This Texas Meat-And-Three Cafeteria Has Side Dishes That Truly Steal The Spotlight

I rolled into Brownwood, Texas, expecting brisket and left telling strangers about side dishes.

Underwood’s Cafeteria on W Commerce St surprised me with a line that moves fast, a price that includes sides and cobbler, and staff so kind they basically adopt you.

A server pushed a cart by and crowned my dessert with house whipped cream, then handed me a hot roll like it was a medal of honor.

Stay for the barbecue, but prepare to brag about the fixings for weeks. They are that amazing.

Buttered Yeast Rolls

First bite, instant softness therapy. Underwood’s rolls arrive hot and fragrant, with a cloud-light crumb that makes spreading butter a sport.

I watched the roll cart glide through the dining room, and I swear time slowed when it stopped at my table. These are not garnish bread; they are a headliner. I used one to mop brisket juices, then another as a cobbler chaser.

The staff encourages seconds, which is how I accidentally conducted a personal bread festival. With every pass of the cart, the room smiles. At 402 W Commerce St, the roll is a love language.

Creamy Potato Salad

Bold scoop, bright flavor, zero filler. Underwood’s potato salad leans creamy with a gentle tang, speckled with just enough crunch to keep each bite interesting.

Locals call it unique, and I get it after two forkfuls and a quick internal debate about thirds. It balances smoked meats like a practiced dance partner.

On my last visit, I paired it with roast chicken and watched the plate disappear faster than my resolve. The texture sits between picnic-classic and deli-dream, never watery, always satisfying.

It felt like a recipe guarded by aunties and perfected over decades. This side travels well, but it rarely survives the drive home.

Southern Green Beans

Snap, simmer, and savory depth. These green beans arrive tender with a slow-cooked soul, kissed by seasoning that whispers comfort.

I tasted smoky notes that played nicely with the cafeteria’s barbecue roots, the kind that make you nod without thinking. The broth pools lightly at the bottom, perfect for roll dipping.

I caught myself fishing for every last piece of onion like a treasure hunt. It’s the side that behaves like supper and respects the meat without shrinking beside it.

If you usually skip greens, this bowl will convert you by mid-meal. Order more because your tablemates will reach across the tray.

Golden Cornbread Dressing

Holiday energy on a weekday plate. Underwood’s cornbread dressing delivers herb-forward richness with a soft interior and toasty edges.

I forked into it thinking one polite portion would suffice, then circled back like a hungry boomerang. The seasoning lands confidently without overwhelming, and the texture holds up beside gravy or roast chicken.

Every bite tastes like someone started early and stirred often. It’s the kind of side that makes you call family after lunch just to brag.

If you pair it with the roast beef, prepare for a friendly fork duel at the table. This pan disappears faster than the line moves.

Creamed Corn

Sunshine in spoonable form. The creamed corn at Underwood’s is silky, slightly sweet, and dotted with kernels that still pop. I used it as a sauce over chicken-fried steak, then realized I had invented dinner dessert.

The consistency is rich without feeling heavy, a soothing counterpoint to peppery meats. Each bite hints at butter and fresh corn flavor, not sugar overload.

I watched a kid at the next table ask for seconds, then witnessed an adult do the same. That’s a trustworthy barometer.

This side hugs everything on the plate and still stands strong solo.

Tangy Coleslaw

Crunch that speaks fluent refreshment. Underwood’s coleslaw swings crisp and cool, with a light dressing that stays balanced and bright. After a rib or two, it resets the palate like a fresh start.

I’m partial to slaws that don’t drown the cabbage, and this one keeps everything lively. Notes of vinegar and a mild sweetness make it friendlier than most.

I stacked it into a roll for an improvised slawwich and felt like a genius. It rides well alongside any entree, especially the roast chicken and sausage.

Expect a clean finish and a quick request for a refill.

Mashed Potatoes and Gravy

Comfort with serious credentials. The potatoes arrive smooth with just enough texture to prove they were made by humans. The gravy brings savory depth and clings in satisfying swirls.

I carved a crater and let the river flow, then routed bites of chicken-fried steak through it like a dedicated commuter.

Nothing greasy, no bland patches, just consistent flavor that keeps pace with the meat board. It’s the anchor of a plate at a price that still feels kind.

I finished mine and immediately borrowed a spoon to audit my neighbor’s portion for research purposes. Strictly professional, of course.