The best part of summer has to be BBQ dinners. I remember sitting around in the backyard with friends and family while that tasty smoke from my dad’s famous BBQ ribs rose into the air. Meanwhile, my mom was in the kitchen whipping up enough of her delicious coleslaw to feed 25 people. But my favorite part of grilling out was the cornbread. Honestly, I could eat cornbread for every meal.
Well, baking up that Southern staple is now 10 times faster, thanks to Pillsbury’s Cornbread Swirls!
Yes, It’s the Perfect Addition to Any Meal
I may not be from the South, but the Midwest knows a thing or two about corn. Growing up, cornbread was part of many meals and Jiffy Mix could always be found in the pantry. I love cornbread because it’s fluffy, savory and just the right amount of sweet. Whether it’s a cornbread loaf or muffin, I’ll take two, please!
We’ve always been able to rely on Pillsbury for ready-to-bake products, like their Grands cinnamon rolls and cookie dough. Now, they’ve started making another tubed wonder: cornbread.
Each package contains six precut swirls just ready to be popped out of the tube and into the oven. No need to unroll the dough, just preheat your oven to 375° F, place each swirl into a muffin pan and let them bake for 13-17 minutes. How easy is that? You’ll be feeding the whole family in no time!
Where to Find the Pillsbury Cornbread
Currently, the Cornbread Swirls are available at major retailers, such as Walmart, Food Lion, Acme and a plethora of other grocery chains. Check the refrigerated aisle of your supermarket, right by those delicious crescent rolls. When you find the Pillsbury cornbread, grab a couple tubes. Or 10. It’s basically heaven on earth!
Find More Mouth-Watering Southern Sides
1 / 50
Moist Corn Spoon Bread
Enjoy this easy take on a southern specialty by using the convenient slow cooker. Here's an excellent side dish for Thanksgiving, Easter or any special feast. —Taste of Home Test Kitchen
Southern Black-Eyed Peas
I find pork the secret to a good black-eyed pea recipe. A double dose of ham for flavor and slow and gentle cooking creates this perfect side dish. —Emory Doty, Jasper, Georgia
Hush Puppies
Mom is well known for her wonderful hush puppies. Her recipe is easy to prepare and oh, so tasty. The chopped onion adds to the fantastic flavor. —Mary McGuire, Graham, North Carolina
Mom's Buttermilk Biscuits
These fluffy biscuits are so tasty slathered with butter or used to mop up every last drop of gravy off your plate. I can still see Mom pulling these tender gems out of the oven. —Vera Reid, Laramie, Wyoming
Old-Fashioned Green Beans
Mom would prepare homegrown green beans using this recipe and, boy, did they ever taste good! The bacon provides rich flavor and the brown sugar a touch of sweetness. This is one irresistible side dish. —Willa Govoro, St. Clair, Missouri
Southern Fried Okra
Golden brown with a little fresh green showing through, these okra nuggets are crunchy and addicting! My sons like to dip them in ketchup. —Pam Duncan, Summers, Arkansas
Make-Ahead Cornbread Dressing
Being from California, my family has always been big veggie eaters. I wanted to share a little taste of home with my in-laws so I created this dish for Thanksgiving. You don't have to let it sit overnight, but it's a nice make ahead Thanksgiving option and the flavors mesh more that way. —Patricia Broussard, Lafayette, Louisiana
Grilled Tomato with Fresh Corn
Grilling the tomatoes and corn makes this side dish feel special and it's so simple to do. I like to serve it with French bread, but it's "killer" dished up on its own. —Roxanne Chan, Albany, California
Bacon Collard Greens
A staple of Southern cuisine, these collard greens with bacon make for one incredible side dish. —Marsha Ankeney, Niceville, Florida
Southern Buttermilk Biscuits
The recipe for these four-ingredient biscuits has been handed down for many generations. —Fran Thompson, Tarboro, North Carolina
Southern Green Beans with Apricots
Green beans and apricots have become a family tradition. Enhanced with balsamic vinegar, this dish will make your taste buds pop. —Ashley Davis, Easley, South Carolina
My Mother's Mac and Cheese
I remember my mother sending me to the store for 15 cents worth of cheese. The butcher would cut off a slice from a gigantic wheel covered with a wax-coated cloth. Mother would then blend that cheese into this tasty dish. Today, the memory of her cooking is like food for my soul. —Phyllis Burkland, Portland, Oregon
Black-Eyed Pea Tomato Salad
Spending time in the kitchen with my late aunt was so much fun because she was an amazing cook and teacher. This black-eyed pea salad was one of her specialties. It's easy to make and is a nice alternative to pasta or potato salad. Add cooked cubed chicken breast to make it a meal on its own. —Patricia Ness, La Mesa, California
Lemon-Garlic Lima Beans
When I was growing up on Cyprus, my mother would often make this side dish to have with roast lamb. Although I hated lima beans when I was a kid (who didn't?), I love them now. They always remind me of home. —Paris Paraskeva, San Francisco, California
Grilled Corn Medley
Who knew a store-bought dressing could add so much flavor? This medley tastes delightful with garden-fresh veggies. Feel free to sub in your favorites and let the grill and the dressing do the rest! —Taste of Home Test Kitchen
Easy Biscuit Muffins
These simple biscuits are made with readily available ingredients—you’d never know there’s mayonnaise in them! If you adapt this recipe for jumbo-sized muffin tins, be sure to give them a little more baking time. —Taryn Ellis, Wyoming, Michigan
Spring Onion Pimiento Cheese Grits
Grits were a breakfast staple when I was growing up. Even today, we still have them about three times a week. The trick with grits is the more you whisk, the creamier they'll be. —Melissa Pelkey Hass, Waleska, Georgia
Zesty Sugar Snap Peas
Lemon pepper and garlic make these crisp-tender sugar snap peas flavorful and a nice accompaniment to a variety of entrees. You'll come to rely on this six-ingredient recipe. —Taste of Home Test Kitchen
Buttery Horseradish Corn on the Cob
For a July Fourth barbecue, I whipped up a butter and horseradish topping for grilled corn. People actually formed a line to get seconds. —Trish Loewen, Bakersfield, California
Pickled Green Tomato Relish
When I'm left with green tomatoes at the end of summer, I reach for this recipe. Friends and family are so happy to receive the sweet-sour relish that they often return the empty jar and ask for a refill! —Mary Gill, Florence, Oregon
Sour Cream Cut-Out Biscuits
After trying different ways to make biscuits without being completely satisfied, I decided to incorporate sour cream. Success! Split while warm, butter and enjoy. —Lorraine Caland, Shuniah, ON
Truly Tasty Turnips with Greens
This savory dish is a hit at every church dinner. Adjust the seasonings as you please to make the recipe your own. —Amy Inman, Hiddenite, North Carolina
Fried Green Tomato Stacks
This recipe is for lovers of red and green tomatoes. When I ran across this recipe, I just had to try it and it proved to be so tasty! —Barbara Mohr, Millington, Michigan
Chipotle Lime Corn Cobs
In Mexico, grilled corn sometimes comes slathered in mayonnaise, rolled in grated cheese and served with lime and chili powder. This is my family's take on the dish, with our own flavor enhancements. —Carolyn Kumpe, El Dorado, California
Warm Tasty Greens with Garlic
My farm box had too many greens, so I had to use them up. This tasty idea uses kale, tomatoes and garlic in a dish that quickly disappears. —Martha Neth, Aurora, Colorado
Green Tomato Chowchow
My grandmom’s long-cherished chowchow has Pennsylvania Dutch roots. Her pickled relish of cabbage, onions and peppers is tart and sweet with a smidge of spice. —Sharon Tipton, Casselberry, Florida
Colorful Cornbread Salad
When my garden comes in, I harvest the veggies for potluck dishes. I live in the South, and we think bacon and cornbread make everything better, even salad! —Rebecca Clark, Warrior, Alabama
Beans 'n' Caramelized Onions
Brown sugar, bacon and cider vinegar season this simple side. I often make it for family and friends, and it never fails to please!—Jill Heatwole, Pittsville, Maryland
Grilled Street Corn
Mexican food is my grandmother’s favorite. I wanted a perfect side for her legendary tacos, and this chile-lime grilled corn turned out to be just right. —Ashley Crainshaw, Shawnee, Kansas
Black-Eyed Peas with Bacon
A real Southern favorite, black-eyed peas are traditionally served on New Year's Day to bring good luck. The bacon and thyme in my mom’s recipe make them extra special. —Ruby Williams, Bogalusa, Louisiana
Fresh Tomato Relish
My two grown sons actually eat this as a salad, but that's a bit too hot for me! The recipe's from my late husband's mother, and I haven't varied it over the years. I usually make a batch as soon as the first tomatoes of the season are ready. —Lela Baskins, Windsor, Missouri
Tangy Bacon Green Beans
My grandmother’s Pennsylvania Dutch-style recipe turns plain old green beans into a tangy cross between three-bean and German potato salad. —Sharon Tipton, Casselberry, Florida
Cheddar Corn Biscuits
Skip standard bake-and-serve dinner rolls this year and try my fast-to-fix biscuits studded with cheddar and corn. It's almost impossible to resist eating one right from the oven! —Susan Braun, Swift Current, Saskatchewan
Fire and Ice Tomatoes
You won't miss the salt in this refreshing tomato salad! It's well-seasoned with cayenne pepper, mustard seed and vinegar but not the least bit spicy. This dish is always a hit at potlucks. —Nan Rickey, Yuma, Arizona
Chili 'n' Cheese Grits
Although I live in a big city, I'm really a country cook. Most of our friends laugh about eating grits, but there's never any leftovers from this recipe. —Rosemary West, Las Vegas, Nevada
Summertime Tomato Salad
My crazy good salad has cherry tomatoes, squash and blueberries together in one bowl. Then I layer on the flavor with fresh corn, red onion and mint. —Thomas Faglon, Somerset, New Jersey
Pickled Green Beans
This recipe produces zippy little pickles, preserving my green beans for months to come...if they last that long. I crank up the heat a bit with cayenne pepper. —Marisa McClellan, Philadelphia, Pennsylvania
Cherry Tomato Salad
This recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. —Sally Sibley, St. Augustine, Florida
Grandma's Collard Greens
My grandmother made the best collard greens in the world. Eating them with a slice of buttermilk cornbread is pure bliss. —Sherri Williams, Crestview, Florida
Marina's Golden Corn Fritters
Just one bite of these fritters takes me back to when my kids were young. Nowadays for our get-togethers, I sometimes triple the recipe. Serve fritters with maple syrup or agave nectar. —Marina Castle, Canyon Country, California
Zesty Garlic Green Beans
These green beans travel so well because they can either be served at room temperature or reheated at the party. —Christine Bergman, Suwanee, Georgia
Creole Cornbread
Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. —Enid Hebert, Lafayette, Louisiana
Artichoke Tomato Salad
For a little zip, crumble feta over the top of this artichoke salad. Add shredded rotisserie chicken for a beautiful main dish. —Deborah Williams, Peoria, Arizona
Roasted Fresh Okra
If you have picky eaters who worry about texture, roasted okra is marvelous. It's OK to crowd the pan. Okra shrinks as it cooks. —Anna Katsoulis, Greenville, North Carolina
Baked Two-Cheese & Bacon Grits
In the South, everyone loves three things: bacon, cheese and grits! After playing around with this recipe, I took it to my first family party as a newlywed, and it was a huge hit. This recipe has become a family tradition that I'm sure will be passed down for generations. —Melissa Rogers, Tuscaloosa, Alabama
Tomato-Onion Green Beans
Fresh green beans are the stars of this healthy side. Serve with grilled chicken, pork tenderloin or seafood for a delicious end to a busy day. —David Feder, Buffalo Grove, Illinois
Tomatoes with Buttermilk Vinaigrette
We make the most of tomatoes when they are in season and plentiful, and I love an old-fashioned homemade dressing with summery taste. —Judith Foreman, Alexandria, Virginia
Collard Greens & Beans
I never tried collard greens until a friend gave me this recipe that calls for bacon and pinto beans. Now I look forward to serving this Southern staple on Thanksgiving. —April Burroughs, Vilonia, Arkansas
Garden Tomato Salad
For as long as I can remember, Mom made a salad of tomatoes and cucumbers. Now I make it whenever beautiful tomatoes are in reach. —Shannon Arthur, Upper Arlington, Ohio
Quick Buttermilk Cornbread
The tattered recipe card for this cornbread proves it's been a family favorite for years. It's my daughter's top request. —Judy Sellgren, Grand Rapids, MichiganThe post Pillsbury Is Selling Cornbread and We’re Making It for Breakfast, Lunch and Dinner appeared first on Taste of Home.
Melany Love