20 Southern Recipes That’ll Leave You Completely Satisfied
Y’all, there’s nothing quite like Southern cooking to warm your heart and fill your belly.
Growing up in Georgia, I learned that these dishes aren’t just meals – they’re family traditions passed down through generations with love and care.
From crispy fried chicken to sweet-as-sin pecan pie, these 20 Southern classics will transport you straight to a rocking chair on a wrap-around porch.
1. Crispy Buttermilk Fried Chicken
Lord have mercy, my grandma’s fried chicken would make angels sing! The secret lies in a 24-hour buttermilk bath that tenderizes the meat while adding tang. She’d always say, “Patience makes perfect chicken,” as she carefully monitored the cast iron skillet’s temperature.
I remember Sunday afternoons watching her double-dredge each piece in seasoned flour before it hit that bubbling oil. The sound of chicken sizzling meant happiness was just minutes away.
For extra crispy goodness, try adding a tablespoon of cornstarch to your flour mixture. And remember, real Southern fried chicken needs a rest on paper towels after frying – those five minutes of waiting might feel like torture, but they’re absolutely worth it!
2. Creamy Shrimp And Grits
My first taste of authentic shrimp and grits came from a tiny Charleston restaurant where the chef guarded his recipe like gold. The dish combines creamy stone-ground grits (never instant!) with plump Gulf shrimp swimming in a sauce that’ll make you want to lick your plate clean.
The magic happens when bacon fat meets garlic and onions, creating a foundation for those beautiful pink shrimp. A splash of white wine deglazes all those flavorful bits stuck to the pan.
Every Southern cook adds their own twist – some swear by sharp cheddar in the grits, others add a dash of hot sauce to the shrimp. My personal touch? A sprinkle of fresh chives right before serving to brighten up this decadent breakfast-for-dinner masterpiece.
3. Country Chicken-Fried Steak With Peppered Gravy
Chicken-fried steak might be the most misleading name in Southern cuisine – there’s no chicken anywhere! Instead, this dish features tenderized beef cutlets pounded thin, breaded, and fried until golden, then smothered in peppery white gravy that could make cardboard taste delicious.
During college, I survived on my roommate’s family recipe. She’d pound those steaks with surprising aggression before bathing them in buttermilk and a seasoned flour dredge.
The real showstopper is that gravy – made right in the same pan with all those crispy bits left behind. Flour, milk, and black pepper transform into something magical that coats every bite. Serve alongside mashed potatoes for the ultimate comfort food experience that’ll stick to your ribs through any hardship.
4. Fluffy Buttermilk Biscuits And Sausage Gravy
Morning glory comes in the form of mile-high buttermilk biscuits drowning in sausage gravy at my house! The key to those flaky layers isn’t fancy technique – it’s keeping everything ice cold and handling the dough as little as possible.
My daddy would wake us up with the smell of country sausage browning in the cast iron. He’d crumble it fine, sprinkle in flour right over the rendered fat, then slowly pour in milk while whisking like his life depended on it.
Split those fresh-baked biscuits open while they’re still steaming, then ladle that peppery gravy studded with sausage bits over top. This breakfast sustained generations of farmers through long days in the fields, and it’ll certainly power you through whatever your day holds!
5. Slow-Simmered Collard Greens With Hamhock
Vegetables become something transcendent when given the Southern treatment! Collard greens might look like simple leafy greens, but after a three-hour bath with smoky hamhocks, they transform into something so flavorful you’ll forget they’re actually good for you.
My aunt Alice would start by building what she called “pot likker” – that magical liquid gold created when ham, onions, vinegar, and a pinch of sugar slowly meld together. The collards go in tough and emerge tender, soaking up all that smoky goodness.
Never, ever drain those greens without saving that pot likker! It’s liquid flavor perfect for sopping up with cornbread. Some folks add hot sauce or pepper vinegar at the table, but I prefer them just as they come from the pot – deeply savory with a hint of sweetness.
6. Hearty Seafood Gumbo
Gumbo isn’t just soup – it’s a celebration in a pot! My Louisiana neighbor taught me that everything starts with a proper roux, stirred patiently until it reaches the color of chocolate. “The darker the roux, the richer the flavor,” she’d say while we stood over her stove for what felt like hours.
After that comes the holy trinity of Southern cooking: bell peppers, onions, and celery sautéed until fragrant. Then seafood enters the party – plump shrimp, sweet crab, briny oysters – all swimming in that rich broth thickened with filé powder.
Serve it over a scoop of white rice with hot sauce on the side for those who dare. The beauty of gumbo is that no two pots are exactly alike – each cook adds their signature touch, making this dish a true expression of Southern creativity and resourcefulness.
7. Spicy Cajun Jambalaya
Jambalaya entered my life during a memorable New Orleans trip where I watched a street vendor create magic in a massive cast iron pot. This one-pot wonder combines rice, meat, and vegetables in a spice-infused tomato base that’ll have you fanning your mouth between bites of pure joy.
The secret lies in building layers of flavor – andouille sausage renders its fat, then chicken browns in those drippings before trinity vegetables and rice join the party. Everything cooks together, with the rice soaking up all those incredible flavors.
Unlike its cousin gumbo, jambalaya doesn’t need a side of rice – it’s already in there! My version includes both chicken and andouille, though seafood jambalaya is equally delicious. The spice level is customizable, but true Cajun style should leave a pleasant tingle on your lips that has you reaching for another spoonful.
8. Golden Skillet Cornbread
The cornbread wars rage on in the South – sweet or savory? My Georgia upbringing taught me that real cornbread has just a hint of sweetness and comes from a screaming hot cast iron skillet with crispy, buttery edges that make your eyes roll back.
I’ll never forget my first lesson: watching my granddaddy heat that skillet in the oven until it was nearly smoking before pouring in melted bacon fat and then the cornmeal batter. The sizzle was music to my ears!
Stone-ground cornmeal makes all the difference here – none of that fine-ground stuff. And please, no flour or just a tablespoon at most! Whether you enjoy it with a drizzle of honey or crumbled into a glass of buttermilk (my grandfather’s preferred method), this humble bread deserves its place at every Southern table.
9. Tangy Homemade Pimento Cheese
The caviar of the South isn’t fancy or expensive – it’s pimento cheese! This humble spread of sharp cheddar, mayo, and sweet pimento peppers appears at every gathering from baby showers to funeral receptions in my hometown.
My mama’s version includes a secret ingredient: a splash of pickle juice that cuts through the richness. Hand-grating the cheese rather than buying pre-shredded makes all the difference in texture – those moisture-preventing additives in packaged cheese ruin the creamy mouthfeel.
Spread it thick on white bread for the classic sandwich, dollop it on burgers, or serve it with celery and crackers at your next party. The versatility of pimento cheese knows no bounds! Just remember to let it sit overnight before serving – those flavors need time to get friendly with each other.
10. Crunchy Cornmeal Hushpuppies
Legend says hushpuppies got their name when fishermen tossed these fried cornmeal balls to barking dogs to “hush puppies” during fish fries. Whether that’s true or not, these golden nuggets of joy are the perfect sidekick to any Southern seafood feast.
My fishing buddy’s wife makes the best ones I’ve ever tasted – crispy outside, tender inside, with minced onion and just enough sugar to enhance the corn flavor. She drops spoonfuls of batter into hot oil using two spoons, creating rustic, craggly edges that crisp up beautifully.
The best hushpuppies come straight from the fryer to your plate, too hot to handle but impossible to resist. Some folks jazz them up with jalapeños or corn kernels, but I’m a purist at heart. A basket of these alongside fried catfish makes for a Southern feast that needs no improvement!
11. Velvety Sweet Potato Pie
Move over, pumpkin – sweet potato pie is the true star of Southern holiday tables! The first time I brought one to a Thanksgiving up North, my friends couldn’t believe they’d been missing out on this smooth, spiced masterpiece their whole lives.
The filling starts with roasted sweet potatoes (never canned!) mashed until silky and mixed with eggs, evaporated milk, and warm spices. My grandmother’s special touch was grating fresh orange zest into the filling, which brightens all those deep flavors.
A homemade buttery crust cradles this orange-hued delight, preferably with decorative crimped edges. While some folks top it with meringue, I prefer mine with a simple dollop of fresh whipped cream. The contrast between cool cream and the warm, cinnamon-scented filling creates a perfect harmony that makes this pie a year-round request.
12. Crispy Fried Green Tomatoes
Fried green tomatoes showcase Southern ingenuity at its finest – taking unripe tomatoes and transforming them into something crave-worthy! These tangy slices coated in cornmeal crunch became famous thanks to the movie, but they’ve been on Southern plates for generations.
My neighbor’s garden always produced more tomatoes than she could handle, so we’d snatch those firm green ones before they ripened. Sliced thick, dredged in seasoned cornmeal, then fried until golden – the contrast between the tart interior and crispy exterior is absolutely magical.
Serve them stacked with layers of bacon and pimento cheese for a next-level BLT, or go traditional with a side of buttermilk ranch for dipping. The slight sourness of green tomatoes pairs beautifully with rich, creamy sauces, creating a balance that keeps you coming back for just one more bite.
13. Decadent Pecan Pie
Pecan pie is what happens when butter, sugar, and nuts come together in perfect harmony! This sticky-sweet dessert features a gooey filling studded with crunchy pecans that’s so rich, a small slice satisfies even the most demanding sweet tooth.
My first solo attempt nearly ended in disaster when I forgot to blind-bake the crust. Thankfully, my aunt rescued me with her foolproof recipe that calls for a splash of bourbon to cut through the sweetness.
The secret to perfect pecan pie lies in toasting those nuts before they go into the filling – it intensifies their flavor and ensures they don’t get soggy. Some bakers arrange pecan halves in pretty patterns on top, but I prefer roughly chopped pieces throughout for better texture in every bite. Serve slightly warm with vanilla ice cream for a dessert that’ll make you close your eyes in bliss.
14. Hearty Red Beans And Rice
Monday was traditionally laundry day in New Orleans, which meant dinner needed to simmer unattended – enter red beans and rice! This humble dish transforms simple ingredients into stick-to-your-ribs comfort food that improves with each passing hour.
My college roommate from Louisiana taught me that good red beans require patience. Dried kidney beans slowly absorb flavors from the holy trinity, garlic, and smoky ham hocks or andouille sausage. A bay leaf or two adds depth that can’t be rushed.
The beans should be cooked until some begin to break down, creating a naturally creamy sauce without adding any dairy. Served over fluffy white rice with hot sauce on the side and maybe a piece of cornbread for sopping, this economical meal proves that the best Southern cooking doesn’t need fancy ingredients – just time and love.
15. Savory Okra And Tomato Stew
Okra gets a bad rap for its sliminess, but this misunderstood vegetable shines in a proper Southern stew! Combined with garden-fresh tomatoes and onions, okra creates a thick, comforting dish that showcases summer produce at its finest.
My great-grandmother’s recipe card specifies using bacon grease to sauté the okra first – this helps reduce the mucilage (that’s the technical term for the slime) before adding acidic tomatoes. She always left the okra pods whole if they were small, or cut larger ones into chunks.
The beauty of this simple stew lies in its versatility – serve it alongside cornbread for a vegetarian meal, or add shrimp or smoked sausage for a heartier version. Either way, this humble dish transforms garden bounty into something special that reminds me of summer suppers on the screened porch, watching fireflies appear as the sun sets.
16. Classic Southern Deviled Eggs
No Southern gathering is complete without a platter of deviled eggs disappearing within minutes of hitting the table! These two-bite wonders transform humble hard-boiled eggs into a creamy, tangy appetizer that’s always the first to vanish at potlucks.
My mother’s church cookbook contains seventeen different deviled egg recipes, but her version reigns supreme with its perfect balance of mayonnaise, mustard, and sweet pickle relish. The yolks must be pushed through a fine mesh sieve for ultimate creaminess – no lumps allowed in proper Southern deviled eggs!
The finishing touch comes from a sprinkle of paprika and maybe a sliver of pickle or olive on top. I still use my grandmother’s special deviled egg plate with individual cradles for each half – because presentation matters almost as much as taste when you’re serving this Southern classic that bridges generations.
17. Silky Homemade Banana Pudding
Banana pudding might be the ultimate Southern comfort dessert – layers of vanilla custard, sliced bananas, and vanilla wafers that soften into cake-like perfection. My first taste came from my babysitter’s kitchen, where she’d make it in a clear glass bowl so we could see all those beautiful layers.
Real banana pudding starts with a homemade custard, not instant pudding mix! Egg yolks, sugar, and milk transform through gentle heat and constant stirring into a silky base that coats the back of a wooden spoon.
The assembly is where the magic happens – alternating layers of cookies, banana slices, and warm custard before chilling. Some folks crown theirs with meringue, but I’m firmly in the whipped cream camp. The cookies need at least four hours to soften into that distinctive texture that makes this dessert pure Southern nostalgia in every spoonful.
18. Lucky New Year’s Black-Eyed Peas
Black-eyed peas aren’t just food in the South – they’re an insurance policy for good fortune! Every New Year’s Day, Southern families serve these creamy legumes to ensure prosperity in the coming year, a tradition I’ve never dared skip.
My daddy always added a shiny dime to the pot (thoroughly cleaned, of course) – whoever found it in their serving would have extra luck. The peas simmer slowly with a ham bone or salt pork, onions, and a pinch of red pepper flakes until they’re tender but not mushy.
Serve them alongside collard greens (representing money) and cornbread (representing gold) for the complete lucky meal. Some folks make Hoppin’ John by adding rice, while others prefer their peas swimming in pot likker. Either way, these humble legumes carry the weight of tradition and superstition that makes Southern cooking so much more than just sustenance.
19. Smoky Pulled Pork Barbecue
Arguments about barbecue styles can nearly start civil wars in the South! My allegiance lies with slow-smoked pulled pork – a humble pork shoulder transformed through patience and wood smoke into tender, flavorful strands of meat that barely need sauce.
My uncle’s technique involves a dry rub of brown sugar, paprika, and secret spices massaged into the meat before it meets hickory smoke for upwards of 12 hours. The magic temperature is 195°F, when collagen breaks down and that tough cut becomes fork-tender.
Chopped or pulled by hand, this meat gets a light toss with vinegar-based sauce (in Eastern Carolina style) or tomato-based (Western style). Pile it high on a soft bun with tangy coleslaw right on top – not on the side! The contrast between smoky meat, sweet-tangy sauce, and crisp slaw creates barbecue perfection that’s worth the all-day cooking marathon.
20. Crispy Country-Fried Pork Chops
Country-fried pork chops deliver maximum comfort with minimal fuss! These bone-in beauties get pounded thin, seasoned generously, then coated in seasoned flour before meeting hot oil in a cast iron skillet.
My first apartment cooking victory was mastering these chops using my grandmother’s handwritten recipe card. Her secret was adding a splash of hot sauce to the egg wash, which doesn’t make the chops spicy but adds a depth of flavor that keeps folks guessing.
The real showstopper is that gorgeous golden crust that shatters when your fork hits it, revealing juicy pork inside. Serve alongside mashed potatoes, green beans cooked with bacon, and a tall glass of sweet tea for a meal that epitomizes Southern hospitality. These humble chops prove that simple ingredients treated with respect create the most satisfying meals – a cornerstone philosophy of all great Southern cooking.