Pillsbury Is Selling Cornbread and We’re Making It for Breakfast, Lunch and Dinner
Updated: Nov. 27, 2023
It's time to bring some Southern style to the table.
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
Moist Corn Spoon BreadEnjoy this easy take on a southern specialty that utilizes the convenience of a slow cooker. It's an excellent side dish for your next summer party or any special feast. —Taste of Home Test Kitchen
Southern Black-Eyed PeasI find that pork is the secret to a good black-eyed pea recipe. A double dose of ham for flavor and slow, gentle cooking creates this perfect side dish. —Emory Doty, Jasper, Georgia
Mom’s Buttermilk BiscuitsThese fluffy buttermilk 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. If you like this recipe, then you must try Southern fried pork chops.
Old-Fashioned Green BeansMom would prepare home-grown green beans using this recipe, and boy did they ever taste good. The bacon provides rich flavor and the brown sugar adds a touch of sweetness. This is one irresistible side dish. —Willa Govoro, St. Clair, Missouri
Grilled Tomato with Fresh CornGrilling 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
My Mother's Mac and CheeseI 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 SaladSpending 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 is 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
Spring Onion Pimiento Cheese GritsGrits 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
Buttery Horseradish Corn on the CobFor 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
Truly Tasty Turnips with GreensThese savory greens are a hit at every church dinner I take them to. Adjust the seasonings as you please to make this recipe your own. —Amy Inman, Hiddenite, North Carolina
Beans 'n' Caramelized OnionsBrown 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
Black-Eyed Peas with BaconA 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 RelishMy two grown sons actually eat this as a salad, but that's a bit too hot for me! The recipe is 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 BeansMy grandmother’s Pennsylvania Dutch-style recipe turns plain old green beans into a tangy cross between three-bean and German potato salads. —Sharon Tipton, Casselberry, Florida
Cherry Tomato SaladThis 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
Roasted Fresh OkraIf 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 GritsIn 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
Collard Greens & BeansI didn't eat southern-style collards until a friend gave me a recipe for greens with bacon and pinto beans. Now I’m delighted to make them. —April Burroughs, Vilonia, Arkansas
Originally Published: July 23, 2020
