18 Soulful Juneteenth Recipes Deliciously Traditional

Juneteenth is a celebration of freedom, resilience, and rich culinary traditions passed down through generations. These soulful recipes honor that legacy with dishes full of flavor, history, and heart—perfect for gathering with loved ones. Whether you’re planning a festive feast or a meaningful meal, these deliciously traditional favorites will bring joy and connection to your table. Ready to cook up something special? Let’s dive in!

Southern Fried Chicken with Buttermilk Marinade

Kind of like that perfect pair of jeans you can’t live without, this Southern fried chicken recipe has been my go-to comfort food for years—passed down from my grandma who swore the secret was in the buttermilk soak. I still remember the first time I made it for a backyard potluck, and let’s just say there weren’t any leftovers to bring home!

Ingredients

– A couple of cups of buttermilk for that tangy marinade
– A good splash of hot sauce to wake things up
– About 3 pounds of chicken pieces, bone-in and skin-on for juiciness
– 2 cups of all-purpose flour for the crispy coating
– A tablespoon of garlic powder and another of paprika for flavor
– A teaspoon of salt and half a teaspoon of black pepper
– Enough vegetable oil to fill your Dutch oven about 2 inches deep

Instructions

1. In a large bowl, whisk together the buttermilk and hot sauce until combined.
2. Submerge the chicken pieces completely in the buttermilk mixture, cover the bowl, and refrigerate for at least 4 hours or overnight—this tenderizes the meat and adds flavor.
3. In a separate shallow dish, mix the flour, garlic powder, paprika, salt, and black pepper with a fork until evenly distributed.
4. Remove one piece of chicken from the buttermilk, letting excess drip off, then dredge it thoroughly in the flour mixture, pressing gently to adhere the coating.
5. Repeat with all chicken pieces, placing them on a wire rack set over a baking sheet to prevent sogginess.
6. Heat vegetable oil in a heavy Dutch oven over medium-high heat until it reaches 350°F on a deep-fry thermometer.
7. Carefully lower 2-3 chicken pieces into the hot oil using tongs, avoiding overcrowding to maintain oil temperature.
8. Fry for 12-15 minutes, flipping halfway through, until the coating is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F.
9. Transfer fried chicken to a clean wire rack set over paper towels to drain excess oil—this keeps it crispy instead of steaming on a plate.
10. Repeat frying in batches, allowing oil to return to 350°F between each batch for even cooking.

A crackly, well-seasoned crust gives way to impossibly juicy meat that practically falls off the bone. Serve it piled high on a platter with pickles and honey for drizzling, or chop it over waffles for a sweet-and-savory brunch twist that’ll have everyone asking for seconds.

Classic Collard Greens with Smoked Turkey

My grandmother always said collard greens were the ultimate comfort food, and after years of perfecting her recipe with my own twist of smoked turkey, I can’t help but agree. There’s something magical about how these sturdy greens transform into something so tender and flavorful, especially when simmered low and slow until they practically melt in your mouth.

Ingredients

• A big bunch of fresh collard greens (about 2 pounds)
• A couple of smoked turkey wings or a nice smoked turkey leg
• A good glug of olive oil (about 2 tablespoons)
• One large yellow onion, chopped up
• Three or four garlic cloves, minced
• Four cups of chicken broth
• A splash of apple cider vinegar (about 1 tablespoon)
• A pinch of red pepper flakes for a little kick

Instructions

1. Rinse the collard greens thoroughly under cold running water to remove any dirt or grit.
2. Stack several leaves together, roll them tightly, and slice crosswise into 1-inch wide strips. (Tip: Removing the tough center stems before rolling makes for more tender greens.)
3. Heat the olive oil in a large pot over medium heat until it shimmers.
4. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Add the smoked turkey pieces to the pot and pour in the chicken broth.
7. Bring the broth to a boil, then reduce heat to low, cover, and simmer for 45 minutes to infuse the broth with smoky flavor.
8. Add the sliced collard greens to the pot, stirring to submerge them in the broth.
9. Stir in the apple cider vinegar and red pepper flakes.
10. Cover and simmer on low heat for 1 hour and 30 minutes, stirring occasionally. (Tip: Don’t rush the cooking time – collards need this long slow cook to become properly tender.)
11. Remove the turkey pieces from the pot and let them cool until safe to handle.
12. Pull the turkey meat from the bones, shred it, and return the meat to the pot. (Tip: The turkey should be falling-off-the-bone tender at this point.)
13. Simmer uncovered for another 15 minutes to allow the flavors to meld and the liquid to reduce slightly.

But what really makes these collard greens special is how the smoked turkey infuses every bite with deep, savory flavor while keeping them lighter than traditional pork versions. The greens become incredibly silky and tender, with just enough bite from the vinegar to cut through the richness. I love serving them over creamy stone-ground grits or with a side of cornbread to soak up every last drop of that delicious pot liquor.

Sweet and Tangy Baked Beans with Bacon

My grandma always said the best baked beans start with patience and plenty of bacon—she wasn’t wrong! I’ve been tweaking her recipe for years, and this sweet and tangy version has become my go-to for summer cookouts and cozy winter nights alike. There’s something magical about how the flavors meld together in the oven, filling the whole house with that irresistible, smoky-sweet aroma.

Ingredients

– 6 slices of thick-cut bacon, chopped into bite-sized pieces
– 1 large yellow onion, finely diced
– 2 (15-ounce) cans of navy beans, drained and rinsed
– ½ cup of ketchup
– ¼ cup of pure maple syrup
– 2 tablespoons of apple cider vinegar
– 1 tablespoon of yellow mustard
– 1 tablespoon of Worcestershire sauce
– A splash of water, about ¼ cup
– A pinch of black pepper

Instructions

1. Preheat your oven to 350°F.
2. In a large oven-safe skillet or Dutch oven, cook the chopped bacon over medium heat for about 8–10 minutes, stirring occasionally, until it’s crispy and golden brown.
3. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon drippings in the skillet.
4. Add the diced onion to the skillet and cook for 5–7 minutes, stirring frequently, until it’s soft and translucent.
5. Tip: If the onions start to brown too quickly, reduce the heat slightly to avoid burning.
6. Stir in the drained navy beans, crispy bacon, ketchup, maple syrup, apple cider vinegar, yellow mustard, Worcestershire sauce, water, and black pepper until everything is well combined.
7. Bring the mixture to a gentle simmer over medium heat, then immediately remove it from the stove.
8. Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 45 minutes.
9. Tip: For a thicker sauce, remove the lid and bake for an additional 10–15 minutes until the top is slightly caramelized.
10. Carefully remove the skillet from the oven and let it sit for 5 minutes before serving.
11. Tip: Letting the beans rest allows the flavors to settle and makes them easier to scoop without burning your tongue!
Creating this dish always reminds me why baked beans are a classic. Creamy beans soak up the smoky bacon and tangy-sweet sauce, while the edges get delightfully sticky and caramelized in the oven. I love serving these straight from the skillet with cornbread or spooning them over baked potatoes for a hearty twist.

Fluffy Buttermilk Biscuits with Honey Butter

Very few things compare to the comfort of warm, flaky biscuits straight from the oven—especially when they’re slathered with sweet honey butter. I still remember my grandma teaching me her secret to keeping the dough cold, a trick I use every time. There’s just something magical about how simple ingredients transform into these golden pillows of joy.

Ingredients

• 2 cups of all-purpose flour
• 1 tablespoon of baking powder
• 1 teaspoon of salt
• ½ cup of cold unsalted butter, cubed
• ¾ cup of cold buttermilk
• ¼ cup of softened butter
• 2 tablespoons of honey

Instructions

1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. Whisk together the flour, baking powder, and salt in a large bowl.
3. Add the cold butter cubes and use a pastry cutter or your fingers to work them into the flour until the mixture resembles coarse crumbs with some pea-sized bits remaining.
4. Pour in the cold buttermilk and stir gently with a fork until the dough just comes together—don’t overmix, or the biscuits will be tough.
5. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
6. Fold the dough in half, then pat it back down to 1 inch thick; repeat this folding process two more times to create flaky layers.
7. Use a floured 2.5-inch round cutter to stamp out biscuits, pressing straight down without twisting to help them rise evenly.
8. Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart.
9. Bake for 12–15 minutes, until the tops are golden brown and the biscuits have puffed up beautifully.
10. While the biscuits bake, mix the softened butter and honey in a small bowl until smooth and creamy.
11. Remove the biscuits from the oven and let them cool on the pan for 2 minutes before serving.

Absolutely heavenly when split open—steam escapes from those tender, buttery layers, and a swipe of honey butter melts into every nook. Try serving them alongside fried chicken for a classic Southern combo, or crumble them over a bowl of chili for a cozy twist.

Rich and Creamy Mac and Cheese

Oh my goodness, is there anything more comforting than a big bowl of mac and cheese? On a chilly evening like this, I always find myself craving that rich, creamy goodness that takes me right back to childhood. Let me share my go-to recipe that never fails to hit the spot.

Ingredients

– A box of elbow macaroni
– A couple of tablespoons of butter
– A few tablespoons of all-purpose flour
– About 2 cups of whole milk
– A generous 2 cups of shredded sharp cheddar cheese
– A good pinch of salt
– A little sprinkle of black pepper
– A splash of hot sauce (my secret ingredient!)

Instructions

1. Bring a large pot of salted water to a rolling boil.
2. Add the elbow macaroni and cook for exactly 7 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, melt the butter in a separate saucepan over medium heat.
4. Whisk in the flour and cook for exactly 1 minute until it forms a smooth paste.
5. Gradually pour in the milk while whisking constantly to prevent lumps.
6. Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes.
7. Remove the saucepan from heat and stir in the shredded cheddar cheese until completely melted and smooth.
8. Season the cheese sauce with salt, black pepper, and a splash of hot sauce.
9. Drain the cooked macaroni thoroughly and return it to the pot.
10. Pour the warm cheese sauce over the drained macaroni and stir until every piece is coated.

Extra creamy and perfectly cheesy, this mac and cheese has that velvety texture that makes it impossible to resist. The sharp cheddar gives it that classic tang while the hot sauce adds just enough zing to keep things interesting. Try serving it with crispy bacon bits on top or alongside some roasted broccoli for the ultimate comfort food meal.

Spicy Cajun Shrimp and Grits

My kitchen always smells incredible when I’m making this dish—it reminds me of that amazing food stall we discovered in New Orleans last summer. There’s something magical about how the spicy shrimp and creamy grits come together.

Ingredients

• 1 cup of stone-ground grits
• 4 cups of water for those grits
• 2 tablespoons of butter for extra creaminess
• 1 pound of large shrimp, peeled but tails left on
• 2 teaspoons of Cajun seasoning (the good stuff!)
• 1 tablespoon of olive oil for sautéing
• 2 cloves of garlic, minced fine
• A splash of heavy cream for richness
• 1/2 cup of shredded sharp cheddar cheese
• A couple of green onions, sliced thin for garnish
• Salt to season everything properly

Instructions

1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Whisk in 1 cup of grits and 1 teaspoon of salt, then immediately reduce heat to low.
3. Cover the saucepan and simmer grits for 25 minutes, stirring every 5 minutes to prevent sticking.
4. While grits cook, pat 1 pound of shrimp completely dry with paper towels—this helps them get that perfect sear.
5. Toss the dried shrimp with 2 teaspoons of Cajun seasoning until evenly coated.
6. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
7. Add seasoned shrimp to the hot skillet in a single layer, cooking for 2 minutes per side until pink and slightly curled.
8. Transfer cooked shrimp to a plate, then add minced garlic to the same skillet.
9. Sauté garlic for 30 seconds until fragrant but not browned.
10. Return to your grits and stir in 2 tablespoons of butter, 1/2 cup of cheddar cheese, and a splash of heavy cream until smooth and creamy.
11. Divide the finished grits between bowls and top with the spicy shrimp and any pan juices.
12. Garnish everything with sliced green onions for that fresh finish.

And just like that, you’ve got this incredible contrast between the creamy, cheesy grits and those perfectly spicy shrimp. I love serving this in shallow bowls with extra green onions scattered over the top—it makes for such a beautiful presentation that always impresses guests.

Golden Cornbread with a Crispy Crust

Diving into my grandma’s recipe box always brings back the best memories, especially when I stumble upon her golden cornbread recipe that never fails to fill the kitchen with that warm, buttery aroma I loved as a kid. There’s something magical about how the crispy crust gives way to that tender, slightly sweet interior that pairs perfectly with a bowl of chili or just a generous slather of honey butter. I still make it exactly how she taught me, preheating the cast iron skillet until it’s sizzling hot—that’s her secret for that incredible crust!

Ingredients

• 1 ½ cups of stone-ground cornmeal
• ½ cup of all-purpose flour
• 1 tablespoon of baking powder
• ½ teaspoon of salt
• 1 ¼ cups of buttermilk
• 2 large eggs
• ¼ cup of honey
• ½ cup of unsalted butter, melted

Instructions

1. Place a 10-inch cast iron skillet in the oven and preheat to 400°F for 15 minutes so the skillet gets piping hot.
2. Whisk together 1 ½ cups of stone-ground cornmeal, ½ cup of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt in a large bowl until no streaks remain.
3. In a separate bowl, beat 1 ¼ cups of buttermilk, 2 large eggs, and ¼ cup of honey with a fork until fully combined and smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just incorporated; a few lumps are fine to avoid overmixing.
5. Carefully remove the hot skillet from the oven using oven mitts and swirl ½ cup of melted unsalted butter to coat the bottom and sides evenly.
6. Immediately pour the batter into the hot skillet—it should sizzle lightly, which helps form that crispy crust.
7. Bake at 400°F for 20–22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool in the skillet for 10 minutes before slicing to allow the structure to set without becoming gummy.

Golden and glorious, this cornbread boasts a shatteringly crisp edge that contrasts beautifully with the moist, cake-like crumb inside. I love serving it warm with a drizzle of honey or crumbling it over a hearty chili for a cozy twist. Trust me, that crispy crust is worth every second of waiting!

Succulent Peach Cobbler with Vanilla Ice Cream

Haven’t we all been there? You bring home those perfectly ripe peaches from the farmer’s market, and by the next day, they’re practically begging to be baked into something magical. That’s exactly what happened to me yesterday, which led to this warm, bubbly peach cobbler that fills my kitchen with the most incredible cinnamon-sugar aroma.

Ingredients

– About 6 cups of sliced fresh peaches (that’s roughly 8 medium peaches)
– 1 cup of all-purpose flour
– 1 cup of granulated sugar, plus 2 extra tablespoons for sprinkling
– 1 cup of whole milk
– 1/2 cup (1 stick) of unsalted butter
– 1 tablespoon of baking powder
– A good pinch of salt
– 1 teaspoon of vanilla extract
– 1/2 teaspoon of cinnamon
– A couple scoops of vanilla ice cream for serving

Instructions

1. Preheat your oven to 375°F and grab your favorite 9×13 inch baking dish.
2. Melt the stick of butter directly in the baking dish by placing it in the preheating oven for about 3-4 minutes.
3. While the butter melts, slice your peaches into 1/2-inch thick wedges—pro tip: leave the skins on for extra fiber and beautiful color!
4. In a medium bowl, whisk together the flour, 1 cup of sugar, baking powder, and salt until well combined.
5. Pour the milk and vanilla extract into the dry ingredients, stirring just until the batter comes together (don’t overmix—a few lumps are perfectly fine).
6. Remove the hot baking dish from the oven and immediately pour the batter directly over the melted butter—do not stir!
7. Arrange the peach slices evenly over the batter, creating a pretty pattern if you’re feeling fancy.
8. Mix the remaining 2 tablespoons of sugar with the cinnamon and sprinkle this mixture generously over the peaches.
9. Bake for 45-50 minutes until the top is golden brown and the edges are bubbling—another pro tip: place a baking sheet underneath to catch any drips.
10. Let the cobbler rest for at least 15 minutes before serving—this allows the juices to thicken up perfectly.

That first spoonful breaking through the crisp, sugary crust into the tender peaches beneath is pure comfort. The way the warm cobbler melts the cold vanilla ice cream creates this incredible hot-cold contrast that’s just heavenly. I love serving it straight from the baking dish at the table so everyone can watch the ice cream slowly pool into the peach juices.

Savory Black-Eyed Pea Salad

Often I find myself craving something fresh yet satisfying after a busy week, and this savory black-eyed pea salad has become my go-to solution. One Sunday, I whipped it up with pantry staples and leftover herbs, and it was such a hit that my family now requests it for potlucks and quick lunches alike. It’s hearty enough to stand alone but versatile enough to pair with grilled chicken or fish.

Ingredients

• a couple of 15-ounce cans of black-eyed peas, rinsed and drained
• a good handful of chopped red onion
• a cup of diced cucumber
• a generous half-cup of chopped fresh parsley
• a couple of tablespoons of extra virgin olive oil
• a splash of red wine vinegar, about 1 tablespoon
• a pinch of salt and black pepper
• a teaspoon of dried oregano

Instructions

1. In a large mixing bowl, combine the rinsed black-eyed peas, chopped red onion, diced cucumber, and fresh parsley.
2. Drizzle the extra virgin olive oil and red wine vinegar over the mixture.
3. Sprinkle in the salt, black pepper, and dried oregano.
4. Toss everything together gently until all ingredients are evenly coated. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld—this makes a big difference in taste.
5. Check the seasoning and adjust with more salt or vinegar if needed. Tip: If you prefer a creamier texture, mash a few of the black-eyed peas lightly with a fork while tossing.
6. Chill the salad in the refrigerator for at least 30 minutes to enhance the freshness. Tip: For a crunchier bite, add the cucumber just before serving to keep it from getting soggy.

What I love most is how the creamy black-eyed peas contrast with the crisp cucumber and zesty dressing, making each forkful a delight. Try serving it over a bed of greens or stuffed into pita pockets for a quick, filling meal that never fails to impress.

Jamaican Jerk Chicken with Pineapple Salsa

Sometimes you just need a meal that transports you straight to a tropical paradise, and for me, that’s this Jamaican jerk chicken with pineapple salsa—it’s the perfect balance of spicy, sweet, and smoky that I crave after a long week. I first fell in love with jerk seasoning during a trip to Miami, and now I make this dish whenever I want to shake up our usual dinner routine. It’s become my go-to for summer grilling or even just to brighten up a chilly evening.

Ingredients

– About 2 pounds of chicken thighs (bone-in, skin-on for extra juiciness)
– A generous ¼ cup of jerk seasoning paste (I like the bold, spicy kind)
– A couple of tablespoons of olive oil for rubbing
– A big pinch of salt and a few cracks of black pepper
– For the pineapple salsa: 2 cups of fresh pineapple chunks, a handful of chopped red onion, a jalapeño (seeded if you want less heat), a small bunch of cilantro, a squeeze of lime juice, and a tiny drizzle of honey to balance it all out

Instructions

1. Pat the chicken thighs completely dry with paper towels to help the seasoning stick and promote crispy skin.
2. In a small bowl, mix the jerk seasoning paste with olive oil, salt, and black pepper until it forms a smooth rub.
3. Rub the jerk mixture evenly all over the chicken thighs, making sure to get under the skin for maximum flavor.
4. Preheat your grill to medium-high heat, around 375°F, or set your oven to 400°F if cooking indoors.
5. Place the chicken skin-side down on the grill grates and cook for 8–10 minutes until the skin is deeply charred and releases easily.
6. Flip the chicken and continue grilling for another 15–20 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
7. While the chicken cooks, combine the pineapple chunks, red onion, jalapeño, cilantro, lime juice, and honey in a bowl for the salsa, stirring gently to avoid crushing the pineapple.
8. Let the chicken rest for 5–10 minutes off the heat to allow the juices to redistribute for a more tender bite.
9. Serve the jerk chicken hot, topped generously with the pineapple salsa. Nothing beats the way the juicy, spicy chicken pairs with the fresh, tangy salsa—it’s a flavor explosion that’s perfect piled onto rice or stuffed into warm tortillas for a fun twist.

Homemade Sweet Tea with Fresh Mint

When the summer heat hits here in Georgia, nothing beats the satisfaction of brewing up a pitcher of homemade sweet tea with fresh mint from my garden. I’ve been making this recipe for years, tweaking it until it’s just right—it’s my go-to for backyard barbecues or lazy afternoons on the porch.

Ingredients

• 8 cups of water
• 1 cup of granulated sugar
• 4 family-sized tea bags (I always use black tea for that classic Southern flavor)
• A big handful of fresh mint sprigs (about ½ cup loosely packed)
• A splash of lemon juice (around 1 tablespoon)
• A couple of ice cubes for cooling

Instructions

1. Bring 4 cups of water to a rolling boil in a large saucepan over high heat.
2. Remove the saucepan from heat and immediately add the 4 family-sized tea bags, ensuring they’re fully submerged.
3. Steep the tea bags for exactly 7 minutes to avoid bitterness—set a timer so you don’t forget!
4. While the tea steeps, gently muddle the fresh mint sprigs with the back of a spoon in a large pitcher to release their oils.
5. After steeping, discard the tea bags and stir in 1 cup of granulated sugar until it’s completely dissolved into the hot tea.
6. Pour the sweetened tea into the pitcher with the muddled mint, then add the remaining 4 cups of cold water and a splash of lemon juice.
7. Stir everything together thoroughly, then drop in a couple of ice cubes to help cool it down faster without diluting it too much.
8. Refrigerate the tea for at least 2 hours, or until it’s chilled to about 40°F—this rest time lets the mint infuse fully.
9. Strain out the mint sprigs before serving over ice in tall glasses.

Velvety and refreshing, this tea has a smooth sweetness balanced by the bright kick of mint and lemon. I love garnishing it with extra mint leaves or a slice of lemon for a pretty touch, and it’s perfect poured over crushed ice on a hot day.

Fried Catfish with Spicy Remoulade Sauce

Growing up near the Mississippi, I learned early that perfectly fried catfish with a spicy kick can solve just about any bad day. My grandma taught me her secret remoulade recipe, and I’ve tweaked it over the years to add just enough heat to make your taste buds dance. Let’s get cooking—this one’s a crowd-pleaser every single time.

Ingredients

– 4 catfish fillets, about 6 ounces each
– 1 cup of buttermilk
– A good splash of hot sauce, like 2 tablespoons
– 1 cup of all-purpose flour
– 1 cup of cornmeal
– A couple of teaspoons of Cajun seasoning
– A pinch of salt and black pepper
– Enough vegetable oil to fill your skillet about 1 inch deep
– For the remoulade: 1/2 cup of mayonnaise, 1 tablespoon of Dijon mustard, 1 minced garlic clove, 1 tablespoon of pickle relish, a squeeze of lemon juice (about 1 teaspoon), and 1 teaspoon of paprika

Instructions

1. In a shallow dish, whisk together 1 cup of buttermilk and 2 tablespoons of hot sauce, then add the catfish fillets, turning to coat them evenly. Let them soak for 15 minutes—this helps the coating stick and keeps the fish tender.
2. In another dish, mix 1 cup of all-purpose flour, 1 cup of cornmeal, 2 teaspoons of Cajun seasoning, a pinch of salt, and a pinch of black pepper until well combined.
3. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F on a thermometer. Tip: If you don’t have a thermometer, drop a pinch of flour into the oil; if it sizzles immediately, it’s ready.
4. Remove one catfish fillet from the buttermilk mixture, letting excess drip off, then dredge it in the flour-cornmeal mixture, pressing gently to coat both sides evenly.
5. Carefully place the coated fillet into the hot oil. Repeat with the remaining fillets, but don’t overcrowd the skillet—fry in batches if needed to keep the oil temperature steady.
6. Fry each fillet for 4–5 minutes per side, or until the coating is golden brown and crispy, and the internal temperature of the fish reaches 145°F. Tip: Use a spatula to flip them gently to avoid splattering oil.
7. Transfer the fried catfish to a paper towel-lined plate to drain any excess oil.
8. While the fish is frying, make the remoulade by stirring together 1/2 cup of mayonnaise, 1 tablespoon of Dijon mustard, 1 minced garlic clove, 1 tablespoon of pickle relish, 1 teaspoon of lemon juice, and 1 teaspoon of paprika in a small bowl until smooth. Tip: Let it sit for a few minutes so the flavors meld together.
9. Serve the fried catfish hot with the spicy remoulade sauce on the side for dipping. Last night, I served this with crispy coleslaw and cornbread, and the contrast of the crunchy coating and creamy, zesty sauce had everyone reaching for seconds. It’s the kind of meal that feels like a hug from the South, with just enough spice to keep things interesting.

Okra and Tomatoes Stewed in Garlic Butter

Last week, I was staring at my CSA box overflowing with okra and late-season tomatoes, wondering what to make that would do them both justice. This stewed okra and tomatoes in garlic butter is what I came up with—it’s become my go-to cozy side that somehow makes even okra-haters reconsider. I love how the whole house smells like garlic and butter while it simmers away on the stove.

Ingredients

– 1 pound of fresh okra, stems trimmed
– 4 medium ripe tomatoes, chopped
– 4 tablespoons of unsalted butter
– 4 cloves of garlic, minced
– 1 small yellow onion, diced
– a splash of olive oil
– a couple of pinches of salt
– a pinch of black pepper

Instructions

1. Heat a large skillet over medium heat and add a splash of olive oil.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until it turns translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to burn it!
4. Add the butter and let it melt completely, swirling the pan to coat the onions and garlic.
5. Toss in the trimmed okra and cook for 8 minutes, stirring now and then, until it starts to soften slightly.
6. Tip: If you’re worried about okra’s sliminess, a quick vinegar rinse before cooking can help reduce it.
7. Add the chopped tomatoes, a couple of pinches of salt, and a pinch of black pepper.
8. Reduce the heat to low, cover the skillet, and let it simmer for 20 minutes until the tomatoes break down and the okra is tender.
9. Tip: If the stew looks too dry, add a tablespoon of water to keep it saucy.
10. Uncover and cook for another 5 minutes to thicken the sauce slightly.
11. Tip: Taste and adjust salt if needed—I usually add another tiny pinch at this stage.
Zesty and comforting, this dish has a velvety texture from the softened okra and juicy tomatoes, with the garlic butter tying it all together. I love serving it over creamy polenta or with crusty bread to soak up every last bit of that buttery sauce.

Hot Water Cornbread with Scallions

A childhood memory came flooding back when I spotted fresh cornmeal at the farmers market last weekend—my grandma’s hot water cornbread, the crispy-edged, fluffy-centered kind that makes you forget all about the fancy stuff. As a busy mom, I love how this recipe comes together in minutes with just a few pantry staples, and tossing in scallions gives it that fresh, savory kick that pairs perfectly with soups or chili. Honestly, it’s the kind of no-fuss side dish I whip up when I’m short on time but still want something that feels homemade and comforting.

Ingredients

– 1 cup of fine yellow cornmeal
– A good pinch of salt
– Just under 1 cup of boiling water
– A couple of scallions, thinly sliced
– A splash of vegetable oil for frying

Instructions

1. In a medium bowl, combine 1 cup of fine yellow cornmeal and a good pinch of salt.
2. Carefully pour just under 1 cup of boiling water into the cornmeal mixture, stirring continuously with a fork until a thick, shaggy dough forms—it should hold together when pressed. (Tip: Use hot water straight from a kettle to activate the cornmeal’s starch, which helps bind the dough without needing eggs.)
3. Fold in the thinly sliced scallions until evenly distributed throughout the dough.
4. Heat a splash of vegetable oil in a skillet over medium heat until it shimmers, about 350°F if using a thermometer.
5. Scoop about 2 tablespoons of dough per patty, shaping them into 1/2-inch thick rounds with your hands, and place them gently into the hot skillet. (Tip: Lightly wet your hands to prevent sticking while shaping.)
6. Fry the patties for 3–4 minutes per side, or until golden brown and crisp on the edges, flipping once with a spatula. (Tip: Don’t overcrowd the skillet—cook in batches to ensure even browning and a crispy texture.)
7. Transfer the cooked cornbread to a paper towel-lined plate to drain any excess oil. Keep warm while repeating with remaining dough.
Known for its craggy, crisp exterior and tender middle, this cornbread soaks up chili or stews beautifully, but I love it simply with a dab of butter. Try serving it alongside a hearty bean soup or crumbled over a salad for a savory crunch—it’s the humble star that never fails to satisfy.

Strawberry Lemonade with Basil Infusion

During the hottest days of summer, I find myself craving something that can cool me down while still feeling a bit fancy. This strawberry lemonade with basil infusion has become my go-to for backyard gatherings, and it all started when my basil plant went wild last July.

Ingredients

– About 2 cups of fresh strawberries, hulled and sliced
– 1 cup of freshly squeezed lemon juice (from roughly 6-8 lemons)
– 3/4 cup of granulated sugar
– A big handful of fresh basil leaves (about 1/2 cup loosely packed)
– 4 cups of cold water
– A generous splash of sparkling water (optional, for fizz)
– A couple of ice cubes for serving

Instructions

1. Combine the sliced strawberries, lemon juice, and sugar in a medium saucepan.
2. Gently muddle the mixture with a wooden spoon until the strawberries release their juices and the sugar begins to dissolve.
3. Place the saucepan over medium heat and cook for 8-10 minutes, stirring occasionally, until the sugar is completely dissolved and the strawberries have softened.
4. Remove the saucepan from heat and stir in the fresh basil leaves.
5. Let the mixture steep for 15 minutes to allow the basil flavor to infuse properly.
6. Strain the mixture through a fine-mesh sieve into a pitcher, pressing on the solids to extract all the liquid.
7. Discard the strawberry-basil solids left in the sieve.
8. Add the 4 cups of cold water to the pitcher and stir well to combine.
9. Chill the lemonade in the refrigerator for at least 1 hour before serving.
10. Pour the chilled lemonade into glasses filled with ice cubes.
11. Top each glass with a splash of sparkling water if you prefer a fizzy version.

You’ll notice this lemonade has a beautiful pink hue and the most incredible sweet-tart balance. The basil adds this subtle herbal note that makes it feel sophisticated, while the fresh strawberry flavor shines through. I love serving it in mason jars with extra basil sprigs and strawberry slices as garnish – it makes even a casual Tuesday feel like a special occasion.

Summary

Here’s to celebrating freedom and flavor with these 18 soulful Juneteenth recipes! Each dish honors tradition while bringing delicious joy to your table. We hope you’ll try these recipes, leave a comment sharing your favorites, and help spread the celebration by pinning this article on Pinterest. Happy cooking and happy Juneteenth!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.