Southern United States Foods: 42 Most Popular Dishes

Fried chicken is a popular Southern dish of chicken pieces coated in seasoned flour or batter and deep-fried until crispy and golden brown. These chicken pieces have a crunchy exterior and juicy interior.

The dish is typically seasoned with a blend of spices, including salt, pepper, paprika, and garlic powder. In the South, fried chicken is often served with sides like mashed potatoes, coleslaw, and biscuits.

Banana pudding is a classic Southern treat made with layers of vanilla wafers, sliced bananas, and creamy vanilla pudding. Often topped with meringue or whipped cream, the sweet treat is chilled until set.

The combination of soft, ripe bananas and creamy pudding creates a luscious texture, while the vanilla wafers add a delightful crunch. This dessert is traditionally served at family gatherings, potlucks, and celebrations in the Southern United States.

Chicken and dumplings is a classic Southern United States dish featuring soft chicken pieces cooked in a rich, savory broth with soft, fluffy dumplings. This warm, comfort food combines the flavors of slow-cooked chicken with the texture of dumplings.

The dish is typically seasoned with salt, pepper, and herbs to serve as a hearty main course. Aside from chicken and dumplings, the dish has a pastry version called chicken pastry, which is made by shaping small balls of dough for cooking in a broth.

Gumbo is a rich stew originating from the Southern States, particularly Louisiana. The vibrant stew combines ingredients like meat or shellfish, okra, and the “holy trinity” of Cajun cooking, including onions, bell peppers, and celery.

The broth usually has a thick consistency with a dark roux or okra. Ideally, gumbo is seasoned with spices and often served over rice.

Aside from the seafood version, gumbo works well with protein options like chicken and vegetarian.

Cornbread is a traditional Southern United States bread made from cornmeal. Typically baked or fried, cornbread can be sweet or savory, with variations including the addition of ingredients like buttermilk, eggs, and sometimes sugar.

The corn treat has a crumbly texture and a rich, buttery flavor. As a part of a Southern meal, cornbread serves as a side dish, often accompanying meals such as chili, barbecue, and greens.

Pecan pie is a classic Southern dessert known for its sweet filling, which is made from pecans, eggs, butter, and sugar. Additionally, the pie is combined with syrup such as corn syrup or molasses.

In the South, pecan pie is especially popular during festive seasons like Thanksgiving and Christmas. The pie features a crunchy top layer of pecans with a custard-like filling underneath, encased in a flaky pastry crust.

For serving, pecan pie is cherished with whipped cream or vanilla ice cream.

Biscuits and gravy is a traditional specialty of the Southern United States that is made up of soft dough biscuits covered in thick, creamy gravy. The gravy often uses the drippings of cooked pork sausage, flour, and milk, often flavored with black pepper.

This dish is an inexpensive meal that could sustain workers throughout the day. It remains a staple breakfast item in the South, known for its comforting qualities with fluffy biscuits and the smooth, meaty gravy.

Pulled pork is a popular dish in Southern cuisine, consisting of slow-cooked pork until it is tender enough to be shredded into thin pieces. This cooking process requires smoking or slow-roasting over low heat, making the pork exceptionally tender and infused with flavor.

Originating from Southern barbecue traditions, pulled pork is mostly seasoned with various spices and smothered in a barbecue sauce that can be sweet, tangy, or spicy.

Usually, pulled pork is served as a sandwich filling or alongside other Southern staples like coleslaw and cornbread.

Buttermilk biscuits are a quintessential Southern baked good made from dough that includes flour, butter, baking powder, and buttermilk. The fluffy treat adds a slight tanginess but also acts with the baking powder to create a light, airy texture.

These biscuits are prized for their flaky, soft layers and golden-brown crust. They are a common staple in Southern cuisine, often served as a side dish with meals, especially breakfast, or used as the base for dishes like biscuits and gravy.

Chicken pot pie is a comforting, savory pie that is a staple in Southern cooking, featuring a flaky pastry crust filled with a creamy mixture of diced chicken along with a mixture of carrots, peas, gravy, and potatoes.

This hearty dish is baked until the crust is golden and the filling is bubbly. Chicken pot pie is especially popular in colder months due to its warming qualities.

Caramel cake is a traditional Southern dessert favored for its rich, sweet flavor. This cake typically features layers of soft, moist vanilla or yellow cake coated in a thick caramel icing made from cooked sugar, butter, and often a touch of cream.

The process of making caramel icing requires careful attention, as the sugar must be cooked to just the right color and consistency before creating a smooth, creamy frosting.

Shrimp and grits is a dish beloved in the Lowcountry and coastal regions in the South, combining tender, sautéed shrimp with creamy, buttery grits. Commonly, grits are coarsely ground corn that is simmered until it reaches a smooth, thick consistency.

The dish is often enhanced with additional flavors such as garlic, bacon, lemon juice, and parsley for a rich and savory meal. Originally a breakfast staple among fishermen, shrimp, and grits are now a popular duo served in many Southern restaurants.

Fried catfish is a food specialty in the Southern area of America characterized by its crispy texture and mild flavor. This crunchy dish typically involves dredging catfish filets in seasoned cornmeal or flour before deep-frying them until golden and crunchy.

In the South, fried catfish goes well with sides such as coleslaw, hushpuppies, and lemon wedges. Fried catfish is special in Southern culinary traditions, often featured at family gatherings, community fish fries, and local restaurants.

Cobblers are a Southern dessert featuring a filling of fresh, canned, or frozen fruit topped with a biscuit, dumpling, or batter crust that is baked until golden and bubbly. The dessert is highly adaptable to whatever fruits are in season, such as peaches, blackberries, or apples.

Cobblers are typically served warm, often with a scoop of ice cream or a dollop of whipped cream. Southerners often have cobblers with church potlucks during the holiday season for a fulfilling meal.

Johnnycake is a flatbread in the Southern United States primarily made from cornmeal, water, and salt. Also known as “journey cake” or “hoecake”, the treat has a similar texture and flavor to cornbread.

The batter is usually fried in a skillet for a crispy exterior and a soft, dense interior. Johnnycakes are often served with various toppings such as butter, syrup, or preserves and can be eaten as a side dish or a main meal.

Originating from the indigenous peoples of North America, European settlers in the South adopted and adapted the recipe for Johnnycake.

Key lime pie is a refreshing treat from the Southern States, particularly associated with the Florida Keys, where the key limes are available.

This pie features a tangy filling made from key lime juice, egg yolks, and sweetened condensed milk, set within a crust typically made from graham crackers or pastry.

Ideally, the pie is often topped with whipped cream or meringue. Key lime pie is favored for its perfect balance of sweet and tart flavors and its creamy texture.

Corn pudding is a Southern dish featuring a custard with the hearty texture of corn. Made from a mixture of corn kernels, milk, butter, eggs, and sugar, the pudding is baked until set and slightly golden on top.

Interestingly, corn pudding originated from Native American culinary traditions, which were adopted and adapted by Southern settlers. The pudding is often served as a side dish during festive occasions like Thanksgiving and Christmas for a creamy texture and subtle sweetness.

Ambrosia salad is a sweet delicacy in the Southern part of the country, featuring a light and fruity mixture of pineapple, coconut, marshmallows, and mandarin oranges, all bound together with whipped cream or yogurt.

Originating in the late 19th century in the Southern States, ambrosia salad has evolved with many variations by adding other fruits, nuts, and cherries. Ambrosia salad is particularly popular during the holiday season and at potlucks, favored for its creamy texture and sweet, refreshing flavors.

Deviled eggs are an appetizer option in Southern cuisine, consisting of halved hard-boiled eggs filled with a creamy mixture. Often, the filling mixture is made from yolks, mayonnaise, mustard, and various seasonings.

The term “deviled” refers to the spicy or zesty nature of the filling, although the level of heat can vary widely. Each region or family will add unique ingredients such as relish, bacon, or hot sauce to the filling to diversify the flavor.

Étouffée is a beloved dish for Southerners, featuring rich, savory sauce primarily made with shellfish such as crawfish or shrimp. Furthermore, the blend of thick sauce comes with a roux of flour and fat.

The term “étouffée” comes from the French word for “smothered,” which aptly describes how the seafood is simmered in a flavorful, thick sauce. Originating in Louisiana’s Cajun and Creole kitchens, étouffée is often seasoned with garlic, green onions, and various spices for serving over rice.

Shaker lemon pie is a unique dessert in the Southern States coming from the Shaker community known for its bold and refreshing flavor. This pie is distinct for using whole lemons, thinly sliced and mixed with sugar and eggs to create a tart and sweet filling.

The lemons are typically macerated with sugar overnight to soften the rind and reduce bitterness before combining with eggs and baked in a pie crust until set. The result is a pie with a bright citrus flavor and a slightly chewy texture from the lemon slices.

The Cuban sandwich is a popular specialty for Southerners in the United States, particularly in Florida. This hearty sandwich is made with Cuban bread and is typically filled with roast pork, ham, Swiss cheese, pickles, and mustard.

The sandwich is then pressed and toasted on a plancha, a griddle that compresses the sandwich and toasts the bread to a crispy texture. The Cuban sandwich is renowned for its delicious combination of savory flavors and the slight tang from the pickles and mustard.

Originally created to cater to the tastes of Cuban workers in the early 20th century, it has become a staple for Southerners, often served in cafés and sandwich shops.

Beignets are a pastry particularly famous in New Orleans and Louisiana, as well as amongst Southerners. These deep-fried pastries come in a square piece of dough, fried until puffy and golden brown, then dusted with powdered sugar.

Beignets are often served hot as a breakfast treat or a dessert, commonly accompanied by café au lait. They are a staple at local cafés and a must-try for visitors coming to the Southern part of the United States.

Fajitas are a popular Tex-Mex dish that originated in the southwestern United States, particularly among the Mexican-American ranch workers in Texas. The traditional version consists of grilled strips of beef served on a hot skillet with sautéed onions and bell peppers.

However, many variations have emerged that include other types of meat, such as chicken or shrimp. The term “fajita” originally referred to the cut of beef used in the dish but has come to encompass the style of serving meat with grilled vegetables in a sizzling hot skillet.

Butterscotch pie is a traditional Southern dessert with a sweet flavor. The pie consists of a creamy butterscotch custard filling made from brown sugar, butter, and cream, typically poured into a flaky pastry or graham cracker crust.

The pie is often topped with a meringue or whipped cream to balance the sweetness. Its popularity stems from butterscotch’s distinct, caramel-like taste, which offers a comforting warmth.

Texas sheet cake is a chocolaty treat in Southern cuisine with a moist texture. This cake is baked in a large, flat sheet pan made with a simple batter that includes cocoa, buttermilk, and, in some recipes, a hint of cinnamon.

What sets Texas sheet cake apart is its warm frosting, typically chocolate or pecan icing, poured over it while it’s still hot. This cake is a staple to have after potlucks across the South States.

Chili con carne is an iconic spicy stew in Texas, the southern part of the United States. This hearty meal features a robust blend of ground or chopped meat, chili peppers, tomatoes, and beans.

Additionally, it’s also seasoned with garlic, onions, and a variety of spices such as cumin and chili powder for a spicy profile.

Mac and cheese is a beloved dish from the Southern consisting of cooked macaroni pasta and a creamy cheese sauce. This comfort food is typically made with a blend of cheeses, often including cheddar and mozzarella, and is baked for a golden, bubbly top layer.

In the South, mac and cheese is especially cherished, often prepared as a rich, hearty side dish.

Brunswick stew is a thick, hearty creation with a unique consistency and complex flavors in the Southern region of the US. This stew typically combines a variety of meats such as chicken, pork, or rabbit with vegetables like corn, tomatoes, lima beans, and potatoes.

To nail the right flavor, Brunswick stew is simmered for several hours, allowing the flavors to meld together beautifully. The result is enhanced with barbecue sauce or a splash of hot sauce to give it a smoky flavor.

Cajun boudin is a traditional sausage to Southerners with its iconic savory profile. This unique sausage is made from a mixture of cooked pork, rice, onions, green peppers, and seasonings stuffed into a sausage casing.

Unlike most sausages, boudin is not typically smoked or grilled but is instead served boiled or steamed. Boudin is a staple of Cajun food culture and is often enjoyed as a snack or a main dish, sometimes served with cracklings and mustard.

Hummingbird cake is a Southern creation known for its moist texture and rich flavor. This layered cake is packed with ripe bananas, crushed pineapple, and chopped pecans, contributing to its sweetness and dense, moist consistency.

The cake is typically spiced with cinnamon and frosted with creamy cream cheese icing. Hummingbird cake quickly became a favorite throughout the South for its delicious blend of tropical flavors and its lavish appearance.

Hushpuppy is a Southern side dish consisting of small, savory, deep-fried balls made from a cornmeal-based batter. This batter offers a moist profile and a crunchy outer texture when fried.

The name “hushpuppy” is said to have come from cooks tossing fried cornbread to dogs to “hush the puppies” during cookouts or fish fries. These crispy on the outside, soft on the inside treats are typically served as a companion to seafood dishes.

Coconut cake is a sweet dessert of many Southerners, featuring a fluffy texture and rich, sweet flavor. This cake features layers of moist coconut-flavored sponge cake, generously frosted with creamy coconut icing and covered in shredded coconut.

In the South, people even use canned coconut products to make this cake. Southerners even come up with a twist for this cake, like adding lemon for a tart profile.

Chess pie is a Southern treat that features a single crust filled with a mixture of eggs, butter, sugar, and a small amount of flour. The pie can have variants, including cornmeal or vinegar, to add a slight tanginess to balance the sweetness.

The pie’s name may have derived from the term “chest pie,” referring to pie chests where pies were stored or a simple mispronunciation of “just pie.” The pie is highly appreciated for its gooey filling and simple profile.

Red velvet cake is a Southern sweet dessert famous for its vibrant red color and velvety texture. This cake is typically made with cocoa powder, buttermilk, and vinegar, which produce a tender crumb.

The red color traditionally came from the reaction of natural cocoa with acidic vinegar and buttermilk. In modern recipes, red food coloring or beetroot is often added to achieve a more intense color.

Furthermore, the cake is usually layered with a creamy white frosting, most commonly made from cream cheese or buttercream.

Collard greens are a vegetable staple with an earthy flavor in the Southern part of America. These leafy greens are typically slow-cooked with smoked or salted meats such as ham hocks, turkey wings, or bacon, which infuse them with a rich, savory depth.

Often cooked for several hours, the veggies soften to soak up the flavors beautifully. This dish is commonly served as a side on New Year’s Day when they are eaten for good luck.

Fried okra is a popular Southern treat with a crispy texture served with a dipping sauce. It’s created by slicing okra pods into bite-sized pieces, coating them in cornmeal or flour seasoned with spices, and deep-frying them until golden and crunchy.

Fried okra has its roots in the South, where enslaved Africans introduced okra. The vegetable quickly became integral to Southern food traditions, with the frying method not only enhancing the flavor of okra but also mitigating its characteristic sliminess.

Corn dog is a common snack for Southerners, consisting of a hot dog coated in a thick layer of cornmeal batter and then deep-fried until golden and crispy. The snack first appeared at state fairs in the South of the United States, where it quickly became a favorite.

The corn dog combines the savory flavor of a hot dog with the sweet, crunchy texture of the cornmeal exterior, often served on a wooden stick for easy eating. It is commonly enjoyed with condiments such as mustard, ketchup, or mayonnaise for an affordable street snack.

Shrimp bisque is a rich, creamy soup representing the Southern coastal cuisine, particularly in regions like Louisiana. The special stew is made by puréeing shrimp that has been cooked with aromatics such as onions, celery, and garlic, along with a stock made from the shells.

Cream and a roux are then added to create a smooth, velvety texture. Shrimp bisque is often finished with a splash of sherry or brandy for a complex profile.

Shrimp bisque is frequently served as a luxurious starter or a main course in many Southern restaurants.

Jambalaya is a classic part of Southern cooking, combining rice with a flavorful mixture of ingredients that typically includes tomatoes, onions, green peppers, and a variety of proteins such as chicken, sausage, and sometimes seafood.

Originating from New Orleans, jambalaya was inspired by Spanish, French, and African cuisines. The dish is seasoned with a blend of spices, including garlic, thyme, and cayenne pepper, contributing to its bold and spicy flavor profile.

Bananas foster is a sweet treat in the Southern region made using bananas, specifically originating from New Orleans, Louisiana. The sweet creation consists of ripe bananas sautéed in a delectable sauce made from butter, brown sugar, cinnamon, and banana liqueur.

The bananas are then flambéed with dark rum, producing a dramatic burst of flames that caramelize the sauce. For serving, the hot bananas and their sauce are poured over vanilla ice cream for a delightful contrast of warm and cold.

Dirty rice is a traditional Creole dish from the Southern United States, particularly Louisiana. This hearty side dish gets its name from the appearance of the rice, which is “dirtied” by being cooked with small pieces of chicken liver or giblets, which darken the rice.

The dish is also typically seasoned with the “holy trinity” of Cajun and Creole cooking, including onions, celery, and green bell peppers. Dirty rice is often served as an accompaniment to main dishes such as fried chicken, pork chops, or grilled meats for a flavorful complement.