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Creamy Mushroom Soup

This deliciously rich and creamy Mushroom soup is quick, easy, and perfect for cold winter nights or to pack in a thermos for an easy lunch!

The post Creamy Mushroom Soup appeared first on Budget Bytes.

I’m all about the creamy soups during the cold winter months, and this incredibly creamy Mushroom Soup is one of the best. This mushroom soup recipe is so easy to make and is as cozy as it gets. You’ll want to serve this soup with some crusty bread or crackers to soak up every drop of that savory creamy broth because it is just to die for. And the best part? Because this mushroom soup is so simple and uncomplicated, it’s also very inexpensive, even when the cost of mushrooms is on the higher side!

Side view of a bowl of creamy mushroom soup with a spoon lifting some out of the bowl.

Ingredients for Mushroom Soup

I love this Creamy Mushroom Soup for its simplicity. It’s just sautéed mushrooms, a creamy broth, and a few simple seasonings. Here’s what you’ll need to make this mushroom soup:

  • Mushrooms: I highly suggest using baby bella mushrooms for this soup because they have a nice deep color and rich flavor. White button mushrooms will not add as much color or flavor to the soup. You could also chop up some larger portobello mushroom caps to use in place of the Baby Bellas.
  • Olive Oil: Olive oil is used to sauté the mushrooms so they get a nice deep brown color, which adds both flavor and color to the soup.
  • Garlic: Garlic adds depth to the flavor and Pairs just perfectly with the flavor of the mushrooms.
  • Butter: Butter adds richness to the soup and combines with the flour to create a roux, which thickens the broth.
  • Flour: All-purpose flour combines with the butter to create a roux, which thickens the broth. Without the flour, the broth will be very thin.
  • Vegetable Broth: Vegetable broth is the base for this soup and it provides complexity to the flavor, as well as a nice brown color. You can use mushroom broth instead if you have it.
  • Heavy Cream: Heavy cream adds a deliciously rich and creamy flavor to the soup.
  • Seasonings: This mushroom soup is seasoned simply with salt, pepper, thyme, and soy sauce. The soy sauce adds a wonderfully earthy umami flavor that enhances the mushrooms.

What Else Can I Add?

If you want to put your own spin on this mushroom soup recipe, here are a few other ingredients you can add:

  • Paprika: Add sweet paprika to make it closer to a Hungarian Mushroom Soup.
  • Onion: If you want even more savory vegetable flavor, sauté a finely diced onion with the mushrooms.
  • Sour Cream: To make the soup even richer and to add a slight tang, stir a few dollops of sour cream into the broth at the end.
  • Homemade Croutons: Top your soup with homemade croutons for a delicious garlicky crunch!

Make it Vegan

It’s very easy to convert this recipe to a vegan mushroom soup. Simply use coconut oil in place of the butter to make the roux, and then use full-fat coconut milk in place of the heavy cream. Coconut milk tastes really good in savory recipes like this and actually pairs very well with mushrooms! Check out our Vegan Creamy Mushroom Ramen for another example of these flavors together.

What to Serve with mushroom Soup

The broth in this soup is extremely rich and creamy and you’re going to want to sop up every drop, so I highly suggest serving it with some crusty bread like our No-Knead Bread, Focaccia Rolls, or Soda Bread. Or, if you don’t want to make homemade bread, at least make sure you have some crackers on hand!

I’d also suggest adding some vegetables on the side to lighten things up, and I’d go for a wintery roasted vegetable like Roasted Brussels Sprouts or our Roasted Cauliflower Salad.

How to Make Mushroom Soup Taste Better

Using really good, full-flavored broth is key to making mushroom soup taste its best. We suggest using Better Than Bouillon to make the broth used in this soup because it has tons of flavor, is budget-friendly, and reduces waste compared to boxed and canned broths. We used their vegetable-flavored bouillon, but you could certainly use their mushroom flavor if you have it.

Overhead view of a bowl of creamy mushroom soup with a spoon in the center.
Side view of a bowl of creamy mushroom soup with a spoon lifting some out of the bowl.
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Creamy Mushroom Soup

This deliciously rich and creamy Mushroom soup is quick, easy, and perfect for cold winter nights or to pack in a thermos for an easy lunch!
Course Dinner, Lunch, Soup
Cuisine American
Total Cost $6.82 recipe / $1.71 serving
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 (1 cup each)
Calories 299kcal

Ingredients

  • 1 lb. baby bella mushrooms $4.59
  • 3 cloves garlic, minced $0.24
  • 1 Tbsp olive oil $0.16
  • 1 pinch salt & pepper $0.05
  • 4 Tbsp butter $0.47
  • 1/4 cup all-purpose flour $0.04
  • 3 cups vegetable broth $0.51
  • 1 tsp soy sauce $0.02
  • 1/8 tsp dried thyme $0.02
  • 1/2 cup heavy cream $0.75

Instructions

  • Wash the mushrooms to remove any dirt or debris. Slice the mushrooms and mince the garlic.
  • Add the olive oil, mushrooms, and a pinch of salt and pepper to a soup pot. Sauté the mushrooms over medium heat until they have released all of their moisture, all the liquid has evaporated from the bottom of the pot, and the mushrooms become very dark brown. Add the minced garlic and continue to sauté for one minute more.
  • Add the butter and flour to the pot. Stir and cook for about two minutes more, or until the butter coats the bottom of the pot and turns deep golden brown.
  • Once the flour mixture is a bit browned, add the vegetable broth, soy sauce, and thyme. Stir to dissolve all of the flour from the bottom of the pot. Allow the liquid to come up to a simmer, at which point the flour will slightly thicken the broth.
  • Finally, stir the cream into the soup. Give the soup a taste and adjust the salt or pepper to your liking. Serve with crusty bread and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1Serving | Calories: 299kcal | Carbohydrates: 15g | Protein: 5g | Fat: 26g | Sodium: 904mg | Fiber: 1g
Overhead view of a ladle full of creamy mushroom soup held over the soup pot.

How to Make Creamy Mushroom Soup – Step by Step Photos

Sliced mushrooms on a cutting board.

Begin by rinsing and slicing one pound of baby Bella mushrooms.

Sautéed mushrooms in a soup pot.

Add the mushrooms to a soup pot with 1 Tbsp olive oil and a pinch of salt and pepper. Sauté the mushrooms over medium heat until they release all of their water, the water evaporates, and the mushrooms begin to brown. Add three cloves of minced garlic and sauté for about one minute more.

Flour and butter added to the soup pot with the mushrooms.

Add 3 Tbsp of salted butter and 4 Tbsp all-purpose flour to the pot. Continue to stir and cook over medium heat, allowing the butter to melt and create a paste with the flour that coats the mushrooms.

Browned roux showing on the bottom of the pot under the mushrooms.

The butter and flour will begin to coat the bottom of the pot. When it becomes medium brown, it’s time to add the liquid to the pot.

Vegetable broth being poured into the soup pot.

Add three cups of vegetable broth, ⅛ tsp thyme, and 1 tsp soy sauce to the soup pot and stir to dissolve all of the browned bits off the bottom of the pot. Allow the broth to come up to a boil, at which point it will thicken slightly from the flour and butter roux.

Heavy cream being poured into the soup.

Once the soup has reached a boil, turn the heat down to medium-low and add ½ cup heavy cream. Allow the soup to heat through and begin to simmer gently.

Finished soup being stirred.

Taste the soup and adjust the salt or other seasonings if desired. The soup may need additional salt depending on the salt content of the broth used. We used Better Than Bouillon, which tends to be on the salty side, so we did not need any additional salt.

Overhead view of two bowls of mushroom soup garnished with parsley.

Serve the creamy mushroom soup with your favorite crusty bread and enjoy!

The post Creamy Mushroom Soup appeared first on Budget Bytes.

Chicken Cordon Bleu

Chicken Cordon Bleu is one of those recipes that feels super fancy but is ready in under an hour! It’s so saucy, cheesy, and delicious!

The post Chicken Cordon Bleu appeared first on Budget Bytes.

Chicken Cordon Bleu is one of those recipes that feels super fancy but doesn’t actually take a ton of effort. It can be pricey if ordering at a restaurant, but we have developed a budget conscious recipe that can be made at home. With some simple technique and a little bit of patience, you can make this savory, cheesy, saucy dinner recipe in under an hour!

close-up view of a sliced chicken cordon bleu breast.

What is Chicken Cordon Bleu?

Chicken cordon bleu is made by butterflying a chicken breast and stuffing it with slices of creamy, melty Swiss cheese and salty deli ham. The whole thing gets rolled up, dipped in breadcrumbs, and doused in a creamy sauce for the ultimate decadent dinner. While it can be expensive when ordering out, our version is more cost effective but equally as delicious.

Ingredients For Chicken Cordon Bleu

  • Boneless Skinless Chicken Breasts: You’ll need 4 large chicken breasts for this recipe so there’s plenty of room to stuff them. Look for ones that are about 7-8 ounces each.
  • Ham: Any flavor of deli ham works well.
  • Swiss Cheese: You can also use provolone or cheddar.
  • Panko Breadcrumbs: Create a crunchy coating on the chicken. Regular or Italian-seasoned breadcrumbs are also a good choice.
  • Seasonings: Italian seasoning, onion powder, garlic powder, salt, and freshly cracked black pepper season the chicken. Salt also enhances the flavor of the sauce.
  • Butter: Unsalted butter helps the seasonings and breadcrumbs stick to the chicken, and it also forms the base of the sauce.
  • All-Purpose Flour: A bit of flour helps to thicken the sauce.
  • Milk: Milk adds richness and moisture to the sauce. Any kind works, including non-dairy.
  • Dijon Mustard: A touch of mustard adds just a bit of warmth to the sauce.
  • Worcestershire Sauce: This umami sauce adds incredible depth of flavor.

How to Butterfly a Chicken Breast

  1. Place the chicken breast flat on a cutting board and hold your knife horizontally to the cutting board.
  2. Place one hand on the chicken breast to keep it steady, then insert your knife into the center of the chicken breast and begin to cut horizontally until you have almost reached the other side.
  3. Open the chicken breast like a book.

What To Serve With Chicken Cordon Bleu

Chicken cordon bleu is rich and saucy, so it pairs beautifully with simple veggies, like Steamed Green Beans or Oven Roasted Broccoli. Soak up that beautiful sauce with Mashed Potatoes, Rice, or Garlic Herb Mashed Cauliflower.

How to Store Leftovers

Once cooked and cooled, store chicken cordon bleu in an air-tight container in the refrigerator for up to 3 days. If you plan to freeze this dish, I recommend doing so before baking it for the crispiest results. It will keep well for up to 3 months. Simply thaw overnight in the refrigerator, then bake as directed.

overhead view of chicken cordon bleu covered with sauce on a plate with green beans.
overhead view of chicken cordon bleu covered with sauce on a plate with green beans.
Print

Chicken Cordon Bleu

Chicken Cordon Bleu is one of those recipes that feels super fancy but is ready in under an hour! It's so saucy, cheesy, and delicious!
Course Dinner, Main Course
Cuisine French
Total Cost $17.22 recipe / $4.30 serving
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4
Calories 889kcal

Ingredients

Chicken:

Sauce:

  • 1/4 cup butter $0.53
  • 2 Tbsp all-purpose flour $0.05
  • 3/4 cup milk $0.40
  • 1/2 Tbsp Dijon mustard $0.04
  • 1 tsp Worcestershire $0.05
  • 1/2 tsp salt $0.02

Instructions

  • Preheat the oven to 350°F.
  • Butterfly each chicken breast by slicing horizontally through the middle of the breast, taking care to not cut all the way through. Open the chicken breast up like a book.
  • Lay the breast flat between 2 pieces of plastic wrap. Use a meat mallet or rolling pin to pound the chicken breasts into a thin, even layer.
  • Sprinkle the chicken breasts with salt and pepper. Place a slice of ham and slice of Swiss cheese on each chicken breast.
  • Gently roll up the chicken breast.
  • In a shallow bowl, combine the breadcrumbs, Italian seasoning, onion powder, garlic, powder, salt, and pepper. Set up a breading station with 2 shallow bowls; one of melted butter and one for the breading.
  • Dip the chicken rolls in the melted butter, and roll in the breadcrumbs until completely coated. Transfer to a parchment linked baking sheet.
  • Bake the chicken for 35-40 minutes or until it reaches an internal temperature of 165°F.
  • To make the sauce, melt the butter in a saucepan over medium heat. Stir in the flour. Then, slowly pour in the milk while whisking to incorporate.
  • Add in the Dijon mustard and Worcestershire sauce. Season with salt. Spoon the sauce over the chicken.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 889kcal | Carbohydrates: 23g | Protein: 69g | Fat: 57g | Sodium: 2027mg | Fiber: 1g
overhead view of slices of chicken cordon bleu on a plate.

how to make Chicken Cordon Bleu – step by step photos

a hand opening a butterflied chicken breast next to a knife.

Preheat the oven to 350°F. Butterfly each of 4 chicken breasts by slicing horizontally through the middle of the breast, taking care to not cut all the way through. Open the chicken breast up like a book.

a butterflied chicken breast under plastic wrap with a rolling pin.

Lay the breast flat between 2 pieces of plastic wrap. Use a meat mallet or rolling pin to pound the chicken breasts into a thin, even layer.

a butterflied chicken breast with a slice of ham and swiss cheese on top.

Sprinkle the chicken breasts with salt and pepper. Place a slice of ham and 1 ounce of Swiss cheese on each chicken breast.

a rolled-up stuffed chicken breast.

Gently roll up the chicken breast.

a rolled-up chicken breast dipped in breadcrumbs.

In a shallow bowl, combine 1 1/2 cups Panko breadcrumbs, 1/2 tsp Italian seasoning, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp salt, and 1/4 tsp pepper. Set up a breading station with a shallow bowl of 1/2 cup melted butter and the breading. Dip the chicken rolls in the melted butter, and roll in the breadcrumbs until completely coated. Transfer to a greased casserole dish.

4 breaded and baked rolled-up chicken breasts on a baking sheet.

Bake the chicken for 35-40 minutes or until it reaches an internal temperature of 165°F.

milk added to a thick roux in a saucepan with a whisk.

To make the sauce, melt 1/4 cup butter in a saucepan over medium heat. Stir in the 2 Tbsp flour. Then, slowly pour in 3/4 cup milk while whisking to incorporate.

thick and creamy white sauce in a saucepan with a spoon.

Add in 1/2 Tbsp Dijon mustard and 1 tsp Worcestershire sauce. Season with 1/2 tsp salt. Spoon the sauce over the chicken.

overhead view of chicken cordon bleu covered with sauce on a plate with green beans.

This crispy, cheesy, salty, and creamy chicken cordon bleu is the ultimate comfort food!

The post Chicken Cordon Bleu appeared first on Budget Bytes.

Dutch Baby

This Dutch Baby recipe looks super fancy, but is so easy to make! Perfect anytime you want an extra special breakfast or weekend brunch.

The post Dutch Baby appeared first on Budget Bytes.

Friends, prepare to fall in love with this easy Dutch Baby recipe. I believe my first words after taking the first bite was “This is the only way I want to eat my pancakes from now on.” Ok, I may have been exaggerating a little bit, but seriously, where have these been all my life?! It’s a very smooth and light pancake that simply melts in your mouth. Not only is it fun to make, but it’s also very easy to make and only requires basic pantry ingredients. It’s definitely a showstopper and perfect to make anytime you want an extra special breakfast.😉

Overhead view of a dutch baby in a cast iron skillet with fresh berries in the center and maple syrup on the side.

What Is A Dutch Baby?

A Dutch Baby pancake is like a cross between a popover and a crepe. It’s essentially a giant skillet pancake made with a thin, eggy batter that puffs up around the edges as it bakes in the oven. A Dutch baby is light, more eggy, and less cake-like than traditional American pancakes. It looks super fancy, but trust me it’s actually very easy to make.

Ingredients for Making A Dutch Baby

Just a few simple ingredients is all it takes to make this Dutch baby recipe. Here’s what you’ll need:

  • All-Purpose Flour: Flour adds structure and is the foundation of the pancake.
  • Milk: Milk combines with the flour to add moisture and helps create the batter.
  • Egg: Eggs add more moisture and helps hold the pancake together.
  • Sugar: Just a little bit of sugar adds the perfect amount of sweetness to the pancake.
  • Vanilla Extract: A small amount of vanilla extract adds a wonderful flavor and depth to the pancake.
  • Salt: A little bit of salt helps enhance the flavor of the pancake.
  • Butter: Butter adds flavor and richness to the pancake and it also gives it that beautiful golden brown color around the edges.

DO I HAVE TO USE A CAST IRON SKILLET?

The key to a big fluffy Dutch Baby is that sudden burst of heat when the batter hits the hot skillet and that is definitely best achieved with cast iron. However any oven-safe skillet or baking dish will also work well when pre-heated. We tested this recipe using a cast iron skillet and a 9″ glass pie dish. Although the sides did not rise as much in the pie dish, the Dutch baby still baked quite nicely.

If you do decide to stray from using cast iron, just make sure to preheat the dish with your oven to get it as hot as possible, and use something round, about 9 to 10-inches in diameter.

Side view of a Dutch baby in a cast iron skillet with powdered sugar being dusted over the top.

Recipe Tips!

Although this is a very simple recipe, here are a few key tips to help you make the perfect Dutch Baby:

  1. Use a blender to mix the pancake batter. For this recipe you’ll want a very smooth and thin batter with no lumps. After it’s blended, let the batter rest so the ingredients can come to room temperature.
  2. Allow the skillet to heat in the oven while the oven is preheating. This helps ensure your skillet is piping hot when you add the pancake batter.
  3. Move quickly! You’ll want to move quickly (and carefully) when adding the butter and when adding the pancake batter. Try not to let the skillet cool down too much between each step.

How To Serve A Dutch Baby?

You can easily serve this dutch baby straight from the cast iron skillet or transfer it to a serving plate. We dusted ours with a little bit of powdered sugar and served it with fresh berries and pure maple syrup poured over the top. But feel free to play around with other toppings like whipped cream, hot buttered apples, pecans, yogurt, Nutella, lemon curd, or for a really fun twist try our Almond Dutch Baby with Ricotta and Jam!

Overhead view of a slice of dutch baby on a plate with maple syrup being poured on top.
Overhead view of a dutch baby in a cast iron skillet with fresh berries in the center and maple syrup on the side.
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Dutch Baby

This Dutch Baby recipe looks super fancy, but is so easy to make! Perfect anytime you want an extra special breakfast or weekend brunch.
Course Breakfast
Total Cost $1.60 recipe / $0.40 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 229kcal

Ingredients

Instructions

  • Prepare the batter first. In a large blender, add the eggs, milk, all-purpose flour, sugar, salt, and vanilla extract. Blend until completely smooth and no lumps remain. Let the batter sit at room temperature to warm.
  • Place a 10-inch cast iron skillet in the oven and begin preheating to 425ºF. Let the skillet heat in the oven for an additional 10 minutes once the oven reaches the set temperature.
  • Using an oven mitt, carefully remove the skillet from the oven and add the butter. Swirl the butter around in the skillet and place it back in the oven for 30-60 more seconds until the butter begins to brown (be careful not to let it burn).
  • Carefully remove the skillet from the oven again and swirl the butter evenly across the bottom and up the sides of the skillet. Quickly pour the prepared batter into the hot skillet.
  • Return the hot skillet to the hot oven and bake for 14-15 minutes, or until it is golden brown and has puffed along the edges and in the center.
  • Once the Dutch baby has finished baking, slice the pancake into four or six pieces and serve with maple syrup and fresh berries on top (optional).

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 229kcal | Carbohydrates: 24g | Protein: 8g | Fat: 11g | Sodium: 260mg | Fiber: 1g
Close up overhead view of a dutch baby in a cast iron skillet with fresh berries on top.

How to Make A Dutch Baby – Step by Step Photos

Dutch baby ingredients blended up in a blender.

Prepare the batter first. In a large blender, add 3 large eggs, 2/3 cup whole milk, 2/3 cup all-purpose flour, 2 Tbsp sugar, 1/4 tsp salt, and 1/2 tsp vanilla extract. Blend until completely smooth and no lumps remain. Let the batter sit at room temperature to warm.

Very hot cast iron skillet with melted butter in the center.

Place a 10-inch cast iron skillet in the oven and begin preheating to 425ºF. Let the skillet heat in the oven for an additional 10 minutes once the oven reaches the set temperature. Using an oven mitt carefully, remove the skillet from the oven and add 2 Tbsp of butter. Swirl the butter around in the skillet and place it back in the oven for 30-60 more seconds until the butter begins to brown (be careful not to let it burn).

Dutch baby batter poured into hot cast iron skillet.

Carefully remove the skillet from the oven again and swirl the butter evenly across the bottom and up the sides of the skillet. Quickly pour the prepared batter into the hot skillet.

Cooked dutch baby puffed up in a cast iron skillet.

Return the hot skillet to the hot oven and bake for 14-15 minutes, or until it is golden brown and has puffed along the edges and in the center.

Overhead view of a dutch baby in a cast iron skillet with fresh berries in the center and maple syrup on the side.

Once the Dutch baby has finished baking, slice the pancake into four or six pieces and serve with maple syrup and fresh berries on top (optional).

Overhead view of two slices of dutch baby on white serving plates with maple syrup and fresh berries on top.

The post Dutch Baby appeared first on Budget Bytes.

Homemade Banana Bread

This homemade Banana Bread recipe is super rich, moist, and melt-in-your-mouth delicious. It’s the perfect Saturday morning treat!

The post Homemade Banana Bread appeared first on Budget Bytes.

One day a friend was telling me about how she used to be so in love with the Starbucks banana bread and all I could think about was how the price for one slice is probably more than it costs to make a whole loaf, so I had to working on a dupe. It took about eight tries, but I finally made a homemade banana bread recipe that is super rich, moist, and totally melt-in-your-mouth delicious. And the best part? It ended up costing about $0.38 per slice. 😱 Take that, ‘bucks! Anyway, this banana bread was so good that I’ve been dreaming about it ever since. 🤤 So now the question is, is it wrong to make banana bread every single weekend??

Front view of a sliced loaf of banana bread on a wooden cutting board.

There are so many different recipes for banana bread out there and they create loaves that vary quite a bit in color, size, shape, texture, and of course flavor. My goal for this homemade banana bread recipe was to create a loaf that was super soft and moist, had a really good pronounced banana flavor, the loaf had to rise to a nice doamed shape (not be a flat brick), and did not get too over-browned. It took a combination of ingredients and techniques, but we finally got the perfect loaf of banana bread.

Ingredients for Banana Bread

Here’s what you’ll need to make this incredibly moist and delicious banana bread:

  • Bananas: You must use very ripe bananas for banana bread. Like, half brown ripe. This will ensure they provide enough sweetness, moisture, and banana flavor to the bread. Underripe bananas will give you a dry, bland loaf.
  • Butter & Oil: I used a combination of butter and oil for this banana bread. Butter gives the bread a ton of rich flavor, while oil keeps the loaf super moist after it cools in a way that butter can not. It’s a one-two flavor-texture punch!
  • Eggs: Eggs help give the loaf strength, so it doesn’t crumble, and they also help leaven the loaf so that it bakes up nice and fluffy.
  • Sugar: Using a combination of brown and white sugar again maximizes the flavor and texture. Brown sugar adds a deep flavor and helps moisten the loaf, while white sugar sweetens without making the batter too heavy.
  • Flour: All-purpose flour provides strength and body to the banana bread.
  • Baking Soda: Baking soda helps leaven the loaf so it rises into a pretty doamed loaf shape.
  • Vanilla: A touch of vanilla extract adds richness to the flavor.
  • Spices: We add just a little bit of cinnamon, nutmeg, and salt to the batter to add complexity to the flavor without overpowering the banana. They’re supporting roles, not the main character.
  • Walnuts: Walnuts are optional, but I love the contrast in flavor and texture they add to the bread. You can also substitute in chocolate chips if that’s your jam!

How to Store Banana Bread

I could eat this whole loaf of banana bread within a few days by myself no problem, but if you’re not a champion eater like myself, here’s how to store the leftovers. Make sure the bread is completely cooled after baking, then cut it into thick slices. The sliced bread can be stored in the refrigerator in an air-tight container for 4-5 days, or it can be frozen for longer storage.

To freeze the banana bread, place sheets of parchment paper between the slices to prevent them from sticking, then place them in a gallon-sized freezer bag. Individual slices can be taken out and thawed at room temperature or briefly microwaved to warm through.

Tips for the Best Banana Bread

I made a LOT of loaves during the development of this recipe, so here are some tips that I found will help you get the absolute best banana bread ever:

  • Make sure your bananas are VERY ripe. The sugar content of bananas increases as they ripen, so the more ripe your bananas are the sweeter the bread and the more pronounced the banana flavor will be.
  • Don’t overmix the batter. Stirring the bread batter too much or too vigorously will create a rubbery texture in the banana bread. Fold the wet and dry ingredients together just until evenly combined.
  • Preheat the oven. This is a non-negotiable when baking. The sudden exposure to high heat (rather than a slow increase of a non-preheated oven) is what helps the loaf rise properly.

How to Make Banana Muffins

This banana bread recipe also bakes up really well as muffins. To make banana muffins simply prepare the batter as listed in the recipe below but divide the batter between 12 wells in a standard-size muffin tin. Bake the banana muffins in a preheated 350ºF oven for about 30 minutes, or until the muffins have risen all the way in the center, they’ve browned nicely, and a toothpick inserted into the center of the muffins comes out clean (crumbs but no wet batter).

Overhead view of a slice of banana bread with butter spread on it.
Overhead view of a slice of banana bread with butter spread on it.
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Homemade Banana Bread

This homemade Banana Bread recipe is super rich, moist, and melt-in-your-mouth delicious. It's the perfect Saturday morning treat!
Course Breakfast, Dessert
Cuisine American
Total Cost $4.57 recipe / $0.38 slice
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 slices
Calories 288kcal

Ingredients

  • 4 Tbsp salted butter, room-temperature $0.54
  • 1/4 cup cooking oil $0.16
  • 1/2 cup granulated sugar $0.18
  • 1/2 cup brown sugar $0.26
  • 1.5 cups mashed ripe bananas (about 3-4 bananas) $0.84
  • 2 large eggs $0.29
  • 1 tsp vanilla extract $0.60
  • 2 cups all-purpose flour $0.40
  • 1 tsp baking soda $0.04
  • 1/2 tsp salt $0.02
  • 1/4 tsp ground nutmeg $0.02
  • 1/4 tsp cinnamon $0.02
  • 1/2 cup chopped walnuts (optional) $1.20

Instructions

  • Preheat the oven to 350ºF. Add the room-temperature butter, cooking oil, granulated sugar, and brown sugar to a mixing bowl. Use a hand mixer or stand mixer to beat the ingredients together until they become light and creamy.
  • Mash the bananas well, then add them to the mixing bowl with the butter and sugar, along with the eggs and vanilla extract. Use the mixter again to beat the ingredients together until smooth.
  • In a separate mixing bowl, stir together the flour, baking soda, salt, nutmeg, and cinnamon until well combined.
  • Pour the flour mixture into the bowl of wet ingredients and fold them together just until combined. Do not overmix.
  • Add the chopped walnuts to the bowl and gently fold to combine again.
  • Grease an 8.5"x4.5" loaf pan with butter or oil, then add the batter and smooth it out evenly into the pan.
  • Bake the banana bread in the preheated 350ºF oven until it's deeply golden brown on top, has a crack down the center, and a toothpick inserted into the middle comes out clean (crumbs are okay, but wet batter is not).
  • Allow the loaf to cool for about 5 minutes in the pan, then gently remove it from the pan and allow it to finish cooling on a wire rack. Once cooled, slice, serve, and enjoy!

Banana Muffins Instructions

  • Prepare the batter as listed above, then divide it between 12 wells of a standard-size muffin tin.
  • Bake the banana muffins for 30 minutes in the preheated 350ºF oven or until they have risen all the way in the center, have browned nicely, and a toothpick inserted into the center comes out clean (crumbs are okay, but no wet batter).

See how we calculate recipe costs here.

Nutrition

Serving: 1slice | Calories: 288kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Sodium: 233mg | Fiber: 2g
Overhead view of a sliced loaf of banana bread.

How to Make Banana Bread – Step by Step Photos

Butter, oil, and sugar added to a mixing bowl.

Preheat the oven to 350ºF. Add 4 Tbsp of room-temperature salted butter, ¼ cup cooking oil, ½ cup white sugar, and ½ cup brown sugar to a mixing bowl.

Creamed butter and sugars in the mixing bowl.

Use a hand mixer or stand mixer to cream the butter, sugars, and oil together until it looks light and creamy.

Mashed bananas in a measuring cup with a fork.

Mash 3-4 bananas, or until you have 1.5 cups of mashed banana.

Banana, eggs, and vanilla added to the butter and sugar mixture.

Add the mashed banana, two large eggs, and 1 tsp vanilla extract to the bowl with the creamed butter and sugar. Use the mixer to mix the ingredients together until smooth.

Dry ingredients being poured into the bowl of wet ingredients.

In a separate bowl, stir together 2 cups of all-purpospe flour, 1 teaspoon baking soda, ½ teaspoon salt, ¼ tsp nutmeg, and ¼ tsp cinnamon until well combined. Pour the flour mixture into the bowl with the wet ingredients and then fold them together just until they form a wet batter. Do not overmix.

Chopped walnuts being folded into the banana bread batter.

Add ½ cup of chopped walnuts to the batter and fold briefly to combine.

Banana bread batter being smoothed into a bread pan.

Grease a standard 8.5″x4.5″ bread pan. Pour the batter into the pan and then spread it out evenly.

Baked banana bread in the bread pan.

Bake the bread for 60 minutes, or until golden brown on top, cracked in the middle, and a toothpick inserted into the center comes out clean. Allow the bread to cool for about 5 minutes in the pan, then gently remove it from the pan and allow it to finish cooling on a wire rack.

Stacked slices of banana bread on a plate.

Once cooled, slice the banana bread and enjoy!

Butter being smeared onto a slice of banana bread.

The post Homemade Banana Bread appeared first on Budget Bytes.

Chicken Cacciatore

Chicken Cacciatore is a wonderfully flavorful dish that’s ready to eat in just one hour. It’s wonderfully savory and succulent!

The post Chicken Cacciatore appeared first on Budget Bytes.

If you’re looking for a meal that feels like a splurge, look no further! Chicken Cacciatore is a wonderfully flavorful dish that’s ready to eat in just one hour. This one-pan chicken cacciatore recipe is savory and succulent thanks to juicy chicken thighs, budget-friendly canned tomatoes, earthy mushrooms, and briny capers. It’s a real weeknight hero.

WHat Is Chicken Cacciatore?

Chicken Cacciatore is an Italian dish made from chicken braised in a tomato-based sauce with onion, garlic, mushrooms, bell peppers, wine, and capers. It’s a classic and simple dish that’s hearty enough to fill your grumbling belly!

Ingredients for Chicken Cacciatore

Here’s what you’ll need to make Chicken Cacciatore:

  • Chicken Thighs: Bone-in, skin-on thighs add a lot of extra flavor to this dish, but you can also use boneless, skinless thighs.
  • Salt and Pepper: Salt and pepper are classic seasonings that enhance the flavor of the chicken.
  • All-Purpose Flour: A little bit of flour helps to seal in moisture and creates a crispy crust on the chicken.
  • Olive Oil: Olive oil (or cooking oil of your choice– vegetable or canola can help cut costs) helps everything cook without burning.
  • Onion and Garlic: Alliums are classic flavor enhancers that create a savory base for this dish.
  • Baby Bella Mushrooms: These mushrooms have a mild flavor and a meaty texture that adds a wonderful earthy component to the dish.
  • Bell Pepper: Red bell pepper adds a delightful crunch and a fresh and vegetal flavor. You could also use a yellow or orange pepper.
  • Red Wine: Adds a touch of acidity that balances the flavor of the sauce.
  • Crushed Tomatoes: A 28-ounce can of crushed tomatoes forms the base of the sauce.
  • Capers: Capers add a briny brightness to the dish. Chopped green olives make a great substitute in a pinch!
  • Chopped Fresh Herbs: Garnishing this dish with plenty of basil or parsley is a great way to freshen things up. A pinch or two of the dried stuff will also work.

What To Serve with Chicken Cacciatore

We love to serve chicken cacciatore with plain pasta, Pasta Primavera, Mushroom Rice, Balsamic Roasted Vegetables, or even Garlic Parmesan Polenta. It’s also great served with a crunchy salad and a side of No-Knead Bread for sopping up all of that delicious sauce!

Can I Omit the Wine?

You can absolutely omit the red wine to make this dish more budget-friendly or to suit your personal preferences. Red cooking wine is a great cheaper alternative that lasts for a long time in the pantry, or you can simply use chicken broth.

HOW TO USE LEFTOVER CAPERS

You’ll likely have leftover capers after making this chicken cacciatore. Leftover capers can be stored, submerged in their brine, in the refrigerator for several months as well. I highly suggest making a batch of Chicken Piccata or Pasta Puttanesca with your leftover capers, but they’re also great when added to pasta salads, tuna salad, deviled eggs, or potato salad.

How to Store Leftovers

Once cooked and cooled, this chicken cacciatore can be stored in an air-tight container in the refrigerator for up to 3 days or frozen for longer storage. Reheat in a saucepan until warmed through and bubbling. It’ll stay fresh in the freezer for up to 3 months and can be thawed overnight in the refrigerator before reheating.

overhead view of chicken cacciatore in a white pan.
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Chicken Cacciatore

Chicken Cacciatore is a wonderfully flavorful dish that's ready to eat in just one hour. It's wonderfully savory and succulent!
Course Dinner
Cuisine Italian
Total Cost $15.17 recipe / $2.53 serving
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 690kcal

Ingredients

  • 6 bone-in skin-on chicken thighs $6.65
  • 1 tsp salt $0.04
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/4 cup all-purpose flour $0.05
  • 3 Tbsp olive oil, divided $0.36
  • 1/2 onion, chopped $0.20
  • 4 cloves garlic, minced $0.32
  • 8 oz. baby bella mushrooms, sliced $2.69
  • 1 red bell pepper, sliced $1.59
  • 1/2 cup red wine $0.94
  • 1 28oz. can crushed tomatoes $1.89
  • 1 1/2 Tbsp capers $0.42
  • Fresh basil or parsley (to garnish)

Instructions

  • Place the chicken thighs in a bowl. Toss with the salt, pepper, and flour until fully coated.
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once heated, add in the chicken thighs, cooking on both sides until browned. Then, transfer to a plate.
  • Add in 1 tablespoon of olive oil, the onion, and a sprinkle of salt. Cook for a few minutes until softened.
  • Add in the garlic, mushrooms, and red bell pepper. Sprinkle with more salt and cook for 3-4 minutes until the mushrooms are tender.
  • Pour in the red wine and scrape up the brown bits from the bottom of the pan.
  • Add in the crushed tomatoes and capers.
  • Return the chicken thighs to the pan, bring the mixture to a simmer, and cover the pan, cooking for 25-30 minutes until the chicken is tender. Uncover the pan, and cook for another 5 minutes.
  • Garnish with chopped fresh basil or parsley.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 690kcal | Carbohydrates: 23g | Protein: 40g | Fat: 47g | Sodium: 975mg | Fiber: 4g

how to make Chicken Cacciatore – step by step photos

Place 6 bone-in skin-on chicken thighs in a bowl. Toss with 1 tsp salt, 1/4 tsp pepper, and 1/4 cup all-purpose flour until fully coated.

Heat 2 Tbsp of olive oil in a large skillet over medium heat. Once heated, add in the chicken thighs, cooking on both sides until browned. Then, transfer to a plate.

Add in 1 Tbsp of olive oil, 1/2 of a chopped onion, and a sprinkle of salt. Cook for a few minutes until softened.

Add in 4 minced cloves garlic, 8 oz. baby bella mushrooms, and 1 sliced red bell pepper. Sprinkle with more salt and cook for 3-4 minutes until the mushrooms are tender.

Pour in 1/2 cup red wine and scrape up the brown bits from the bottom of the pan.

Add in 1 28-oz can crushed tomatoes and 1 1/2 Tbsp capers.

Return the chicken thighs to the pan, bring the mixture to a simmer, and cover the pan, cooking for 25-30 minutes until the chicken is tender. Uncover the pan, and cook for another 5 minutes. Garnish with chopped fresh basil or parsley, if desired.

This delectable chicken cacciatore is going to be a staple in your weekly rotation; I just know it!

close up view of chicken cacciatore in a pan.

The post Chicken Cacciatore appeared first on Budget Bytes.

Blondies

These rich, chewy, and buttery Blondies are every bit as delicious as they look and so easy to make! The perfect sweet dessert!

The post Blondies appeared first on Budget Bytes.

Every now and then I get a taste for something sweet and decadent like homemade cookies, brownies, or carrot cake from my favorite restaurant. But buying pre-made desserts from a store or restaurant can be so expensive. Today, I have a much better option for you! Say hello to these rich, chewy, and buttery Blondies! They’re every bit as delicious as they look and they’re so easy to make. No mixer needed. So if you’re in the mood for baking this weekend or maybe you want to make a sweet treat for Valentine’s Day, these Blondies are sure to be a hit and probably your new favorite dessert!

Side close up view of four blondie bars stacked on top of each other.

What Are Blondies?

I like to call these sweet little treats the cousin to our favorite Fudgy Homemade Brownies. Blondies are similar to brownies except they are made without the chocolate flavor of cocoa powder. Instead blondies get their rich flavor from a good amount of brown sugar and vanilla extract. And to make these blondies even more special, we used brown butter, which enhances the flavor and all together gives them a slight caramel, butterscotch taste.

Ingredients For Blondies

Here’s everything you need to make these irresistible Blondie bars:

  • Brown Butter: We used browned butter to add a rich, nutty, caramel flavor to the blondies. It not only gives it double the flavor, but also adds a beautiful golden brown color to these bars.
  • Brown sugar & Granulated white sugar: Brown sugar is one of the key ingredients and adds sweetness and lots of moisture to the blondies. We tested this recipe with just brown sugar and also using a combination of brown & white sugar. The use of brown & white sugar was the perfect balance and definitely the winner!
  • Eggs: Eggs give the blondies strength and helps them bake into a sliceable texture.
  • Vanilla extract: Vanilla extract adds even more rich flavor to the blondies.
  • All-purpose flour: Flour provides structure and body to the blondies.
  • Baking Powder: Baking powder helps the blondies rise.
  • Salt: A little bit of salt helps the flavors pop.
  • White chocolate chips: Just a few white chocolate chips added a nice contrast and chocolate flavor to the blondies. We only used a small amount because we didn’t want to take away from the deliciousness of the blondie, but feel free to add more if you want!

Blondie Variations

You can easily swap out the white chocolate chips in this recipe for other candies or nuts based on your own personal preference. Here are a few ideas for you:

  • Butterscotch chips
  • Dark or Semi-sweet chocolate chips
  • Peanut butter chips
  • M&Ms – use festive colored m&ms for special holidays like pastel colors for Easter, red & pink for Valentine’s Day or green & red for Christmas!
  • Chopped walnuts or pecans
  • Dried cherries or dried cranberries
  • A drizzle of Caramel sauce on top of the batter right before baking
Close up overhead view of blondies on parchment paper with one blondie turned on it's side.
Side close up view of four blondie bars stacked on top of each other.
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Blondies

These rich, chewy, and buttery Blondies are every bit as delicious as they look and so easy to make! The perfect sweet dessert!
Course Dessert
Cuisine American
Total Cost $3.98 recipe / $0.33 serving
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12
Calories 293kcal

Ingredients

  • 3/4 cup salted butter (12 Tbsp) $1.60
  • 1 cup brown sugar $0.52
  • 1/2 cup granulated sugar $0.17
  • 2 large eggs $0.33
  • 2 tsp vanilla extract $0.50
  • 1 1/2 cup all-purpose flour $0.30
  • 1/2 tsp baking powder $0.03
  • 1/4 tsp salt $0.02
  • 1/4 cup white chocolate chips $0.51

Instructions

  • Preheat the oven to 350°F. Cut the butter into several tablespoon-sized chunks and add it to a small light-colored skillet. Heat the butter over medium heat, stirring constantly, until the butter solids turn deep brown and develop a nutty aroma (it will first become foamy, then the solids will sink to the bottom and turn brown).
  • While the butter is browning, add the brown sugar and granulated white sugar to a large mixing bowl.
  • Once the butter has browned, remove it from the heat immediately to prevent burning, and carefully pour it into the mixing bowl with the sugars. Whisk the brown butter and both sugars together until smooth.
  • Add the eggs and vanilla extract to the bowl and whisk until smooth.
  • In a separate bowl, stir together the all-purpose flour, baking powder, and salt until well combined. Add the flour mixture to the bowl with the wet ingredients. Use a rubber spatula to stir the flour into the batter until evenly combined.
  • Finally add the white chocolate chips to the batter and fold them in until just combined.
  • Line an 8×8 baking dish with parchment paper. Add the blondie batter to the baking dish and spread it out evenly. Feel free to add a few more white chocolate chips on top of the batter.
  • Bake the blondies in the preheated oven for 33-35 minutes or until a toothpick inserted comes out clean.
  • Remove the blondies from the oven and let them cool for 10-15 minutes before lifting the parchment paper out of the baking dish. Slice into 12 bars and serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1blondie | Calories: 293kcal | Carbohydrates: 41g | Protein: 3g | Fat: 14g | Sodium: 177mg | Fiber: 0.4g
Close overhead view of blondies laying flat on parchment paper.

How to Make Blondies – Step by Step Photos

Overhead view of browned butter in a saucepan.

Preheat the oven to 350°F. Cut 12 Tbsps of butter into several tablespoon-sized chunks and add it to a small light-colored skillet. Heat the butter over medium heat, stirring constantly, until the butter solids turn deep brown and develop a nutty aroma (it will first become foamy, then the solids will sink to the bottom and turn brown).

Brown butter being added to white and brown sugar.

While the butter is browning, add 1 cup brown sugar and 1/2 cup granulated white sugar to a large mixing bowl. Once the butter has browned, remove it from the heat immediately to prevent burning, and carefully pour it into the mixing bowl with the sugars. Whisk the brown butter and both sugars together until smooth.

Eggs and vanilla added to bowl with sugar mixture.

Add 2 large eggs and 2 tsp vanilla extract to the bowl and whisk until smooth.

Dry ingredients whisked in a bowl.

In a separate bowl, stir together 1 1/2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt until well combined.

Dry ingredients added to wet ingredients in a bowl.

Add the flour mixture to the bowl with the wet ingredients. Use a rubber spatula to stir the flour into the batter until evenly combined.

White chocolate chips added to batter.

Finally add 1/4 cup white chocolate chips to the batter and fold until just combined.

Blondie batter added to a parchment lined baking dish.

Line an 8×8 baking dish with parchment paper. Add the blondie batter to the baking dish and spread it out evenly. Feel free to add a few more white chocolate chips on top of the batter.

Cooked blondies in a baking dish.

Bake the blondies in the preheated oven for 33-35 minutes or until a toothpick inserted comes out clean.

Overhead photo of blondies on a parchment lined baking sheet.

Remove the blondies from the oven and let them cool for 10-15 minutes before lifting the parchment paper out of the baking dish. Slice into 12 bars and enjoy!

Close up overhead view of blondies on parchment paper with one blondie turned on it's side.

The post Blondies appeared first on Budget Bytes.

Oatmeal Cookies

These delicious Oatmeal Cookies are crispy around the edges and soft & chewy in the center. The perfect way to satisfy your sweet tooth!

The post Oatmeal Cookies appeared first on Budget Bytes.

What could possibly be so good that it keeps our team talking about it for weeks? You guessed it…these insanely delicious Oatmeal Cookies! The golden crispy edges and chewy center had us hooked! We added raisins for the classic oatmeal raisin cookie, but feel free to swap out the raisins for your own favorite cookie add-ins. I’ll share a few different options below. Just know these oatmeal cookies are the absolute best way to satisfy your sweet tooth on a budget!😉

Overhead view of oatmeal raisin cookies on a cooling rack.

Ingredients For Oatmeal Cookies

Here are the ingredients you need to make these delicious oatmeal raisin cookies:

  • Old-fashioned Rolled Oats:  It wouldn’t be an oatmeal cookie without the oats! The oats provide a chewy texture to the cookies. Make sure to use old-fashioned rolled oats and not quick oats.
  • Butter: Butter is the base for many cookies. It gives the cookies plenty of richness and creamy buttery flavor.
  • Brown sugar & Granulated white sugar: I like using a combination of both brown and white sugar to sweeten the cookies.
  • Egg: Egg helps bind all of the ingredients together.
  • Vanilla: Vanilla extract adds a touch of warm flavor to the cookies.
  • Baking Soda: A small amount of baking soda helps the cookies rise just a little bit.
  • Flour: All-purpose flour gives the cookies structure.
  • Cinnamon: Cinnamon spice adds just a little bit more flavor and the perfect finishing touch to these chewy cookies.
  • Raisins: Raisins are a classic addition to oatmeal cookies with the perfect contrast and sweetness. But feel free to try some other variations if you wan’t a slightly different flavor profile. We’ll list a few suggestions below.

Oatmeal Cookie Variations

Here are a few different options if you want to switch things up with your oatmeal cookies:

  • Dried cranberries: I love swapping the raisins for Craisins or dried cranberries whenever I can catch them on sale at my local grocery store.
  • Chopped nuts: Looking for a little crunch? Add about 1/2 cup of chopped pecans or walnuts to the dough.
  • Chocolate or Butterscotch chips: These oatmeal cookies also taste great with your favorite baking chips. My favorite combination is a few butterscotch chips and a few chopped pecans. SO good! If you’re adding chocolate or butterscotch chips, I would add them in place of the raisins.

Many cookie recipes suggest chilling the cookie dough in the refrigerator prior to baking. This is to prevent the cookies from spreading too much in the oven as they bake. We tested these oatmeal cookies two different ways. First, chilling the dough for 30 minutes prior to baking, and second, baking the cookies without chilling the dough. We actually preferred the texture of the cookies without chilling the dough. It yielded a thinner cookie with crispy edges and a perfect chewy center. However, this is more of a personal preference. If you prefer a thicker cookie, then feel free to refrigerate the cookie dough for 30-60 minutes prior to baking.

Storing Oatmeal Cookies

So what happens when you’re feeling snack-ish, you’re craving something sweet, and you forgot about the extra oatmeal cookies that you stashed in your freezer? You realize you just hit the jackpot!! That’s exactly what happened to us at the studio. We had extra cookies that we stored in the freezer and were super excited to gobble them up 2 weeks later. These cookies store very well in an air-tight container at room temperature for up to 1 week or store in a freezer-safe bag for up to 3 months. When you’re in the mood for a little something sweet, just take one or two cookies out of the freezer, thaw at room temperature and enjoy!

Overhead view of a pile of oatmeal cookies on a plate with a white napkin and a cup of milk on the side.
Overhead view of a pile of oatmeal cookies on a plate with a white napkin and a cup of milk on the side.
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Oatmeal Cookies

These delicious Oatmeal Cookies are crispy around the edges and soft & chewy in the center. The perfect way to satisfy your sweet tooth!
Course Dessert
Cuisine American
Total Cost $3.77 recipe / $0.21 each
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 18 cookies
Calories 173kcal

Ingredients

  • 10 Tbsp salted butter, softened $1.33
  • 1/2 cup granulated white sugar $0.17
  • 1/2 cup brown sugar $0.27
  • 1 egg $0.14
  • 1 tsp vanilla extract $0.25
  • 1 cup all-purpose flour $0.20
  • 1/2 tsp salt $0.02
  • 1/2 tsp baking soda $0.02
  • 1/2 tsp cinnamon $0.05
  • 1.5 cups old-fashioned rolled oats $0.39
  • 3/4 cup raisins $0.93

Instructions

  • Preheat the oven to 350°F. In a large mixing bowl, add the softened butter, white sugar, and brown sugar. Blend the ingredients together with a hand mixer until smooth.
  • Add the egg and vanilla extract to the bowl and blend with the sugar mixture until smooth.
  • Next in a separate bowl, whisk together the dry ingredients (flour, salt, baking soda, and cinnamon) until well combined. Add the rolled oats to the dry ingredients and mix until combined.
  • Add all of the dry ingredients to the same bowl as the sugar mixture. Blend the ingredients together with a hand mixer on low speed until just combined. Do not overmix.
  • Next add the raisins to the bowl and fold them into the cookie dough with a spatula.
  • Using a medium cookie scoop or your hands, scoop the cookie dough into roughly 2 Tbsp portions then roll into a ball. Place the cookies on a parchment lined baking sheet about 2-3 inches apart. You'll likely need to cook the cookies in two batches, so keep the remaining dough chilled until ready to roll and bake.*
  • Bake the cookies for 13-14 minutes or until lightly golden brown. The center of the cookies may look too soft when you remove them from the oven, but keep in mind the cookies will continue to set as they cool. Let the cookies cool slightly on the baking sheet before transferring to a wire rack to cool completely. Enjoy!

See how we calculate recipe costs here.

Notes

*Feel free to chill the entire dough in the refrigerator for 30 minutes if you do not want the cookies to spread too much. 

Nutrition

Serving: 1cookie | Calories: 173kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Sodium: 153mg | Fiber: 1g
Very close up view of a pile of oatmeal cookies.

How to Make Oatmeal Cookies – Step by Step Photos

Butter, white sugar and brown sugar in a bowl.

Preheat the oven to 350°F. In a large mixing bowl, add 10 Tbsp of softened butter, 1/2 cup granulated white sugar, and 1/2 cup brown sugar. Blend the ingredients together with a hand mixer until smooth.

Egg and vanilla added to the sugar mixture in a bowl.

Add 1 egg and 1 tsp vanilla extract to the bowl and blend with the sugar mixture until smooth.

Flour, cinnamon and dry ingredients added to a bowl.

In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 tsp salt, 1/2 tsp baking soda, and 1/2 tsp cinnamon until well combined.

Oats mixed with flour in a bowl.

Add 1 1/2 cups old-fashioned rolled oats to the dry ingredients and mix until combined.

Oat and flour mixture added to butter and sugar mixture in a bowl.

Add all of the dry ingredients to the same bowl as the sugar mixture. Blend the ingredients together with a hand mixer on low speed until just combined. Do not overmix.

Raisins added to cookie batter in a bowl.

Next add 3/4 cup of raisins to the bowl and fold them into the cookie dough with a spatula.

Cookie dough shaped on a parchment lined baking sheet.

Using a medium cookie scoop or your hands, scoop the cookie dough into roughly 2 Tbsp portions, then roll into a ball. Place the cookies on a parchment lined baking sheet about 2-3 inches apart. You’ll likely need to cook the cookies in two batches, so keep the remaining dough chilled until ready to roll and bake.

Baked oatmeal raisin cookies on a parchment lined baking sheet.

Bake the cookies for 13-14 minutes or until lightly golden brown. The center of the cookies may look too soft when you remove them from the oven, but keep in mind the cookies will continue to set as they cool.

Overhead view of oatmeal raisin cookies on a cooling rack.

Let the cookies cool slightly on the baking sheet before transferring to a wire rack to cool completely. Enjoy these irresistible oatmeal cookies with a glass of milk or simply enjoy by themselves and don’t forget to share with your family and friends!😊

Overhead view of a pile of oatmeal cookies on a plate with a white napkin and a cup of milk on the side.

The post Oatmeal Cookies appeared first on Budget Bytes.

One Pot Chili Mac

This super filling comfort food classic, One Pot Chili Mac, is like the hamburger helper of your childhood but all grown up and 100% from scratch!

The post One Pot Chili Mac appeared first on Budget Bytes.

So you grew up on Hamburger Helper, but now you’re an adult and have a more ✨refined✨ palate (read: sarcasm). Well, this One Pot Chili Mac recipe is your grown-up “I actually know how to cook now” substitute! And don’t worry, it’s almost just as easy as the boxed mix. Promise. It’s rich, hearty, cheesy, beefy comfort food pasta all cooked in one easy-to-clean pot. WIN!

Overhead view of a bowl full of chili mac, garnished with parsley.

What Is Chili Mac?

Chili Mac is simply macaroni noodles drenched in a rich tomato-based meat sauce, seasoned with chili spices, and with plenty of creamy cheddar cheese melted in. Some recipes also include beans, but I’m going for more of a Hamburger Helper dupe with mine, so I went sans beans. And you might be thinking, “I call that Goulash in my house.” While Chili Mac is similar to American Goulash in that they both contain macaroni noodles and a tomato-based meat sauce, they differ in their seasonings and flavor profiles.

Ingredients for Chili Mac

Here’s what you’ll need to make your own homemade chili mac:

  • Onion and Garlic: The delicious meat sauce starts with onions and garlic sautéed in olive oil to give the beef plenty of flavor.
  • Ground Beef: Ground beef makes this dish super hearty and delicious, while still being quick and easy to make. Opt for 85 or 90% lean ground beef to avoid having to drain the fat from the pan.
  • Flour: A little flour cooked into the sauce helps thicken it up into a delicious gravy-like consistency.
  • Spices: A mix of spices are added to the sauce for maximum flavor, including chili powder, smoked paprika, garlic powder, and oregano.
  • Tomato Sauce: Tomato sauce gives the sauce a tangy tomato flavor and adds to the chili flavor profile.
  • Beef Broth: Beef broth adds tons of flavor to this dish and enough salt to keep everything properly seasoned. If using a low-sodium broth, you may need to add a little salt at the end to taste to really help the flavors pop. We used Better Than Bouillon to make our beef broth for maximum flavor.
  • Macaroni: Macaroni noodles are an inexpensive and filling ingredient that helps stretch the cost of the beef and keep the entire recipe budget-friendly.
  • Cheddar Cheese: Cheddar cheese is stirred into the sauce and added on top of the noodles for extra cheesy flavor!

What Else Can I Add?

If you want to take your chili mac to the next level, try adding one or more of these ingredients:

  • Drained kidney or black beans
  • Frozen corn kernels
  • Sliced green onions
  • Pickled jalapeños
  • Diced tomatoes (or tomatoes with green chiles)
  • Chipotle chile powder

What to Serve with Chili Mac

Chili mac is a true meal in a bowl, but if you want to serve something on the side I’d go for something fresh and light like Cowboy Caviar, Sweet Corn Salsa, or even Cumin Lime Coleslaw.

Storing and Reheating Leftovers

As with any pasta dish, the macaroni will continue to get softer as it absorbs moisture from the sauce, so if softer pasta is not tolerable to you, you may not enjoy the leftovers. That being said, I will gobble up these leftovers without a second thought and love making this Chili Mac for meal prep and even to stock my freezer. I simply refrigerate single-serving portions for up to five days or freeze for up to three months. Let frozen portions thaw in the refrigerator overnight, then reheat using the microwave.

Close up overhead view of chili mac in the pan.
Close up overhead view of a bowl of chili mac.
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One Pot Chili Mac

This super filling comfort food classic, One Pot Chili Mac, is like the hamburger helper of your childhood but all grown up and 100% from scratch!
Course Dinner, Main Course
Cuisine American
Total Cost $9.79 recipe / $1.63 serving
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 (1 cup each)
Calories 471kcal

Ingredients

Instructions

  • Dice the yellow onion and mince the garlic. Add the onion and garlic to a large deep skillet or Dutch oven with the olive oil and sauté over medium heat until the onions are soft and translucent (about 5 minutes).
  • Add the ground beef to the skillet and continue to stir and cook until the beef is cooked through. If using a higher fat content ground beef, you may want to drain off the excess fat at this point.
  • Add the flour, chili powder, smoked paprika, garlic powder, and oregano to the skillet with the beef and onions. Continue to cook and stir for about two minutes, allowing the flour and spices to coat the bottom of the skillet, but not burn.
  • Add the tomato sauce and beef broth to the skillet and stir well to combine, making sure to scrape and dissolve any browned bits off the bottom of the skillet.
  • Add the uncooked macaroni and stir to combine. Place a lid on the skillet and turn the heat up to medium-high. Allow the broth to come up to a full boil. Once boiling, give the pasta a quick stir to loosen any that is stuck to the bottom, turn the heat down to medium-low, and place the lid back on top.
  • Allow the macaroni to simmer, stirring every few minutes and always replacing the lid, until the macaroni is tender and the broth has reduced to a rich red gravy (about 10 minuts).
  • Stir half of the shredded cheese into the sauce until melted, and sprinkle the remainder on top. Place a lid on the pot, turn the heat off, and allow the residual heat to melt the cheese on top. Serve hot and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 471kcal | Carbohydrates: 36g | Protein: 25g | Fat: 25g | Sodium: 825mg | Fiber: 3g
Close up of chili mac on the fork held over a bowl.

How to Make Chili Mac – Step by Step Photos

Sautéed onion and garlic in a deep skillet.

Dice one yellow onion and mince two cloves of garlic. Add the onion and garlic to a large deep skillet or Dutch oven with 1 tablespoon of olive oil and sauté over medium heat until the onions are soft and translucent (about 5 minutes).

Flour and spices added to browned ground beef in the skillet.

Add one pound of ground beef to the skillet and continue to stir and cook until the beef is fully browned. If you’re using a higher fat content beef, drain the excess fat out of the pan. Next, add 2 tablespoons of flour, 1 tablespoon of chili powder, ½ teaspoon of smoked paprika, ½ teaspoon of garlic powder, and ½ teaspoon of dried oregano.

Flour and spices cooked into ground beef.

Continue to stir and cook the flour and spices into the beef for about two minutes, allowing it to coat the bottom of the skillet, but not burn.

Tomato sauce added to the skillet and beef broth being poured into the side.

Add one 8oz. can of tomato sauce and three cups of beef broth to the skillet. Stir well until everything is evenly combined, making sure to scrape and dissolve all of the browned bits off the bottom of the skillet.

Macaroni being poured into the skillet.

Add ½ pound (about 2 cups) of uncooked macaroni to the skillet and stir to combine. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. Once boiling, give everything a quick stir to loosen any macaroni from the bottom of the skillet, turn the heat down to medium-low, and place the lid back on top.

Cooked macaroni in the skillet.

Let the macaroni simmer in the broth, stirring every few minutes or so and always placing the lid back on top, until the macaroni is tender and the broth has reduced to a saucy red gravy (about 10 minutes).

Cheddar cheese added to the skillet.

Add ½ cup of shredded cheddar cheese to the chili mac and stir it into the sauce until melted.

Melted cheese on top of the chili mac, garnished with chopped parsley.

Sprinkle the remaining ½ cup of shredded cheese on top. Place a lid on the skillet and turn the heat off. Let the residual heat melt the cheese, then serve. You can garnish with chopped cilantro or sliced green onions, if desired.

Side view of chili mac being scooped out of the skillet

So cheesy, beefy, and delicious!!

The post One Pot Chili Mac appeared first on Budget Bytes.

Chicken Enchilada Soup

This super flavorful Chicken Enchilada Soup is made with tender chicken breast, lots of spices, and a simple homemade enchilada sauce.

The post Chicken Enchilada Soup appeared first on Budget Bytes.

We are still in the middle of soup season and if you’re looking for a new soup recipe to make this month, then friend you’re in luck! Today we’re making Chicken Enchilada Soup! It’s made with tender chicken breast and lots of bold flavors. Dare I say, it might just be your new favorite soup this year! And the secret ingredient…our homemade enchilada sauce. Keep on reading to find out just how easy it is to make this hearty and satisfying, chicken enchilada soup!

Overhead view of Chicken Enchilada Soup in a white bowl with a black spoon on the side.

What Is Chicken Enchilada Soup?

Chicken Enchilada Soup is everything you love about regular chicken enchiladas, but it’s conveniently made in one pot! It reminds me of chicken tortilla soup, with tender chicken meat and bold flavors, except it’s made with an easy homemade enchilada sauce. The enchilada sauce is cooked directly in the soup pot with the rest of the ingredients and gives this soup TONS of flavor!

Ingredients For Chicken Enchilada Soup

Here is everything you need to make this chicken enchilada soup recipe:

  • Chicken Breasts: Boneless, skinless chicken breasts are used for this recipe, but you could also substitute with boneless, skinless chicken thighs instead. The cook time may vary slightly when using chicken thighs.
  • Onion, Garlic, and Jalapeño: Sautéed onion, garlic, and jalapeño sets the base foundation and adds great flavor to the soup.
  • Enchilada Sauce: You can certainly use store-bought enchilada sauce, but we used a batch of our Easy Enchilada Sauce recipe for this soup. Instead of making the sauce separately in a different pot, it’s made directly in the same pot that the soup cooks in. The homemade enchilada sauce makes it easy to control the spices and the heat level of this soup and it tastes SO much better than store-bought sauce!
  • Beans & Corn: Beans and corn add more color, flavor, and texture to the soup!
  • Tomatoes: A combination of fire-roasted tomatoes, diced tomatoes with green chiles, and tomato paste adds even more flavor and texture to the soup. The tomato paste is used to make the enchilada sauce and it helps thicken the soup, so I wouldn’t skip it.
  • Chicken Broth: Using a good quality chicken broth will give the soup extra flavor. We use Better than Bouillon to make our broth.

How Spicy Is This SOup?

This chicken enchilada soup definitely has a kick to it. It has jalapeño, chili powder, and cayenne pepper added to it. The brand of chili powder we use is completely mild, but other brands can sometimes carry some heat. If you are using a spicy chili powder, simply reduce or eliminate the cayenne powder from this recipe to compensate. I would say the heat level of this soup is medium spicy, like a medium salsa.

What To Serve WIth Chicken Enchilada Soup

The same day we made this soup at the studio, Beth just happened to also be making some Homestyle Cornbread. So we drizzled a little bit of honey on top of the cornbread to eat with the soup, and OMG…a match made in heaven! The combination of the sweetness from the honey with the spicy and smoky flavors of the enchilada soup were perfect and absolutely delicious. In addition to cornbread, you can also pair this soup with Cilantro Lime Rice or even our Sweet Corn Salsa. And don’t forget the toppings! Some cheddar cheese, a little bit of cilantro, sliced avocado, a dollop of sour cream, or a few more sliced jalapeños (if you like the extra heat) would all be great!

Storing Leftovers

This soup stores very well in the fridge and the freezer. We always suggest dividing the soup into single portions just after cooking so it cools down more quickly in the refrigerator, which will give you more longevity with the leftovers. You can store any leftovers in an airtight container in the refrigerator for about 4-5 days, or you can freeze it for longer storage (about 3 months).

Overhead view of chicken enchilada soup in a dutch oven with a ladle scooping some soup out.
Overhead view of Chicken Enchilada Soup in a white bowl with a black spoon on the side.
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Chicken Enchilada Soup

This super flavorful Chicken Enchilada Soup is made with tender chicken breast, lots of spices, and a simple homemade enchilada sauce.
Course Dinner, Lunch
Cuisine American, Southwest
Total Cost $11.52 recipe / $1.92 serving
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 (about 1.5 cups each)
Calories 181kcal

Equipment

Ingredients

  • 3 Tbsp cooking oil, divided $0.12
  • 1 yellow onion, diced $0.32
  • 1 jalapeno, seeded & diced $0.25
  • 2 cloves garlic, minced $0.16
  • 2 Tbsp all-purpose flour $0.04
  • 2 Tbsp chili powder $0.60
  • 1/2 tsp ground cumin $0.05
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp cayenne pepper $0.02
  • 3/4 tsp salt $0.05
  • 3 oz. tomato paste $0.50
  • 1 15oz. can black beans, drained $0.89
  • 1 15oz. can fire roasted diced tomatoes $1.33
  • 1 10oz. can diced tomatoes with green chiles $1.00
  • 1 cup frozen corn $0.47
  • 4 cups chicken broth $0.42
  • 2 boneless, skinless chicken breasts (about 1.5 lb. total) $5.25

Instructions

  • Add 1 Tbsp of cooking oil along with the diced onion, finely diced jalapeño and minced garlic cloves to a large dutch oven or soup pot over medium heat. Sauté for 2-3 minutes or until onions are soft and translucent.
  • Next add the all-purpose flour, chili powder, ground cumin, garlic powder, cayenne pepper, salt, and the remaining 2 Tbsp of cooking oil to the pot. Stir well and cook the flour and spices with the vegetables for 2 minutes.
  • Add the tomato paste, drained black beans, fire roasted tomatoes, diced tomatoes with green chiles, frozen corn, and chicken broth to the pot. Stir all the ingredients together making sure to dissolve the tomato paste and scrape up any spices that may be stuck at the bottom of the pot.
  • Now add the chicken breasts directly inside the pot on top of the rest of the ingredients. Place a lid on the pot and bring the soup up to a boil. Once boiling, reduce the heat to medium-low and allow the soup to simmer for 45 minutes. Make sure the soup is just at a steady simmer at this point, as this will help to create tender chicken breast meat.
  • After the soup has simmered for 45 minutes, remove the chicken breasts and place them on a clean cutting board. Once cool enough to touch, shred the chicken breasts with a fork.
  • Add the shredded chicken meat back to the soup pot and stir until the chicken is evenly distributed throughout the soup.
  • Serve this soup with your favorite toppings like shredded cheese, cilantro, sliced avocado, a dollop of sour cream, or even some more sliced jalapeño. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 181kcal | Carbohydrates: 16g | Protein: 12g | Fat: 9g | Sodium: 1075mg | Fiber: 3g
Side view of two bowls of chicken enchilada soup with a black spoon inside the soup.

How to Make Chicken Enchilada Soup – Step by Step Photos

Diced onion, jalapeno, and garlic in a dutch oven.

Add 1 Tbsp of cooking oil, one diced onion, one finely diced jalapeño and two minced garlic cloves to a dutch oven or large pot over medium heat. Sauté for 2-3 minutes or until onions are soft and translucent.

Spices added to sautéed vegetables in a dutch oven.

Next add 2 Tbsp all-purpose flour, 2 Tbsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, 3/4 tsp salt, and the remaining 2 Tbsp of cooking oil to the pot.

Spices mixed and sautéed in dutch oven.

Stir well and cook the flour and spices with the vegetables for 2 minutes.

Tomatoes, black beans, corn, tomato paste, and chicken broth added to the dutch oven.

Add 3oz. of tomato paste, one 15oz. can of black beans (drained), one 15oz. can of fire roasted tomatoes (with juices), one 10oz. can of diced tomatoes with green chiles (with juices), one cup of frozen corn, and 4 cups of chicken broth to the pot. Stir all the ingredients together making sure to dissolve the tomato paste and scrape up any spices that may be stuck at the bottom of the pot.

Two chicken breasts being placed in the dutch oven on top of the soup ingredients.

Now add two chicken breasts directly inside the pot on top of the rest of the ingredients. Place a lid on the pot and bring the soup up to a boil. Once boiling, reduce the heat to medium-low and allow the soup to simmer for 45 minutes. Make sure the soup is just at a steady simmer at this point, as this will help to create tender chicken breast meat.

Cooked chicken breasts being shredded on a clean cutting board.

After the soup has simmered for 45 minutes, remove the chicken breasts and place them on a clean cutting board. Once cool enough to touch, shred the chicken breasts with a fork.

Overhead view of finished Chicken Enchilada Soup with a large silicone spoon inside the soup pot.

Add the shredded chicken meat back to the soup pot and stir until the chicken is evenly distributed throughout the soup.

Overhead view of chicken enchilada soup in a dutch oven with a ladle scooping some soup out.

Serve this soup with your favorite toppings like shredded cheese, cilantro, sliced avocado, sour cream, or even some more sliced jalapeño and enjoy!

Overhead view of two bowls of chicken enchilada soup with jalapeno and shredded cheese on top.

The post Chicken Enchilada Soup appeared first on Budget Bytes.

Homestyle Cornbread

This super moist and rich cornbread has crispy golden edges and a rich buttery flavor, perfect for chili or with honey butter for breakfast.

The post Homestyle Cornbread appeared first on Budget Bytes.

Our Easy Homemade Cornbread, which is like the classic Jiffy cornbread mix, has been a reader favorite on Budget Bytes for years, but I was craving a richer, more decadent cornbread to go with my Black-Eyed Peas this year. So, I crafted this super rich cornbread that is less on the sweet side and full of golden buttery goodness. It’s the perfect compliment to a bowl of chili, to serve with your Thanksgiving feast, or drenched in honey and butter for breakfast.

Close up overhead view of a stack of cornbread squares with melting butter on top.

Ingredients for Super Moist Cornbread

Here’s what you’ll need to make this super rich, moist, and buttery homestyle cornbread:

  • Yellow Cornmeal: This is the base for the cornbread. For this recipe, we use slightly more cornmeal than flour to give the bread even more corn flavor.
  • All-Purpose Flour: Mixing just a bit of flour into the cornmeal helps keep the cornbread soft, moist, and not too crumbly.
  • Salt: Salt is very important in cornbread, which can otherwise be a little bit bland. The salt helps the flavor of the corn pop!
  • Baking Powder and Baking Soda: Baking powder and baking soda keep this rich cornbread from being too heavy and dense by adding just the right amount of leavening. We use a mix of baking soda and powder because of the acidic pH of the sour cream.
  • Milk & Sour Cream: I used a mix of whole milk and sour cream to moisten the cornbread and give it tons of rich flavor. Sour cream adds flavor similar to buttermilk, but is an ingredient we’re much more likely to already have in our fridge!
  • Egg: Egg helps give the cornbread strength so it doesn’t fall apart, and it adds just a little bit of fluff to the texture.
  • Butter: Instead of just using cooking oil for this cornbread, I used melted butter for extra rich flavor.
  • Oil: Butter gives the cornbread tons of flavor, but just a little bit of oil helps keep the bread super moist after baking in a way that butter alone does not. You can use any neutral cooking oil like canola oil, vegetable oil, avocado oil, or corn oil.
  • Sugar: I tested this recipe both with and without sugar since sugar is a VERY controversial ingredient in cornbread. I will say that I prefer just a little sugar in my cornbread, but you can leave it out if you prefer.

What Bakeware to Use

You have a few options when it comes to what to use to bake this cornbread. I used a simple 8×8 metal baking dish, but if you prefer super crispy edges you can bake the cornbread in a preheated cast iron skillet. You can also bake it in a 9-inch round pie plate, if preferred. It all depends on what shape you want the pieces (square or wedges) and if you like those super crispy edges!

What to Serve with Cornbread

Cornbread is a staple recipe that goes with just about any meal, and because it’s so easy to make it is definitely one of my go-to side dishes for dinner. That being said, cornbread is a must with Thanksgiving dinner, a hearty bowl of chili, bean soup, vegetable soup, or black-eyed peas on New Year’s Day. I also love cornbread with butter and honey as a side to my fried eggs for breakfast!

How to Store Leftovers

Make sure to let the cornbread cool completely to room temperature before packing to prevent condensation, then place it in an air-tight container for storage. Cornbread can be kept at room temperature for about three days, or refrigerated for about five days. You can rewarm cornbread in the microwave briefly to make it steaming hot and ready to melt a pat of butter!

You can also freeze cornbread for longer storage. Make sure to wrap the cornbread tightly in plastic or waxed paper, then place it in a freezer-friendly container (like a freezer bag). Frozen cornbread will stay good for about three months. It can be thawed at room temperature.

Close up of butter being spread onto a piece of cornbread.
Close up overhead view of squares of cornbread with butter melting top.
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Homestyle Cornbread

This super moist and rich cornbread has crispy golden edges and a rich buttery flavor, perfect for chili or with honey butter for breakfast.
Course Bread, Breakfast, Side Dish
Cuisine American
Total Cost $2.97 recipe / $0.33 serving
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 9 pieces
Calories 276kcal

Ingredients

  • 1.5 cups yellow cornmeal $0.73
  • 1/2 cup all-purpose flour $0.10
  • 1 tsp salt $0.05
  • 1 tsp baking powder $0.06
  • 1/2 tsp baking soda $0.02
  • 2 Tbsp sugar (optional) $0.04
  • 1 cup sour cream $1.06
  • 1/2 cup whole milk $0.24
  • 4 Tbsp salted butter, melted $0.50
  • 2 Tbsp cooking oil $0.08
  • 1 large egg $0.09

Instructions

  • Preheat the oven to 400ºF. In a large bowl, stir together the cornmeal, flour, salt, baking powder, baking soda, and sugar until well combined.
  • In a separate bowl, whisk together the sour cream, milk, melted butter cooking oil, and egg.
  • Pour the dry ingredients into the bowl of wet ingredients and stir just until everything is evenly combined. Avoid over-stirring the batter.
  • Pour the batter into a greased 8×8-inch baking dish. Transfer to the oven and bake for 20 minutes, or until the top is golden brown.
  • Allow the cornbread to cool in the baking dish, then slice into nine pieces and serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1slice | Calories: 276kcal | Carbohydrates: 29g | Protein: 5g | Fat: 16g | Sodium: 428mg | Fiber: 3g
Squares of cornbread on parchment with honey and butter on the sides.

How to Make Cornbread – Step by Step Photos

Cornbread dry ingredients in a bowl.

Preheat the oven to 400ºF. Add 1.5 cups yellow cornmeal, ½ cup all-purpose flour, 1 tsp salt, 1 tsp baking powder, ½ tsp baking soda, and 2 Tbsp sugar (optional) in a bowl. Stir until the dry ingredients are really well combined.

Wet ingredients for cornbread in a bowl.

In a separate bowl, whisk together 1 cup sour cream, ½ cup whole milk, 4 Tbsp melted salted butter, one large egg, and 2 Tbsp cooking oil until smooth.

Wet and dry ingredients combined to make cornbread batter.

Pour the dry ingredients into the bowl of wet ingredients and stir just until they are combined. Try not to over-stir the batter.

Cornbread batter in a square metal baking dish.

Spread the cornbread batter into a greased 8×8-inch baking dish.

Baked cornbread in the baking dish.

Bake the cornbread in the preheated 400ºF oven for about 20 minutes or until it’s golden brown on top.

Squares of cornbread on parchment with honey and butter on the sides.

Let the cornbread cool in the pan, then slice into nine squares and serve.

A stack of cornbread squares with honey being drizzled over top.

I love cornbread with butter and honey, but it goes with a variety of savory meals as well!

The post Homestyle Cornbread appeared first on Budget Bytes.