Freezer Meal Side Dishes

Good Old Fashioned Southern Cornbread Recipe

Who doesn’t like good old-fashioned cornbread? Whether you are looking for a side dish for your next dinner or holiday feast or wanting to eat cornbread for cornbread’s sake, you’ve come to the right place! This skillet Southern cornbread is everything you’re looking for.

You can serve this on its own, deliciously drizzled with honey or alongside dishes like chili, soups, stews, baked beans, or pulled pork.

Can you freeze cornbread?

Cornbread freezes beautifully! Wrap the cornbread tightly in plastic wrap and place in a large freezer bag. Seal and freeze. It lasts 3-4 months in the freezer. Reheat or serve at room temperature.

If you want to be able to take out individual pieces, then slice the cornbread before wrapping and freezing.

What’s another name for cornbread?

Now I didn’t grow up in the South, so I’m sure there are some stories behind these names but most of them just sound funny to me! Cornbread is also called Journey Cakes, Hoe Cakes, Johnnycake, Spoonbread, Corn Pone, and Indian Pone.

Corn Dodgers or Hush Puppies are basically when cornbread is made in a ball or fritter shape.

Skillet Southern Cornbread Recipe:

Ingredients:

1 cup self-rising cornmeal
1 cup flour
¼ cup sugar
½ tsp. baking soda
1 ¼ cup buttermilk
½ cup butter, melted
2 eggs
¼ to ½ cup vegetable or olive oil

Instructions:

Preheat oven to 400°. Pour the oil into an 8-inch cast-iron skillet and place it in the oven to heat.
In a large bowl, whisk together cornmeal, flour, sugar, and baking soda.
In a medium bowl, whisk together the buttermilk, melted butter, and eggs until well blended.
Stir together the wet ingredients with the dry ingredients. The mixture will be somewhat thick.
Carefully remove the skillet from the oven and add the batter to the skillet.
Immediately return the skillet to the oven and bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven.
Cover the skillet with a plate and flip the cornbread onto the plate. Cut into wedges.
Serve warm or allow to cool and wrap in plastic wrap before placing in a freezer bag and freezing until needed.

It’s so nice to have a few of these in the freezer so that you always have it ready to serve as a side dish for your weeknight meal or holiday dinner such as Thanksgiving. If you want to get creative, you can even use this recipe to create cornbread stuffing.

What goes with cornbread?

Good Old Fashioned Southern Cornbread

Course: Side Dish

Keyword: cornbread

Servings: 12 pieces

Calories: 226 kcal

Ingredients

1 cup self-rising cornmeal
1 cup flour
1/4 cup sugar
1/2 tsp baking soda
1 1/4 cup buttermilk
1/2 cup butter
2 eggs
1/4-1/2 cup vegetable or olive oil

Instructions

Preheat oven to 400°. Pour the oil into an 8-inch cast-iron skillet and place it in the oven to heat.
In a large bowl, whisk together cornmeal, flour, sugar, and baking soda.
In a medium bowl, whisk together the buttermilk, melted butter, and eggs until well blended.
Stir together the wet ingredients with the dry ingredients. The mixture will be somewhat thick.
Carefully remove the skillet from the oven and add the batter to the skillet.
Immediately return the skillet to the oven and bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven.
Cover the skillet with a plate and flip the cornbread onto the plate. Cut into wedges.
Serve warm or allow to cool and wrap in plastic wrap before placing in a freezer bag and freezing until needed.

Recipe Notes

Check out these other make-ahead side dishes:

Honey Maple Glazed Carrots Make Ahead Rice Pilaf

Make-Ahead Mac and Cheese

Buffalo Ranch Cauliflower and Broccoli Freezer Side Dish

By Sharla

It is so nice to be able to pull a side dish out of the freezer. More and more, I’m finding that I am making sides when we do our freezer meal sessions. This Buffalo Ranch Cauliflower and Broccoli recipe is simple, yet handy to have.

This side dish is low carb, keto-friendly, and gluten-free. My husband is on a keto diet on and off, so I’m always on the lookout for keto recipes like our Lemon Mustard Chicken, Tequila Lime Shrimp, and Instant Pot Bone Broth. It’s nice to have these vegetables that can easily go with those meals.

Even though this recipe uses hot sauce, the end result isn’t very spicy because it’s offset by the Ranch. This makes it a bit more kid-friendly…that is of course if you can get your kids to eat broccoli and cauliflower!

When our kids were younger, we called them “trees” and “winter trees”. That seems to go over a bit better. They actually seemed to want to eat their “mini trees”, well, until after that first bite anyway!

Buffalo Ranch Broccoli and Cauliflower Recipe:

Ingredients:

3 1/2 cups each cauliflower and broccoli florets (fresh or frozen)
2-3 Tbsp. Frank’s Red Hot sauce
2 Tbsp. olive oil
3 Tbsp. dry Ranch dressing mix

Assembly instructions:

In a large bowl, toss the cauliflower and broccoli with the hot sauce, olive oil, and dry dressing mix.
When the vegetables are well coated, spread them out in a single layer on a baking sheet. Freeze for about 45 minutes and then transfer them into a large resealable bag*. Remove the excess air and freeze.

*Pro-tip: We like to buy the broccoli and cauliflower frozen in resealable bags from the store. That way, after we assemble this dish, we can put the vegetables back into those same bags, reseal, and store them in the freezer. From the outside, it will just look like a bag of frozen broccoli and cauliflower, but it will already be seasoned and ready to cook. You can label it with a permanent marker if you want. I like reusing the bags because it creates less waste.

Cooking instructions:

Preheat the oven to 425°. Line a baking sheet with parchment paper.
Place the frozen broccoli and cauliflower in a single layer on top.
Bake for 10 minutes. Flip the vegetables over and place them back in the oven for another 20 minutes.
Serve beside your favorite main dishes or as a potluck side dish.

What to serve the buffalo broccoli and cauliflower with:

Buffalo Ranch Cauliflower and Broccoli

Prep Time

5 mins

Cook Time

20 mins

Course: Side Dish

Keyword: broccoli and cauliflower, buffalo cauliflower

Servings: 4

Calories: 83 kcal

Ingredients

3 1/2 cups each cauliflower and broccoli florets fresh or frozen
2-3 Tbsp. Frank's Red Hot sauce
2 Tbsp. olive oil
3 Tbsp. dry Ranch dressing mix

Instructions

Assembly instructions:

In a large bowl, toss the cauliflower and broccoli with the hot sauce, olive oil, and dry dressing mix.
When the vegetables are well coated, spread them out in a single layer on a baking sheet. Freeze for about 45 minutes and then transfer them into a large resealable bag*. Remove the excess air and freeze.

Cooking instructions:

Preheat the oven to 425°. Line a baking sheet with parchment paper.
Place the frozen broccoli and cauliflower in a single layer on top.
Bake for 10 minutes. Flip the vegetables over and place them back in the oven for another 20 minutes.
Serve beside your favourite main dishes or as a potluck side dish.

Recipe Notes

Check out these other make-ahead side dishes:

Garlic Bread

Honey Maple Glazed Carrots

Rice Pilaf

Make Ahead Mac and Cheese

By Sharla

Who doesn’t love a good mac and cheese?! It’s the ultimate comfort food. But sometimes after a hard day when the craving hits, I don’t have it in me to actually cook. That’s what’s so awesome about this Make-Ahead Mac and Cheese! It’s ready to go whenever you need it.

I suggest making several of these recipes at once. That way, it’s the same amount of work, but you’ll have several in the freezer ready for whenever that mac and cheese craving hits. All of my kids love macaroni and cheese which is another reason that I like having some of these in the freezer ready to go.

Around here, we eat mac and cheese as a meal (with loads of hot sauce!), but you can also serve this as a side dish.

Make-Ahead Mac and Cheese Recipe:

8 oz. cheddar cheese, shredded
8 oz. Monterey Jack cheese, shredded
1 1/2 cups macaroni noodles, cooked
5 Tbsp. butter
3 Tbsp. flour
2 cups milk
1 tsp. salt
1 tsp. pepper

Assembly instructions:

In a large skillet, melt 3 Tbsp. butter.
Add the flour and stir over medium heat until the mixture is lightly browned.
Pour in the milk and whisk.
Add the salt and pepper and cook over medium heat until the sauce thickens and starts to bubble.
Slowly stir in both types of cheese (saving a little bit of the cheese to sprinkle on top later) and the last 2 Tablespoons of butter, then whisk until smooth and melted.
Add the noodles once the cheeses have melted and mixed well.
Pour into a foil baking dish or a large resealable freezer bag. Sprinkle the remaining cheese on top. If using a foil dish, top with two layers of aluminum foil. If using a freezer bag, remove excess air and seal.
Freeze.

Cooking instructions:

Take tray or bag out of the freezer. Thaw.
Preheat oven to 350°.
Bake in an oven-safe baking dish for 20 minutes or until golden brown.
Serve and enjoy!

Check out some of our other make-ahead pasta dishes:

Chicken and Broccoli Alfredo Bake

Irresistible Chicken Pasta Bake

Instant Pot Pizza Casserole

Make Ahead Mac and Cheese Recipe

Course: Main Course, Side Dish

Cuisine: American

Keyword: mac and cheese, macaroni and cheese

Servings: 4

Calories: 767 kcal

Ingredients

8 oz. cheddar cheese shredded
8 oz. Monterey Jack cheese shredded
1 1/2 cups macaroni noodles cooked
5 Tbsp. butter
3 Tbsp. flour
2 cups milk
1 tsp. salt
1 tsp. pepper

Instructions

Assembly instructions:

In a large skillet, melt 3 Tbsp. butter.
Add the flour and stir over medium heat until the mixture is lightly browned.
Pour in the milk and whisk.
Add the salt and pepper and cook over medium heat until the sauce thickens and starts to bubble.
Slowly stir in both types of cheese (saving a little bit of the cheese to sprinkle on top later) and the last 2 Tablespoons of butter, then whisk until smooth and melted.
Add the noodles once the cheeses have melted and mixed well.
Pour into a foil baking dish or a large resealable freezer bag. Sprinkle the remaining cheese on top. If using a foil dish, top with two layers of aluminum foil. If using a freezer bag, remove excess air and seal.
Freeze.

Cooking instructions:

Take tray or bag out of the freezer. Thaw.
Preheat oven to 350°.
Bake in an oven safe baking dish for 20 minutes or until golden brown.
Serve and enjoy!

Honey Maple Glazed Carrots Freezer Meal Side Dish

By Sharla

Side dishes are often overlooked when it comes to freezer cooking. But having them in the freezer as well will make dinner even easier. These honey maple-glazed carrots can be made ahead and frozen. Doing the work ahead of time, especially if you make several bags of these at one time, makes suppertime so much easier. They make a perfect side dish to go along with most mains. This also makes an excellent side dish for holiday meals.

Having this side made ahead makes Easter, Thanksgiving, or Christmas dinner that much easier.

Carrots are a vegetable that most kids will eat, especially when sweetened with both honey and maple. Trust me, these are not a hard sell!

Since the carrots are frozen before they are cooked, they don’t take on that mushy texture that some frozen vegetables can. Mushy is not something I strive for in any of my cooking!

Honey Maple Glazed Carrots Recipe:

3 1/2 cups carrots, peeled and sliced
1 Tbsp. olive oil
3 tsp. maple syrup
1 Tbsp. honey, melted
2 tsp. thyme
1/2 tsp. ground coriander
1/2 tsp. salt
pinch pepper

To note: 3 1/2 cups of carrots will be approximately 5 carrots, depending of course on their size.

Peel and slice the carrots.
In a medium-sized bowl, toss the carrots with olive oil, maple syrup, melted honey, and all the seasonings. Make sure the carrots are well covered. Alternately, you can put the carrots in the bag and mix everything in by giving it a squish.
Place it all in a medium resealable freezer bag. Take out the excess air and seal before freezing.

On the day of cooking:

Take the bag out of the freezer to thaw.
Preheat the oven to 425°.
Spray a cookie sheet with olive oil.
Dump the contents of the bag onto the greased sheet.
Put the pan in the oven for 10 minutes, stir. Return to the oven for another 12-20 minutes, stirring occasionally. Carrots are done when they are tender and some of the edges are browning.
Scoop the carrots into a serving bowl. Serve while still warm.

Ideas for main courses to serve with the honey maple glazed carrots:

pictured below with Honey Sesame Chicken, rice, and salad

Other make-ahead side dishes that may interest you:

Make-Ahead Rice Pilaf

Freezer Garlic Bread

Honey Maple Glazed Carrots Recipe

Course: Side Dish

Keyword: carrots, honey, maple

Servings: 6

Calories: 75 kcal

Ingredients

3 1/2 cups carrots peeled and sliced
1 Tbsp. olive oil
3 tsp. maple syrup
1 Tbsp. honey melted
2 tsp. thyme
1/2 tsp. ground coriander
1/2 tsp. salt
pinch pepper

Instructions

Peel and slice the carrots.
In a medium-sized bowl, toss the carrots with olive oil, maple syrup, melted honey, and all the seasonings. Make sure the carrots are well covered. Alternately, you can put the carrots in the bag and mix everything in by giving it a squish.
Place it all in a medium resealable freezer bag. Take out the excess air and seal before freezing.

On the day of cooking:

Take the bag out of the freezer to thaw.
Preheat the oven to 425°.
Spray a cookie sheet with olive oil.
Dump the contents of the bag onto the greased sheet.
Put the pan in the oven for 10 minutes, stir. Return to the oven for another 12-20 minutes, stirring occasionally. Carrots are done when they are tender and some of the edges are browning.
Scoop the carrots into a serving bowl. Serve while still warm.

Recipe Notes

3 1/2 cups of carrots will be approximately 5 carrots, depending of course on their size.

Make Ahead Rice Pilaf Recipe

By Sharla

This make ahead rice pilaf recipe is nice to have on hand. It makes the perfect side dish for a chicken or pork recipe since it comprises both the rice and vegetables. My family really enjoys my chicken freezer meals, but when I make them, I’m often scrambling to try to come up with a side dish. You see, one of the few drawbacks about making freezer meals is that I don’t grocery shop very often (which is also a huge perk!). Not grocery shopping often means that I don’t always have the right food on hand to whip up a side.

Having rice pilaf already made and in the freezer solves that problem! I just pull one out when I take out my main freezer meal that day and supper is taken care of. This goes well with a variety of dishes.

Its flavours are quite mild, so it’s also a very kid-friendly dish. And it is gluten free.

What is rice pilaf?

Rice pilaf is usually served as a side dish. It originated in Asia, but is now common in many world cuisines.

The main difference between rice and rice pilaf is that rice is cooked in water whereas rice pilaf is traditionally cooked in a broth. Rice pilaf often has other seasonings or additions such as vegetables in it. You can also add nuts, fruits, grains, meats, or seafood.

Make ahead rice pilaf recipe:

2 cups long grain white rice
1 1/2 cups chicken broth*
2 cloves garlic, minced
1 carrot, finely diced
1 celery stalk, finely diced
1 Tbsp. parsley
1 Tbsp. green onions, chopped
1 tsp. dill
pinch of seasoning salt

For the day of cooking:

1 Tbsp. olive oil

*Note: you may need to adjust the amount of chicken broth depending on the instructions on the rice.

Assembly instructions:

Cook rice according to the package directions, substituting chicken broth for the water called for.
Chop the green onions, carrots, and celery.
Cool the rice before placing it into a large resealable bag.
Add in the rest of the ingredients.
Squish it around to combine.
Remove air from the bag and seal before placing it in the freezer.

Cooking instructions:

On the day of cooking, take the bag out of the freezer to thaw.
Heat the oil in a skillet on the stovetop on medium-high heat.
Add the contents of the bag.
Stir the rice pilaf and continue to heat until the carrots have begun to soften.

What to serve alongside rice pilaf:

This side dish goes well with any main meat dish. Here are some of our freezer meal mains that would go perfectly with this:

Apple Maple Chicken

Instant Pot Italian Chicken and Veggies

Lemon Garlic Chicken

Apple Pork Chops

Lemon Mustard Chicken

Check out some of our other freezer side dishes:

Freezer Garlic Bread

Butternut Squash Side Dish

Make ahead rice pilaf recipe

Ingredients

2 cups long grain white rice
1 1/2 cups chicken broth*
1 carrot finely diced
1 celery stalk finely diced
2 cloves garlic minced
1 Tbsp. parsley
1 Tbsp. green onions chopped
1 tsp. dill
pinch of seasoning salt

For the day of cooking:

1 Tbsp. olive oil

Instructions

Assembly instructions:

Cook rice according to the package directions, substituting chicken broth for the water called for.
Chop the green onions, carrots, and celery.
Cool the rice before placing it into a large resealable bag.
Add in the rest of the ingredients.
Squish it around to combine.
Remove air from the bag and seal before placing it in the freezer.

Cooking instructions:

On the day of cooking, take the bag out of the freezer to thaw.
Heat the oil in a skillet on the stovetop on medium-high heat.
Add the contents of the bag.
Stir the rice pilaf and continue to heat until the carrots have begun to soften.

Recipe Notes

You may need to adjust the amount of chicken broth depending on the instructions on the rice you use.