrition

Serving: 1 | Calories: 1934cal | Carbohydrates: 37g | Protein: 9g | Fat: 198g | Saturated Fat: 32g | Cholesterol: 39mg | Sodium: 541mg | Sugar: 7g | Fiber: 2g | Calcium: 91mg | Iron: 2mg

Originally published August 2018, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Copycat Disneyland Corn Dog + Video appeared first on The Slow Roasted Italian.

Fresh blueberries on top of this golden brown cobbler create the perfect summer dessert. I’m all about easy dessert recipes, and this simple fruit cobbler doesn’t disappoint. 

The next time that you’re craving a blueberry mixture, you have to make this Southern blueberry cobbler! 

The great thing about this sweet dessert recipe is that the sweet blueberries are the star of the show. 

I love cobblers not only because they’re an easy recipe but because that top crust meshes so well with the fresh fruit and, of course – a scoop of vanilla ice cream! 

And did you know that leftover cobbler is also a delicious cobbler? 

When the blueberry season hits, you can be sure that I’m following the steps on the recipe card below and making this family favorite. 

The first time you make it, you’ll be hooked on the ease. 

All you need are a few simple ingredients to get started, and you’ll have crazy good homemade blueberry cobbler in no time at all! Fruit desserts like this are the best! 

Old-Fashioned Blueberry Cobbler

We all love blueberries around here – even the dog! 

You get the most glorious burst of not-too-sweet juice when you bite into one, and when it’s cooked down the syrup becomes thick and luxurious. 

Paired with a sweetened, crumbly topping, I really can’t imagine a more scrumptious dessert!

I truly think that all fruits make great cobblers! Peach is another one of our favorites to use. 

Sometimes it’s nice to have a cakey dessert, though – I get it! Try this dump cake with blueberries or these blueberry sweet rolls if that’s more your style.

Ingredient Notes and Substitutions

• All-Purpose Flour – Unlike a lot of other blueberry cobbler recipes out there, you do NOT need self-rising flour! If that’s what you want to use, though, just leave out the baking powder. 
  
• Fruit Nectar – This is like a sweet, concentrated fruit juice. I recommend using peach, guava, or mango. But you can use any flavor you like best!
  
• Buttermilk – Make the topping light and tangy to match the filling with some buttermilk! I have a few substitutes lined up if you don’t have any at home.
  
• Blueberries – The star of the show! Fresh or frozen, either will do in this blueberry cobbler recipe. Also, set aside a few for garnish.
  
  Sometimes I’ll squeeze a little bit of fresh lemon juice on top of the fruit to add a citrus flavor, but not always. The juicy berries are typically pretty sweet and yummy on their own. 
  
• Granulated Sugar – Don’t use a liquid sweetener substitute or the filling will be too runny. Plus, the blueberries won’t caramelize the same!

Blueberry Cobbler Recipe Tips and Tricks

• Nothing is better than fresh, seasonal berries.

Nothing! Depending on where you’re located, berries are in season from late spring to late summer. Local markets have some of the best fruit I’ve ever tasted.

But you know what? If you thaw frozen fruit in a bowl of cold water, it can soften without getting too mushy. Pat them dry, and they’re as good as fresh!

• Brighten the berries with zest and juice.

Cut through that sweetness with orange juice and zest for a little dimension and acidity. 

Lemons work, too. I really recommend trying this if you have someone at the table that might be lacking a sweet tooth.

Plus, that citrus actually makes the blueberry flavors stand out!

• Nuts and oats add some great texture!

Cobblers can get a little one-note for some. Add some change in texture with chopped nuts like walnuts, almonds, or pecans! 

Some people like to add coconut, too, but that would alter the flavor more than the texture. Still yummy!

• Make this easy blueberry cobbler with any fruit, any time!

Love a one-size-fits-all recipe? Then this is for you! Raspberries, strawberries, even apples! 

Any fruit that tastes great in a cobbler will taste phenomenal when you let my easy blueberry cobbler recipe guide the way.

Storing and Reheating 

Let any leftover blueberry cobbler cool completely before storing in an airtight container. Refrigerate it for up to 5 days and reheat in the oven at 350°F, until warm.

To get the topping crisp again, quickly broil during the last minute or so.

If you want to freeze it, wrap it really well in plastic wrap — maybe even an extra layer of aluminum for good measure! 

Store for up to one month, then thaw in the refrigerator overnight.

Kitchen Tools You Will Need

• 9×9 Pan – This is the size pan I used, so try to find one this size to get the right ratio of filling to topping in each bite! You can use any square baking dish, but this is the one I like for the thickness of this fruit dessert. 
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!
• A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too! 
• A medium bowl or large bowl is good for mixing the dry ingredients with the wet ingredients to make the simple batter. 

Blueberry Cobbler FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Easy Blueberry Cobbler Recipe w/Biscuit-Like Topping

There’s nothing like a juicy Blueberry Cobbler to satisfy all of your cravings! I can’t get enough of blueberries when they’re in season.

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

cooling time 20 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8

Calories 336cal

Author Donna Elick

Equipment

• 9 x 9
• medium bowl
• whisk

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups granulated sugar divided
• 1 cup buttermilk
• 6 tablespoons fruit nectar peach, mango, guava, etc.
• 1/2 cup 1 stick salted butter (melted)
• 1 teaspoon vanilla extract
• 3 cups fresh blueberries plus a few to garnish

Instructions

• Preheat oven to 350°F. Prepare a 9×9-inch square baking dish with cooking spray, and set aside.
• In a medium bowl, combine the flour, 1 cup sugar, baking soda, baking powder and salt. Whisk to combine.
• Add in buttermilk and fruit nectar, then stir in butter and vanilla extract. Mix until combined.
• Spread mixture into a prepared baking dish and top evenly with fresh blueberries. Sprinkle the top evenly with 1/4 cup sugar.
• Bake on the middle oven rack uncovered for 45-60 minutes, until the top is a light golden brown and a toothpick comes out of the baked batter clean.
• Allow to cool a little before serving. Garnish with a few fresh blueberries, and top with your favorite vanilla ice cream or whipped topping.

Nutrition

Serving: 1 | Calories: 336cal | Carbohydrates: 54g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 365mg | Sugar: 40g | Fiber: 2g | Calcium: 61mg | Iron: 1mg

Originally published July 2023, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Blueberry Cobbler Recipe w/Biscuit-Like Topping appeared first on The Slow Roasted Italian.

I’m obsessed with this golden brown avocado egg roll recipe! The good news is that this recipe uses simple ingredients, and all can be found easily at the grocery store!

That means that you can make the restaurant version or your favorite appetizer by following the simple steps on the recipe card below. 

Every bite of these delicious avocado egg rolls is loaded with fresh avocadoes, creating the best appetizers ever.

You can turn this into a great snack and pair it with so many dip options! I love Thai sweet chili sauce, creamy cilantro ranch dip, or even a spicy sauce to kick up the heat!

A lot of people ask for the recipe to make these crispy avocado egg rolls at home – so I thought I’d share it with all of you! 

Avocado Egg Rolls

Summer is just around the corner which means it’s avocado season! 

And there’s no better way to enjoy their fresh, buttery flavor than rolled up in a wonton wrapper and fried — like in these avocado egg rolls. The ripe avocados are key to the egg roll filling! 

Not only are Cheesecake Factory appetizers amazing (including sweet corn tamale cakes, fried mac and cheese bites, and that warm brown bread!), but their meals are phenomenal too.

Enjoy our homemade versions of their Chicken Madeira or Jambalaya Pasta, then finish up your meal with a slice of cheesecake!

Tips for Making Avocado Egg Rolls like Cheesecake Factory

• Buy avocados a few days in advance. 

It’s rare to find perfectly ripe avocados at the store, so you’ll need to plan ahead before making this recipe for Cheesecake Factory avocado egg rolls. 

You can also ripen them faster by placing them in a paper bag with a banana! The stem of the banana emits a gas that helps ripen produce faster.

• Make the dipping sauce first. 

Avocado egg rolls from Cheesecake Factory are best eaten shortly after they are fried, so you want to have the sauce ready to go. 

You can even make it a day in advance if needed! Keep it in an airtight container in the fridge, then stir well before serving.

• Deep fry avocado egg rolls.

Fill a deep halfway with oil and heat to 350°F. 

You’ll want to use a candy thermometer for accuracy — the egg rolls will burn if it’s too hot, but too cold, and they’ll soak up the oil instead.

Work in batches, letting the oil come back to temperature between each. Fry for about a minute on each side until golden brown, then drain on a wire rack before serving.

How to Fold Avocado Egg Rolls

First, dip your finger in the beaten egg and brush it along the edges of the wrapper.

Place 1/4 cup of the avocado mixture horizontally in the center of the wrapper, reaching from corner to corner (see image above as an example).

Then, fold in the corners next to the filling and press down around the filling. 

Fold the bottom corner up and press over the filling so it is snugly inside the wrapper. Then, roll up to the top corner and press to seal. 

Now, your Cheesecake Factory avocado egg rolls are ready to fry!

Kitchen Tools You Will Need

• Tongs – You’ll want to use tongs to move the egg rolls in and out of the hot oil.
• Food Processor – I love using my food processor for making sauces, dips, salsa… You can use a blender if you don’t have a food processor.
• 4-quart Stock Pot – Great for soups, roasts, frying, cooking pasta… I use this all the time!

Cheesecake Factory Avocado Eggrolls FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Cheesecake Factory Avocado Egg Rolls Copycat Recipe

Avocado Egg Rolls are deliciously crispy and easy to make. Pair this Cheesecake Factory appetizers recipe with chipotle ranch dipping sauce!

Course Appetizer

Cuisine Asian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 9

Calories 247cal

Author Donna Elick

Ingredients

Avocado Egg Rolls

• 3 avocados peeled pitted, diced
• 2 tablespoons sun-dried tomatoes packed in oil
• 1 tablespoon cilantro chopped
• salt
• 1 tablespoon red onion minced
• 9 Wonton wrappers
• 1 egg beaten

Chipotle Ranch Dipping Sauce

• 1/2 cup Greek yogurt or sour cream
• 1/2 cup mayonnaise
• 1/2 cup buttermilk
• 1/2 cup cilantro
• 1 chipotle pepper in adobo sauce
• 1 teaspoon adobo sauce add more to taste
• 1/2 lime juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions

• In a mixing bowl, toss together the avocado, tomatoes, cilantro, onion, and salt.
• Place a wonton sheet on the counter with one corner pointed toward you. Add about 1/4 cup filling to the middle in a horizontal line. Dip a finger in the beaten egg and brush all the edges. Fold in the sides, pressing down on the wonton at the ends holding in the filling. Fold up the bottom corner over the filling and then roll the wonton forward and lightly press the exposed corner on the outside.
• Cook in a pot with 1/2 of oil heated to 350 degrees. You may need to work in batches. Cook for 45-60 seconds per side or until golden. Drain on a paper towel lined plate. Cut diagonally in half and serve with the dipping sauce.
• Chipotle Ranch Dipping Sauce:
• Place all sauce ingredients in a food processor or blender and puree until smooth. Pour into a bowl and place in fridge until ready to serve.

Nutrition

Serving: 1 | Calories: 247cal | Carbohydrates: 13g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 277mg | Sugar: 2g | Fiber: 5g | Calcium: 47mg | Iron: 1mg

Originally published May 2018, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cheesecake Factory Avocado Egg Rolls Copycat Recipe appeared first on The Slow Roasted Italian.

I think that this is such a fun dessert! When you’re craving a sweet treat to pair with the rest of your Mexican food, you can’t go wrong with this!

It’s also a fun dessert for summer parties and a great way to make boozy desserts. 

These frosted cupcakes are likely better than taking actual tequila shots, so gather the simple ingredients needed to make these easy margarita cupcakes and have fun.

I love the touch of lime flavor that is in the cupcake batter and frosting! 

You will taste a bit of the tequila flavor of this great recipe – so be prepared for that. It’s not super strong, but it’s there! 

Margarita Cupcakes

Frosting spiked with Cuervo Gold tequila and triple sec is brightened with fresh lime juice to make these the most amazing margarita cupcakes you will ever sink your teeth into!

The cake is so tender, light, and fluffy — and so easy to make. No special tricks or methods, just be sure to add the dry ingredients as listed.

Our Cherry Limeade Pound Cake bakes that same lime flavors into a gorgeous soda-based cake with no mixer required.

Need an entree to pair with these boozy cupcakes? You can’t go wrong with my Margarita Chicken! 

And if tequila is not your thing, try my Bailey’s Brownies or cool down with a Strawberry Wine Ice Cream Float.

Don’t feel like baking? Our Rum Balls are rich, chocolatey, and spiked with rum for the perfect 18+ treat for adults at parties or holidays!

For a cupcake that’s just as unique and impressive, our Black Bottom Cupcakes deliver a rich dark chocolate base with a creamy cream cheese center that’s easier to make at home than you’d think!

Ingredient Notes and Substitutions

• Cake Flour – With a lower protein content, this variety produces a lighter, fluffier crumb than all-purpose.
  
  Make a homemade version by replacing 2 tablespoons per cup of all-purpose flour with cornstarch.
  
  Some people us a white cake mix here to save on time, and that is fine to do as well – although homemade is always better in flavor. 
  
• Tequila – I prefer to use Gold for this margarita cupcake recipe. Choose a bottle that you like to drink!
  
• Limes – Zest first, then juice, to get the largest amount of each. Avoid the white layer (pith) when zesting as it has a bitter taste.
  
• Buttermilk – This ingredient adds loads of moisture to this lime dessert, plus a pleasantly subtle tang. 
  
  If you don’t have any, make a simple substitute with regular milk and lemon juice or white vinegar.
  
• Triple Sec – Use this orange-flavored liqueur in the frosting for these margarita cupcakes. 
  
  It’s a classic margarita ingredient! Grand Marnier will also work in a pinch.

Tips for Making Boozy Cupcakes

• Bring ingredients to room temperature.

When everything is at the same temperature, the ingredients blend together much smoother — meaning a lime dessert batter without any lumps.

Set the butter, eggs, and measured buttermilk on the counter for about 30-45 minutes before starting this margarita cupcake recipe.

• Adjust the frosting consistency.

If your lime dessert frosting is too thin, thicken it with more powdered sugar — about 1 tablespoon at a time until your desired consistency is reached. 

Too thick? Use the same method, but with cold water instead of sugar. Keep in mind that buttercream should be a bit stiff so it holds its shape when piped.

• Don’t forget the garnish!

Pairing cocktail flavors with colorful toppings is half the fun of boozy cupcakes. Save some lime zest and mix it with orange zest to bring out the flavor of the triple sec. 

Add lime slices, and you’ve got a bakery-worthy treat! Make it even more fun by inserting a trimmed paper straw off to the side.

Margarita Cupcake Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Boozy Margarita Cupcakes with Tequila Lime Frosting

Margarita Cupcakes are loaded with lime and tequila. Fluffy boozy cupcakes topped with margarita buttercream are the ultimate lime dessert!

Course Dessert

Cuisine American

Method Oven

Prep Time 7 minutes minutes

Cook Time 22 minutes minutes

Total Time 29 minutes minutes

Servings 24

Calories 393cal

Author Donna Elick

Equipment

• stand mixer

Ingredients

For The Cupcakes

• 3 cups cake flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 4 large eggs
• 2 cup granulated sugar
• 4 limes – zested and juiced 2 tablespoon zest, 1/2 cup juice
• 1 cup unsalted butter 2 sticks, at room temperature
• 1/2 teaspoon pure vanilla extract
• 1/4 cup Cuervo Gold Tequila
• 1 cup buttermilk or make your own

Boozy Margarita Frosting

• 1/2 cup unsalted butter
• 1/2 cup shortening
• 1/4 cup Cuervo Gold Tequila
• 3 tablespoons lime juice
• 1 1/2 tablespoons triple sec
• 1/4 teaspoon salt
• 5 cups powdered sugar

Instructions

For The Cupcakes

• Preheat oven to 350°F. Prepare muffin tins with cupcake liners and set aside.
• In a large bowl combine flour, baking powder and salt. Whisk to combine. Set aside.
• In the bowl that you will prepare cupcake batter, add lime zest and sugar and mash together with a fork (or your fingers), until your sugar is coated in lime oils. Attach bowl to stand mixer and use paddle attachment (or prepare electric mixer). Add butter and whip until light and fluffy, about 3-5 minutes. Add eggs and vanilla. Mix until combined. Add lime juice and tequila. Your mixture may start to look funny here, just continue on with the next step. It will work itself out.
• With mixer on low add dry and wet ingredients; add 1/3 dry ingredients to bowl, allow that to combine. Then add 1/2 of buttermilk wait for that to combine. Add another 1/3 of dry ingredients and mix. Add other 1/2 of buttermilk and mix. Then finally add remaining dry ingredients. Mix until combined. Stop to scrape down the bowl as often as needed. Do not over mix.
• Fill cupcake liners 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted in the center of a cupcake comes out with few moist crumbs.
• Cool on a wire rack. Frost cupcakes with Boozy Margarita Frosting when completely cool.

Boozy Margarita Frosting

• In the bowl of an electric mixer, fitted with the whisk attachment, beat butter and shortening on medium speed until completely smooth (about 1 minute). Add 3 cups of powdered sugar about 1 cup at a time, beat until well combined after each addition. Add tequila, lime juice, triple sec and salt, beat to combine. Add remaining powdered sugar one cup at a time. Beat completed mixture for another minute or so until the batter is smooth and fluffy.
• If frosting is too thin, add powdered sugar to thicken it, about 1 tablespoon at a time until desired consistency is reached.
• If frosting is too thick, add cold water a tablespoon at a time until desired consistency is reached.

Nutrition

Serving: 1 | Calories: 393cal | Carbohydrates: 55g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 59mg | Sodium: 198mg | Sugar: 42g | Fiber: 1g | Calcium: 55mg | Iron: 1mg

Originally published July 2012, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Boozy Margarita Cupcakes with Tequila Lime Frosting appeared first on The Slow Roasted Italian.

No one does Southern comfort food like Cracker Barrel! 

While I love almost everything on their (huge!) menu, I almost always come back to their signature Cracker Barrel chicken dumplings. 

So, I just had to learn how to make it at home!

You’ll be shocked at the ease of this dumpling recipe – and I promise that it’s one of the best recipes out there. 

Homemade dumplings that are this good are something that you’ll remember and crave for a long time! 

The great thing about making this biscuit style dumpling is that the pillowy dumplings paired with the tender chicken really do taste like the real thing! 

No one will know if it’s Cracker Barrel’s chicken recipe, or yours! 

Who here loves fluffy dumplings? If you’re craving the taste of home, and want to make a hearty meal, this copycat version of Cracker Barrel Chicken and Dumplings is the best.

It’s my go-to meal when my taste buds crave comfort food! 

The step-by-step instructions below show all the ways to make this copycat Cracker Barrel recipe, perfect for busy weeknights.

Since you don’t need a lot of ingredients to make this delicious dish, whip it up when the craving strikes. 

These perfect dumplings are what food dreams are made of – and I’m here for it! Don’t save this recipe for a special occasion – make it now and enjoy! 

Cracker Barrel Chicken and Dumplings

My copycat Cracker Barrel chicken and dumplings recipe is really easy to double or triple to make a huge batch. 

Just whip up a bunch of dumplings, freeze, and thaw them whenever you need an easy dinner!

Soft and tender dumplings are simmered in a chicken broth seasoned with onions, carrots, and celery. 

Thickened with some heavy cream and sprinkled with parsley, we’re talking real home cooked, classic flavors. 

The best part is, it only takes 40 minutes to make this chicken and dumplings Cracker Barrel dish at home! It’s one of my favorite quick chicken meals!!

You can speed things up by making this chicken and dumplings Cracker Barrel recipe with leftover meat. 

Chicken breasts can be cooked the day before, then the shredded meat can be tossed right into the pan. 

Cracker Barrel Dumplings Ingredient Notes and Substitutions

• Carrots, Celery, and Onions – A handful of diced veggies does wonders to the flavor of our dumpling broth. 
  
  When made in the restaurant, the vegetables are actually strained from the liquid and discarded — but you don’t have to! This recipe is delicious with or without.
  
• Chicken – A thin cut with an even thickness throughout would be ideal. Feel free to make ahead and shred the day before for even faster prep the day of!
  
  PRO TIP: Did you forget to leave the meat out to defrost? Save some time and skip the thawing – make frozen chicken breasts in the Instant Pot!
  
• Chicken Bouillon – You can substitute this with chicken stock to save some time. 
  
  If you’d like to make this Cracker Barrel chicken and dumplings recipe with no meat at all, you can use vegetable stock instead. It would meld with the veggies in this recipe perfectly!
  
• Buttermilk – Buttermilk in dumplings is the Southern way! It’s the key to light, fluffy, yet dense dumplings. 
  
  Regular milk will work just fine, but the taste and texture will be a bit different from the original Cracker Barrel chicken and dumplings recipe.
  
• Heavy Cream – This ingredient is optional, but it makes the creamy broth taste SO much better! 
  
  If you want to cut some calories but you’re going for thickness, you can use flour or cornstarch instead.

Cracker Barrel Chicken and Dumplings Recipe Shortcuts

In a rush? There are a couple of ways to speed up the process considerably! 

But remember that the key to a perfect copycat Cracker Barrel chicken and dumplings is that careful, step-by-step process. 

• One shortcut is to use pre-made stock, rather than simmering the vegetables and herbs along with the bouillon. 
  
  Of course, this won’t impart as much flavor, but it is certainly much faster!
  
• You can also opt for pre-cooked meat, like leftover crockpot shredded chicken or a rotisserie bird. This will save you at least 15 minutes!

And if you really, really don’t want to wait, try my Instant Pot chicken and dumplings instead. 

Serving Suggestions

Because Cracker Barrel Chicken and Dumplings is such a creamy dish, a crisp veggie side would be perfect. 

This copycat chicken recipe is simple to enjoy as it is or pair with other tasty options. 

It would be delicious with green beans, a side dish of mashed potatoes, or a large bowl of salad. This copycat recipe is versatile in how it can be enjoyed! 

Keep it southern with a green bean casserole, or try some air fried cauliflower.

Any other traditional Southern sides would work just as well. 

You can’t go wrong with cornbread, and I have copycat recipes for Cracker Barrel mac and cheese and hashbrown casserole, too!

Storing, Freezing, and Reheating

Leftovers can be refrigerated for up to 4 days in an airtight container. 

To reheat and eat the next time, simply microwave or heat on the stovetop until tender and warm through the center.

The dumpling dough keeps well in the freezer for up to 3 months, so it’s great for easy meal prep! Just wrap it tightly in plastic wrap before freezing. 

Be sure to thaw in the fridge the night before you want to make them, and throw them into the broth. 

This is the best way to get the best results when making this simple recipe. 

Cracker Barrel Chicken and Dumplings FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Cracker Barrel Chicken and Dumplings Recipe + Video

Cracker Barrel Chicken and Dumplings is incredible southern comfort food! With our copycat Cracker Barrel recipe, you can make it at home!

Course Soup

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 19 minutes minutes

Servings 6

Calories 323cal

Author Donna Elick

Equipment

• dutch oven
• measuring spoons
• measuring cups for liquids
• measuring cups for dry ingredients
• fine mesh strainer

Ingredients

• 2 tablespoons salted butter
• ½ cup diced carrots celery, and onion
• Freshly cracked pepper and sea salt to taste
• 1 pound chicken tenderloins thawed
• 5 teaspoons chicken bouillon granules divided (or you can use chicken base)
• 4 ½ cups water divided
• 2 cups all-purpose flour plus more for dusting
• 2 teaspoons baking powder
• 1 cup buttermilk
• 2 tablespoons heavy cream optional
• 1 teaspoon chopped parsley for garnish

Instructions

• In a medium saucepan or Dutch oven, melt butter over medium heat. Add diced vegetables and a sprinkle of parsley to the butter and saute until vegetables are softened and onion is translucent (about 4-5 minutes)..
• Add a pinch of salt and pepper, 1 teaspoon of bouillon granules, and ½ cup water to the saucepan.
• Add chicken to the pan and bring liquid to a simmer over medium heat. Cover with a lid and simmer for 10-15 minutes longer until meat is cooked through.
• While chicken is simmering, prepare the dumpling dough. Combine flour, baking powder, and a pinch of salt and pepper in a medium bowl.
• Add buttermilk and stir the dough until it comes together (dough will be shaggy.)
• Heavily dust your work surface with flour. Scrape the dough onto the work surface and pat or roll out into a rectangle that is about ¼” thick.
• Use a pizza cutter or knife to slice the dough into 1” x 1” squares (or slightly larger rectangles). Dust the pieces with more flour and set aside.
• When chicken is cooked through, remove the chicken from the broth and set aside.
• Strain the vegetables from the broth and return the broth to the saucepan.
• Add remaining 4 cups of water, 4 teaspoons of chicken bouillon, and a ½ teaspoon pepper to the strained broth.
• Bring full broth mixture to a low boil.
• Add dumplings to the boiling broth – drop dumplings into the broth separately to prevent them from sticking together.
• Reduce heat to a simmer, and cook the dumplings, uncovered, until done (about 10-15 minutes). Dumplings are done when they are soft and doughy like a noodle, all the way through.
• Meanwhile, chop or shred chicken into bite sized pieces.
• When dumplings are done, add the chicken back into the saucepan. Stir and cook the mixture a few minutes longer to heat the chicken through and thicken the broth with the starches from the dough.
• Stir in a drizzle of heavy cream, if desired, to add some creaminess to the dish. Serve with freshly cracked pepper and a bit of chopped parsley.

Video

Notes

Store, refrigerated, in an airtight container for 3-4 days. Reheat on the stovetop or in the microwave just until warmed through.

Simmering the chicken with broth and the sauteed vegetables gives it a great boost of flavor and also gives some great flavor to the broth in return. If you don’t mind a little vegetables in the finished dish, straining them is not necessary.

You can use pre-cooked chicken, leftover chicken, or rotisserie chicken. I would still recommend simmering the broth with some veggies to boost the flavor, but you can pull this dish together extra quickly using premade stock and pre-cooked chicken.

Simply make the dumplings, bring the broth to a simmer, and cook. Toss is the chicken and cook until heated through.

The thickness of the dumplings will affect the cook time. These thin, square dumpling don’t take long to cook up.

The dumplings are quite sticky until they are added to the simmering broth. Sprinkle heavily with flour. Try to avoid stacking them together if you can – cut them on a floured cutting board to easily move them around without causing them to stick together. Work the dough as little as possible to prevent tough dumplings.

Nutrition

Serving: 1 | Calories: 323cal | Carbohydrates: 36g | Protein: 22g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 69mg | Sodium: 717mg | Sugar: 3g | Fiber: 1g | Calcium: 151mg | Iron: 2mg

Originally published July 2021, updated and republished January 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cracker Barrel Chicken and Dumplings Recipe + Video appeared first on The Slow Roasted Italian.

Personally, I just can’t eat a bowl of chili without some cornbread on the side. 

But honestly, sometimes I crave that sweet taste all on its own. I just slather on some honey butter and I’m good to go!

This recipe makes delicious cornbread that has the perfect texture.

I’m all about moist cornbread, and I promise you that this homemade cornbread recipe creates the perfect side dish.

It quickly became one of my favorite recipes because of the sweet flavor and taste. 

Since I know that the steps on the recipe card create the perfect cornbread, I’ll happily make a double batch to fill the bread basket on the dinner table.

I can assure you that if you have any leftover cornbread after making this the first time, I’ll be shocked! 

You can eat this sweet Southern cornbread recipe for dinner, as a snack, as breakfast, or in your favorite way.

It’s a great recipe that shows how to turn your favorite comfort foods into a food that you can eat anytime you want. 

Sweet Southern Cornbread

Soft, sweet, and simply Southern – a dish doesn’t have to be complicated to be delicious! It’s the golden puzzle piece that will complete the perfect meal. 

Savory, saucy, or soupy – almost any main course can use a litting sweetening with a slice of fabulous buttermilk cornbread

Buttermilk has a way of making everything soft, subtly tangy, and mouthwatering down to the last crumb. 

A regular cake, a creamy pie, and even waffles at breakfast time!

Ingredient Notes and Substitutions

• Buttermilk – Where there’s buttermilk there’s tenderness – and a tantalizing tanginess that matches sweet and cake-like dishes just beautifully. 
  
  Don’t have any at home? Make a quick buttermilk substitute.
  
• Vegetable Oil – Olive and avocado oil are generally your best substitutes. Don’t substitute with butter – it doesn’t contribute the same moisture.
  
• Yellow Cornmeal – A Southern cornbread recipe can be made with either yellow or white cornmeal. 
  
  I like yellow because it’s sweeter, but you can absolutely go with either!

Southern Cornbread Recipe Tips

• Don’t Overmix the Batter – Overmixing is a surefire way to end up with a crumbling mess of dry, tough bread. 
  
  Gently fold until the batter is moist. It’ll be lumpy, and that’s okay! It’ll come out totally tender, no grittiness in sight.
  
• A Spoonful of Honey – If our sweet skillet cornbread isn’t sugary enough for you, stir a spoonful of honey into the batter! 
  
  Alternatively, you can wait and drizzle it on top during the last few minutes of baking for more of a glaze.
  
• A Subtle Spice – It’s not traditionally Southern, but it is totally delicious to add just a handful of diced jalapenos and a sprinkling of Mexican cheeses to your batter! 
  
  It’s a good compromise for anyone who isn’t sold on such a sweet side dish.
  
• Crisped Around the Edges – Preheat the skillet, either on the stovetop or in the oven for a short spell, to allow the exterior to crisp up just a tad. 
  
  Talk about texture and crunch! 

Serving and Storing Sweet Southern Cornbread

Serve sweet skillet cornbread as soon as it’s ready. It’s most delicious warm!

If you’re making it for a later meal, remove it from the skillet and wrap it up in some plastic wrap or store in an airtight container. 

Leftovers are good for up to 4 days in the fridge, or up to 1 month in the freezer!

You definitely don’t want to keep in the skillet after it’s done. The cast iron retains heat for a good while after it’s off the stove and could dry out the bread.

Cornbread FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Best Sweet Southern Cornbread (Moist & Easy Recipe)

Sweet Southern Cornbread is fluffy as a cloud, with sweet and tangy flavors! Whip up this Southern cornbread recipe in less than 30 minutes.

Course Bread

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 10

Calories 365cal

Author Donna Elick

Equipment

• 9 inch cast iron skillet
• microwave-safe bowl
• medium mixing bowl
• large mixing bowl

Ingredients

• 4 tablespoons unsalted butter divided
• 1 1/2 cups buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 3/4 cup yellow cornmeal
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon sea salt

Instructions

• Preheat the oven to 350°F. Place two tablespoons of the butter in a 9-inch cast iron skillet and set aside.
• Melt the remaining two tablespoons of butter in a microwave safe bowl and set aside.
• In a medium mixing bowl, stir together the buttermilk, vegetable oil, eggs, and the two tablespoons of melted butter.
• In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
• Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and stir, just to moisten the dry ingredients – the batter will be lumpy.
• Place the cast iron skillet with butter over medium-high heat on the stovetop. When butter is melted, pour the cornbread batter into the skillet. As the melted butter comes up the sides of the batter, gently use a spoon or spatula to spread it over the top of the batter.
• Place the skillet in the preheated oven and bake for about 25 minutes, or until a toothpick inserted in the center of the cornbread comes out with a few moist crumbs. The center should be just set.
• Remove skillet cornbread from the oven, slice, and serve warm.

Notes

Store in an airtight container on the counter or in the refrigerator for 3-4 days, or wrap well and freeze for up to 1 month.
For tender, soft cornbread, do not overmix the batter. Lumps in the batter are fine.

This is a soft, thick, cake-like cornbread. It is sweet and delicious, without any grittiness.

Batter can also be baked in an 8-inch square baking dish for about 25 minutes. Use the two tablespoons of butter to grease the baking dish and put the remaining butter into the batter along with the rest of the melted butter.

Skillet cornbread is fun to serve straight out of the skillet. If you are not cutting and serving it right away, I recommend removing it from the cast iron skillet. Cast iron holds heat for a long time and the cornbread will continue cooking (may dry out) if you leave it to sit in the skillet after it comes out of the oven.

Nutrition

Serving: 1 | Calories: 365cal | Carbohydrates: 45g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 413mg | Sugar: 22g | Fiber: 2g | Calcium: 123mg | Iron: 2mg

Originally published November 2012, updated and republished July 2024

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I  remember growing up my favorite part about eating out was ordering a big salad with buttermilk ranch salad dressing. Well, that and loads of bread.  Truth be told, I actually always ordered a double serving of dressing. 

Buttermilk Ranch Dressing

After many years of longing for that fabulous dressing, I started working on a recipe. I use it as a dipping sauce for everything from zucchini fries to pull-apart bread.  It is Ah-mazing! You can whip it up in no time flat and enjoy it immediately or put it in the fridge and let the flavors bloom.

I love all the spices and the rich and creamy consistency of this homemade salad dressing.

I like to try and chill it overnight, so all the flavors can marry.  However, we are not that patient around here.  It is fabulous eaten right away, but spectacular the next day.

Helpful Tips:

• If you do not have buttermilk you can use a homemade buttermilk substitute.
• Don’t try this recipe with low-fat products – the flavor and consistency just aren’t the same without some fat included.

Enjoy!
With love, from our simple kitchen to yours. 

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Other Simple Homemade Condiments

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Homemade Buttermilk Ranch Dressing

Buttermilk Ranch Dressing is perfect on salads and an excellent marinade for pork chops too! Your family will love this homemade condiment!

Course Condiment

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 16 makes 2 cups

Calories 66cal

Author Donna Elick

Ingredients

• 3/4 cup buttermilk
• 1/2 cup sour cream
• 7 tablespoons mayonnaise just shy of a 1/2 cup
• 4 cloves garlic pressed or minced
• 1/2 teaspoon dried parsley
• 1 teaspoon dried dill weed
• 1 teaspoon dried chives
• 1/2 teaspoon onion powder
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon kosher salt
• 2 teaspoons lemon juice

Instructions

• In a small mixing bowl combine buttermilk, sour cream and mayonnaise. Whisk until combined. Add remaining ingredients, whisk until well combined.
• Refrigerate until serving. I like to try and chill this overnight so all the flavors can marry. However, we are not that patient around her. It is fabulous eaten right away, but spectacular the next day.
• Serve and enjoy!

Nutrition

Serving: 1 | Calories: 66cal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 126mg | Sugar: 1g | Fiber: 1g | Calcium: 26mg | Iron: 1mg

Originally published August 2013. Updated and republished August 2019.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Simple Buttermilk Ranch Salad Dressing appeared first on The Slow Roasted Italian.

Buttermilk is something that I do not keep in my kitchen.  I find it is an ingredient that I do not plan to use. It often pops up on a whim in an ingredient list, like when I wake up and and am craving buttermilk pancakes or want to make a buttermilk pie recipe. 

Because I don’t keep it on hand, I have been making a substitute for buttermilk as long as I can remember.  It has never failed me. 

Quick Buttermilk Substitutes

Buttermilk is merely soured milk.  Curdled, sour milk.  Acid added to milk makes a perfect buttermilk AND it does not take up room in my packed fridge.

Perfect to lighten up cakes and other baked goods, buttermilk gives your baked items a nice lift!  Once you have this fabulous short cut to making it yourself, you will be using it more and more!

There are 3 easy substitutes for buttermilk in the recipe card below. It doesn’t matter which you use, they all work well!

Enjoy!
With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on
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Other Simple Kitchen Hacks

Does having left over tomato paste in the can really bug you? Here is a fantastic method for storing leftover tomato paste.  You’re going to love it!

Ever wonder how to Make Vegetable Broth? We use a special ingredient that makes the broth extra rich and hearty.

Ever wanted to make Sundried Tomatoes at home? These are preservative free and delicious. Make them in your oven or dehydrator!

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Quick Buttermilk Substitute (3 Ways)

This quick buttermilk substitute will save you time and money! It's an easy solution when you need buttermilk but don't have any on hand.

Course Pantry Staple

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 150cal

Author Donna Elick

Equipment

• glass measuring cup

Ingredients

Buttermilk Substitute #1

• 1 tablespoon fresh lemon juice
• 1 cup whole milk or 1% or 2%

Substitute #2

• 1 tablespoon white vinegar
• 1 cup whole milk or 1% or 2%

Substitute #3

• 1 cup whole milk or 1% or 2%
• 1 3/4 teaspoon cream of tartar

Instructions

Method #1

• Add fresh lemon juice into a 2-cup glass measuring cup. Add milk, filling to the 1 cup mark.

  Allow to rest at room temperature for 10-15 minutes, or until curdled. Stir, then use as needed.

Method #2

• Add vinegar into a 2-cup glass measuring cup. Add milk, filling to the 1 cup mark.

  Allow to rest at room temperature for 10-15 minutes, or until curdled. Stir, then use as needed.

Method #3

• Combine ingredients in 2-cup glass measuring cup; stir well to combine.

  Allow to rest at room temperature for 10-15 minutes, or until mixture is curdled. Stir, then use as needed.

Nutrition

Serving: 1cup | Calories: 150cal | Carbohydrates: 12g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 93mg | Sugar: 12g | Fiber: 0.1g | Calcium: 301mg | Iron: 0.01mg

Originally published February 2013.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Quick Buttermilk Substitute – 3 Ways appeared first on The Slow Roasted Italian.