An example of a traditional Southern meal is...
An example of a traditional Southern breakfast is...
Dessert could be a traditional pie...
sweet potato pie
pecan pie
peach pie
or a cobbler
(peach, blackberry or mixed berry are traditional cobblers).
Some other foods commonly associated with the South are mint juleps, pecan pie, country ham, chicken (or country) fried steak, grits, buttermilk biscuits, especially with gravy or sorghum, pimento cheese, sweet tea, pit barbecue, catfish, fried green tomatoes, cornbread, bread pudding, fried chicken, okra, butter beans, pinto beans, "greens", and black eyed peas. A common snack food, in season, is boiled peanuts.
Meat in the South
Fried chicken is among the region's best-known exports, though pork is also an integral a part of the cuisine, with Virginia ham being one renowned form. Barbecue is always understood to be pork, unless specified as some other meat, and there are many regional "cookoff" competitions. A traditional holiday get-together featuring whole hog barbecue is known in the Carolinas as a "pig pickin'." Green beans are often flavored with bacon and salt pork, biscuits served with ham often accompany breakfast, and ham with red-eye gravy or country gravy is a common dinner dish. A bit of fatback is added to many vegetable dishes, especially greens, for flavoring.
Veggies with Meat for seasoning
It is not uncommon for a traditional southern meal to consist of only vegetables with no meat dish at all, although meat or meat products are often used in the cooking process. "Beans and Greens," which consists of either white or brown beans alongside a "mess" of greens has always been popular in most parts of the South. Turnip greens are generally prepared mixed with diced turnips and a piece of fatback. It is often said that Southerners tend to cook down their vegetables a little longer and/or use more seasoning than other Americans, but it often depends on the cook.
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List of foods of the Southern United States:
Beverages
- Tennessee whiskey - Jack Daniel's and George Dickel are the two remaining brands
- Bourbon - made in central Kentucky
- Muscadine wine - usually a homemade product
- Mint julep - associated with the annual Kentucky Derby horse race
- Some rum is produced locally
- Coca-Cola - first made in Atlanta, Ga.
- Pepsi Cola - first made in New Bern, North Carolina
- Cheerwine - a longtime favorite among North Carolinians and Virginians
- Orange juice from Florida
- R.C. Cola - first made in Columbus, Georgia
- Double Cola - based in Chattanooga, Tennessee
- Barq's Root Beer - first made in Biloxi, Mississippi
- Dr Pepper - a popular drink in Texas before it achieved national standing
- Grapico - grape soda made by Buffalo Rock
- Mountain Dew - originally made in southwestern Virginia
- Sun Drop - citrus drink found in northern Alabama, central Tennessee, the Carolinas, western Kentucky, southeastern Missouri, and parts of Virginia
Meats, poultry and seafood
- Boudin - spicy sausage, either white boudin, made with dirty rice in a casing, or red boudin, a type of blood sausage
- Chit'lins - fried small intestine of a hog
- Crab cake - popular along the Chesapeake Bay (Maryland and Virginia), where the crab cake is not typically dredged in bread crumbs, and in Louisiana, where it typically is.
- Crawfish - also called crawdad
- Fried chicken - usually flour battered and pan fried
- Fried fish - cornmeal battered or dredged and pan or deep fried
- Frogmore Stew - not an actual stew but a "boil" of sausage, corn, crabs, and shrimp popular in the Low Country of South Carolina
- Game meat - venison, squirrel, and various game fowl are most common, but opossum, rabbit, and raccoon are also encountered
- Ham - pan fried, roasted, or smoked; varieties include sugar cured or country (salt cured)
- Liver - usually pork or fried chicken liver
- Smithfield ham - a specialty of Smithfield, Virginia
- Souse meat, also called Head cheese
Soups and stews
- Brunswick stew - originated in either Virginia or Georgia
- Burgoo - served at barbecues in western and central Kentucky; similar to Brunswick stew
- Chicken Sauce-Picquante - chicken cooked in a tangy stew with tomatoes and spices, often served over rice; a favorite in southern Louisiana
- Gumbo - made with seafood or meat and okra; a Cajun/Creole delicacy
- Étouffée - a very thick stew made of crawfish or chicken and sausage, okra and roux served over rice
- She-crab soup - mainly served in the area around Charleston, South Carolina from Atlantic crabs
- Terrapin stew - a historical dish of Atlantic Coast states such as Maryland and Virginia
Vegetables and salads
- Beans - often cooked down with chunks of ham, bacon grease, or onions
- White or great northern beans
- Greens - seasoned with some kind of meat or meat grease. The liquid left after cooking is known as "pot likker".
- Carrots (cooked with butter and brown sugar)
- Boiled, steamed, or grilled corn, often "on the cob"
- Hoppin' John - black-eyed peas served with rice
- Mashed potatoes - called "creamed" in some regions
- Okra - flour-battered and pan-fried or boiled, stewed, or steamed
- Onion - Sliced Vidalia, whole green onion, and onion rings
- Peas - often cooked with chunks of ham or onions
- Squash - often cooked down with onions or fried like okra
- Tomatoes - sliced ripe, also eaten at breakfast
- Fried green tomatoes - see hillbilly fried green tomatoes
- Poke sallet - cooked pokeweed
- Ramps - wild leeks popular in the mountains
- Red beans & rice - the rice is often some kind of dirty rice, a longstanding favorite in Louisiana
- Wilted lettuce- with dressing, an Appalachian speciality
Breads
- Cracklin' Cornbread - has pork cracklins in it
- Corn pone - also called hoecake, Johnny cake
Side dishes and complements
- Dressing - stuffing, but with cornbread as a base and prepared and served separately from the meat
- Gravy is used liberally on meats, potatoes, biscuits, rice. May be milk-based (country gravy) or based on coffee (red-eye gravy) mixed with the fat drippings leftover from cooking meat
- Hot sauce - some are made in either Louisiana or Texas
- Texas Pete - hot sauce made in Winston-Salem, North Carolina
- Tabasco sauce - trademarked of aged hot sauce
- Pickled or brandied peaches
- Cracklin' - fried pork rind
Miscellaneous
- Cornbread sunk into a tall glass of milk or buttermilk
- Pimento cheese sandwiches
Desserts and sweets
Cakes
Candies
- Benne seed candy - found primarily in the coastal region of Georgia and South Carolina
- Pralines - a specialty of New Orleans
- Kentucky Cream Candy - a pulled candy that is made usually during the colder months (40 deg or below) of the year when humidity is low
Cobblers
Cookies
- Tea cakes - similar to sugar cookies
Pies
- Dewberry pie - from the native blackberry ripening in early summer
- Fried pies - peach, apple, cherry and chocolate are most common
- Shoo fly pie - found in parts of the South where Pennsylvania Dutch settled, such as the valley of Virginia
Puddings
Pastries
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Outhouse information
Moonshine stuff
Southern slang
Hillbilly Jokes
Hillbilly cookin
real hillbilly recipes,
plus much more!
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