Georgia’s 2 Official State Foods And 10 Others That Could Join Them

Georgia’s food scene is a vibrant celebration of Southern flavors, tradition, and bold creativity.
Beyond the well-known classics, the state boasts a treasure trove of dishes that locals cherish and savor.
From rich, comforting recipes to unexpected delights, these 10 foods show why Georgia’s culinary story is always evolving, filled with mouthwatering options that capture the spirit and taste of the South like no other place can.
1. Cornbread: The Golden Southern Staple

Recognized as one of Georgia’s official state foods in 2025, cornbread has been warming Southern hearts for centuries.
This golden, crumbly delight started as a Native American staple before becoming a cornerstone of Georgia cuisine.
Traditionally baked in cast-iron skillets passed down through generations, the best Georgia cornbread develops a perfectly crispy crust while maintaining a tender interior. Some families guard their recipes like precious heirlooms!
Whether served alongside Brunswick stew or crumbled into a glass of buttermilk (an old-timey treat), cornbread represents Georgia’s agricultural roots and the ingenious simplicity of Southern cooking.
2. Brunswick Stew: The Hearty Hunter’s Delight

Brunswick stew earned its place as Georgia’s second official state food through generations of devoted fans.
This hearty concoction—originally made with whatever game was available—has evolved into a tomato-based masterpiece featuring chicken, pork, corn, lima beans, and other vegetables simmered to perfection.
Two Georgia cities, Brunswick and Brunswickboro, playfully dispute who created this beloved dish first.
Local festivals often feature massive cast-iron cauldrons where community cooks stir enormous batches with wooden paddles long enough to require two hands!
3. Peach Pie: The Sweet Evolution

Nothing screams Georgia summer like a warm slice of peach pie, its flaky crust barely containing the sunset-colored filling.
The state’s famous fruit transforms into something magical when baked with cinnamon, sugar, and a touch of bourbon.
Local bakeries compete fiercely at county fairs, each claiming grandma’s secret recipe makes theirs superior.
Beyond being delicious, peach pie represents Georgia’s agricultural pride and brings families together during harvest season.
4. Boiled Peanuts: Roadside Treasure

Pull over at any rural Georgia highway stand and you’ll likely find steaming pots of boiled peanuts – the unofficial snack of Southern road trips.
Simmered for hours in salty brine, sometimes with cajun spices, these soft legumes bear little resemblance to their roasted cousins.
Locals eat them by splitting the soggy shells with their fingers and slurping the tender nuts directly into their mouths.
The tradition dates back generations, with recipes passed down through families who’ve perfected their special seasoning blends.
5. Pecan Pie: Nutty Perfection

Georgia’s pecan orchards produce over 88 million pounds annually, making this sweet, gooey dessert practically mandatory at holiday gatherings across the state.
The contrast between the crunchy nuts and the caramel-like filling creates an irresistible texture explosion.
Every Georgian grandmother guards her recipe fiercely, debating the merits of corn syrup versus brown sugar bases.
Some innovative bakers add chocolate chips or bourbon, but purists insist the unadulterated version showcases the native pecans best.
6. Fried Chicken: Crispy Southern Classic

Georgia’s fried chicken tradition runs deeper than any fast-food chain could ever capture.
The perfect piece features skin that shatters like glass while protecting impossibly juicy meat underneath, seasoned with closely-guarded family spice blends.
Sunday dinners across the state center around this dish, often paired with biscuits and gravy.
The technique varies by region – some swear by buttermilk brining, others by double-dredging, but all agree: good Georgia fried chicken needs no sauce to shine.
7. Shrimp and Grits: Coastal Comfort

Fresh Georgia shrimp nestled atop creamy stone-ground grits represents the perfect marriage between coastal bounty and farmland staple.
Originally a humble fisherman’s breakfast along the Georgia coast, this dish has evolved into a sophisticated staple on restaurant menus statewide.
The best versions feature wild Georgia shrimp caught that morning, sautéed with bacon, garlic, and often a splash of white wine or lemon.
Regional variations might include tomatoes, mushrooms, or a dash of hot sauce, but the foundation remains the same.
8. Collard Greens: Soul Food Staple

Simmered low and slow with smoked ham hocks until meltingly tender, collard greens represent the soul of Georgia cooking.
Their slightly bitter flavor balances perfectly with the smoky pork, creating what many consider the ultimate comfort food.
Traditionally served with cornbread to sop up the potlikker – the nutrient-rich cooking liquid – this dish sustained generations through lean times.
Modern chefs might add vinegar, red pepper flakes, or even smoked turkey instead of pork, but the essence remains unchanged.
9. Sweet Tea: Liquid Sunshine

Asking for unsweetened tea in Georgia might earn you some suspicious glances.
The state’s signature beverage – brewed strong, sweetened while hot, and served ice-cold – flows like water at every gathering from church socials to business lunches.
Proper Georgian sweet tea requires a specific technique: the sugar must dissolve in the freshly brewed hot tea before cooling.
Family recipes specify exact measurements, though most contain enough sweetness to make dentists nervous. Often garnished with lemon or mint, it’s summer in a glass.
10. Vidalia Onion Rings: Sweet Circles

Grown exclusively in 20 counties around Vidalia, Georgia, these famously sweet onions transform into something magical when sliced into rings, battered, and fried to golden perfection.
Their natural sweetness caramelizes during cooking, creating an addictive contrast to the crispy coating.
Local restaurants compete for the title of best rings, with some featuring light tempura batters while others opt for heartier cornmeal crusts.
Unlike their sharper counterparts, Vidalia rings rarely cause tears – except perhaps when your plate is empty.
11. Country Fried Steak: Gravy-Smothered Delight

Tenderized beef coated in seasoned flour, fried until crispy, then smothered in peppered cream gravy – country fried steak embodies Georgia’s knack for transforming humble ingredients into extraordinary meals.
This stick-to-your-ribs dish appears on diner menus statewide, often alongside mashed potatoes and green beans. The secret lies in the double-dredging technique and perfectly seasoned gravy.
Some Georgia families have been using the same cast-iron skillet for generations, claiming it adds that special something no new pan can replicate.
12. Buttermilk Biscuits: Fluffy Southern Clouds

Golden-brown on the outside, cloud-soft on the inside – Georgia’s buttermilk biscuits are breakfast royalty waiting for their official crown!
These flaky delights have graced family tables for generations, often paired with country ham or smothered in sausage gravy.
The secret? Cold butter cut into flour, real buttermilk, and minimal handling. Many Georgia grandmothers can make them blindfolded, their hands knowing exactly how the dough should feel.
Fun fact: Some traditional biscuit makers swear by using only White Lily flour, a soft wheat variety originally milled in Georgia.
Whether split and stuffed or served alongside Sunday dinner, these pillowy rounds embody Southern hospitality in every buttery bite.