Bake the casserole uncovered at 400°F for about 45 minutes, or until the cornbread topping is golden brown. Let it cool for about 20-30 minutes before serving so the layers can set and pieces hold their shape when cut.

This Tex-Mex meets southern casserole has a strong sweet, spicy, and salty contrast: the savory filling has plenty of taco-seasoned meat, beans, and fajita-style vegetables while the top is sweet from the creamed corn and Jiffy mix. The Cheddar cheese in the cornbread adds a saltiness as well, the three flavors combining to make every bite taste incredible.

You’ll need just one 8.5-ounce box of Jiffy Corn Muffin Mix for this 9×13-inch casserole. Although one box of Jiffy mix is usually just enough for an 8×8 pan, adding whole-kernel corn, creamed corn, and shredded Cheddar cheese adds enough volume for it to spread out to fill the larger baking dish.

Don’t drain the Rotel, beans, or creamed corn, but DO drain the whole kernel corn. If you are trying to minimize salt in your diet, you might want to drain and rinse the beans as well, but I don’t think that undrained beans will make this casserole too salty for most people.

I recommend using two 1-ounce packets of taco seasoning—it’s a lot, but just like other southern-style casseroles, you need a lot of seasoning to really make it flavorful. However, only add 3/4 cup of water, which is the amount called for with one packet. Using the full amount of water for both packets could make the casserole too watery.

After combining the taco filling in the baking dish, spread the cornbread batter gently over the top—don’t stir the cornbread into the filling. Spreading it carefully helps maintain the distinct layers as the casserole bakes.

Yes! I used ground beef and mild chili beans, but you can use ground turkey or pork for the meat, as well as black or kidney beans. In fact, FiveHeartHome has a recipe that uses black beans and adds black olives for an extra savory finish.

Yes! This Mexican taco cornbread casserole reheats very well in the microwave, so feel free to make it ahead of time and store it covered in the refrigerator for up to 3 days. It freezes very well as well, so you can cut it into individual portions and then thaw and reheat as needed.

Although this Jiffy taco bake is good enough to eat plain, you can serve it with traditional taco toppings like shredded lettuce and diced tomato. Extra cheese would be nice, as would onions and guacamole—the possibilities are endless!

I think the secret to a delicious taco cornbread casserole is using enough seasoning for all the meat, beans, and veggies—that’s why I recommend 2 packets (or about 4-6 Tablespoons total). Also, if you want well-defined layers, spread out the savory ingredients, then pour over the cornbread batter—then DON’T mix!

Bake the blackberry dump cake at 350°F (175°C) for about 70 minutes, uncovered. It’s done when the topping is golden brown and the blackberry filling is bubbling around the edges. Let it cool for 20 to 30 minutes before serving so the filling has time to thicken.

This recipe makes about 8 servings, so it’s a great dessert for family dinners, potlucks, holidays, and other gatherings. If you’re trying to feed a larger crowd, you can cut it into 12 or maybe even 16 small portions.

No—you don’t have to thaw the frozen berries before using them in this recipe. If they are thawed, that’s fine—it won’t affect the outcome of the recipe.

You’ll need 30 ounces (850 grams), or about 6 cups, of frozen blackberries—this is the perfect amount for having a good layer of fruit on the bottom without sacrificing the crispy top. If your grocery store sells 16 oz bags, go ahead and use 2 for a total of 32 oz—this recipe is easy and forgiving, so a little more fruit won’t hurt it.

Yes—but with a caveat. You could grate frozen butter and sprinkle it over the top, or pour melted butter over the cake mix. However, I prefer slicing the butter because it helps cover the cake mix more evenly, resulting in a crisp, golden topping.

The most important thing to remember is to make sure the butter is distributed as evenly as possible over the dry cake mix. If there are large areas without butter, those spots may remain dry after baking instead of forming a buttery crumble topping.

Yes, this recipe has plenty of blackberry seeds because it uses whole blackberries. While you may notice a slight bitterness from the seeds, the cakey, buttery topping helps balance the flavor and keeps it from becoming overwhelming.

Yes! As the butter melts into the dry cake mix during baking, it creates a crispy, buttery crumble topping that’s perfectly golden brown. The contrast between the crisp topping and the soft blackberry filling is one of the best parts of this dessert.

Store leftover blackberry dump cake in the refrigerator for up to 3–4 days—to keep the topping crispy for as long as possible, store it loosely covered so that excess moisture doesn’t become trapped and soften the crumble topping. For more general food storage recommendations, you can also check the USDA FoodKeeper, which provides storage guidelines for hundreds of foods.

Yes. Allow the dump cake to cool completely, then wrap it tightly or transfer it to an airtight container before freezing. It will keep well for up to 3 months. Thaw it overnight in the refrigerator—uncovered so that the crumble doesn’t get soggy—before reheating and serving.

It takes about 1½ hours to make this cobbler, starting with gathering the ingredients, boiling the berries on the stovetop, assembling the cobbler, and then baking. If you are using homemade pie crust, add addition time for making the dough.

Bake this blueberry cobbler in the oven at 350°F (175°C) for 45 to 50 minutes. The crust should be golden brown and the filling should be bubbling through the lattice and around the edges.

For the best texture, let the cobbler cool for at least 1 hour—but preferably 2—before serving. This gives the blueberry filling time to thicken as it cools, helping ensure that each slice holds its shape and the filling isn’t super runny or watery.

Either fresh or frozen blueberries will work in this recipe—the only difference is that the pot might take longer to come to a boil if you use frozen berries. In fact, frozen blueberries are usually picked when fully ripe and frozen soon after harvest, so they’re often more flavorful than fresh berries in the grocery store.

As explained by Bon Appétit, wild blueberries are sweeter and more flavorful, giving them more “blueberry” flavor than regular blueberries that are often more watery and more likely to be tart. They’re hard to find fresh, so looking for them in your grocery store’s freezer section is usually your best option.

Yes! You can use premade refrigerated pie crust like Pillsbury by simply following the recipe as written. However, if you use a homemade pie crust, you can really take the flavor to the next level.

Parbaking (prebaking) the empty bottom crust before adding the filling gives it a “head start” on baking so that it doesn’t get soggy once the juicy filling is added. Simply put the crust in the pan, poke some holes with a fork to prevent air bubbles from forming, and bake at 350°F (175°C) for 5-6 minutes.

Yes! You can definitely turn this into a double crust blueberry cobbler recipe—just make sure to cut slits in the top crust for the steam to escape, as well as to increase the cornstarch to 4 Tablespoons since not as much moisture will have a chance to evaporate out of the filling.

The small pieces of pie crust in the blueberry filling are known as dumplings, and they’re very traditional in old-fashioned, southern-style cobblers. In addition to adding texture, they also help thicken the filling—although I recommend adding some, they aren’t absolutely required in the recipe.

Yes! Once the cobbler has cooled completely, wrap it tightly or transfer it to an airtight container and freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating. Warm individual servings in the microwave, or reheat larger portions in a 350°F oven until heated through.

Yes, you can add sour cream to Jiffy cornbread mix. It makes the cornbread richer, softer, and more moist compared to using only milk.

Most recipes use about 1/2 cup of sour cream per box of Jiffy mix. This is enough to improve the batter without adding too much moisture or fat, resulting in a soggy or oily cornbread.

Yes, you can use low-fat or fat-free sour cream, but the texture will be slightly less rich. Full-fat sour cream gives the best moisture and flavor, but if you want to save on calories, you definitely can without sacrificing flavor or texture totally.

No, it will not taste sour. Sour cream adds creaminess and richness, but the flavor becomes mild, slightly sweet, and buttery once baked. There might be a very slight tang, similar to buttermilk biscuits or pancakes, but it’s very subtle—it’s not a major part of the flavor profile at all.

Ideally yes—room-temperature sour cream mixes more evenly into the batter and helps prevent lumps, leading to a smoother cornbread texture. However, if you use sour cream straight from the refrigerator, the recipe will still work.

To an extent. This recipe doesn’t replace the milk—it just adds to the normally recommended 1/3 cup of milk. While you could replace all of the milk with sour cream, the cornbread would likely be very dense—so my recommendation would be to use a combination of sour cream and milk like this recipe does—or at the very least—thin the batter with some water.

Sour cream improves tenderness, adds richness, helps create a softer crumb, and enhances the overall flavor of the cornbread. The bit of acidity also helps the leavening agent act, helping the cornbread rise more and be fluffier.

Yes! Jiffy cornbread with sour cream is great on its own, but you can also add things like creamed corn, shredded cheese, or honey. If you like things spicy, Jiffy cornbread with sour cream and jalapenos is a great option, too.

Adding extra oil or butter will help keep it from drying out, as will adding 1/2 of mayonnaise. If you’re trying to be healthy, 1/2 cup of Greek yogurt is a great way to keep your cornbread moist but without adding a lot of extra calories.

Pork butt works best because it becomes tender and flavorful during long, slow cooking. Pork shoulder is another great option as well because it has a lot of connective tissue, so either cut would be great.

It has a sweet and sour flavor with a noticeable apple-forward sweetness and mild tang from the cider vinegar. Together with the spices, this dish has a comforting, Southern-style taste that would make any old-fashioned country cook happy.

Cooking a pork roast in the oven takes 3-4 hours at 350°F. The first 2 hours of covered cooking are essential for tenderizing the meat, then the final 1-2 hours concentrates the flavors in the braising liquid—so adjust the final phase based on how much liquid you add to the 9×13 baking pan.

Yes—cover the pork roast for the first 2 hours to create a warm, moist environment that’ll tenderize the meat. After that, leave most of the pan uncovered to reduce the braising liquid—but remember to keep the moist itself covered to prevent dryness and burning.

Searing adds deep flavor by browning the outside of the meat and developing a richer taste. It also helps lock in juices and improves the overall texture of the roast.

Keep it covered for part of the cooking time and make sure there is enough braising liquid in the dish. Basting during the final stage also helps keep the meat moist and flavorful.

It’s highly recommended to trim most of the fat cap because it can burn during cooking. Removing it also prevents the braising liquid from becoming overly greasy.

I recommend Golden Delicious apples since they’re sweet—but not overly sweet—and tend to hold up to cooking better than other varieties. Granny Smith would likely be a good choice as well, but I’d personally avoid super sweet varieties like Fuji or Honeycrisp since I think they’d likely disintegrate with the prolonged cooking.

Potatoes, onions, carrots, and celery are great because they hold up the cooking very well. Other root vegetables like parsnips or turnips would probably be fine, but I’d avoid beets because the red color would likely bleed into the braising liquid.

Rice, mashed potatoes, or crusty bread all pair well with the sweet and sour braising liquid. Collard greens or green beans would be good southern-style sides, too.

Yes! You can use either fresh or frozen berries in this recipe (I used frozen for convenience)—the only difference in the recipe is how much time they’ll need to come to a boil on the stove.

Of course! Although I always recommend a homemade pie crust, store-bought is fine.

Probably. Blackberries—especially not fully ripe ones—aren’t as sweet as other fruits. Combined with their natural tartness and the bitterness of the seeds, you’ll need a good amount of sugar. If you think 1 cup is too much, start with 1/2 cup, taste it, and then add more if needed.

I use 1/2 cup + 2 Tablespoons of water—I apologize for the confusion in the video. If you want the syrup to bit thinner and less sweet, add more water—but I wouldn’t recommend using more than 1 cup since I think it would dilute the flavor and thin out the syrup.

The acidity in the lemon juice helps bring out the flavor of the berries, brightening the fruitiness so that it’s strong on your palate. While not absolutely necessary, I wouldn’t leave it out.

Your dumplings are probably sticking together because you didn’t push them down into the berries and syrup with a spoon after adding them to the pot. Also, you may not be stirring enough, or there may not be enough liquid in the pot, so refer to the recipe above for more information.

Yes! Although I didn’t add any, you could add 1/4 teaspoon cinnamon or 1/8 to 1/4 teaspoon nutmeg. 1 teaspoon of vanilla would be a classic addition to this recipe as well.

Yes! Culinary Hill’s blackberry cobbler recipe calls for orange juice, so you could definitely replace some of the liquid in this stovetop dumpling recipe with orange or even pineapple juice for a more complex flavor.

Many people use canned biscuits in blackberry dumplings in place of pie crust. Chopped up crescent rolls are another popular option, as is making dumplings with a batter of flour, sugar, and milk and then spooning them into the boiling syrup to cook.

Yes! You can use this same concept with other types of fruit—in fact, my stovetop peach dumplings with pie crust is very similar and is extremely delicious!

Cook a chuck roast in the oven for about 3 hours total at 350°F—2 hours covered, then about 1 hour uncovered to reduce the liquid and finish cooking. Cooking time may vary depending on the size of the roast and the amount of braising liquid, so a good rule of thumb is 2 hours covered, then uncovered until the liquid is reduced by about half.

350°F is the most common temperature for cooking chuck roast in the oven. You can increase the temperature to 400°F near the end to help reduce the braising liquid, but be sure to keep basting the roast if you do so that it doesn’t dry out.

A 3lb chuck roast, baked with potatoes and carrots, should make 4-5 servings, especially if served with an extra side like rice or mashed potatoes.

Chuck roast pairs well with rice, mashed potatoes, or steamed vegetables. In this recipe, the roast is cooked with potatoes, carrots, and onions, so it can definitely be a one-pan meal—but I still recommend serving it with something else to help soak up the delicious braising liquid.

Searing the roast before cooking adds extra flavor by browning the outside and creating a richer braising liquid. While optional, it is highly recommended for the best taste.

Add enough liquid so it reaches about 1/2 to 3/4 up the sides of the roast. This ensures proper braising so the meat doesn’t dry out without turning the dish into a soup.

Yes. In fact, an article on The Pioneer Woman recommends brisket and bottom round as good substitutes for chuck roast. I’ve had success with top round as well—but in all honesty, the unique fat distribution and connective tissue of chuck roast are what make it perfect for oven roasting.

Cook the chuck roast covered for the first 2 hours to retain moisture, then uncovered for the final hour to reduce the liquid and develop flavor, as well as to crisp up the top of the vegetables.

Basting the chuck roast is important so that it doesn’t dry out after you take off the foil covering. It also enhances the flavor, helping the rich braising liquid soak into the meat and veggies.

The key to making chuck roast in the oven tender is cooking it “low and slow” with enough liquid. 350°F with about 3 cups of broth is a good base guideline for ensuring it comes out fall-apart tender

This 3-ingredient fry bread is made with self-rising flour, water or milk, and oil. Using milk will make it moister, slightly richer and a bit more tender while using water will make it just a bit crispier on the outside and denser on the inside.

No. You can make this fry bread recipe without yeast because the self-rising flour has baking powder, making it puff up as it fries. This recipe doesn’t require any kneading, so it’s quick and easy.

Yes! You can make fry bread with all-purpose flour by adding 1 Tablespoon of baking powder and 1/2 teaspoon of salt to the flour and mixing thoroughly.

This recipe makes 4 pieces of large, almost dinner plate-sized fry bread, about the size that you get at a pow-wow. This makes it perfect as a filling snack or side dish for stews or chili.

Yes! This fry bread is perfect for Navajo tacos. It’s large enough to fill most of a plate and thick enough to hold hearty toppings and soak up sauce—without being so thick that it feels overly “bready.”

Flatten each piece of dough so that it’s 1/4″ thick before frying. This is the perfect thickness if you want the texture of classic Indian frybread—crispy on the outside, chewy on the inside.

Although there’s no exact temperature, it should be warm but not hot. I recommend taking your milk or water straight from the refrigerator, pouring it into a measuring cup, and then microwaving it on HIGH, uncovered, for 45 seconds—that should warm your milk or water to the right temperature.

The oil should be between 350-375F for frying the bread. If you don’t have a kitchen thermometer, drop a bit of dough into the oil—if it bubbles vigorously immediately, the oil is at the right temperature.

Use enough oil to get it 1/2″ deep in your pan or skillet. For my 10″ skillet, that was about 24 oz of oil.

I used a 10″ skillet, so I think a pan about that size would be perfect—you want to give the fry bread a bit of room to float around a bit.

A beef shank is a cross-section of a cow’s leg. Almost always sold bone-in, they have plenty of collagen and connective tissues, as well as marrow in the middle of the bone. Although shanks have a lot of beef flavor, this cut has a reputation for being tough, but if cooked properly, it tenderizes nicely.

Braising is the best method. Cook the shanks in enough liquid to almost cover them—either on the stovetop or in the oven—so the collagen breaks down, the meat becomes tender, and the marrow softens. I baked mine in a 9×13 dish with vegetables, and it turned out absolutely incredible.

Beef shanks have a deep, beefy flavor that’s often described as slightly earthy or gamey, likely because they’re from a part of the cow that’s constantly moving. Old-fashioned southern cooks often say that the flavor is similar to oxtails, so if you’re a fan of those, you’ll probably like shanks as well.

It takes about 3 hours of cooking in the oven to tenderize beef shanks to the point of being fork-tender. Even if braised in a pot or boiled in water, 3 hours of cooking on medium heat (350F or medium/medium-high heat on the stove) is needed to soften the collagen and connective tissue completely.

Beef shanks are great with rice, mashed potatoes, polenta, or even crusty bread to soak up the flavorful braising liquid. Vegetables from the pan can also be served alongside the meat. In Italian, Argentinian, and Uruguayan cuisine, polenta is a common side dish for beef shanks as well.

The most important ingredient in this recipe is actually TIME! Not only do the beef shanks need time to tenderize, but also the flavors need to marry and the liquid needs to reduce. Thankfully, it’s 3 hours of mostly hand-off cook time, so you can do other things while your dinner is in the oven.

Worcestershire sauce is key to this recipe because the umami flavor really brings out the beef flavor in the shanks. It’s a great flavor enhancer in other recipes as well, so give it a try in meat loaf, hamburgers, and other recipes.

Beef shanks are often used in soups, stews, and braises, including the Italian (and Argentinian/Uruguayan) osso buco, Mexican caldo de res soup, Filipino bufalo soup, and many more!

Yes! It works especially well in soups and stews. In fact, my beef shank vegetable soup turned out great—it added a depth of flavor that you can’t get with ground beef. Just make sure that your recipe includes 3 hours of cook time.

If you don’t see beef shank at your local grocer, check meat markets or butcher shops. This cut of meat is popular in many Latin and Asian cuisines, so supermarkets that cater to those cuisines would be good places to find it as well.

Bake the cobbler at 350F for 1 hour and 15 minutes. Although 1 hour would probably be fine, an extra 15 minutes will help get the crust nice and golden brown.

This recipe makes 8 large servings, up to as many as 16 smaller portions.

Yes! Turn all-purpose flour into self-rising flour by starting 1 cup of all-purpose flour and then adding 1-1/4 teaspoons baking powder and 1/4 teaspoon salt, then mix thoroughly before using.

Although you can serve pear cobbler with canned pears plain, it’s absolutely delicious topped with vanilla ice cream, especially if the cobbler is still warm so that the ice cream melts slightly. Homemade whipped cream or Cool Whip would probably be good as well, so be sure to have some on hand when you make this dessert.

No! Although many southern-style cobbler recipes call for cooking the fruit on the stove top first, this pear cobbler is different—all you have to do is open the cans and get started!

Yes! You can use pears canned in juice—or even light syrup—instead of pears canned in heavy syrup. If you want to same level of sweetness as this original recipe, sprinkle the following amounts of plain white sugar on top of the sliced pears once they’re in the baking dish:
*In Juice: 1/2 cup (105g)
*In Light Syrup: 1/4 cup (55g)

The cans of pears I used said that they were Bartlett pears. Their soft texture and mellow flavor make them perfect for this recipe, so they’re likely better than Bosc or D’Anjou.

Yes! In fact, Margin Making Mom has a pear cobbler with fresh pears recipe that is very similar to this one.

Yes! Although I haven’t personally tried the recipe with Bisquick, I think it would probably work. I’d use 1 cup Bisquick instead of 1 cup of self-rising flour, then I’d add the 1 cup of sugar, 1 cup of milk, and optional 1 teaspoon of vanilla to make the batter.

Yes! Simply put the leftover cobbler into freezer-safe container and freeze for up to 2-3 months. To thaw, take the container out of the freezer, remove the lid, and place it in refrigerator to thaw completely for a few hours.