Just imagine walking into a kitchen filled with the rich, savory aromas of slow-cooked greens, golden fried chicken, and bubbling mac and cheese—the kind of soul food that warms you from the inside out. If you’re craving that deep, nostalgic comfort, you’re in the right place. Dive into our roundup of 18 heartwarming, old-school soul food recipes that promise to bring joy and satisfaction to your table.
Southern fried chicken with crispy coating
Just when you thought fried chicken couldn’t get better—this Southern classic delivers the crispiest, crunchiest coating you’ll ever taste. Juicy chicken meets perfectly seasoned crust in this foolproof recipe that’ll have everyone begging for seconds.
Ingredients
– 4 chicken thighs
– 4 chicken drumsticks
– 2 cups buttermilk
– 2 cups all-purpose flour
– 1 tbsp paprika
– 2 tsp garlic powder
– 2 tsp onion powder
– 1 tsp cayenne pepper
– 2 tsp salt
– 1 tsp black pepper
– 4 cups vegetable oil
Instructions
1. Place chicken thighs and drumsticks in a large bowl.
2. Pour buttermilk over chicken, ensuring all pieces are fully coated.
3. Cover bowl with plastic wrap and refrigerate for 4 hours.
4. In a separate large bowl, combine all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
5. Remove chicken from buttermilk, letting excess drip off.
6. Dredge each piece in seasoned flour mixture, pressing firmly to ensure thick coating.
7. Let coated chicken rest on wire rack for 15 minutes to help coating adhere.
8. Heat vegetable oil in large Dutch oven to 350°F using deep-fry thermometer.
9. Carefully place 3-4 chicken pieces in hot oil without crowding.
10. Fry for 12-15 minutes, maintaining oil temperature between 325-350°F.
11. Flip chicken halfway through cooking using tongs.
12. Remove chicken when golden brown and internal temperature reaches 165°F.
13. Drain fried chicken on wire rack over baking sheet for 5 minutes.
14. Repeat frying process with remaining chicken pieces.
Ready to devour that golden perfection? The crackly crust gives way to incredibly moist chicken that’s perfectly seasoned throughout. Serve it piled high with honey for drizzling or slice over waffles for the ultimate sweet-savory combo.
Slow-cooked collard greens with smoked turkey
Whip up the most comforting Southern classic that’ll have your kitchen smelling like Sunday supper. Slow-simmered collard greens get deeply flavorful from smoked turkey and a tangy kick of apple cider vinegar. This hands-off method delivers tender greens with rich, savory broth that’s perfect for sopping up with cornbread.
Ingredients
– 2 pounds collard greens
– 1 pound smoked turkey wings
– 1 large yellow onion
– 4 cloves garlic
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon red pepper flakes
– 6 cups chicken broth
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
Instructions
1. Rinse 2 pounds collard greens under cold running water to remove any grit.
2. Stack 6-8 collard leaves and roll them tightly into a cigar shape.
3. Slice the rolled greens crosswise into 1-inch wide ribbons using a sharp chef’s knife.
4. Repeat with remaining collard greens until all are uniformly chopped.
5. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering.
6. Dice 1 large yellow onion into 1/2-inch pieces.
7. Mince 4 cloves garlic finely.
8. Sauté diced onion in the hot oil for 4-5 minutes until translucent and lightly browned.
9. Add minced garlic and 1 teaspoon red pepper flakes, cooking for 1 minute until fragrant.
10. Place 1 pound smoked turkey wings in the pot, arranging them in a single layer.
11. Pour 6 cups chicken broth over the turkey wings, scraping any browned bits from the bottom.
12. Bring the broth to a vigorous boil, then reduce heat to maintain a gentle simmer.
13. Cover the Dutch oven and simmer the turkey wings for 45 minutes to tenderize the meat and infuse the broth.
14. Remove the turkey wings from the broth using tongs and transfer to a cutting board.
15. Pull the turkey meat from the bones using two forks, discarding the skin and bones.
16. Return the shredded turkey meat to the simmering broth.
17. Add all the chopped collard greens to the pot, stirring to submerge them in the liquid.
18. Stir in 1 tablespoon apple cider vinegar to brighten the flavor and help tenderize the greens.
19. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
20. Cover the pot and simmer on low heat for 2 hours, stirring occasionally.
21. Check the greens for tenderness – they should be silky but still hold their shape.
22. Adjust seasoning with additional salt if needed before serving.
Creamy collard greens melt in your mouth with a smoky depth from the turkey, while the vinegar cuts through the richness perfectly. Serve them over creamy stone-ground grits or alongside crispy fried chicken for the ultimate comfort food plate. The potlikker (cooking liquid) is liquid gold – don’t let a drop go to waste!
Buttery cornbread with a golden crust
Oven-fresh cornbread that crumbles perfectly? Yes, please. This buttery version bakes up with a golden crust that crackles when you slice it. Get ready to make your new favorite side dish in under 30 minutes.
Ingredients
– 1 cup all-purpose flour
– 1 cup yellow cornmeal
– 1/4 cup granulated sugar
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 cup buttermilk
– 1/2 cup unsalted butter, melted
– 2 large eggs
Instructions
1. Preheat your oven to 400°F and place a 9-inch cast iron skillet inside to heat.
2. Whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1 teaspoon salt in a large bowl.
3. In a separate bowl, combine 1 cup buttermilk, 1/2 cup melted unsalted butter, and 2 large eggs until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix for a tender crumb.
5. Carefully remove the hot skillet from the oven and swirl 1 tablespoon of additional butter to coat the bottom and sides.
6. Immediately pour the batter into the sizzling skillet—this creates that signature crispy crust.
7. Bake at 400°F for 20-25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Let the cornbread cool in the skillet for 5 minutes before slicing. Perfect cornbread emerges with lightly golden edges and a firm, springy top. Pull apart those steaming wedges to reveal the moist, buttery interior. Serve it warm with honey butter or crumble over chili for the ultimate comfort food moment.
Classic macaroni and cheese with a cheesy top
Elevate your comfort food game with this creamy, dreamy mac and cheese. Every bite delivers that nostalgic cheesy pull we crave. Get ready to make your new go-to weeknight hero.
Ingredients
- 1 lb elbow macaroni
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1 tsp dry mustard
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 8 oz sharp cheddar cheese, shredded
- 4 oz Monterey Jack cheese, shredded
- 1/2 cup panko breadcrumbs
- 2 tbsp grated Parmesan cheese
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F and grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a rolling boil.
- Add the elbow macaroni and cook for 7 minutes until al dente.
- Drain the pasta immediately—don’t rinse it to help the sauce cling better.
- Melt the butter in a large saucepan over medium heat.
- Whisk in the flour and cook for 1 minute until golden and fragrant.
- Gradually pour in the milk while whisking constantly to prevent lumps.
- Add the dry mustard, paprika, and garlic powder to the sauce.
- Cook the sauce for 5-7 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
- Remove the saucepan from the heat and stir in the shredded cheddar and Monterey Jack cheeses until fully melted.
- Combine the cheese sauce with the cooked macaroni in the prepared baking dish.
- Mix the panko breadcrumbs, Parmesan cheese, and olive oil in a small bowl.
- Sprinkle the breadcrumb mixture evenly over the macaroni.
- Bake for 20-25 minutes until the top is golden brown and the edges are bubbly.
- Let the mac and cheese rest for 5 minutes before serving to allow the sauce to set.
Ultimate comfort in every forkful—the creamy interior contrasts perfectly with that crispy, cheesy crust. Try topping it with crispy bacon bits or serving alongside tangy coleslaw for a next-level meal. This mac and cheese reheats beautifully for tomorrow’s lunch.
Smothered pork chops in rich gravy
Viral comfort food alert! Smothered pork chops deliver that cozy dinner magic everyone craves. Sear juicy chops, simmer in rich gravy, and watch them disappear fast.
Ingredients
– 4 bone-in pork chops (1-inch thick)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp all-purpose flour
– 2 tbsp olive oil
– 1 medium yellow onion, sliced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1/2 cup heavy cream
– 1 tbsp Worcestershire sauce
– 2 tbsp unsalted butter
Instructions
1. Pat pork chops completely dry with paper towels.
2. Season both sides evenly with kosher salt and black pepper.
3. Dredge each chop lightly in all-purpose flour, shaking off excess.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Sear pork chops for 4 minutes per side until golden brown.
6. Transfer chops to a plate, keeping drippings in skillet.
7. Add sliced yellow onion to skillet, sauté for 5 minutes until softened.
8. Stir in minced garlic, cook for 1 minute until fragrant.
9. Sprinkle remaining flour from dredging into skillet, whisk for 1 minute.
10. Gradually pour in beef broth while whisking constantly.
11. Add heavy cream and Worcestershire sauce, bring to a simmer.
12. Return pork chops to skillet, spooning gravy over top.
13. Reduce heat to low, cover, and simmer for 15 minutes until chops reach 145°F internally.
14. Stir in unsalted butter until melted and gravy glossy.
15. Remove from heat, let rest for 5 minutes before serving.
Unbelievably tender chops soak up that velvety gravy with savory depth. Serve over mashed potatoes to catch every drop, or with crusty bread for the ultimate comfort meal.
Homemade buttermilk biscuits flaky and warm
Craving that perfect flaky biscuit? Crisp golden layers that shatter at first bite? This homemade version delivers buttery warmth straight from your oven—no fancy skills required.
Ingredients
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– ½ cup cold unsalted butter
– ¾ cup cold buttermilk
– 2 tbsp melted butter
Instructions
1. Preheat your oven to 425°F.
2. Whisk 2 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt in a large bowl.
3. Grate ½ cup cold unsalted butter using a box grater directly into the flour mixture. Tip: Keep butter cold for maximum flakiness.
4. Toss grated butter with flour using a fork until coated.
5. Pour in ¾ cup cold buttermilk and stir just until a shaggy dough forms.
6. Turn dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle.
7. Fold dough in half, rotate 90 degrees, and pat back to 1-inch thickness. Repeat this fold-and-pat process 3 more times. Tip: Layering creates those signature flaky pockets.
8. Cut dough into 2.5-inch rounds using a floured biscuit cutter, pressing straight down without twisting.
9. Place biscuits on a parchment-lined baking sheet, sides touching.
10. Brush tops with 2 tbsp melted butter.
11. Bake at 425°F for 12–15 minutes until golden brown and puffed. Tip: Watch for even browning—rotate pan halfway if needed.
12. Transfer to a wire rack and cool for 5 minutes.
What emerges are steaming, tender-crumbed biscuits with delicate, paper-thin layers. That subtle tang from buttermilk balances the rich butteriness perfectly. Split them warm and drizzle with honey, or sandwich with fried chicken for the ultimate savory crunch.
Black-eyed peas with ham hocks and spices
Unlock that soul-warming comfort in under 2 hours. This Black-eyed Peas recipe transforms humble ingredients into a flavor-packed main. Get ready for the coziest bowl of the season.
Ingredients
– 1 lb dried black-eyed peas
– 2 smoked ham hocks
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 2 tbsp olive oil
– 6 cups chicken broth
– 2 bay leaves
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1 tsp dried thyme
– Salt to taste
– Fresh parsley for garnish
Instructions
1. Rinse 1 lb dried black-eyed peas under cold water and drain completely.
2. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear 2 smoked ham hocks for 3 minutes per side until deeply browned.
4. Add 1 diced yellow onion and cook for 5 minutes until translucent.
5. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
6. Pour in 6 cups chicken broth, scraping any browned bits from the bottom.
7. Add the rinsed black-eyed peas, 2 bay leaves, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, and 1 tsp dried thyme.
8. Bring to a boil, then reduce heat to maintain a gentle simmer.
9. Cover and cook for 1 hour 30 minutes, stirring every 30 minutes.
10. Remove ham hocks and let cool until safe to handle, about 10 minutes.
11. Shred the meat from the ham hocks, discarding skin and bones.
12. Return shredded ham to the pot and simmer uncovered for 15 minutes to thicken.
13. Season with salt to taste and remove bay leaves.
14. Garnish with fresh parsley before serving.
Rich, creamy beans soak up that smoky ham flavor while the spices add subtle heat. Serve over cornbread for the ultimate Southern experience, or stuff into bell peppers for a creative twist. The texture stays perfectly tender without turning mushy.
Sweet potato pie with a cinnamon crust
Zesty sweet potato pie with a cinnamon crust will absolutely dominate your holiday table. Transform humble sweet potatoes into a silky, spiced filling cradled in a warmly spiced crust. Get ready for the most requested dessert of the season.
Ingredients
– 2 cups mashed sweet potatoes
– 1 cup granulated sugar
– 1/2 cup packed brown sugar
– 3 large eggs
– 1/2 cup heavy cream
– 1/4 cup unsalted butter, melted
– 1 tsp vanilla extract
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1/4 tsp salt
– 1 9-inch pie crust
– 1 tbsp granulated sugar
– 1 tsp ground cinnamon
Instructions
1. Preheat your oven to 375°F.
2. Place 2 cups mashed sweet potatoes in a large mixing bowl.
3. Add 1 cup granulated sugar and 1/2 cup packed brown sugar to the sweet potatoes.
4. Crack 3 large eggs into the mixture.
5. Pour in 1/2 cup heavy cream and 1/4 cup melted unsalted butter.
6. Add 1 tsp vanilla extract, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, and 1/4 tsp salt.
7. Whisk all ingredients vigorously until completely smooth and well combined.
8. Press 1 9-inch pie crust firmly into a 9-inch pie dish.
9. Combine 1 tbsp granulated sugar with 1 tsp ground cinnamon in a small bowl.
10. Sprinkle the cinnamon-sugar mixture evenly over the bottom of the pie crust.
11. Pour the sweet potato filling into the prepared crust, spreading it evenly.
12. Bake at 375°F for 45-50 minutes until the center is set and doesn’t jiggle when shaken.
13. Cool the pie completely on a wire rack for at least 2 hours before slicing.
Nothing beats the contrast between the creamy, spiced filling and that crisp cinnamon-kissed crust. Serve slices slightly warmed with a dollop of whipped cream for maximum comfort, or enjoy it chilled straight from the fridge for a firmer, more intense spice experience.
Fried catfish with a cornmeal batter
Oozing with Southern charm, this crispy fried catfish delivers crunch in every bite. Grab your skillet and transform humble fillets into golden perfection. Get ready to impress with minimal effort and maximum flavor.
Ingredients
– 4 catfish fillets
– 1 cup buttermilk
– 1 cup yellow cornmeal
– 1/2 cup all-purpose flour
– 1 tsp garlic powder
– 1 tsp paprika
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp cayenne pepper
– 2 cups vegetable oil
Instructions
1. Place catfish fillets in a shallow dish and pour buttermilk over them, ensuring complete coverage.
2. Let fillets soak in buttermilk for 15 minutes to tenderize the fish.
3. Combine cornmeal, flour, garlic powder, paprika, salt, black pepper, and cayenne pepper in a separate shallow dish.
4. Heat vegetable oil in a heavy skillet to 350°F, using a thermometer for accuracy.
5. Remove one fillet from buttermilk, allowing excess to drip off.
6. Dredge the wet fillet thoroughly in the cornmeal mixture, pressing gently to adhere coating.
7. Carefully place coated fillet into the hot oil, laying it away from you to prevent splashing.
8. Fry for 4-5 minutes until the bottom develops a deep golden-brown crust.
9. Flip fillet using tongs and fry another 4-5 minutes until both sides are evenly browned.
10. Remove fried fillet and drain on a wire rack set over a baking sheet.
11. Repeat steps 5-10 with remaining fillets, maintaining oil temperature between 345-355°F.
12. Let fillets rest for 3 minutes before serving to allow coating to set.
Buttery-soft fish hides beneath that shatteringly crisp cornmeal crust, creating the ultimate texture contrast. The subtle heat from cayenne builds with each bite, making these perfect for stuffing into po’boy rolls or serving alongside creamy coleslaw. This Southern classic brings backyard fish fry vibes straight to your kitchen any night of the week.
Red beans and rice with smoked sausage
A comfort food classic that’s pure Louisiana magic. This red beans and rice with smoked sausage delivers smoky, creamy, and spicy flavors in every bite—no fuss, just big flavor.
Ingredients
– 1 lb smoked sausage
– 1 tbsp olive oil
– 1 onion
– 1 green bell pepper
– 2 celery stalks
– 3 garlic cloves
– 1 lb dried red kidney beans
– 6 cups chicken broth
– 2 bay leaves
– 1 tsp dried thyme
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 2 cups long-grain white rice
– 4 cups water
– 1 tsp salt
– 2 tbsp fresh parsley
Instructions
1. Slice 1 lb smoked sausage into 1/2-inch rounds.
2. Heat 1 tbsp olive oil in a large pot over medium-high heat for 1 minute.
3. Add sausage slices and cook for 5 minutes until lightly browned.
4. Dice 1 onion, 1 green bell pepper, and 2 celery stalks.
5. Mince 3 garlic cloves.
6. Add diced vegetables to the pot and cook for 7 minutes until softened.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Rinse 1 lb dried red kidney beans under cold water.
9. Add beans, 6 cups chicken broth, 2 bay leaves, 1 tsp dried thyme, 1 tsp smoked paprika, and 1/2 tsp cayenne pepper to the pot.
10. Bring to a boil, then reduce heat to low and simmer uncovered for 2 hours, stirring occasionally.
11. Mash about 1/4 of the beans against the pot side with a spoon to thicken the sauce.
12. Rinse 2 cups long-grain white rice in a fine-mesh strainer until water runs clear.
13. Combine rice, 4 cups water, and 1 tsp salt in a separate pot.
14. Bring to a boil, then cover and reduce heat to low.
15. Cook rice for 18 minutes without lifting the lid.
16. Remove rice from heat and let stand covered for 5 minutes.
17. Remove bay leaves from the bean mixture.
18. Chop 2 tbsp fresh parsley.
19. Stir parsley into the bean mixture.
20. Serve beans over rice in bowls.
The creamy beans cling to fluffy rice, with smoky sausage adding depth. Top with hot sauce or serve with cornbread for a complete meal that tastes even better the next day.
Chitterlings cleaned and seasoned to perfection
Brace yourselves for a flavor explosion that’ll make your taste buds dance! Chitterlings cleaned and seasoned to perfection deliver that soulful, savory goodness you crave. Get ready to transform humble ingredients into a show-stopping Southern classic.
Ingredients
– 5 lbs cleaned chitterlings
– 2 cups chopped yellow onion
– 1 cup chopped celery
– 4 cloves minced garlic
– 3 tbsp apple cider vinegar
– 2 tbsp seasoned salt
– 1 tbsp black pepper
– 1 tsp red pepper flakes
– 8 cups cold water
Instructions
1. Rinse 5 lbs cleaned chitterlings under cold running water for 2 minutes to remove any residual odor.
2. Place chitterlings in a large stockpot and cover with 8 cups cold water.
3. Add 3 tbsp apple cider vinegar to the pot—this tenderizes while cutting richness.
4. Bring the pot to a rolling boil over high heat, then immediately reduce to a simmer.
5. Skim off any foam that rises to the surface during the first 30 minutes of cooking.
6. Simmer covered for 2 hours, maintaining a gentle bubble throughout.
7. Add 2 cups chopped yellow onion, 1 cup chopped celery, and 4 cloves minced garlic.
8. Stir in 2 tbsp seasoned salt, 1 tbsp black pepper, and 1 tsp red pepper flakes.
9. Continue simmering for another 1.5 hours until chitterlings are tender but still chewy.
10. Test doneness by piercing with a fork—they should yield easily but maintain structure.
11. Drain excess liquid, reserving 1 cup of broth for serving if desired.
The tender, gelatinous texture gives way to a robust, peppery flavor that’s deeply satisfying. Serve them over creamy grits for ultimate comfort, or stuff into tacos with fresh slaw for a modern twist. Either way, these chitterlings deliver that authentic Southern soul in every bite.
Peach cobbler with a buttery crumble topping
Melt-in-your-mouth peach cobbler is the ultimate comfort dessert you need right now. Grab those ripe peaches and transform them into this golden, bubbling masterpiece. Get ready to impress with minimal effort and maximum flavor payoff.
Ingredients
– 6 cups sliced fresh peaches
– 1 cup granulated sugar
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 cup milk
– 1/2 cup unsalted butter
– 1 tbsp lemon juice
– 1 tsp vanilla extract
– 1/2 cup brown sugar
– 1 tsp ground cinnamon
Instructions
1. Preheat your oven to 375°F.
2. Melt 1/2 cup unsalted butter in a 9×13 inch baking dish by placing it in the preheating oven for 3-4 minutes.
3. In a large bowl, toss 6 cups sliced fresh peaches with 1 tbsp lemon juice to prevent browning.
4. Add 1 cup granulated sugar and 1 tsp vanilla extract to the peaches, stirring until evenly coated.
5. In a separate bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt.
6. Pour 1 cup milk into the dry ingredients and stir until just combined—don’t overmix.
7. Pour the batter over the melted butter in the baking dish without stirring.
8. Spoon the peach mixture evenly over the batter.
9. In a small bowl, combine 1/2 cup brown sugar and 1 tsp ground cinnamon.
10. Sprinkle the cinnamon-sugar mixture evenly over the peaches.
11. Bake at 375°F for 45-50 minutes until the top is golden brown and the filling bubbles around the edges.
12. Let the cobbler cool for 20 minutes before serving to allow the filling to set.
A warm, buttery crust gives way to juicy peaches in every spoonful. The cinnamon-kissed crumble topping adds the perfect crunch against the tender fruit beneath. Serve it straight from the oven with a scoop of vanilla ice cream melting into the crevices for the ultimate sweet-and-warm contrast.
Fried green tomatoes with a tangy dipping sauce
Unleash your inner chef with this crispy, tangy Southern classic that’s about to become your new obsession. Grab those firm green tomatoes and get ready to fry up pure comfort food magic.
Ingredients
- 4 medium green tomatoes
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/2 cup mayonnaise
- 2 tbsp hot sauce
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 2 cups vegetable oil
Instructions
- Slice 4 green tomatoes into 1/4-inch thick rounds using a sharp knife.
- Pour 1 cup buttermilk into a shallow bowl and soak tomato slices for 10 minutes to tenderize.
- Whisk together 1 cup flour, 1 cup cornmeal, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/4 tsp cayenne in another bowl.
- Heat 2 cups vegetable oil in a heavy skillet to 375°F, checking with a deep-fry thermometer.
- Dredge each tomato slice in the flour mixture, pressing gently to ensure even coating.
- Fry tomatoes in batches for 2-3 minutes per side until golden brown and crispy.
- Transfer fried tomatoes to a wire rack set over a baking sheet to drain excess oil.
- Combine 1/2 cup mayonnaise, 2 tbsp hot sauce, 1 tbsp lemon juice, and 1 tsp Worcestershire sauce in a small bowl.
- Whisk the dipping sauce until smooth and creamy.
That crispy cornmeal crust gives way to tender, tart tomato centers that pair perfectly with the zesty dipping sauce. Try stacking them with fresh basil leaves for a colorful appetizer or crumbling them over a fresh green salad for extra crunch.
Pinto beans slow-simmered with bacon
Brace yourself for the ultimate comfort food upgrade. These pinto beans transform from humble to heavenly with slow-simmered magic and bacon’s smoky embrace. Get ready for a dish that’ll have everyone asking for seconds.
Ingredients
– 8 slices thick-cut bacon
– 1 large yellow onion
– 4 cloves garlic
– 1 lb dried pinto beans
– 6 cups chicken broth
– 2 cups water
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/2 tsp salt
Instructions
1. Chop 8 slices thick-cut bacon into 1/2-inch pieces.
2. Cook bacon in a large Dutch oven over medium heat for 8-10 minutes until crispy.
3. Remove bacon with a slotted spoon, leaving 2 tablespoons of drippings in the pot.
4. Dice 1 large yellow onion and mince 4 cloves garlic.
5. Sauté onion in bacon drippings over medium heat for 5 minutes until translucent.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Rinse and sort 1 lb dried pinto beans, discarding any debris or stones.
8. Add beans to the pot along with 6 cups chicken broth and 2 cups water.
9. Stir in 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/2 tsp salt.
10. Bring to a boil, then reduce heat to low and cover.
11. Simmer for 2-2.5 hours, stirring occasionally, until beans are tender but not mushy.
12. Stir cooked bacon back into the beans during the last 15 minutes of cooking.
13. Taste and adjust seasoning if needed before serving. Zero in on that creamy bean texture against the crispy bacon bits. The smoky depth from the paprika melds perfectly with the rich broth. Serve these beans over cornbread, as a hearty side for grilled meats, or topped with fresh cilantro for a bright finish.
Candied yams with marshmallow topping
Viral holiday magic is about to happen in your oven. Transform humble yams into a caramelized masterpiece crowned with toasted marshmallows. This classic gets a modern makeover with bold flavors and perfect texture every time.
Ingredients
– 3 lbs yams
– 1 cup brown sugar
– 1/2 cup unsalted butter
– 1/4 cup maple syrup
– 1 tsp vanilla extract
– 1/2 tsp cinnamon
– 1/4 tsp nutmeg
– 1/4 tsp salt
– 2 cups mini marshmallows
Instructions
1. Preheat your oven to 375°F.
2. Peel 3 lbs yams and slice them into 1/2-inch thick rounds.
3. Arrange yam slices in a single layer in a 9×13 inch baking dish.
4. Melt 1/2 cup unsalted butter in a small saucepan over medium heat.
5. Whisk 1 cup brown sugar, 1/4 cup maple syrup, 1 tsp vanilla extract, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt into the melted butter until fully combined.
6. Pour the sugar mixture evenly over the arranged yam slices.
7. Cover the baking dish tightly with aluminum foil.
8. Bake at 375°F for 45 minutes until yams are fork-tender.
9. Remove the baking dish from the oven and discard the foil.
10. Increase oven temperature to 400°F.
11. Sprinkle 2 cups mini marshmallows evenly over the cooked yams.
12. Return the uncovered dish to the oven and bake for 5-7 minutes until marshmallows are golden brown.
13. Let the dish rest for 10 minutes before serving.
Every bite delivers creamy yam perfection with crackly caramelized tops. The marshmallows create a toasted cloud that melts into the spiced syrup below. Serve it alongside roasted turkey or as the star of your holiday dessert spread.
Hot water cornbread crispy on the outside
Viral comfort food just got its glow-up. This hot water cornbread delivers that satisfying crispy shell with a tender interior that’ll have you reaching for seconds. Forget complicated recipes—this is pure, unfussy goodness in every bite.
Ingredients
– 1 cup cornmeal
– 1 cup boiling water
– 1/2 teaspoon salt
– 1/4 cup vegetable oil
Instructions
1. Combine 1 cup cornmeal and 1/2 teaspoon salt in a medium bowl.
2. Carefully pour 1 cup boiling water into the cornmeal mixture while stirring continuously.
3. Mix vigorously until a thick, cohesive dough forms—this should take about 1 minute.
4. Let the dough rest for 5 minutes to allow the cornmeal to fully hydrate.
5. Heat 1/4 cup vegetable oil in a skillet over medium-high heat until it shimmers (about 350°F).
6. Wet your hands with cool water to prevent sticking, then portion the dough into 8 equal balls.
7. Flatten each ball into 1/2-inch thick patties between your palms.
8. Carefully place 4 patties into the hot oil, ensuring they don’t touch.
9. Fry for 3-4 minutes until the bottoms develop a deep golden-brown crust.
10. Flip each patty using a spatula and fry for another 3-4 minutes.
11. Transfer cooked cornbread to a paper towel-lined plate to drain excess oil.
12. Repeat the frying process with remaining patties, adding more oil if needed.
Just pulled from the skillet, these golden discs offer that irresistible crackle when you bite through the crust. Their warm, corn-forward flavor pairs perfectly with chili or makes an unexpected base for avocado toast. Try drizzling them with honey for a sweet-savory twist that’ll disappear faster than you can say “seconds.”
Okra stewed with tomatoes and onions
Zesty, vibrant, and packed with Southern charm—this okra stew transforms humble ingredients into pure comfort. Grab your Dutch oven and let’s build layers of flavor that’ll have everyone asking for seconds. Bold, tangy tomatoes mingle with tender okra in a dish that’s as satisfying as it is simple.
Ingredients
– 1 lb fresh okra
– 2 tbsp olive oil
– 1 large yellow onion
– 3 cloves garlic
– 4 medium tomatoes
– 1 cup vegetable broth
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1 tsp salt
Instructions
1. Rinse 1 lb fresh okra under cold water, then pat completely dry with paper towels to prevent sliminess during cooking.
2. Trim the stem ends from each okra pod using a sharp knife, taking care not to expose the inner seeds.
3. Heat 2 tbsp olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
4. Dice 1 large yellow onion into 1/2-inch pieces and add to the hot oil.
5. Sauté onions for 6-8 minutes, stirring frequently, until translucent and lightly golden at the edges.
6. Mince 3 cloves garlic and add to the pot, cooking for 1 minute until fragrant but not browned.
7. Core and chop 4 medium tomatoes into 1-inch chunks, adding them directly to the pot.
8. Cook tomatoes for 5 minutes, mashing gently with your spoon until they break down into a chunky sauce.
9. Stir in 1 tsp smoked paprika, 1/2 tsp black pepper, and 1 tsp salt until evenly distributed.
10. Add the prepared okra to the pot along with 1 cup vegetable broth, stirring to combine.
11. Bring the stew to a gentle boil, then immediately reduce heat to low and cover with a tight-fitting lid.
12. Simmer for 25-30 minutes, stirring once halfway through, until okra is tender but still holds its shape.
13. Remove from heat and let rest uncovered for 5 minutes to allow flavors to meld. Buttery-soft okra melts into the tangy tomato base, creating a lush texture that clings perfectly to rice or crusty bread. The smoky paprika adds depth while the natural sweetness of onions balances each spoonful—try serving over creamy grits for an unexpected twist that’ll become your new favorite comfort meal.
Banana pudding layered with vanilla wafers
Ditch the complicated desserts—this banana pudding layered with vanilla wafers delivers pure nostalgia in every spoonful. Grab your mixing bowl and let’s build this iconic Southern treat that’s guaranteed to disappear fast.
Ingredients
– 1 box vanilla wafers
– 4 ripe bananas
– 1 cup granulated sugar
– 3 tablespoons all-purpose flour
– 1/4 teaspoon salt
– 3 large eggs
– 2 cups whole milk
– 1 tablespoon unsalted butter
– 1 teaspoon vanilla extract
– 1 cup heavy whipping cream
Instructions
1. Arrange one-third of the vanilla wafers in a single layer across the bottom of a 9×13-inch baking dish.
2. Slice 2 bananas into 1/4-inch thick rounds and layer them evenly over the wafers.
3. Whisk together 1 cup granulated sugar, 3 tablespoons all-purpose flour, and 1/4 teaspoon salt in a medium saucepan.
4. Separate 3 large eggs, placing yolks in a small bowl and reserving whites for another use.
5. Whisk egg yolks with 2 cups whole milk until fully combined, then pour into the saucepan with dry ingredients.
6. Cook the mixture over medium heat, whisking constantly for 8-10 minutes until it thickens and coats the back of a spoon.
7. Remove the saucepan from heat and stir in 1 tablespoon unsalted butter and 1 teaspoon vanilla extract until fully incorporated.
8. Pour half of the warm pudding over the banana and wafer layer in the baking dish.
9. Repeat layering with another third of vanilla wafers and the remaining sliced bananas.
10. Spread the remaining pudding evenly over the top layer.
11. Cover the dish with plastic wrap, pressing it directly onto the pudding surface to prevent a skin from forming.
12. Refrigerate the pudding for at least 4 hours or until completely chilled and set.
13. Whip 1 cup heavy whipping cream with an electric mixer on high speed for 3-4 minutes until stiff peaks form.
14. Spread the whipped cream over the chilled pudding just before serving.
15. Crush the remaining vanilla wafers and sprinkle them over the whipped cream for added crunch.
Zigzag between creamy, cool layers and crispy wafers that soften just enough to melt in your mouth. The vanilla-kissed custard clings to each banana slice, creating a texture party in every bite. Serve it in mason jars for portable perfection or scoop generous portions into bowls for family-style indulgence.
Summary
Zesty, nostalgic, and utterly comforting—these 18 soul food classics bring warmth to any table. We hope this collection inspires you to cook up some love and memories. Try a recipe, leave a comment with your favorite, and share the comfort by pinning this article on Pinterest!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
