15 Comfort Foods That Are Totally American (And Totally Weird)
American cuisine is as diverse as the country itself, blending cultural influences into something uniquely red, white, and blue. But some beloved American comfort foods might raise eyebrows from outsiders looking in.
These dishes hold special places in our hearts and stomachs, even if they seem downright strange to the uninitiated.
1. Fluffernutter Sandwiches
Marshmallow fluff and peanut butter slathered between bread create this sweet sandwich sensation that’s been delighting New England kids since the early 1900s.
The gooey combo might sound like a dentist’s nightmare, but generations of Americans have grown up on this sticky treat.
My grandmother used to make these for me after school, cutting them into little triangles that would leave marshmallow strings hanging from my chin.
2. Scrapple
Pennsylvania Dutch farmers created this waste-not-want-not breakfast meat by combining pork scraps and trimmings with cornmeal and spices, formed into a loaf and then sliced and fried.
The name itself hints at its humble origins – scraps of meat too good to waste but not quite premium cuts.
When fried until crispy on the outside while remaining soft inside, scrapple develops a cult-like following among those brave enough to try it.
3. Chipped Beef on Toast
Veterans know this dish by a more colorful name: S.O.S. (Stuff On a Shingle). Dried beef is rehydrated and mixed with a thick white sauce, then poured over toast.
This military mess hall staple became a household budget-stretcher during the Great Depression and World War II.
Growing up in a military family, my father would occasionally prepare this for Sunday breakfast, recounting tales of his Navy days between bites of the salty creation.
4. Corn Dogs
Hot dogs impaled on sticks, dipped in sweet cornmeal batter, and deep-fried until golden brown represent the pinnacle of American fair food ingenuity. The genius lies in its portability: a complete meal on a stick that can be carried while navigating carnival midways.
The contrast between the crispy exterior and juicy interior creates a textural wonderland that has state fair-goers standing in long lines year after year.
5. Ambrosia Salad
Despite its name, this isn’t a salad in the leafy green sense. Canned fruit cocktail, marshmallows, coconut, and whipped topping combine in a sweet concoction that graces many Southern potluck tables.
The dish emerged during the early 20th century when canned fruits became widely available and housewives experimented with convenience foods.
I still remember my aunt bringing her special version to Thanksgiving, complete with maraschino cherries strategically placed for maximum visual impact.
6. Cincinnati Chili
Regular chili gets a Midwestern makeover with unexpected spices like cinnamon, allspice, and chocolate, then served over spaghetti and topped with mountains of cheese.
The numbering system adds to its quirky charm: order it “three-way” for chili, spaghetti, and cheese, or go all out with a “five-way” that adds beans and onions.
This Greek-influenced regional specialty divides food critics but unites Ohioans in fierce loyalty.
7. Peanut Butter and Pickle Sandwiches
The unlikely marriage of creamy peanut butter and tangy dill pickles between bread slices creates a surprisingly harmonious flavor combination that’s been a Depression-era staple.
The sandwich offers a perfect balance of salt, fat, and acid that many find addictive once they overcome their initial skepticism.
During college, my roommate made these sandwiches constantly, eventually converting our entire apartment to this odd culinary tradition that we still share at reunions.
8. Frito Pie
Corn chips smothered in chili, cheese, and onions create this Southwestern masterpiece, often served right in the Fritos bag at football games and school cafeterias.
The beauty lies in its simplicity – just slit open a single-serve bag of Fritos lengthwise and pour hot chili and toppings directly inside.
The bag keeps everything warm while providing a convenient, disposable container that minimizes dishes and maximizes enjoyment.
9. Pickle Juice Popsicles
Southerners and athletes have long known the revitalizing power of frozen pickle brine on a hot day. These tart, salty treats combat heat exhaustion while delivering a punch of vinegary goodness.
Football players were early adopters, using pickle juice to prevent cramps during sweltering games. I discovered these at my first summer football camp, where the trainers handed them out during water breaks.
10. Chicken and Waffles
This soul food classic combines crispy fried chicken with sweet breakfast waffles, creating a sweet-savory combination that’s become a brunch favorite nationwide.
The origins are debated, with both Southern traditions and Harlem’s jazz scene laying claim to popularizing this odd pairing.
The magic happens when maple syrup cascades over both components, creating flavor fireworks as the sweet syrup mingles with salty, crunchy chicken coating.
11. Koolickles
Mississippi Delta ingenuity transformed ordinary dill pickles into bright red treats by soaking them in Kool-Aid. The result combines vinegary pickle crunch with sweet fruit punch flavor.
Corner stores throughout the South display large jars of these vibrant creations, with cherry being the most popular flavor.
The first time I visited my college roommate’s hometown in Mississippi, his grandmother proudly served these alongside sandwiches. The electric red color was shocking, but the taste was oddly compelling.
12. Garbage Plate
Rochester, New York’s contribution to late-night dining piles macaroni salad, home fries, meat sauce, onions, mustard, and your choice of protein onto a single plate.
Originally created to feed hungry factory workers, this mountain of food has become a rite of passage for college students and visitors.
The components meld together as you eat, creating a different flavor combination with each bite while providing enough calories to fuel you through the next day.
13. Cereal with Milk and Banana
This everyday breakfast combination might seem normal to Americans, but many cultures find the concept of cold milk poured over processed grains absolutely baffling.
The American cereal industry exploded in the early 20th century, marketing convenience and nutrition to busy families.
Adding sliced bananas became the standard “healthy upgrade” to sugary cereals, creating a breakfast so commonplace that most Americans never consider how strange the combination might appear to outsiders.
14. Deep-Fried Butter
State fair food reaches its zenith with frozen butter dipped in batter and deep-fried until golden brown. The butter melts inside, creating a sauce for the pastry shell.
This heart-stopping creation debuted at the Texas State Fair in 2009 and quickly spread to fairs nationwide.
Vendors continue trying to outdo each other with increasingly outlandish fried foods, but few match the audacity of taking a condiment and making it the star attraction.
15. Pimento Cheese
The “caviar of the South” combines shredded cheddar, mayonnaise, and pimento peppers into a spread that graces everything from celery sticks to hamburgers across the American South.
This bright orange concoction has humble beginnings but has been elevated to gourmet status in recent years.
My southern grandmother guarded her recipe fiercely, taking the exact proportions to her grave, though not before teaching me to judge its quality by how well it holds shape when scooped onto a Ritz cracker.