20 Tennessee Dinner Table Traditions From The 1960s That Would Have Today’s Kids Totally Lost
Back in Tennessee, dinner tables in the 1960s ran on ritual: a spoken grace, chairs pulled close, plates passed hand to hand. Sweet tea sweated on the table, beans simmered low, and hot skillet cornbread crackled as it met butter.
Some nights cornbread crumbled into cold milk, other nights a spoonful of chow chow perked up soup beans while stories rolled.
Church suppers, deviled eggs, and banana pudding sealed the evening. Traditions stitched families together, and every meal felt like home. In kitchens across Tennessee, those habits still echo in memory.
1. Supper Versus Dinner
Back in 1960s Tennessee, folks called their evening meal supper, not dinner. Dinner was what you ate at noon, usually the biggest spread of the day.
Farmhands and factory workers needed that midday fuel to keep going. Supper came later, after chores were done and everyone finally sat down together.
Today’s kids would wonder why grandma keeps saying supper when they’re clearly eating dinner. It’s just one of those language quirks that stuck around in Southern kitchens for generations.
2. Meat And Three Plates
Meat and three wasn’t a restaurant gimmick back then. It was how you built a proper supper at home every single night.
One protein and three sides filled the plate, simple as that. Fried chicken, mashed potatoes, green beans, and cornbread made a complete meal.
My grandma never called it meat and three, she just cooked that way without thinking. Modern kids might expect pizza or tacos, but this combo ruled Tennessee tables for decades.
3. Sweet Tea In Mason Jars
A chilled pitcher of sweet tea sat on every table, often poured straight into mason jars instead of fancy glasses. That tea was sweet enough to make your teeth tingle.
Sugar went in while the tea was still hot, so it dissolved completely. Nobody asked if you wanted it sweetened, because that’s just how it came.
Kids today might reach for soda, but back then, sweet tea was the default drink at every meal.
4. Soup Beans With Cornbread
Soup beans simmered all day with a ham hock, filling the house with a smell that made you hungry hours before supper. Hot skillet cornbread and chow chow relish came alongside.
This wasn’t fancy food, but it was filling and cheap. Families could stretch a pot of beans across several meals.
Modern kids might call it boring, but Tennessee families in the 1960s knew this combo hit the spot every time.
5. Saying Grace Aloud
Nobody touched a fork until someone said grace out loud. It didn’t matter if you were starving or the food was getting cold.
Every head bowed, every hand folded, and someone offered thanks. Sometimes it was the same prayer every night, sometimes someone got creative.
Kids today might find it strange to pause before digging in. But in Tennessee homes of the 1960s, gratitude came first, always.
6. Cast Iron Cornbread
Cornbread came out of a cast iron skillet, crisp on the outside and steamy inside. It was never sweet, just a little salt and buttermilk to bind it.
The skillet got so hot in the oven that the edges turned golden and crunchy. You flipped the whole thing out onto a plate and sliced it into wedges.
Kids today expect cornbread muffins with honey butter. Back then, unsweetened skillet cornbread was the only way.
7. Cornbread In Milk
When you were tired or needed a quick bite, you crumbled cornbread into a glass of cold milk or buttermilk. It sounds odd, but it was a real meal for plenty of folks.
The cornbread soaked up the milk and turned into a thick, filling mush. You ate it with a spoon, fast and simple.
I tried this once at my grandma’s house and couldn’t get past the texture. She just laughed and said I’d learn to love it someday.
8. Banana Pudding For Company
Banana pudding wasn’t an everyday treat. It showed up on Sundays or when company came over, layered with vanilla wafers and topped with meringue.
The meringue got browned under the broiler until it looked like little toasted peaks. Everyone knew if banana pudding was out, something special was happening.
Kids today can grab pudding cups anytime, but back then, this dessert meant celebration and effort.
9. RC Cola And MoonPie
After supper, an RC Cola and a MoonPie made the perfect treat. This combo was so common in Tennessee that it became a cultural icon.
The soda was cold and fizzy, the MoonPie was soft and sweet with marshmallow filling. Together, they hit every craving.
Modern kids have endless snack options, but this pairing was the go-to reward for finishing chores or just because it was Friday night.
10. Country Ham With Red Eye Gravy
Country ham was salty, chewy, and fried until the edges curled. Then came red eye gravy, made by pouring coffee into the hot pan drippings.
The gravy looked thin and dark, almost like strong tea. You sopped it up with biscuits or poured it over grits.
Kids today might think coffee in gravy sounds gross, but Tennessee families in the 1960s wouldn’t have it any other way. It was breakfast fuel.
11. Deviled Eggs Everywhere
Deviled eggs showed up at every gathering, from church potlucks to family reunions. Someone always brought a platter, and it always disappeared first.
The filling was creamy with mustard and a sprinkle of paprika on top. They were simple to make and easy to eat.
I remember fighting my cousins for the last deviled egg at every holiday meal. Modern kids might not get the hype, but these little bites ruled Tennessee tables.
12. Congealed Salads
Congealed salads came in all kinds, sweet and savory, set in fancy molds that made them look special. Gelatin held everything together, from fruit cocktail to shredded carrots.
These salads jiggled when you spooned them onto your plate. They were cold, colorful, and considered proper side dishes.
Kids today would probably think gelatin salad is weird, but in 1960s Tennessee, it was a sign of a well-planned meal.
13. Tomato Aspic Rings
Tomato aspic was a savory gelatin ring made from tomato juice, vinegar, and spices. It sat on a bed of lettuce and got topped with creamy dressing.
The flavor was tangy and a little sharp, nothing like the sweet gelatin salads. Some folks loved it, others tolerated it.
Modern kids would probably refuse to even try it. But back then, aspic rings were a standard part of Tennessee dinner spreads, especially for company.
14. Pear Salad With Mayo
Pear salad was built from canned pear halves, a dollop of mayonnaise, shredded cheddar, and a cherry on top. It looked like a little edible sculpture.
The combination sounds bizarre now, but it was considered a proper salad course. Sweet, creamy, and cold all at once.
I stared at this thing the first time I saw it at a church supper and couldn’t believe people ate it. Tennessee folks in the 1960s swore by it, though.
15. Cucumbers And Onions In Vinegar
Cucumbers and onions got sliced thin and soaked in vinegar, sugar, and a pinch of salt. This side dish was tangy, crunchy, and refreshing.
It sat in the fridge for a few hours so the flavors could mingle. Every bite had a sharp, sweet kick.
Kids today might wrinkle their noses at pickled onions, but this was a Tennessee staple that showed up at nearly every meal during summer.
16. Pimento Cheese On Everything
Pimento cheese spread got tucked into celery sticks, dolloped on crackers, or smeared on white bread. It was creamy, tangy, and just a little sweet from the pimentos.
Homemade versions beat anything you could buy at the store. Sharp cheddar, mayo, and chopped pimentos made the magic happen.
Modern kids might only know pimento cheese from sandwiches, but Tennessee families in the 1960s used it as a snack, appetizer, and sometimes even a meal.
17. Chocolate Gravy For Breakfast
Chocolate gravy was whisked together from cocoa, sugar, flour, and milk, then poured over hot biscuits for breakfast. Sometimes it doubled as dessert.
It was thick, sweet, and rich, almost like hot fudge but lighter. Kids loved it, and adults didn’t mind either.
Today’s kids might think chocolate for breakfast is normal, but chocolate gravy is a whole different level. Tennessee families in the 1960s knew how to start the day right.
18. Dried Apple Stack Cake
Appalachian dried apple stack cake was built from thin cake layers and spiced dried apple filling. Each layer got stacked high, and the whole thing needed to sit for a day so the apples softened.
It was dense, moist, and full of cinnamon and cloves. This cake took effort, so it showed up at weddings and special occasions.
Kids today might prefer boxed cake mix, but this traditional Tennessee dessert was a labor of love that tasted like heritage.
19. Fried Bologna Sandwiches
Fried bologna sandwiches counted as a real supper, not a joke. The bologna got fried until the edges curled up, then slapped between two slices of white bread with mustard.
It was fast, cheap, and filling. Nobody complained because it tasted good and got dinner on the table quick.
Modern kids might think bologna is just for lunch, but Tennessee families in the 1960s knew fried bologna was serious business, especially on busy nights.
20. Wednesday Night Church Suppers
Wednesday night church suppers brought the whole crew together with casseroles, beans, and cornbread spread across long tables. Everybody brought something, and nobody went home hungry.
These meals were about community as much as food. Kids ran around while adults caught up over plates piled high.
I remember the smell of green bean casserole and fried chicken filling the fellowship hall every week. Today’s kids might not understand why church and supper went hand in hand, but in 1960s Tennessee, it was just what you did.