Recipe

Tender Burger Sides

Two cozy, crowd-pleasing sides for burger night: ultra-tender skillet cornbread and a creamy, tangy coleslaw that stays crisp. Easy ingredients, big payoff, zero fuss.

By Matt Campbell

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4.8

A wooden board with a cheeseburger, a slice of golden skillet cornbread with butter melting on top, and a bowl of creamy coleslaw on a picnic table

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Burgers get all the attention. I get it. But the sides are where you can quietly steal the show, like a backup singer who suddenly hits a note that makes everyone look up mid-bite.

This is my go-to creative burger sides combo when I want comfort food energy without turning my kitchen into a disaster zone: tender skillet cornbread (crisp edges, soft middle) and a creamy, bright coleslaw that does not turn watery the second it meets mayo.

Make either one, but together they feel like a cookout that got its life together.

A cast iron skillet of cornbread just out of the oven with a pat of butter on top

Why It Works

What you will get

Cornbread with crisp edges and a soft, tender crumb thanks to hot skillet heat and a gentle batter.
Creamy coleslaw that stays crunchy by salting and draining the cabbage first, then dressing right before serving.
Fast comfort-food energy with pantry staples, a little tang, and a few smart ratios that make everything taste like you tried harder than you did.

My favorite trick

For the cornbread, preheat the skillet with the butter inside. When the batter hits that hot fat, you get the sizzle, the crispy edge, and the “why is this so good” factor.

Pairs Well With

Storage Tips

How to store leftovers

Cornbread

Room temp: Wrap tightly and keep 1 to 2 days (best if your kitchen is cool). For longer storage, refrigerate.
Fridge: 4 days in an airtight container. Rewarm in a 300°F oven for 8 to 12 minutes for best texture.
Freezer: Slice, wrap, and freeze up to 2 months. Thaw overnight in the fridge, then toast or warm in the oven.

Coleslaw

Undressed slaw mix: Best move. Keep the drained cabbage mix covered in the fridge up to 3 days.
Dressing: Store separately up to 5 days.
Fully dressed: Still good for 24 hours, but it will soften. Stir and taste, then add a squeeze of lemon or splash of vinegar to wake it up.

Common Questions

Common questions

What keeps cornbread tender instead of dry?

A few things working together: buttermilk for tenderness, oil plus butter for moisture, and not overmixing so the crumb stays light. Also, pull it when a toothpick comes out with a few moist crumbs, not bone-dry.

Do I have to use a cast iron skillet?

Nope. A 9-inch round cake pan or 9-inch square metal baking pan is the closest swap. (An 8-inch square pan is smaller, so the cornbread will be thicker and may need a few extra minutes.) Preheat the pan in the oven for 5 minutes with the butter, then carefully add the batter.

Why does my coleslaw get watery?

Cabbage holds a lot of water. Salt it first, let it sit, then squeeze out the liquid. That one step keeps the slaw creamy instead of soupy.

Should I rinse the cabbage after salting?

Usually, no. Squeezing removes most of the liquid (and a lot of the salt with it). If you are salt-sensitive, taste a strand after squeezing. If it tastes too salty, give it a quick rinse and squeeze again.

Is this coleslaw sweet?

It is lightly sweet. If you want it more classic deli-style, add 1 more tablespoon sugar. If you want it more tangy, reduce sugar and add an extra teaspoon of vinegar.

Can I prep these for a cookout?

Absolutely. Bake the cornbread earlier in the day and rewarm. For the slaw, prep cabbage and dressing separately, then toss 15 minutes before serving.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

10-inch cast iron skillet (or 9-inch round cake pan, or 9-inch square metal baking pan)
Mixing bowls (2)
Whisk and rubber spatula
Measuring cups and spoons
Box grater or sharp knife (if shredding cabbage and carrots)
Colander
Clean kitchen towel or paper towels (for squeezing cabbage)

I started making these sides after one too many burger nights where the plate looked a little sad. The burgers were great, sure, but the “side” was basically a handful of chips and vibes. Then I tried hot-skillet cornbread on a whim, and it came out with those golden, crunchy edges that make you sneak a corner piece before anyone notices.

The slaw happened because I wanted something bright to cut through all the beef and cheese, but I refuse to eat watery coleslaw. Now I salt the cabbage like it owes me money, and suddenly burger night feels like a real plan.