Introduction

Every Southern family seems to have one casserole that always finds its way onto the table. Around my house, it’s this easy Yellow Squash Casserole, creamy, cheesy, topped with buttery crackers, and most importantly—never soggy.

Summer is the perfect time to enjoy fresh yellow squash. Whether you’re picking it straight from your garden, bringing home a basket from the farmers’ market, or finding it on sale at the grocery store, yellow squash is one of the South’s favorite vegetables. It’s mild, versatile, inexpensive, and surprisingly nutritious.

Yellow squash can be grilled, roasted, sautéed, air-fried, or even enjoyed raw with your favorite dip. But if you ask me, nothing beats a warm, homemade squash casserole fresh from the oven.

Now I’ll admit something.

I have eaten plenty of squash casseroles over the years that tasted wonderful—but they were so watery they practically needed a spoon. Since yellow squash naturally contains a lot of water, that’s one of the biggest challenges when making a casserole.

After years of tweaking recipes, I finally found the combination that gives me everything I’m looking for: tender squash, creamy filling, melted cheese, and a buttery Ritz cracker topping with just the right amount of crunch. Best of all, every bite is rich and flavorful without becoming soggy.

If you’ve been searching for an easy yellow squash casserole recipe that’s perfect for family dinners, church potlucks, summer cookouts, or holiday meals, you’ve come to the right place. So grab your apron, and let’s head into the kitchen.

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Why You’ll Love This Yellow Squash Casserole

There are plenty of squash casserole recipes, but this one has earned a permanent place in my recipe collection.

Easy to Make

• Simple pantry-friendly ingredients
• Beginner-friendly recipe
• One of those “mix it together and bake” casseroles everyone can make.

Budget Friendly

• Uses inexpensive seasonal vegetables
• Great way to stretch fresh garden squash
• Feeds a crowd without stretching your grocery budget

Perfect for Every Occasion

This casserole fits almost any meal, including:

• Family dinners
• Sunday suppers
• Church potlucks
• Holiday gatherings
• Summer cookouts
• Neighborhood barbecues

Make-Ahead Friendly

Life gets busy, and I appreciate recipes that work around my schedule.

You can assemble this casserole ahead of time, refrigerate it overnight, and simply add the buttery cracker topping right before baking. It also freezes beautifully, making it perfect for busy weeks.

What Is Yellow Squash?

Yellow squash is one of summer’s most popular garden vegetables. It has bright yellow skin, tender flesh, and a mild, slightly sweet flavor that pairs well with just about everything.

Because it’s low in calories and naturally high in water, yellow squash is a healthy addition to many meals. It’s also a good source of fiber, vitamins A and C, and antioxidants.

One of my favorite things about yellow squash is how versatile it is. Besides casseroles, it’s delicious grilled, roasted, sautéed, added to soups, or sliced fresh for vegetable trays.

Yellow Squash vs. Zucchini

Although they’re close cousins, yellow squash and zucchini have a few differences.

Yellow Squash

• Bright yellow skin
• Slightly sweeter flavor
• Often has a curved neck
• Wonderful for casseroles

Zucchini

• Usually dark green
• Mild flavor
• Straight shape
• Excellent for baking and grilling

The good news is they’re interchangeable in many recipes, and I often use both together when my garden is overflowing.

How to Choose the Best Yellow Squash

For the best casserole, choose squash that are small to medium in size with smooth, glossy skin.

Look for squash that feel firm and heavy for their size. Smaller squash usually have fewer seeds and a sweeter flavor.

Avoid squash that have soft spots, wrinkled skin, bruises, or cuts. Fresh squash should feel solid with no signs of shriveling.

If you’re lucky enough to grow your own, harvest them while they’re still young and tender. They have the best texture and flavor.

Ingredients You’ll Need

For the Casserole

• Fresh yellow squash
• Onion
• Butter
• Stove Top Stuffing Mix
• Cream of Chicken Soup
• Sour cream
• Shredded cheese
• Seasonings

For the Topping

• Ritz crackers (or your favorite buttery crackers)
• Melted butter

Ingredient Notes

Cheese

Mild cheddar, sharp cheddar, Colby Jack, or even a Mexican cheese blend all work beautifully in this recipe.

Fresh vs. Frozen Squash

Fresh squash always gives the best texture, but frozen squash can be used when fresh isn’t available.

Optional Add-Ins

• Crumbled cooked bacon
• Diced jalapeños
• Fresh herbs
• Parmesan cheese sprinkled over the cracker topping

Remember, Southern cooks have always been masters at using what they have on hand.

Kitchen Tools You’ll Need to Make a Yellow Squash Casserole

One thing I love about this recipe is that it doesn’t require fancy equipment.

You’ll need:

• Large saucepan
• Colander
• Mixing spoon or large spatula
• Sharp knife
• Cutting board
• 9 x 13-inch or 10 x 10-inch casserole dish

How to Make Yellow Squash Casserole

Step 1 – Prepare the Vegetables

Wash the squash and slice it into pieces about ¼-inch thick. They don’t have to be perfect, but keeping the slices close to the same size helps everything cook evenly.

Roughly chop the onion.

Step 2 – Cook the Squash

Place the squash and onion in a large saucepan with water to cover and bring to a boil for about 12 minutes, or until the squash is just tender.

Drain thoroughly in a colander. Removing as much moisture as possible is one of the secrets to preventing a watery casserole.

Step 3 – Mix the Filling

Return the drained squash and onions to the saucepan.

Add the butter, stuffing mix, cream of chicken soup, sour cream, shredded cheese, and seasonings. Stir until everything is evenly combined.

Step 4 – Assemble the Casserole

Transfer the mixture into a prepared casserole dish.

Crush one sleeve of Ritz crackers into coarse crumbs. Stir the crackers together with the melted butter until evenly coated.

Sprinkle the buttery cracker topping evenly over the casserole.

Step 5 – Bake

Bake in a preheated 350°F oven until hot, bubbly, and beautifully golden brown on top. Suggested time is 35-40 minutes.

Step 6 – Let It Rest

Allow the casserole to rest for about 10 minutes before serving.

This short resting time helps everything set up nicely and makes serving much easier.

Tips for the Best Yellow Squash Casserole

Drain the Squash Well

Yellow squash contains a surprising amount of water. Draining it well after cooking is the easiest way to avoid a watery casserole.

Don’t Overcook the Squash

Set a kitchen timer and resist the temptation to cook it longer. Slightly tender squash will continue cooking in the oven.

Shred Your Own Cheese

Freshly shredded cheese melts more smoothly than pre-shredded cheese, which contains anti-caking agents that can affect the creamy texture.

Let It Rest Before Serving

Giving the casserole a few minutes to rest helps it hold together and makes serving much neater.

Even simple casseroles can go wrong if you rush a few important steps.

Avoid these common mistakes:

• Not draining the squash thoroughly
• Overcooking the squash before baking
• Using too much cracker topping
• Baking the casserole longer than necessary

Following these simple tips will reward you with a creamy, flavorful casserole every time.

My Favorite Yellow Squash Casserole Recipe

Now that you know all my favorite tips and tricks, it’s time for the best part.

Gather your ingredients, preheat the oven, and let’s make one of my favorite Southern comfort foods. You’ll find the complete printable recipe card below.

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My Favorite Squash Casserole

Looking for the best yellow squash casserole recipe? This creamy, cheesy recipe is easy to make, full of flavor, and topped with a buttery Ritz cracker crust everyone will love.

Course Side Dish

Cuisine American Southern

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 222kcal

Author Blissful Foods Plus

Equipment

• 1 large saucepan
• 1 10 x 10 casserole dish
• 1 sharp knife
• 1 large spatula
• 1 kitchen timer

Ingredients

• 4 medium yellow squash
• 1 medium sweet onion ( rough chop)
• 2 tsp kosher salt
• 2 cups shredded cheese
• 1 cup sour cream
• 1 10.5 oz cream of chicken soup
• 1 stick unsalted butter 1/2 stick in casserole 1/2 stick for cracker topping
• 1 6 oz pkg. Stove Top chicken-flavored stuffing mix
• 1 sleeve Ritz crackers, crushed + 4 tbs melted butter (for topping) Use your favorite crackers if you want

Instructions

• Prep: Preheat oven to 350℉. Using cooking spray or butter, grease a 10 x 10 casserole dish and set aside. Take a medium-to-large saucepan and fill half full with water, then add 1-2 teaspoons of kosher salt and set aside. For the casserole topping grab 1 sleeve of Ritz crackers (or your favorite cracker) place them in a resealable bag and give a rough crush. Melt ½ stick of butter in the microwave and let cool, then mix it into the crushed crackers, seal the bag, and massage butter into crackers. Set aside.
• Cook Squash: Slice the squash into approximately 1/4-inch slices. This does not have to be precise. Take one small sweet onion and give it a rough chop. Place both squash and onions in a medium saucepan and cover with salted water. Add more water if needed to cover the squash and onions. Bring to a boil and cook for 12 minutes over medium heat. Start the timer when the pot starts to boil. Best to use a kitchen timer. Do not overcook the squash. After 12 minutes, quickly drain into a colander and place back in the saucepan. We can mix everything in the same pot.
• Combine Ingredients: In the same saucepan, add cream of chicken soup, 1 cup sour cream, the remaining 1/2 stick of melted butter, 2 cups shredded cheddar cheese, and 1 package of Stove Top stuffing mix. Take a sturdy spatula and mix these ingredients well. Add drained cooked squash and onions, stirring just until coated and combined.
• Bake: Spoon squash mixture into the prepared casserole dish. Take crushed crackers and sprinkle evenly over the top of the casserole. Place in the preheated oven and bake for 30-40 minutes; check at 30 minutes. The top should be a light golden brown and bubbly on the sides. Note: I use a 10×10 baking dish; you can use a 9X13 casserole dish as well. Remember, adjust baking time accordingly. A deeper dish will need to cook a little longer than a shallow dish will.

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Notes

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Nutrition

Serving: 1serving | Calories: 222kcal | Carbohydrates: 8g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 57mg | Sodium: 506mg | Potassium: 307mg | Fiber: 1g | Sugar: 4g | Iron: 1mg

Variations and Easy Substitutions

One of the things I love most about Southern cooking is that recipes are meant to be shared, adapted, and made your own. Don’t be afraid to use what you have in your refrigerator or pantry. Some of the best family recipes were created that way.

Add Bacon

If your family loves a little smoky flavor, sprinkle cooked, crumbled bacon over the buttery cracker topping before baking. It adds wonderful flavor and a little extra crunch.

Mix Yellow Squash and Zucchini

When my garden is producing both yellow squash and zucchini, I often combine them in this casserole. The zucchini adds beautiful color while the yellow squash brings its mild sweetness. It’s also a great way to use up extra garden vegetables.

Try Different Cheeses

While cheddar cheese is my favorite, don’t hesitate to experiment.

Some delicious options include:

• Colby Jack
• Monterey Jack
• Mexican cheese blend
• Sharp cheddar
• Pepper Jack for a little kick

Southern cooks have always believed in making do with what they have, and that’s part of the charm of home cooking.

Lighten It Up

If you’re looking for a lighter version, try a few simple substitutions.

• Use light sour cream or plain Greek yogurt.
• Choose reduced-fat cheese.
• Use reduced-fat cream of chicken soup.
• Replace the buttery cracker topping with seasoned Panko breadcrumbs.

The casserole will still be creamy and delicious while reducing the richness a little.

This casserole pairs beautifully with so many Southern favorites.

Main Dishes

• Southern Fried Chicken
• Meatloaf
• Baked Ham
• Fried Pork Chops
• Pulled Pork Barbecue
• Grilled Chicken

Southern Side Dishes

Complete your meal with a few classic sides.

• Green Beans
• Creamed Corn
• Homemade Cornbread
• Macaroni and Cheese
• Collard Greens
• Fresh Sliced Tomatoes

Whether you’re serving Sunday dinner or feeding a crowd at a church potluck, this casserole fits right in.

Looking for more recipe inspiration? Here are a few of my most popular recipes that complement this dish beautifully and make meal planning even easier.

Try Southern comfort food at it’s best with my Classic Comfort Foods for Every Season

Don’t forget dessert either by trying my recipe for the Best No-Cook Banana Pudding Recipe.

Learn how to make the one beverage that is at every Southern cook-out or get-together- Southern Sweet Iced Tea.

One of the many reasons I love this recipe is that leftovers taste just as good the next day.

Refrigerator

Store leftover casserole in an airtight container in the refrigerator for 3 to 5 days.

For the best flavor and texture, refrigerate the casserole within two hours after serving.

Freezer

This casserole freezes wonderfully.

When my garden is overflowing with yellow squash, I often make two casseroles. One goes straight to the dinner table, and the second goes into the freezer for another day.

You can freeze the casserole either before or after baking.

Allow it to cool completely, then wrap it tightly or store it in an airtight freezer-safe container. For the best quality, enjoy it within 3 to 4 months.

Reheating

For the best results, thaw frozen casserole overnight in the refrigerator.

Reheat in a 350°F oven until heated through. While the microwave works well for individual servings, reheating in the oven helps the cracker topping stay crisp.

Frequently Asked Questions

Can I make squash casserole ahead of time?

Absolutely.

Prepare the casserole the day before, cover it tightly, and refrigerate until you’re ready to bake.

I recommend waiting to add the buttery cracker topping until just before it goes into the oven so it stays nice and crisp.

Why is my squash casserole watery?

Yellow squash naturally contains a lot of moisture, so proper preparation makes all the difference.

To prevent a watery casserole:

• Don’t overcook the squash.
• Drain it thoroughly after boiling.
• Measure your ingredients carefully.
• Avoid adding extra liquid.

Following these simple steps will give you a creamy casserole with great texture every time.

Can I substitute zucchini for yellow squash?

Yes!

Yellow squash and zucchini are very similar and can usually be substituted for one another.

Just remember that zucchini may cook a little faster. I actually enjoy combining both vegetables when they’re in season for extra color and flavor.

What crackers work best for the topping?

Ritz crackers are my first choice because they add buttery flavor and bake up beautifully crisp.

Club crackers, butter crackers, saltines, or even seasoned Panko breadcrumbs also work well.

Now here’s a little Southern confession…

I keep a large zip-top bag in my pantry filled with leftover crackers that didn’t quite finish the box. Around here, throwing away perfectly good crackers simply isn’t allowed! Whenever I make a casserole, I grab a handful from my “cracker collection,” crush them up, and nobody has ever guessed they weren’t Ritz.

Can I make this recipe without sour cream?

Certainly.

You can substitute:

• Plain Greek yogurt
• Softened cream cheese mixed with a little milk
• Blended cottage cheese

Each option creates a creamy casserole while letting you adjust the recipe to suit your family’s tastes.

Final Thoughts

There’s something special about recipes that have been shared around Southern tables for generations, and yellow squash casserole is certainly one of them.

It’s simple, comforting, and made with everyday ingredients, yet it always seems to disappear quickly whenever it’s served. Whether you’re preparing Sunday supper, taking a dish to a church potluck, hosting a summer cookout, or planning your holiday menu, this casserole always feels right at home.

I hope this easy Yellow Squash Casserole becomes one of those recipes your family requests again and again.

If you give it a try, I’d love to hear how it turned out. Leave a comment below and let me know if you added your own special twist. After all, some of the very best family recipes begin with someone saying, “I changed just one little thing…”

Happy cooking, and as always, thank you for spending a little time in my kitchen today.

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The post Easy Yellow Squash Casserole Recipe: A Southern Family Favorite appeared first on Blissful Foods Plus.

Introduction

Southern Fried Shrimp is a beloved Southern classic known for its crispy coating, tender texture, and flavorful seasoning. It easily ranks among my top ten favorite foods, but there are some things about fried shrimp I want to share with you before I share my favorite Southern Fried Shrimp Recipe.

Living along Florida’s Gulf Coast, I look forward to shrimp season every year. Fresh shrimp are one of the many pleasures of coastal living, and nothing beats a platter of hot, golden fried shrimp fresh from the fryer.

Traditionally, shrimp are coated in a seasoned mixture of cornmeal and flour before frying. While I grew up eating shrimp prepared that way, several years ago I was introduced to cracker meal as an alternative coating. Since then, it has become my preferred choice for frying shrimp and fish. Why? Because cracker meal creates a lighter, crunchier coating without feeling heavy or overly thick.

Southern Fried Shrimp is typically seasoned with simple pantry staples such as garlic powder, onion powder, salt, pepper, and paprika. The shrimp are fried until golden brown, while keeping the inside tender and juicy and creating a crispy exterior. They can be served as an appetizer, a main course, a seafood platter, a po’boy sandwich, or even alongside creamy grits.

Deep-frying seafood has long been a Southern tradition. With abundant access to fresh shrimp from coastal waters, shrimp quickly became a staple throughout the South. Whether served at a backyard fish fry, family reunion, church gathering, or summer cookout, Southern Fried Shrimp has a way of bringing people together around the table.

Have a seat and stay awhile. I’ll show you just how easy it is to fry up a batch of crispy Southern Fried Shrimp at home.

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Why You’ll Love This Southern Fried Shrimp Recipe

• Crispy golden coating
• Tender, juicy shrimp
• Easy to make
• Perfect for fish fries and family dinners
• Ready in under 30 minutes

Southern Fried Shrimp Recipe Ingredients Needed

To fry shrimp perfectly, gather these essential ingredients:

• Fresh shrimp, peeled, deveined, and butterflied.
• All-purpose flour and cornmeal, or cracker meal for extra crunch
• Eggs for binding the coating
• Chopped onion, jalapeños, or green peppers (optional)
• Salt, pepper, garlic powder, onion powder, and paprika
• Vegetable oil for frying

Helpful Tips for Success With Your Southern Fried Shrimp Recipe

• Choose fresh shrimp whenever possible for the best flavor and texture.
• Use large or jumbo shrimp for frying.
• Pat shrimp dry before breading to help the coating adhere.
• Use a light coating of flour, cornmeal, or cracker meal.
• Maintain the oil temperature between 350°F and 375°F.
• Fry shrimp in small batches to avoid lowering the oil temperature.
• Shrimp cook quickly, usually in 2 to 3 minutes per side. Avoid overcooking, which can make them tough.

My Favorite Crispy Southern Fried Shrimp Recipe

Growing up, fried shrimp was always a special treat. Whether it came fresh from the Gulf or was served at a family fish fry, there was nothing better than biting into a crispy, golden shrimp fresh from the fryer. Over the years, I’ve experimented with different breading techniques, but this recipe remains one of my favorites. It’s simple, dependable, and packed with Southern flavor. I hope it becomes a favorite at your table, too.

Print

Crispy Southern Fried Shrimp

Crispy on the outside and tender on the inside, this Southern Fried Shrimp recipe is a true Southern classic. Fresh shrimp are coated in a seasoned breading and fried to golden perfection for a delicious, easy-to-make meal that is always a crowd-pleaser. Perfect for family dinners, fish fries, and special gatherings.

Course Dinner, Lunch, Gatherings

Cuisine American Southern

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 6 servings

Calories 361kcal

Author Mary Lou Coon

Equipment

• 1 deep fryer or
• 1 cast-iron deep skillet
• 1 deep fry thermometer
• 1 baking sheet with rack

Ingredients

• 2 lbs large-extra large shrimp (peeled and deveined)
• vegetable oil

Egg Wash

• 2 large eggs
• 1 cup buttermilk or milk
• ½ tsp sea salt
• ½ tsp ground black pepper

Batter

• 2½ cups cracker meal
• 2 tsps sea salt
• ½ tsp ground black pepper
• 2 tsps garlic powder
• 2 tsps onion powder

Instructions

• Gather the vegetable oil and a heavy-bottomed skillet or cast-iron skillet.
• Take a baking sheet and line it with paper towels, placing a cooling rack inside the pan to drain shrimp once cooked. Set aside.
• In a shallow bowl, whisk together the eggs, buttermilk, ½ teaspoon of sea salt, and ½ teaspoon of ground black pepper.
• In another shallow bowl, whisk together the cracker meal, sea salt, black pepper, garlic powder, and onion powder.
• Start coating the shrimp by first adding them into the egg wash, just a few at a time, making sure to coat each one well. Next, remove them from the egg wash and drop them into the cracker meal mix, coating them completely. Place on a plate while breading the remaining shrimp.
• Heat 1 inch of vegetable oil in a heavy-bottom skillet or cast-iron skillet over medium heat, 350℉-375℉. Use a deep fry thermometer to make sure the oil is at the correct temperature.
• Once the vegetable oil reaches the correct temperature, drop the coated shrimp into the hot oil. Do not overcrowd your pot. Shrimp cooks fast, so you don't fry for too long-about 3 minutes. Remove from the oil and let them drain on the baking sheet. Continue until you have fried all the shrimp.
• Serve immediately with tartar sauce or your favorite seafood dipping sauce.

Rate this recipe. If you tried this recipe, don'tforget to scroll up and tap those stars. I'd love to know how it turned out for you.

Notes

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Nutrition

Serving: 1serving | Calories: 361kcal | Carbohydrates: 19g | Protein: 20g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 179mg | Sodium: 1340mg | Potassium: 315mg | Fiber: 1g | Sugar: 4g | Iron: 11mg

Whenever I serve Southern Fried Shrimp, I like to turn it into a complete feast. There’s something special about gathering around a table filled with crispy shrimp, creamy coleslaw, hushpuppies, baked beans, sweet tea, and a homemade dessert. These are the recipes I reach for time and time again because they pair beautifully with fried shrimp and help create a meal that family and friends will remember.

What to Serve with Southern Fried Shrimp Recipe

Here are some of the South’s favorite side dishes to serve with fried shrimp:

Southern Coleslaw

Cool, creamy, and crunchy, Southern coleslaw provides the perfect contrast to hot, crispy fried shrimp.

👉 Get the Recipe: Southern Coleslaw

Southern Baked Beans

Sweet, smoky, and hearty, baked beans are a classic side dish that goes beautifully with seafood.

👉 Get the Recipe: Southern Baked Beans

Southern Potato Salad

Creamy potato salad with eggs and pickle relish is a cookout favorite that belongs on every Southern table.

👉 Get the Recipe: Southern Potato Salad

Southern Hush Puppies

Golden-brown hushpuppies are a Southern seafood tradition and the perfect companion to fried shrimp.

👉 Get the Recipe: Southern Hush Puppies

Sweet Tea

No Southern shrimp feast is complete without a tall glass of refreshing sweet iced tea.

👉 Get the Recipe: Southern Sweet Tea

Banana Pudding

Finish your meal with a classic Southern dessert that is cool, creamy, and always a crowd-pleaser.

👉 Get the Recipe: No-Bake Banana Pudding

Frequently Asked Questions

Can I use frozen shrimp?

Yes. Frozen shrimp can yield excellent results when thawed properly. Thaw the shrimp completely before frying and pat them dry with paper towels to remove excess moisture. This helps the coating stick and promotes even cooking.

How do I keep fried shrimp crispy?

Drain fried shrimp on a wire rack rather than paper towels. If you’re cooking multiple batches, place the shrimp in a warm oven (about 200°F) until ready to serve. Fry in small batches and avoid overcrowding the pan to maintain a crisp texture.

Can I make fried shrimp ahead of time?

Southern Fried Shrimp is best served immediately after frying. While leftovers can be reheated in the oven the next day, nothing compares to the crispy texture and flavor of shrimp fresh from the fryer.

What size shrimp is best for frying?

Large and jumbo shrimp are my favorites for frying. They’re big enough to stay juicy inside while developing a perfectly crispy exterior.

Want to learn more about selecting, preparing, butterflying, breading, and frying shrimp? Visit my Complete Guide to Southern Fried Shrimp for additional tips and techniques that will help you fry shrimp with confidence.

Conclusion

Nothing says Southern hospitality quite like a platter of golden, crispy fried shrimp. With its crunchy seasoned coating and tender, juicy interior, this recipe is perfect for family dinners, fish fries, backyard gatherings, and special occasions. Using simple ingredients and a few easy techniques, you’ll be serving restaurant-quality Southern Fried Shrimp right from your own kitchen.

The shrimp are running, the boats are out, and supper is waiting.

Let’s get cooking!

“You can’t buy happiness, but you can buy shrimp, and that’s pretty close.”

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The post Southern Fried Shrimp Recipe: Crispy Gulf Coast Perfection appeared first on Blissful Foods Plus.

Introduction

I’ve come across countless tales about how Southern hushpuppies got their quirky name. Some say it was nuns who coined it, while others claim it was fishermen, and still others insist that soldiers are to thank. The true origin may be lost to time, but there’s one thread all these stories share: the idea that “hushpuppies” came from a tradition of quieting hungry dogs.

Southern cooks, as the story goes, would toss bits of fried cornbread to their barking dogs to keep them quiet while the main meal was cooking. They’d say, “Hush, puppy!” to calm the eager canines, and over time these tasty little bites became known simply as hushpuppies.

These deep-fried cornmeal balls are a quintessential Southern side dish. Crispy on the outside and tender on the inside, hushpuppies are flavored with onions and seasonings, making them the perfect companion to fried fish, shrimp, and barbecue.

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What are Southern Hushpuppies?

Hushpuppies are deep-fried cornmeal balls that are popular at Southern fish fries, barbecues, family gatherings, and church suppers. They are typically made with cornmeal, flour, baking powder, and seasonings. The result is a bite-sized treat with a crispy exterior and a soft, fluffy interior.

Many recipes include chopped onions, while others add jalapeños for a little kick. Most Southerners would agree that a fish fry simply isn’t complete without a basket of hot hushpuppies. Their crunchy outside and tender center have made them a beloved comfort food throughout the South.

Ingredients Needed for Cooking Southern Hushpuppies

• Salt enhances the flavor.

• Finely chopped onion adds classic Southern flavor.
• Buttermilk or milk provides moisture. I’ve even used cold beer with great results.
• Eggs help bind the ingredients together.
• Optional additions include diced jalapeños for heat or chopped green peppers for a milder flavor.
• Oil for frying.

Needed Equipment to Make Your Southern Hushpuppies

• Mixing bowl for combining ingredients.
• Measuring cups and spoons for accurate measurements.
• Whisk or spatula for mixing the batter.
• Deep fryer or cast-iron fryer
• Slotted spoon for removing hushpuppies from the oil.
• Paper towels for draining excess oil.

How Do You Make Hushpuppies?

To make delicious Southern hushpuppies, follow these simple steps:

• In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
• Stir in the chopped onions and any additional seasonings. I like garlic powder, jalapeños, or chopped green peppers when I want a milder version.
• In a separate bowl, whisk together the milk and egg.
• Add the wet ingredients to the dry ingredients, stirring just until combined. Avoid overmixing.
• Heat vegetable oil in a deep fryer or heavy skillet to 375°F.
• Drop spoonfuls of batter into the hot oil.
• Fry until golden brown on all sides.
• Remove with a slotted spoon and drain on paper towels before serving.

Tips for Making the Best Southern Hushpuppies

Mastering hushpuppies is easy, and once you learn a few simple tricks, you’ll have a side dish that steals the spotlight at every fish fry.

• The secret to light, crispy hushpuppies is maintaining the proper oil temperature. Keep the oil at 375°F for the best results. A deep-frying thermometer is invaluable if you’re using a skillet or pot. Electric fryers usually have built-in temperature controls.
• Use a combination of cornmeal and flour for the perfect balance of texture.
• Add finely chopped onions or scallions for extra flavor.
• Buttermilk, milk, or even beer can be used to add moisture and richness. Buttermilk is my personal favorite.
• Avoid overcrowding the fryer, as this can lower oil temperature and lead to greasy hushpuppies.
• Drain on paper towels or a cooling rack to help keep them crisp.

What is the Best Way to Serve Southern Hushpuppies?

To truly enjoy hushpuppies, serve them alongside some Southern favorites:

• Fried fish or fried shrimp for a classic Southern meal.
• Barbecue, where they perfectly complement smoky meats.
• Collard greens for a traditional Southern pairing.
• Grits for a hearty comfort-food combination. Once you’ve mastered hushpuppies, give them a try with my Shrimp and Grits recipe.
• As an appetizer. Many Southern restaurants serve hushpuppies before the meal. I love dipping mine in ketchup, honey butter, or even baked beans.

A Southern Hushpuppy Recipe

Now that you know the history behind hushpuppies, the ingredients you’ll need, and a few tips for frying them perfectly, it’s time to make a batch of your own. Gather your ingredients, heat the oil, and get ready for a basket of golden-brown hushpuppies that are crispy on the outside and tender on the inside.

Print

Southern Hushpuppies

Southern Hushpuppies, crispy on the outside, tender and fluffy on the inside. These cornmeal gems are fried to perfection and bursting with that down-home flavor we all love. You will find this Southern gem at any Southern fish or shrimp fry get-together.

Course Lunch, Dinner

Cuisine American Southern

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 dozen

Calories 68kcal

Equipment

• 1 Mixing bowl
• 1 large cast iron skillet

Ingredients

• 1 ½ cups cornmeal (fine or medium grind)
• ½ cup all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• 1½ tsp salt
• 1 tsp granulated sugar
• 1 cup buttermilk
• 1 large egg (slightly beaten)
• 1 small finely chopped onion
• 4-6 cups vegetable oil Size of cooking pot determines amount of oil needed.

Instructions

Mixing Hushpuppies

• Using a medium mixing bowl, stir together the dry ingredients. Feel free to add your favorite seasonings.
• In a small mixing bowl, beat the egg and buttermilk together. Add this mixture to the dry ingredients and mix until thoroughly mixed. Add the chopped onion and blend all ingredients well.
• Pour oil into your fry pan and heat to 375℉.

Fry Hushpuppies:

• Drop batter by the tablespoonful into hot oil and fry in batches for 3 minutes on each side, until golden brown. It is easier to drop hushpuppies if, after scooping the first hushpuppy and dropping it in the oil, you dip your spoon in a glass of water before scooping the next hushpuppy.
• Drain hushpuppies on a paper towel and serve immediately.

Variations:

• You can get creative here and make these to your personal taste. Try adding 2-3 tablespoons of seeded, diced jalapenos, corn, or scallions.

If you tried this recipe, don’t forget to scroll up and tap those stars! I’d love to know how it turned out for you.” 

Notes

This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you.

Nutrition

Serving: 1-hushpuppy | Calories: 68kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Cholesterol: 9mg | Sodium: 209mg | Potassium: 56mg

Tips for Storing and Reheating Leftover Hushpuppies

• Let hushpuppies cool completely before storing.
• Place them in an airtight container to prevent moisture loss.
• Refrigerate for up to 3 days for best freshness.
• For longer storage, freeze them in a freezer bag. Freeze them in a single layer first, then transfer them to a freezer bag.
• Reheat in the oven or air fryer to restore their crispy texture.

My personal preference is not to store leftover hushpuppies, just as I don’t usually save leftover French fries. To me, this is one of those foods that is best enjoyed fresh from the fryer. Since they’re so easy to make, I’d rather whip up a new batch than reheat yesterday’s.

Frequently Asked Questions

Why are hushpuppies called hushpuppies?

As the story goes, Southern cooks would toss bits of fried cornbread to their barking dogs to keep them quiet while the main meal was cooking. They’d say, “Hush, puppy!” to calm the eager canines, and over time these tasty little bites became known simply as hushpuppies. While no one knows for certain if the story is true, it’s the explanation most often shared throughout the South.

Can I make hushpuppies without buttermilk?

Absolutely! Regular milk works just fine, and I’ve even been known to use a cold beer from time to time. Buttermilk is still my first choice because it adds a rich flavor and helps create a tender texture.

Can hushpuppies be made ahead of time?

They can be, but trust me, hushpuppies are at their very best when served fresh from the fryer. If you do make them ahead, reheat them in the oven or air fryer to help restore their crispy exterior.

Why are my hushpuppies greasy?

Greasy hushpuppies usually result from oil that isn’t hot enough. When the oil temperature drops too low, the batter absorbs excess oil rather than forming a crispy crust quickly. Overcrowding the fryer can also lower the oil temperature, leading to greasy hushpuppies.

What is the best oil temperature and the best oil for frying hushpuppies?

Vegetable oil is one of the best choices for deep-frying hushpuppies because it has a high smoke point of approximately 400°F to 450°F and a neutral flavor that won’t overpower the cornmeal. For perfectly crispy hushpuppies, maintain the oil temperature at 375°F throughout frying.

Conclusion

Hushpuppies are a deliciously crispy Southern side dish that pairs perfectly with fried seafood, barbecue, and all your favorite comfort foods. If you’ve never made these golden-brown cornmeal bites at home, now is the perfect time to give them a try.

Easy to make and packed with flavor, hushpuppies are always a crowd-pleaser. Whether you’re planning a fish fry, backyard barbecue, or appetizer night at home, this recipe deserves a place in your collection.

After all, who couldn’t use another great comfort food recipe in the recipe box? Fry up a batch and see just how long these little hushpuppies stay quiet.

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The post Southern Hushpuppies: A Classic Southern Comfort Food appeared first on Blissful Foods Plus.

Introduction

Visit almost any Southern kitchen, and you’ll find a pitcher of sweet tea chilling in the refrigerator. Ask who makes the best Southern Sweet Iced Tea, and chances are you’ll hear, “Mine, of course!”
In the South, sweet tea is more than a beverage—it’s a cultural icon. Few things represent Southern hospitality better than being invited to sit a spell and enjoy a cold glass of sweet tea. Offering a guest a glass is a simple gesture that says, “You are welcome here.”
During the twentieth century, surveys found that sweet tea was served in more than 90 percent of Southern households. Today, this beloved drink has expanded far beyond the family kitchen. You can find it in restaurants, convenience stores, and grocery stores across the country, sold in bottles, cans, and gallon jugs.
Yet despite its popularity, nothing quite compares to homemade Southern Sweet Iced Tea poured from a pitcher kept cold in the refrigerator. So, stay awhile, and before you leave, you’ll know how to make this classic Southern favorite for yourself.

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Southern Sweet Tea: Steeped in Southern Tradition

Sweet tea was once considered a luxury because its three main ingredients—tea, sugar, and ice—were expensive and not readily available to everyone.
The earliest known sweet tea recipe appeared in Housekeeping in Old Virginia, a community cookbook published in 1878. Interestingly, the recipe called for green tea rather than black tea.
During World War II, green tea imports became difficult to obtain. As a result, Americans began using black tea imported from British India. After the war, black tea remained the preferred choice and eventually became the standard tea used for Southern sweet tea.
Over time, sweet tea evolved from a special-occasion treat into an everyday staple found throughout the South.

Why Is Sweet Tea Such a Southern Tradition?

Many beloved Southern recipes were born of necessity, available ingredients, and climate. Sweet tea is no exception.
The South provided ideal conditions for growing sugar cane, making sugar more accessible. Black tea was readily available through trade, and the region’s long, hot summers created a demand for something cold and refreshing. What started as a practical way to cool down became a cherished Southern tradition.
Several factors contributed to sweet tea becoming a Southern institution:

Cultural Heritage

Sweet tea has deep roots in Southern history and hospitality. Serving a glass of sweet tea is often viewed as a welcoming gesture toward family, friends, and visitors.

Climate

Southern summers are known for their heat and humidity. A cold glass of sweet tea offers welcome relief on even the hottest days.

Social Tradition

Sweet tea is commonly served at family gatherings, church suppers, barbecues, holidays, and everyday meals. It has become part of the social fabric of Southern life.

Accessibility

The ingredients are simple, inexpensive, and readily available, making sweet tea easy to prepare in large batches.

Flavor Preference

Southern cooking often embraces sweet flavors, and sweet tea perfectly complements that preference.

Regional Identity

Just as gumbo is associated with Louisiana and barbecue with the Carolinas and Texas, sweet tea has become a defining symbol of Southern cuisine.

What Makes Southern Sweet Iced Tea Different?

Authentic Southern Sweet Tea relies on just a few simple ingredients:

• Water
• Black tea
• Sugar
• Ice
• A pinch of baking soda (optional)

One important rule separates Southern sweet tea from regular iced tea: the sugar is added while the tea is still hot. This allows the sugar to dissolve completely, creating the smooth sweetness for which Southern sweet iced tea is known.

Many Southern cooks also add a small pinch of baking soda to reduce bitterness and help prevent the tea from becoming cloudy.

Sweet tea is traditionally served over plenty of ice and often garnished with a slice of lemon or a sprig of fresh mint.

Tips for Serving the Perfect Glass of Southern Sweet Iced Tea

For the best flavor and presentation, keep these tips in mind:

• Brew a strong batch of black tea and allow it to steep for 10–15 minutes.
• Add the sugar while the tea is still hot.
• Refrigerate until thoroughly chilled.
• Serve over plenty of ice in tall glasses.
• Garnish with fresh lemon slices or mint leaves if desired.
• Adjust the sweetness to suit your personal taste

Frequently Asked Questions:

How Long Does Sweet Tea Last?

Homemade sweet tea will generally stay fresh for 3 to 5 days when refrigerated. Always give it a quick taste before serving if it has been stored for several days. If the flavor seems off or stale, it’s time to make a fresh batch.

Why do Southerners put baking soda in sweet tea?

A pinch of soda eliminates bitterness and prevents cloudiness.  This is optional, and if I am serving it immediately, I will occasionally skip adding soda.

What is the best tea for Southern sweet tea?

The answer to this is personal preference once you learn to make it and make it often enough to develop a preference.  My favorite teas to use are Luzianne, Red Diamond, Tetley, and Lipton.

Can sweet tea be made with less sugar?

Absolutely!  This tea is fully customizable to your preferred level of sweetness.  I often use artificial sweeteners such as Splenda, depending on my family and guests’ dietary restrictions.

Why does sweet tea turn cloudy?

Several factors can turn tea cloudy.

• Temperature Changes: Cooling sweet tea can cause sugars and tannins to precipitate.
• Tannins: The presence of tannins from tea leaves, combined with sugar.
• Sugar Concentration: High sugar levels can increase the likelihood of cloud formation when it interacts with tea compounds.
• Water Quality: Hard water, which has a high mineral content, can contribute to cloudiness. It is recommended to use quality water when making sweet tea. Again, in the old South, they utilized what was available, and a pinch of soda was the solution.
• Brewing Time: Over-brewing can release more tannins, leading to a cloudy appearance.
• Storage Conditions: Refrigerating sweet tea can cause it to become cloudy over time.

An Authentic Southern Sweet Iced Tea Recipe

Now that you know the history behind this beloved Southern beverage and the simple secrets that make it special, it’s time to brew a batch of your own. With just a few pantry staples and a little patience, you’ll have a pitcher of refreshing Southern Sweet Tea ready to enjoy. Gather your ingredients, and let’s make this Southern classic one glass at a time.

Print

Southern Sweet Iced Tea

Southern Sweet Iced Tea is just the right balance of strong, smooth black tea and sweet, sugary goodness. This recipe is a summer essential that’s easy to whip up and even easier to enjoy. Serve it over ice with a slice of lemon for that signature Southern charm.

Course beverage

Cuisine American Southern

Prep Time 5 minutes minutes

Steep Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 16 oz. glass

Calories 145kcal

Author Mary Lou Coon

Equipment

• 1 medium saucepan
• 1 gallon glass tea pitcher

Ingredients

• 4 or 5 family-size tea bags
• 4 quarts water
• 1½-2 cups granulated sugar
• 1 pinch baking soda prevents bitterness and cloudiness

Instructions

• Boil: Bring 1 quart of water to a boil in a tea kettle or medium saucepan. Remove from the heat and drop in 4 family-size tea bags. Allow tea bags to steep for 10-12 minutes. It is important not to oversteep the tea bags.
• Sweeten: In a glass gallon tea pitcher, add the sugar. Pour the steeped hot tea into the glass pitcher over the sugar, then stir until the sugar dissolves completely. Pour cold water over the tea bags, gently stir, and pour into the tea pitcher. Finish adding cold water to fill the gallon pitcher completely. Stir in a pinch of baking soda and stir to combine. Place into the refrigerator and allow to chill for about an hour before serving. Serve in a tall glass over ice. Add a lemon slice to the rim of the glass or a sprig of mint if desired.

Rate this recipe. If you tried this recipe, don't forget to scroll up and tap those stars. I'd love to know how it turned out for you.

Notes

3 Important Notes:

1. Do not oversteep tea bags.  Use a kitchen timer if necessary.
2. Sweeten using hot tea.  Always pour hot tea over sugar in the tea pitcher and mix until sugar is completely dissolved. 
3. The nutritional calculation was based on using 1½ cups of sugar

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Nutrition

Serving: 16ounces | Calories: 145kcal | Carbohydrates: 37g | Sodium: 35mg | Sugar: 37g

Conclusion

If you’ve never made homemade Southern Sweet Iced Tea, now is the perfect time to learn. This iconic Southern beverage has a long tradition of bringing people together on hot summer afternoons, at family gatherings, and on front porches.

Made with simple, affordable ingredients, sweet tea is easy to prepare and endlessly customizable. Add lemon, mint, or even fresh peaches, strawberries, and raspberries for a seasonal twist while still honoring a beverage that has been part of Southern life for generations.

And please don’t tell me it’s easier to swing through the drive-thru for a sweet tea! Homemade sweet tea has a flavor and freshness that simply can’t be duplicated.

Whether you prefer your tea extra-sweet or lightly sweetened, this Southern classic can be tailored to your taste. Pour yourself a glass, sit back, and enjoy a little taste of Southern hospitality.

“A glass of sweet tea isn’t just a drink—it’s Southern hospitality poured over ice.”

Have you ever felt unsure about baking or cooking from scratch? My Kitchen Confidence Series is here to keep you going strong in the kitchen.

The post How to Make Authentic Southern Sweet Iced Tea appeared first on Blissful Foods Plus.

When I first discovered Savory Cabbage Cake, I knew it would be delicious. Growing up in the South, I was already familiar with zucchini bread and how vegetables can add moisture and flavor to baked goods. So when I came across this recipe, I had a feeling it would be a winner—and it absolutely was!

You can make this recipe using fresh cabbage or even leftover cabbage from last night’s dinner. Southern cooks have always been resourceful, and I can easily imagine this recipe becoming a clever way to use up extra cabbage in a family kitchen years ago.

Cabbage may be one of the most underrated vegetables in the kitchen. Most people think of it only in coleslaw or as a simple side dish, but it is surprisingly versatile, delicious, and comforting. This Savory Cabbage Cake proves that with a little creativity, cabbage can be the star of a moist, flavorful bake that pairs perfectly with soups, stews, and hearty meals.

Savory Cabbage Cake is a simple, budget-friendly dish that is hearty, wholesome, and packed with flavor. Tender cabbage, savory seasonings, a soft center, and a golden crust come together to create something truly satisfying. It works well for lunch, dinner, brunch, or as a stand-alone side dish.

One of my favorite things about this recipe is how easily it can be customized. Add cheese, herbs, bacon, sausage, or extra vegetables to make it your own. And the leftovers are fantastic. I usually reheat mine in the oven, where the golden crust develops an irresistible crunch around the edges.

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The word “cake” can be a bit misleading, as this is definitely not a sweet dessert. Instead, it is a rustic savory bake made with shredded cabbage, onions, eggs, flour, and seasonings, all baked in a round cake pan until beautifully golden.

This beginner-friendly recipe is easy to prepare and fun to make. If you are looking for something a little different to add to your recipe collection, this is a wonderful place to start.

To better understand Savory Cabbage Cake, consider the following:

• A unique dish that combines cabbage with a savory batter.
• Typically made with flour, eggs, herbs, and seasonings.
• Baked until golden brown and served warm or at room temperature.
• May be enjoyed as a main, a side, or a snack.
• Easily customized with cheese, spices, sausage, ham, or bacon.

If you enjoy cabbage prepared just about any way imaginable, you are going to love this recipe. It is hearty, satisfying, protein-rich, and surprisingly nutritious. Be sure to check out the nutrition information included in the recipe card.

Here are a few more reasons this savory cake deserves a place on your table.

Healthy and Nutritious

• Cabbage is nutritious, packed with vitamins, fiber, and antioxidants.
• Naturally filling without feeling heavy.

Budget-Friendly

• Made with inexpensive pantry staples.
• A great way to stretch groceries and feed a family.

Easy to Make

• Requires minimal prep work.
• Simple mixing and baking process.
• Customize with your favorite seasonings and add-ins.

Versatile

• Delicious warm or at room temperature.
• Serve as a main, side, or snack dish.
• A wonderful way to use leftover vegetables.
• Perfect for sharing at gatherings, potlucks, and family meals.

To create this savory cake, make sure you have the following ingredients on hand:

Green Cabbage

• The star ingredient.
• Provides a mild, slightly sweet flavor.
• Becomes tender as it bakes.
• Adds moisture to the cake.
• Rich in vitamins and nutrients.

Eggs

• Help bind the cake together.
• Contribute to a tender texture.
• Assist with leavening and structure.
• Add protein and nutrition.

Greek Yogurt

• Helps bind ingredients together.
• Adds creaminess and moisture.
• Provides a protein boost.
• Replaces some of the fat, making the cake lighter.
• Adds a slight tang that balances the savory flavors.

Flour

• Provides structure.
• Helps absorb moisture from the cabbage.
• Contributes to a tender texture.
• Assists with browning during baking.

Onion

• Adds savory depth and flavor.
• Becomes sweet and aromatic as it cooks.

Cheese (Optional)

• Adds richness and extra flavor.

Seasonings and Herbs

• Salt: Enhances overall flavor.
• Pepper: Adds mild heat and balance.
• Garlic Powder: Provides savory depth.
• Onion Powder: Adds sweetness and complexity.
• Herbs such as oregano, thyme, or dill: Add freshness and aroma.
• Paprika: Adds color and a smoky flavor.

Olive Oil

• Used for sautéing the onions and garlic.
• Helps create a golden crust.
• Adds heart-healthy fats.

Here are a few tips that will lead to your success when baking a savory cabbage cake:

Shred the Cabbage Thinly

• Thin cabbage cooks more evenly.
• For best flavor and texture, use fresh, crisp cabbage.
• Use a kitchen scale for accurate measurements.

Do Not Overmix

• Gently stir until the ingredients are combined.

Use the Right Baking Dish

• A 9-inch springform pan works beautifully.
• A cast-iron skillet, pie dish, or casserole dish can also be used.

Follow these steps once, and you will see how easy this recipe is.

Step 1: Prepare the Vegetables

• Shred the cabbage.
• Dice the onion and sauté it in olive oil.

Step 2: Mix the Batter

• Using a large bowl, whisk together the flour, salt, pepper, and seasonings.
• Add the eggs, sautéed onions, and Greek yogurt.
• Stir until well combined.

Step 3: Fold in the Cabbage

• Gently stir until the cabbage is evenly coated.

Step 4: Bake Until Golden

• Transfer the batter to a greased springform pan.
• Bake for 35–40 minutes, or until beautifully golden brown.

Step 5: Cool Slightly Before Slicing

• Allow the cake to cool for a few minutes before cutting.
• This helps it hold together better.

Now that your cabbage is shredded and your ingredients are ready, it’s time to bring this cozy savory bake together. Let’s get it into the oven!

Print

Easy Savory Cabbage Cake

Looking for a unique cabbage recipe? This Savory Cabbage Cake is hearty, wholesome, easy to make, and packed with flavor. Perfect as a side dish or a light meal.

Course main course, side dish, snack

Cuisine American Southern

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Calories 206kcal

Author Blissful Foods Plus

Equipment

• 1 9-inch springform pan
• 1 large mixing bowl
• 1 large spatula
• 1 kitchen scale

Ingredients

• 12 ounces chopped green cabbage
• 3 tbsp olive oil
• 1 large onion (finely chopped)
• 3 cloves garlic (crushed)
• ¼ bunch chopped parsley ½ to ¾ cup chopped
• 11 ounces Greek yogurt (plain)
• 3 large eggs
• 1½ cups all-purpose flour
• ½ tsp baking soda
• 1½ tsp baking powder
• 1½ tsp salt
• ½ tsp ground black pepper
• ½ tsp mustard powder
• 1 tsp thyme
• 1 tsp oregano

Instructions

• Preheat Oven to 350℉. Line a 9-inch springform pan with parchment paper, including the sides. Lightly grease and set aside.
• Prepare Cabbage: Finely chop the cabbage and place it into a large mixing bowl.
• Saute Onions and Garlic: Heat the 3 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook about 5 minutes until soft. Stir in the crushed garlic and cook another minute or two. Remove from heat and immediately add to the bowl of chopped cabbage. Add the chopped parsley and mix thoroughly.
• Cake Batter: In a medium mixing bowl, whisk together the eggs and yogurt. Add flour, baking powder, baking soda, salt, black pepper, mustard powder, oregano, and thyme.
• Combine: Add the batter to the cabbage mixture and stir until completely combined.
• Bake: Pour the mixture into the prepared springform pan and spread evenly. Bake for about 40-45 Minutes, or until the top is golden brown. Insert a toothpick in the center of the cake. If the toothpick comes out clean, it is done.
• Serve: Release the springform and place the cake on a cooling rack. Allow it to cool slightly before slicing. Enjoy this cake warm or at room temperature. Serve with a Ranch or Dill sauce, or just eat plain.

Try shaking sesame seeds or bagel-everything seasoning over the top of the cake before sliding it into the oven. Another trick I like is to pull the cake from the oven the last 5 minutes or so before it has finished baking, drizzle with melted butter, and slide it back into the oven for a gorgeous golden-brown color.

• Rate this recipe. If you tried this recipe, don'tforget to scroll up and tap those stars. I'd love to know how it turned out for you.

Notes

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Nutrition

Serving: 1slice | Calories: 206kcal | Carbohydrates: 25g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 636mg | Potassium: 238mg | Fiber: 2g | Sugar: 4g | Iron: 11mg

This recipe is a perfect example of what my Kitchen Confidence Series is all about—taking everyday ingredients and turning them into something truly special, one easy step at a time.

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Serve It as a Main Dish

• Pair with soup or a fresh garden salad.

Enjoy It for Breakfast or Brunch

• Delicious alongside eggs or fresh fruit.
• Pair with a tangy apple or beet salad for a refreshing contrast.

Pair It with Protein

• Great alongside roasted chicken, sausage, or grilled pork chops.
• Slice and serve as a savory snack with cheese and crackers.

Add a Sauce

• Sour cream, yogurt sauce, or spicy mayo work beautifully.
• A light vinaigrette drizzled over the top adds even more flavor.

Garnish Suggestions

• Fresh dill, parsley, or chopped green onions add a pop of color and freshness.

Easy Variations for Savory Cabbage Cake

One of the best things about Savory Cabbage Cake is how easy it is to customize. Here are a few delicious ways to make it your own:

Bacon and Cheddar Version

• Add crispy bacon and sharp cheddar cheese.

Garden Vegetable Version

• Include shredded carrots, zucchini, or spinach.

Spicy Southern Twist

• Add Cajun seasoning or diced jalapeños.

Mediterranean Style

• Use feta cheese and fresh dill.

Refrigerator

• Make sure the cake cools completely before storing.
• Wrap tightly in plastic wrap and place in an airtight container.
• Store in the refrigerator for up to one week.

Freezing

• Freeze surprisingly well.
• Wrap tightly in plastic wrap, then cover with aluminum foil.
• Thaw overnight in the refrigerator before reheating for the best texture.

Reheating

• Reheating in the oven gives you the crispiest texture.
• A microwave works well for quick leftovers.

Why Cabbage Deserves More Attention

Cabbage has long been a hardworking staple in kitchens around the world. Here are a few reasons this humble vegetable deserves a little more appreciation:

• Affordable: Cabbage is inexpensive and has a long shelf life.
• Nutrient-Rich: Packed with vitamins C and K, fiber, and antioxidants.
• Versatile: Works beautifully in salads, soups, stir-fries, casseroles, and fermented dishes like sauerkraut.
• Low-Calorie: This is a good choice for those looking to maintain or lose weight while still enjoying flavorful meals.
• Flavor Enhancer: When cooked, cabbage develops a naturally sweet, rich flavor that complements many dishes.
• Sustainable: Easy to grow in a variety of climates, supporting local food production.
• Comforting: A perfect example of how simple, humble ingredients can become something comforting and delicious.

Conclusion

This is a wonderful way to enjoy cabbage while adding variety to your weekly meals. The recipe is simple to prepare, budget-friendly, and perfect for busy weeknights. Whether you serve it as a main dish, a side dish, a brunch offering, or a satisfying snack, it delivers plenty of flavor and comfort in every bite.

Even better, leftovers reheat beautifully, making this an excellent option for meal prep. If you are looking for a recipe that is a little unexpected yet incredibly delicious, Savory Cabbage Cake may just become your new favorite discovery. Warm, hearty, and endlessly adaptable, it is the kind of dependable recipe that finds its way back to the table again and again.

Never underestimate a humble cabbage. With a little care and creativity, it can become the most talked-about dish on the table.

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The post Savory Cabbage Cake: An Easy, Healthy, Budget-Friendly Recipe appeared first on Blissful Foods Plus.

Introduction

Some recipes don’t just show up; they belong. Coleslaw is one of those dishes. My Best Coleslaw Recipe is a sweet, creamy slaw that you will go back for more of. Crisp. Cool. Dependable. It always has a place at every cookout, picnic, fish fry, and family gathering without needing a spotlight. Simple to make. Easy to tweak. Beginner-friendly. It delivers crunch, balance, and comfort in every bite, with little fuss and no fancy steps.

Down here in the South, coleslaw isn’t an afterthought. It’s remembered. When you taste a really good slaw at a backyard cookout or a little local restaurant, you remember who made it and where you were. We keep those places on speed dial, just in case a last-minute cookout pops up. Because it always does.

This is my go-to slaw. The one I make for BBQs, fish fries, church suppers, and family get-togethers. Honestly, I can’t imagine a Southern cookout without it.

Pull up a chair. Stay awhile. Let’s make slaw.

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Why My Best Coleslaw Recipe Belongs at Every BBQ and Cookout

• Perfect balance of crunch and creaminess
• Pairs beautifully with rich, hot meats
• Beginner-friendly, no stove required
• Easy to mix, easy to transport
• Ideal make-ahead side
• Budget-friendly with just a few ingredients
• A guaranteed crowd-pleaser
• Easy to customize to your taste

My Best Coleslaw Recipe Flavor Profile

• Sweet: Just enough to soften the tang
• Tangy: Vinegar brings the brightness
• Savory: Salt and pepper keep it grounded
• Optional depth: A pinch of celery seed if you like

Nothing loud. Nothing overpowering. Just balanced, clean flavor that lets the cabbage shine.

Variations: You Can Make It Your Own

• Regional twists may include apples, raisins, or even jalapeños.
• Mix cabbage colors for visual appeal. Green is my base, carrots are a must, and purple cabbage makes a cameo now and then.
• Vegan option: Uses a plant-based mayonnaise.
• Low-sugar option: Swap sugar for a zero-sugar sweetener (Splenda works beautifully—no one ever notices)
• Low-carb friendly: Blue Plate Mayonnaise is my favorite and has zero sugar and zero carbs

Endless options. No rules.

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Equipment You’ll Need

Essentials

• Large and small mixing bowl
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Whisk or fork
• Tongs or a large spoon

Nice to Have-Things

• Food processor, mandoline, or box grater
• Salad spinner for extra-dry cabbage

How to Make My Best Coleslaw Recipe

This recipe is all about balance. We want creamy, but not heavy. Crisp, not soggy.
Sweet with a little tang, they work together instead of fighting each other.

No special tools needed. No second-guessing. Just a dependable coleslaw you can mix up with confidence and serve proudly every single time.

Print

My Best Coleslaw Recipe

A sweet creamy cabbage and carrot coleslaw

Course Salad, Side Dish

Cuisine American

Prep Time 30 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 15 servings

Calories 303kcal

Author Mary Lou Coon

Equipment

• 1- large mixing bowl
• 1- food processor

Ingredients

• 10 cups finely chopped cabbage Finely chopped cabbage is my preference, shredded cabbage will work just as well.
• ½ cup grated or finely chopped carrot (your preference)
• 2 cups Blue Plate mayonnaise or Miracle Whip is sweeter than mayonnaise, (your preference
• 2 tsp apple cider vinegar You can also us white vinegar
• ½ cup sugar
• 1 tsp white pepper Famous
• ½ tsp onion powder
• ½ tsp garlic salt
• ½ tsp celery seed (optional)

Instructions

• Chop 1 large head of cabbage. One large head of cabbage will yield 10 cups of finely chopped cabbage. Drain any excess liquid from the chopped cabbage. Place in large mixing bowl. Note: If you prefer buying pre-shredded cabbage mix, make sure you buy a total of 10 cups.
• Grate 1/2 cup of carrots and add to cabbage. Approximately 3 carrots equal 1/2 cup grated carrot.
• Toss cabbage and carrots mixing thoroughly.
• In a small mixing bowl, combine mayonnaise, sugar, onion powder, white pepper, garlic salt, and celery seed until thoroughly blended. Add this mixture to the cabbage-carrot mixture and blend thoroughly. Refrigerate for at least 4 hours before serving to allow the flavors to meld. Serve with your favorite BBQ or seafood menu.

If you tried this recipe, don’t forget to scroll up and tapthose stars! I’d love to know how it turned out for you.

Notes

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Nutrition

Serving: 1serving | Calories: 303kcal | Carbohydrates: 14g | Protein: 1g | Fat: 25g | Cholesterol: 16mg | Sodium: 347mg | Fiber: 2g | Sugar: 11g

Coleslaw Success Tips

• Don’t overdress it. Add mayonnaise one tablespoon at a time. You want the cabbage coated, not swimming.
• Too much dressing? Spoon slaw into a strainer set over a bowl. Let it drain for a few minutes, then return to the bowl and toss.
• Keep cabbage crisp: Store chopped cabbage in an airtight container in the crisper drawer until you are ready to use it.
• Adjust flavor after chilling: Let slaw chill for an hour, then taste and adjust sweetness or tang.

This salad forgives small mistakes. That’s part of its charm. If you get heavy-handed with the mayonnaise, before serving, simply place coleslaw in a strainer over a large bowl for a few minutes.  Place the drained coleslaw back in your serving bowl and mix thoroughly, and do a quick taste test.

Serving Suggestions for My Best Coleslaw Recipe

Southern coleslaw goes well with just about everything.

• BBQs, picnics, and family gatherings
• Fried fish and fried chicken
• Pulled pork, ribs, and smoked meats
• Burgers, hot dogs, sausage
• And yes—slaw dogs. If you haven’t tried one, you’re missing out.

My Best Coleslaw Recipe Storage Tips

• Store in an airtight container in the refrigerator
• Keep at or below 40°F
• For outdoor events, nest the bowl in ice or use an insulated chilling bowl.
• Best enjoyed within 2-3 days.
• Do not freeze mayonnaise-based slaw.

Good storage keeps it safe—and tasty.

Looking to make cooking simpler and smoother? Head over to my Tips & Tricks post for easy kitchen wins.

Conclusion

I was raised in the South, where cooking was simple, and ingredients were familiar. We made the most of what we had—and sometimes what we didn’t. That kind of cooking teaches you something important. A recipe doesn’t have to be complicated to be good.

This coleslaw proves it. It’s easy. Reliable. And full of comfort. Perfect for beginner cooks. Perfect for seasoned ones, too. Add it to your side-dish lineup, and you’ll always have something ready to share when folks come calling.

And they will.

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The post My Best Coleslaw Recipe: Crisp, Creamy, and Easy Every Time appeared first on Blissful Foods Plus.