Southern cooking has a way of wrapping you in warmth and comfort like a well-loved quilt. From crispy fried chicken to creamy shrimp and grits, these 18 traditional Southern recipes are packed with flavor and soul. Whether you’re craving classic comfort food or want to bring a taste of the South to your table, get ready to cook up some seriously delicious dishes that’ll have everyone asking for seconds!
Buttermilk Fried Chicken
Kick off your comfort food game with this crispy buttermilk fried chicken. Keep it simple with minimal ingredients for maximum crunch. Perfect for weeknights or casual gatherings.
Ingredients
– Buttermilk – 2 cups
– Chicken pieces – 3 lbs
– Flour – 2 cups
– Salt – 1 tbsp
– Black pepper – 2 tsp
– Paprika – 1 tsp
– Garlic powder – 1 tsp
– Vegetable oil – 6 cups
Instructions
1. Place chicken pieces in a large bowl and pour buttermilk over them.
2. Cover the bowl and refrigerate for 8 hours minimum for maximum tenderness.
3. Combine flour, salt, black pepper, paprika, and garlic powder in a separate bowl.
4. Remove chicken from buttermilk, letting excess drip off.
5. Dredge each piece thoroughly in the flour mixture, pressing firmly to adhere.
6. Let coated chicken rest on a wire rack for 15 minutes to set the crust.
7. Heat vegetable oil in a heavy Dutch oven to 350°F, using a thermometer for accuracy.
8. Carefully place 3-4 chicken pieces in the hot oil without crowding.
9. Fry for 12-15 minutes, turning halfway through when golden brown.
10. Check internal temperature reaches 165°F with an instant-read thermometer.
11. Remove chicken and drain on a wire rack over a baking sheet.
12. Repeat with remaining chicken, maintaining oil temperature between 325-350°F.
Make this chicken the star by serving it with honey drizzle or spicy mayo. The crust stays remarkably crisp while the meat stays juicy. Try it chopped over waffles or shredded in tacos for a fun twist.
Shrimp and Grits
Oozing with Southern comfort, shrimp and grits delivers creamy satisfaction in every bite. This one-pan wonder combines tender seafood with rich, cheesy grains. Perfect for busy weeknights or lazy weekends.
Ingredients
Shrimp – 1 lb
Grits – 1 cup
Water – 4 cups
Cheddar cheese – 1 cup
Butter – 4 tbsp
Garlic – 2 cloves
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Bring 4 cups of water to a rolling boil in a medium saucepan.
2. Whisk in 1 cup of grits and 1 tsp salt.
3. Reduce heat to low and simmer grits for 20 minutes, stirring every 5 minutes to prevent sticking.
4. Stir in 1 cup cheddar cheese and 2 tbsp butter until fully melted.
5. Pat 1 lb shrimp completely dry with paper towels.
6. Season shrimp evenly with ½ tsp black pepper.
7. Melt remaining 2 tbsp butter in a large skillet over medium-high heat.
8. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
9. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
10. Serve shrimp immediately over hot grits.
Never underestimate the magic of creamy grits against plump, garlicky shrimp. The cheese melts into the grains while the shrimp release their briny juices. Try topping with crispy bacon bits or a squeeze of fresh lemon for extra zing.
Collard Greens with Smoked Ham Hocks
Every Southern kitchen needs this classic collard greens recipe in their rotation. Essential smoked ham hocks create a rich, savory broth that transforms simple greens into comfort food perfection. Follow these precise steps for tender, flavorful results every time.
Ingredients
- Collard greens – 2 large bunches
- Smoked ham hocks – 2 pounds
- Yellow onion – 1 large
- Garlic – 4 cloves
- Apple cider vinegar – 2 tbsp
- Water – 8 cups
- Salt – 1 tsp
- Black pepper – ½ tsp
- Red pepper flakes – ¼ tsp
Instructions
- Rinse 2 pounds smoked ham hocks under cold running water to remove excess salt.
- Place ham hocks in a large stockpot with 8 cups water.
- Bring water to a boil over high heat, then reduce to a simmer at 200°F.
- Simmer ham hocks uncovered for 90 minutes until meat is tender and pulling away from bone.
- While ham hocks simmer, remove tough stems from 2 large bunches collard greens.
- Stack 6-8 collard leaves, roll tightly, and slice crosswise into 1-inch ribbons.
- Repeat stacking and slicing until all collard greens are prepared.
- Dice 1 large yellow onion into ½-inch pieces.
- Mince 4 cloves garlic.
- After 90 minutes, remove ham hocks from broth with tongs and set aside to cool.
- Add diced onion and minced garlic to the ham broth.
- Return broth to a simmer and cook for 10 minutes until onions are translucent.
- When ham hocks are cool enough to handle, pull meat from bones and discard skin and bones.
- Chop ham meat into ½-inch pieces.
- Add chopped ham meat and sliced collard greens to the simmering broth.
- Stir in 2 tbsp apple cider vinegar, 1 tsp salt, ½ tsp black pepper, and ¼ tsp red pepper flakes.
- Simmer collard greens uncovered for 45 minutes, stirring every 15 minutes.
- Test greens for tenderness after 45 minutes – they should be soft but not mushy.
- If greens are too firm, continue simmering for 15-minute intervals until desired texture is reached.
- Remove pot from heat and let stand for 10 minutes before serving.
Rich, savory broth soaks into every bite of the tender greens, creating a perfect balance of smoky pork flavor and earthy vegetable notes. The slight tang from vinegar cuts through the richness, while the ham hocks provide satisfying meaty texture throughout. Serve these collard greens over creamy grits or with cornbread to soak up every drop of the flavorful potlikker.
Southern Cornbread
Kick off your Southern meal with this classic cornbread that delivers perfect texture every time. Keep it simple with just a handful of pantry staples for that authentic flavor. This recipe yields a golden, slightly crumbly bread that pairs beautifully with chili or stew.
Ingredients
– Cornmeal – 1 cup
– Flour – 1 cup
– Buttermilk – 1 cup
– Egg – 1 large
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Sugar – 2 tbsp
– Butter – ¼ cup, melted
Instructions
1. Preheat your oven to 425°F and place a 9-inch cast iron skillet inside to heat.
2. Whisk together 1 cup cornmeal, 1 cup flour, 1 tbsp baking powder, 1 tsp salt, and 2 tbsp sugar in a large bowl.
3. In a separate bowl, beat 1 large egg until smooth.
4. Pour 1 cup buttermilk into the beaten egg and whisk to combine.
5. Add ¼ cup melted butter to the buttermilk mixture and stir until incorporated.
6. Pour the wet ingredients into the dry ingredients and stir just until combined – do not overmix.
7. Carefully remove the hot skillet from the oven using oven mitts.
8. Immediately pour the batter into the hot skillet – it should sizzle upon contact.
9. Bake at 425°F for 20-25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
10. Let the cornbread cool in the skillet for 5 minutes before slicing.
A perfectly baked cornbread should have a crisp, buttery crust and a tender, moist crumb. The hot skillet creates that signature crispy bottom that Southern cornbread is known for. Serve it warm with a drizzle of honey or crumbled over a bowl of spicy chili for maximum comfort.
Pecan Pie
Every Thanksgiving table needs this classic Southern dessert. Pecan pie delivers rich, caramel-like sweetness with satisfying crunch. Follow these precise steps for perfect results every time.
Ingredients
– Pie crust – 1 (9-inch)
– Pecans – 2 cups
– Eggs – 3
– Brown sugar – 1 cup
– Corn syrup – 1 cup
– Butter – ½ cup
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
Instructions
1. Preheat oven to 350°F.
2. Place pie crust in 9-inch pie plate and crimp edges.
3. Spread pecans evenly over bottom of crust.
4. Whisk eggs in medium bowl until frothy.
5. Add brown sugar and whisk until completely combined.
6. Pour in corn syrup and whisk until smooth.
7. Melt butter in microwave for 45 seconds.
8. Stir melted butter into filling mixture.
9. Add vanilla extract and salt, whisking thoroughly.
10. Pour filling over pecans in crust.
11. Arrange any floating pecans with fork for even distribution.
12. Bake at 350°F for 50 minutes.
13. Check doneness by gently shaking pan – center should jiggle slightly but not slosh.
14. Cool pie completely on wire rack for 4 hours before slicing.
15. Store covered at room temperature up to 3 days.
Make sure your pie crust is completely thawed before filling to prevent soggy bottoms. Melted butter incorporates more evenly than softened when making the filling. The slight jiggle test ensures custard sets without overcooking. Marvel at the glossy, crack-resistant surface that signals perfect caramelization. Each slice offers firm yet yielding texture with buttery pecans throughout. Serve warm with vanilla ice cream for classic contrast, or try with bourbon whipped cream for adult gatherings.
Biscuits and Gravy
Crisp mornings call for this hearty Southern classic. Biscuits and gravy deliver comfort in every bite. Simple ingredients create a rich, satisfying breakfast.
Ingredients
Flour – 2 cups
Baking powder – 1 tbsp
Salt – 1 tsp
Butter – ½ cup
Milk – ¾ cup
Pork sausage – 1 lb
Black pepper – 1 tsp
Instructions
1. Preheat your oven to 450°F.
2. Combine 2 cups flour, 1 tbsp baking powder, and ½ tsp salt in a large bowl.
3. Cut ½ cup cold butter into the flour mixture until it resembles coarse crumbs.
4. Stir in ¾ cup milk just until the dough comes together.
5. Turn the dough onto a floured surface and pat to 1-inch thickness.
6. Cut biscuits using a 2½-inch round cutter, avoiding twisting to ensure proper rise.
7. Place biscuits on an ungreased baking sheet 1 inch apart.
8. Bake at 450°F for 12-15 minutes until golden brown.
9. While biscuits bake, brown 1 lb pork sausage in a skillet over medium-high heat, breaking it into small pieces.
10. Sprinkle ¼ cup flour over the cooked sausage and stir for 1 minute to cook the raw flour taste out.
11. Gradually whisk in 3 cups milk until smooth.
12. Add ½ tsp salt and 1 tsp black pepper.
13. Bring the gravy to a simmer, then reduce heat to low.
14. Cook for 5-7 minutes, stirring constantly, until thickened to coat the back of a spoon.
15. Split warm biscuits in half and place on plates.
16. Ladle hot sausage gravy over the biscuit halves.
Light, flaky biscuits soak up the creamy sausage gravy beautifully. The peppery gravy contrasts with the buttery biscuit layers. Try serving with scrambled eggs or topping with a fried egg for extra richness.
Fried Green Tomatoes
You’ve probably seen them in Southern kitchens or on restaurant menus, but making fried green tomatoes at home is surprisingly simple. These tangy, crispy slices are a perfect summer snack or side dish.
Ingredients
Green tomatoes – 2 medium
Flour – ½ cup
Cornmeal – ½ cup
Buttermilk – 1 cup
Vegetable oil – 1 cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Slice 2 medium green tomatoes into ¼-inch thick rounds.
2. Pour 1 cup vegetable oil into a large skillet and heat to 375°F.
3. Place ½ cup flour in a shallow bowl.
4. Combine ½ cup cornmeal, 1 tsp salt, and ½ tsp black pepper in a separate bowl.
5. Pour 1 cup buttermilk into a third bowl.
6. Dip each tomato slice first in flour, shaking off excess.
7. Next, dip the floured slice into buttermilk, letting excess drip off.
8. Finally, coat the slice thoroughly in the cornmeal mixture.
9. Carefully place coated tomato slices in the hot oil without crowding.
10. Fry for 2-3 minutes until the bottom is golden brown.
11. Flip each slice using tongs and fry for another 2-3 minutes.
12. Remove fried tomatoes and drain on a paper towel-lined plate.
13. Repeat with remaining slices, maintaining oil temperature at 375°F.
Very crispy on the outside with a firm, tangy interior, these tomatoes offer a satisfying crunch. Their bright acidity pairs wonderfully with creamy remoulade or atop a burger for extra texture. Serve them immediately while hot for the best contrast between the crunchy coating and tender center.
Chicken and Dumplings
Savor this classic comfort dish that warms you from the inside out. Chicken and dumplings delivers hearty flavor with minimal effort. Perfect for chilly evenings when you need something satisfying.
Ingredients
– Chicken thighs – 1.5 lbs
– Chicken broth – 4 cups
– All-purpose flour – 2 cups
– Baking powder – 2 tsp
– Salt – 1 tsp
– Butter – 4 tbsp
– Milk – ¾ cup
Instructions
1. Place chicken thighs in a large pot with chicken broth.
2. Bring to a boil over high heat, then reduce to simmer for 25 minutes until chicken reaches 165°F internally.
3. Remove chicken with tongs and shred using two forks once cool enough to handle.
4. Return shredded chicken to the simmering broth.
5. Combine flour, baking powder, and salt in a medium bowl.
6. Cut cold butter into flour mixture using a pastry cutter until pea-sized crumbs form.
7. Stir in milk just until dough comes together—do not overmix for tender dumplings.
8. Drop tablespoon-sized dough portions directly into the simmering chicken mixture.
9. Cover pot tightly and simmer for 15 minutes without lifting the lid to ensure proper steaming.
10. Test dumplings by inserting a toothpick—it should come out clean when fully cooked.
11. Serve immediately in deep bowls. Ultimate comfort comes from the fluffy dumplings floating in rich, savory broth. The chicken stays remarkably tender while the dumplings soak up the flavorful liquid. Try serving with a sprinkle of fresh parsley or alongside roasted vegetables for a complete meal.
Red Beans and Rice
Virtually every Southern kitchen has its own version of this classic. Red beans and rice delivers deep, smoky flavor with minimal effort. It’s the ultimate comfort food that actually improves overnight.
Ingredients
- Dried red kidney beans – 1 lb
- Andouille sausage – 12 oz
- White onion – 1 large
- Green bell pepper – 1
- Celery stalks – 3
- Garlic cloves – 4
- Chicken broth – 6 cups
- Long-grain white rice – 2 cups
- Water – 4 cups
- Bay leaves – 2
- Dried thyme – 1 tsp
- Cayenne pepper – ½ tsp
- Salt – 1 tbsp
- Black pepper – 1 tsp
- Vegetable oil – 2 tbsp
Instructions
- Soak dried red kidney beans in cold water for 8 hours or overnight.
- Drain soaked beans completely and discard soaking water.
- Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
- Slice Andouille sausage into ¼-inch rounds and brown in hot oil for 4-5 minutes per side.
- Remove sausage with a slotted spoon, leaving rendered fat in the pot.
- Dice white onion, green bell pepper, and celery stalks into ¼-inch pieces.
- Sauté the diced vegetables in the sausage fat for 6-8 minutes until softened.
- Mince garlic cloves and add to the pot, cooking for 1 minute until fragrant.
- Return browned sausage to the pot with the vegetables.
- Add drained beans, chicken broth, bay leaves, dried thyme, cayenne pepper, salt, and black pepper.
- Bring to a boil, then reduce heat to maintain a gentle simmer.
- Partially cover the pot and simmer for 2 hours, stirring occasionally to prevent sticking.
- Remove about 1 cup of beans and liquid, mash thoroughly with a fork, then return to the pot to thicken the sauce.
- Continue simmering uncovered for 30 more minutes until beans are creamy and tender.
- While beans simmer, rinse long-grain white rice under cold water until water runs clear.
- Combine rinsed rice with 4 cups water in a separate pot and bring to a boil.
- Reduce heat to low, cover tightly, and cook for 18 minutes without lifting the lid.
- Remove rice from heat and let stand covered for 5 minutes before fluffing with a fork.
Perfectly cooked beans should be creamy but still hold their shape. The spicy Andouille sausage infuses the entire dish with smoky heat that balances the creamy beans. Serve scooped over fluffy rice with hot sauce on the side for those who want extra kick.
Macaroni and Cheese
Grab your favorite comfort food—this macaroni and cheese delivers creamy, cheesy perfection without fuss. Get ready for a straightforward recipe that hits all the right notes. Let’s dive in.
Ingredients
– Elbow macaroni – 8 oz
– Sharp cheddar cheese – 2 cups, shredded
– Whole milk – 1 cup
– Butter – ¼ cup
– All-purpose flour – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add elbow macaroni to the boiling water and cook for 7–8 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the macaroni in a colander and set it aside; do not rinse to keep the starch for creaminess.
4. Preheat your oven to 350°F and lightly grease a 9×9-inch baking dish.
5. Melt butter in a saucepan over medium heat until bubbly, about 2 minutes.
6. Whisk in flour and cook for 1 minute until golden to make a roux, stirring constantly to avoid burning.
7. Gradually pour in whole milk while whisking to prevent lumps from forming.
8. Cook the sauce for 3–4 minutes until thickened, stirring often until it coats the back of a spoon.
9. Remove the saucepan from heat and stir in shredded cheddar cheese until fully melted and smooth.
10. Season the cheese sauce with salt and black pepper, mixing thoroughly.
11. Combine the cooked macaroni and cheese sauce in the prepared baking dish, folding gently to coat evenly.
12. Bake at 350°F for 20–25 minutes until the top is lightly golden and bubbly.
13. Let it rest for 5 minutes before serving to allow the sauce to set.
Nothing beats the gooey, stretchy cheese pull and tender pasta in every bite. Next time, try topping it with crispy breadcrumbs or serving alongside roasted veggies for a hearty twist.
Banana Pudding
Dive into this classic Southern dessert that requires minimal effort but delivers maximum comfort. Banana pudding brings together creamy textures and sweet flavors in a no-bake format. This version skips the fuss while keeping all the nostalgic taste.
Ingredients
Vanilla pudding mix – 1 package (3.4 oz)
Whole milk – 2 cups
Sweetened condensed milk – 1 can (14 oz)
Cool Whip – 8 oz
Vanilla wafers – 1 box (11 oz)
Bananas – 4 medium
Instructions
1. Whisk vanilla pudding mix with 2 cups whole milk in a large bowl for 2 minutes until fully dissolved.
2. Fold in the entire can of sweetened condensed milk until no streaks remain.
3. Gently mix in 8 oz Cool Whip until just combined, being careful not to deflate the mixture.
4. Arrange a single layer of vanilla wafers covering the bottom of a 9×13 inch baking dish.
5. Slice 2 bananas into ¼-inch rounds and layer evenly over the wafers.
6. Spread half of the pudding mixture over the banana layer using a spatula.
7. Repeat layers with remaining wafers, remaining 2 sliced bananas, and final pudding layer.
8. Cover tightly with plastic wrap, pressing directly onto the pudding surface to prevent skin formation.
9. Refrigerate for at least 4 hours, or preferably overnight, until fully set and chilled.
Fresh from the fridge, this pudding develops a velvety texture that holds its shape while remaining spoonably soft. The vanilla wafers soften into cake-like layers that contrast with the firm banana slices. For a creative twist, layer individual portions in clear glasses for elegant personal desserts.
Pimento Cheese Spread
Lately, I’ve been craving that classic Southern comfort. Pimento cheese spread delivers creamy, tangy perfection with minimal effort. This version keeps things simple but satisfying.
Ingredients
– Sharp cheddar cheese – 2 cups, shredded
– Cream cheese – 8 oz, softened
– Mayonnaise – ½ cup
– Diced pimentos – 4 oz, drained
– Garlic powder – ½ tsp
– Cayenne pepper – ¼ tsp
– Salt – ½ tsp
Instructions
1. Place softened cream cheese in a large mixing bowl.
2. Add shredded sharp cheddar cheese to the bowl.
3. Measure and add ½ cup mayonnaise.
4. Drain 4 oz diced pimentos thoroughly using a fine mesh strainer. Tip: Press pimentos with a spoon to remove excess liquid for better texture.
5. Add drained pimentos to the mixing bowl.
6. Sprinkle ½ tsp garlic powder evenly over the mixture.
7. Add ¼ tsp cayenne pepper for subtle heat.
8. Measure and add ½ tsp salt.
9. Use a sturdy spatula to combine all ingredients thoroughly. Tip: Mix by hand rather than using a food processor to maintain a chunky, textured spread.
10. Scrape down the sides of the bowl with the spatula.
11. Continue mixing until all ingredients are fully incorporated and evenly distributed.
12. Taste the mixture and adjust seasoning if needed. Tip: For optimal flavor development, cover and refrigerate for at least 2 hours before serving.
13. Transfer the finished spread to an airtight container.
14. Refrigerate until ready to serve, minimum 2 hours.
Just made this pimento cheese? The texture should be creamy with pleasant cheese chunks, while the flavor balances sharp cheddar against sweet pimentos and subtle heat. Serve it stuffed in celery stalks for crunch, or spread thickly on toasted sourdough bread. This versatile spread also makes an excellent burger topping when you’re grilling.
Black-Eyed Peas with Bacon
Earthy and satisfying, this black-eyed peas dish delivers deep flavor with minimal effort. Bacon provides the foundation while simple seasonings let the beans shine. Perfect for weeknights or meal prep.
Ingredients
Black-Eyed Peas – 1 lb
Bacon – 6 slices
Onion – 1 medium
Garlic – 3 cloves
Chicken Broth – 4 cups
Salt – 1 tsp
Black Pepper – ½ tsp
Instructions
1. Chop bacon into ½-inch pieces.
2. Cook bacon in a large pot over medium heat for 8 minutes until crispy.
3. Remove bacon with a slotted spoon, leaving 2 tablespoons of drippings in the pot.
4. Dice onion and mince garlic while bacon cooks to save time.
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 black-eyed peas in a colander under cold water.
8. Add black-eyed peas to the pot with onion and garlic.
9. Pour in 4 cups chicken broth, ensuring peas are fully submerged.
10. Bring to a boil over high heat, then reduce to a simmer.
11. Cover and simmer for 45 minutes, stirring occasionally.
12. Check tenderness after 45 minutes – peas should be soft but not mushy.
13. Stir in cooked bacon, 1 teaspoon salt, and ½ teaspoon black pepper.
14. Simmer uncovered for 10 minutes to let flavors meld.
15. Remove from heat and let rest for 5 minutes before serving.
Buttery black-eyed peas contrast with crispy bacon bits in every bite. Serve over cornbread to soak up the savory broth, or pair with collard greens for a complete Southern meal. The creamy texture holds up well when reheated the next day.
Sweet Potato Casserole
Zesty sweet potato casserole brings cozy comfort to any table. This straightforward version delivers creamy texture with minimal effort. Perfect for holiday meals or weeknight dinners.
Ingredients
Sweet potatoes – 3 lbs
Butter – ½ cup
Brown sugar – ¾ cup
Eggs – 2
Milk – ¼ cup
Vanilla extract – 1 tsp
Salt – ½ tsp
Pecans – 1 cup
Instructions
1. Preheat oven to 375°F.
2. Pierce sweet potatoes several times with a fork.
3. Bake sweet potatoes directly on oven rack for 60 minutes.
4. Remove sweet potatoes and cool until handleable, about 15 minutes.
5. Scoop flesh into large bowl, discarding skins.
6. Mash sweet potatoes until smooth with potato masher.
7. Add butter and mash until fully incorporated.
8. Mix in brown sugar thoroughly.
9. Whisk eggs, milk, vanilla, and salt in separate bowl.
10. Combine egg mixture with sweet potato mixture.
11. Transfer mixture to greased 9×13 inch baking dish.
12. Sprinkle pecans evenly over top.
13. Bake at 375°F for 25 minutes until edges bubble.
14. Cool for 10 minutes before serving.
Notably creamy with caramelized pecan crunch, this casserole balances sweet and savory perfectly. The velvety texture pairs wonderfully with roasted meats or stands alone as vegetarian comfort food. For extra indulgence, serve warm with vanilla ice cream melting into the sweet potato base.
Fried Catfish
Hitting the perfect balance between crispy coating and tender fish makes fried catfish a Southern staple. Here’s how to get it right every time without the fuss. Keep it simple and let the flavors shine.
Ingredients
Catfish fillets – 4 (6 oz each)
Buttermilk – 1 cup
Cornmeal – 1 cup
Flour – ½ cup
Paprika – 1 tsp
Garlic powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Cayenne pepper – ¼ tsp
Vegetable oil – 2 cups
Instructions
1. Pour buttermilk into a shallow bowl.
2. Place catfish fillets in the buttermilk, ensuring they are fully coated.
3. Let the fillets soak for 15 minutes to tenderize the fish.
4. Combine cornmeal, flour, paprika, garlic powder, salt, black pepper, and cayenne pepper in a separate bowl.
5. Remove one fillet from the buttermilk, allowing excess to drip off.
6. Dredge the fillet in the cornmeal mixture, pressing gently to adhere the coating evenly.
7. Repeat with remaining fillets.
8. Heat vegetable oil in a large skillet to 350°F, using a thermometer for accuracy.
9. Carefully place two fillets in the hot oil, avoiding overcrowding.
10. Fry for 4–5 minutes until the bottom is golden brown and crispy.
11. Flip the fillets using tongs.
12. Fry for another 4–5 minutes until the second side is golden brown and the internal temperature reaches 145°F.
13. Transfer fried fillets to a wire rack set over a baking sheet to drain excess oil and keep them crispy.
14. Repeat steps 9–13 with the remaining fillets.
15. Let the catfish rest for 2 minutes before serving. Resulting in a crackling crust that gives way to moist, flaky fish. Serve it with a squeeze of lemon or tucked into a soft bun with tangy slaw for a satisfying crunch in every bite.
Hush Puppies
Very few Southern snacks deliver such satisfying crunch with such humble ingredients. These golden cornmeal bites fry up crisp outside while staying tender within. Perfect alongside fried fish or as a standalone treat with dipping sauce.
Ingredients
– Cornmeal – 1 cup
– Flour – ½ cup
– Baking powder – 1 tsp
– Salt – ½ tsp
– Egg – 1
– Milk – ¾ cup
– Vegetable oil – 2 cups
Instructions
1. Whisk together cornmeal, flour, baking powder, and salt in a medium bowl.
2. Beat egg and milk in a separate small bowl until fully combined.
3. Pour wet ingredients into dry ingredients and stir until just mixed—do not overmix.
4. Heat vegetable oil in a heavy pot to 375°F, using a thermometer for accuracy.
5. Drop tablespoon-sized portions of batter into the hot oil using two spoons.
6. Fry hush puppies for 2-3 minutes until deep golden brown, flipping halfway through.
7. Remove with a slotted spoon and drain on paper towels immediately.
8. Repeat with remaining batter, maintaining oil temperature between 370-380°F.
9. Serve warm within 10 minutes of frying for optimal texture.
Crisp exteriors give way to soft, corn-forward interiors that pair wonderfully with spicy remoulade. Their slight sweetness balances beautifully with tangy barbecue sauce or creamy ranch dressing. For a creative twist, stuff each hush puppy with a small cube of pepper jack cheese before frying.
Peach Cobbler
Unbelievably simple and satisfying, this peach cobbler comes together with minimal effort. Using just a handful of pantry staples, it delivers warm, comforting flavors perfect for any season. The crisp golden topping contrasts beautifully with the juicy fruit beneath.
Ingredients
Flour – 1 cup
Sugar – ¾ cup
Baking powder – 2 tsp
Salt – ½ tsp
Milk – ½ cup
Butter – ½ cup
Peaches – 4 cups
Instructions
1. Preheat your oven to 375°F.
2. Melt the butter in a 9×13 inch baking dish by placing it in the preheating oven for 5 minutes.
3. Slice the peaches into ½-inch thick pieces.
4. Whisk together the flour, ¾ cup sugar, baking powder, and salt in a medium bowl.
5. Pour the milk into the dry ingredients and stir until just combined.
6. Remove the hot baking dish from the oven using oven mitts.
7. Pour the batter directly over the melted butter—do not stir.
8. Arrange the peach slices evenly over the batter.
9. Bake for 45-50 minutes until the top is golden brown and a toothpick inserted comes out clean.
10. Let the cobbler rest for 15 minutes before serving to allow the filling to set.
Serve this cobbler warm when the crust is crisp and the peaches are bubbling. The contrast between the tender fruit and crunchy topping makes each bite satisfying. For an extra treat, top with vanilla ice cream that melts into the warm cobbler.
Gumbo
Let’s get straight to this Louisiana classic. Gumbo delivers deep flavor in every spoonful. This version keeps things simple but authentic.
Ingredients
- Vegetable oil – ½ cup
- Flour – ½ cup
- Onion – 1 cup chopped
- Green bell pepper – 1 cup chopped
- Celery – 1 cup chopped
- Garlic – 2 tbsp minced
- Chicken broth – 6 cups
- Andouille sausage – 12 oz sliced
- Chicken thighs – 1 lb cubed
- Okra – 2 cups sliced
- Filé powder – 1 tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Cayenne pepper – ¼ tsp
- Cooked white rice – 4 cups
Instructions
- Heat vegetable oil in a heavy Dutch oven over medium heat for 2 minutes.
- Whisk flour into the hot oil until smooth.
- Cook the roux, stirring constantly with a wooden spoon, for 15-20 minutes until it reaches a dark chocolate brown color. Tip: Don’t walk away—burnt roux ruins the gumbo.
- Add onion, green bell pepper, and celery to the roux.
- Sauté vegetables for 8 minutes until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth while stirring constantly to prevent lumps.
- Add sliced andouille sausage and cubed chicken thighs.
- Bring gumbo to a boil, then reduce heat to low.
- Simmer uncovered for 45 minutes, stirring occasionally.
- Add sliced okra and continue simmering for 15 minutes. Tip: Okra adds natural thickness—don’t skip it.
- Stir in salt, black pepper, and cayenne pepper.
- Remove gumbo from heat and stir in filé powder. Tip: Never boil after adding filé—it becomes stringy.
- Ladle gumbo over cooked white rice in bowls.
This gumbo achieves perfect thickness from both roux and okra. The dark roux provides nutty depth that balances the spicy sausage. Try serving it with crusty French bread for dipping into the rich broth.
Summary
Gathering these 18 traditional Southern recipes brings comfort and heritage right to your kitchen. From crispy fried chicken to creamy grits, each dish tells a story of Southern hospitality. We hope you’ll try these soul-satisfying meals, share your favorites in the comments below, and pin this collection to your Pinterest boards to spread the deliciousness!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
