Slow Cooker Creamy Rice Pudding

 

This cozy slow cooker rice pudding is the ultimate warm winter comfort. Creamy, gently spiced, and studded with sweet raisins, it slowly cooks into a rich, comforting dessert that fills your home with the best aroma. Just pour the mixture over raw rice and let the slow cooker do the magic.

🛒 Ingredients

1 cup uncooked white rice

4 cups whole milk

1 cup heavy cream

½ cup sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ cup raisins

1 tablespoon butter

Pinch of salt

Easy Southern Hoecakes Recipe

 

If you grew up in a house where the cast-iron skillet lived on the stovetop like a permanent resident, you already know the smell. It’s that sweet, buttery aroma of cornmeal hitting sizzling fat. Some folks call them "johnnycakes" or "cornmeal pancakes," but in my kitchen, they’ve always been hoecakes—crispy on the edges, soft in the middle, and perfect for soaking up whatever is left on your plate.

The beauty of a hoecake is its simplicity. It’s "pioneer food" that somehow feels like a luxury when you serve it alongside a big pot of collard greens or some pinto beans.

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What Makes a Hoecake?

A hoecake isn't quite a pancake, and it isn't quite cornbread. It sits right in the sweet spot in between. We aren't looking for a cakey, fluffy texture here; we want something a bit thinner with a shatter-crisp edge that only a hot skillet can provide.

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The Ingredient List

• Self-Rising Cornmeal: 1.5 cups (White or yellow works fine, but white is the traditional Southern way).

• Self-Rising Flour: 1/2 cup (This keeps them from being too crumbly).

• Sugar: 1 tablespoon (Just enough to help them brown).

• Buttermilk: 1 cup (The tang is non-negotiable, sugar).

• Eggs: 2 large ones, beaten.

• Water: 1/3 cup (Give or take—you want a thick batter, but it should still pour).

• The Secret Ingredient:

  Bacon drippings or vegetable oil for frying. (If you’ve got a jar of bacon grease in the fridge, now is its time to shine).

How to Make Them Like a Pro

1. The Mix

In a large bowl, whisk together your cornmeal, flour, and sugar. In a separate measuring cup, mix your buttermilk, eggs, and water. Pour the wet into the dry and stir it just until it comes together. If it looks like thick porridge, you’re on the right track. Let that batter sit for about 5 minutes while you heat the pan—it lets the cornmeal hydrate so your cakes aren't gritty.

2. The Skillet Prep

Get your cast-iron skillet (or a heavy non-stick pan) over medium heat. Add enough bacon grease or oil to generously coat the bottom—we aren’t deep-frying, but we want enough fat to "fry" those edges. You’ll know it’s ready when a tiny drop of batter sizzles immediately.

3. The Pour

Drop about 1/4 cup of batter into the skillet for each cake. Don't crowd the pan! You want room to get your spatula under there.

4. The Flip

Wait until you see little bubbles forming around the edges and the center looks set—usually about 2 to 3 minutes. Flip them over. They should be a beautiful, deep golden brown. Cook for another 2 minutes on the other side.

5. The Finish

Drain them on a paper towel for just a second, but serve them while they are steaming.

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Auntie’s Top Tips

• Don't Skimp on the Fat: That crispy "lace" edge on a hoecake comes from the oil. If the pan is dry, you’re just making a sad corn pancake.

• The Butter Bath: As soon as they come out of the pan, I like to swipe a cold pat of butter across the top.

• Sweet or Savory: These are amazing with savory dinners, but if you have leftovers, drizzle them with a little honey or cane syrup for breakfast. It’ll change your whole outlook on the day.

Go on and give it a try. There’s no "wrong" way to make a hoecake as long as it’s hot and made with a little bit of love

Fried Cornmeal Mush

 

This 3-ingredient fried cornmeal mush is one of those old-fashioned, Depression-era breakfasts that proves simple food can be incredibly comforting. My grandmother used to make a big pan of mush at night, chill it, then fry thick golden squares in the morning until the edges were shatteringly crisp and the centers stayed soft and steamy. It’s cheap, filling, and uses pantry basics you probably already have on hand—perfect for busy weekdays when you want something warm and nostalgic without a lot of fuss.

Serve the fried cornmeal mush hot, straight from the skillet, with a little butter melting over the top and a drizzle of maple syrup or honey if you like a sweet breakfast. For a savory spin, top with a fried egg, a sprinkle of shredded cheese, or some crumbled breakfast sausage. It pairs nicely with fresh fruit or a simple side of bacon, and a hot cup of coffee or tea makes it feel like a cozy, complete winter morning meal.

3-Ingredient Fried Cornmeal Mush

Servings: 4

Ingredients

1 cup yellow cornmeal

3 cups water, divided

1 teaspoon salt

Oil or bacon grease, for frying (enough to coat the pan)

Directions

Lightly grease a loaf pan or small square baking dish and set aside. This will hold the cooked cornmeal mush while it chills and firms up overnight.

In a small bowl, whisk together the cornmeal with 1 cup of the water until smooth. This step helps prevent lumps when you cook it.

In a medium saucepan, bring the remaining 2 cups of water and the salt to a gentle boil over medium heat.

Slowly pour the cornmeal mixture into the boiling water while whisking constantly. Reduce the heat to low and continue to cook, stirring frequently with a wooden spoon or spatula, until the mixture is very thick and pulls away from the sides of the pan, about 10–15 minutes.

Scrape the thick cornmeal mush into the prepared pan, smoothing the top with a spatula. Let it cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight, until completely firm.

When you’re ready to fry, remove the chilled mush from the fridge. Run a knife around the edges and gently turn it out onto a cutting board. Slice into thick squares or rectangles, about 1/2 to 3/4 inch thick. Thicker slices stay softer in the center.

Heat a large skillet over medium heat and add enough oil or bacon grease to coat the bottom of the pan generously.

Once the oil is hot and shimmering, carefully lay the cornmeal squares in a single layer in the skillet, leaving a little space between each piece. Don’t crowd the pan; fry in batches if needed.

Fry the mush without moving it for 3–5 minutes per side, or until each piece is deep golden brown and very crispy on the outside, with a soft center. Adjust the heat as needed so they brown without burning.

Transfer the fried cornmeal mush to a paper towel–lined plate to drain briefly, then serve immediately while hot and steaming in the middle.

Variations & Tips

For extra flavor without adding more ingredients, cook the mush in half water and half leftover chicken broth if you have some on hand, or use the salted water version as written and finish with a small pat of butter on top when serving. If you like things a little richer, you can stir a spoonful of butter into the hot mush right before pouring it into the pan to chill. To make this more kid-friendly, serve with a drizzle of maple syrup or a sprinkle of sugar and cinnamon. For a savory twist, top the fried squares with grated cheese while they’re still in the pan so it melts, then serve with a fried egg. If you’re meal prepping, cook and chill a double batch of mush in a larger pan, slice, and keep the squares layered between parchment in the fridge for up to 3 days—just pan-fry what you need in the morning. Leftover fried pieces reheat well in a dry skillet over medium heat until crisp again.

Easy Pour cream of mushroom soup

 

This oven baked 4-ingredient Amish-style poor man’s steak is the kind of cozy, stick-to-your-ribs supper that feels right at home in a small Midwestern kitchen. It starts with simple raw ground beef patties, laid into a glass baking dish and smothered with creamy mushroom soup and just two more pantry ingredients. Everything bakes together into tender, gravy-covered patties that taste like they took all afternoon, even though they come together in minutes. It’s budget-friendly, kid-approved, and the one my family always asks for when we need an easy, comforting meal on a busy weeknight.Serve these creamy baked patties with fluffy mashed potatoes or buttered egg noodles to soak up all that mushroom gravy. A side of green beans, steamed peas, or a simple tossed salad helps balance out the richness. Warm dinner rolls or slices of crusty bread are perfect for mopping up the last bit of sauce in the glass dish. For a fuller plate, add applesauce or coleslaw on the side—just like a small-town church supper