20 Delicious Traditional Southern Food Recipes for Comforting Meals

Welcome to a heartwarming journey through the soul of Southern cooking! Whether you’re craving the creamy comfort of mac and cheese, the smoky whispers of barbecue, or the sweet embrace of pecan pie, we’ve gathered 20 traditional Southern food recipes that promise to turn any meal into a celebration of flavor. Perfect for home cooks looking to bring a taste of the South to their table, these dishes are sure to delight. Let’s dig in!

Fried Chicken with Buttermilk Marinade

There’s nothing quite like the crispy, golden perfection of homemade fried chicken, especially when it’s been marinated in buttermilk for that extra tenderness and flavor.

Ingredients

• 4 cups buttermilk
• 1 whole chicken, cut into 8 pieces
• 2 cups all-purpose flour
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Vegetable oil, for frying

Instructions

1. In a large bowl, combine the chicken pieces with 4 cups buttermilk, ensuring each piece is fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.
2. In another large bowl, whisk together 2 cups all-purpose flour, 1 tbsp salt, 1 tbsp black pepper, 1 tbsp paprika, 1 tsp garlic powder, and 1 tsp onion powder.
3. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing to adhere. Let sit on a wire rack for 10 minutes to set the coating.
4. Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F. Fry chicken in batches, turning occasionally, until golden brown and an internal temperature of 165°F is reached, about 15-18 minutes per batch.
5. Transfer fried chicken to a clean wire rack set over a baking sheet to drain and cool slightly before serving.

The buttermilk marinade not only tenderizes the chicken but also creates a subtly tangy backdrop that makes the spices pop. This recipe delivers that iconic crunch with a juicy interior every time.

Tip: For an extra crispy crust, double-dip the chicken in the flour mixture after the first coating has set.

Shrimp and Grits with Cheese

There’s nothing quite like the comforting embrace of creamy, cheesy grits paired with succulent shrimp. This Southern classic is a breeze to whip up for a hearty breakfast or a cozy dinner.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 teaspoon salt
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons unsalted butter
• 1 pound medium shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 2 green onions, sliced

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil. Stir in 1 cup of grits and 1 teaspoon of salt. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until thickened.
2. Remove the grits from heat. Stir in 1 cup of shredded sharp cheddar cheese and 2 tablespoons of unsalted butter until melted and smooth. Cover and set aside.
3. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp, 2 cloves of minced garlic, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of cayenne pepper. Cook for 2-3 minutes per side until the shrimp are pink and opaque.
4. Serve the cheesy grits topped with the spicy shrimp and garnished with 2 sliced green onions.

The magic of this dish lies in the contrast between the creamy, rich grits and the bold, spicy shrimp—a match made in Southern heaven.

Tip: For an extra layer of flavor, try adding a splash of chicken broth to the grits while they cook.

Collard Greens with Smoked Turkey

There’s nothing quite like the hearty, smoky flavors of collard greens simmered with smoked turkey—a classic Southern dish that’s as nourishing as it is delicious.

Ingredients

• 1 large bunch collard greens, stems removed and leaves chopped
• 1 smoked turkey leg
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes
• 1 tbsp apple cider vinegar

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
2. Add the smoked turkey leg to the pot, pouring in chicken broth to cover. Bring to a boil, then reduce heat to low and simmer for 30 minutes to infuse the broth with flavor.
3. Remove the turkey leg, shred the meat, and return it to the pot. Add the collard greens, salt, black pepper, and red pepper flakes. Stir well to combine.
4. Cover and simmer on low heat for 45 minutes to 1 hour, until the greens are tender and the flavors meld together.
5. Stir in apple cider vinegar just before serving to brighten the dish.

The slow simmering process allows the collard greens to absorb the smoky richness of the turkey, creating a depth of flavor that’s truly unforgettable.

Tip: For an extra layer of flavor, let the dish sit for a few hours or overnight before reheating and serving.

Southern Cornbread Dressing

Nothing says Southern comfort like a heaping serving of Cornbread Dressing, perfectly golden and bursting with savory flavors. Here’s how to make it at home.

Ingredients

• 6 cups crumbled day-old cornbread
• 1/2 cup unsalted butter
• 1 large onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 2 large eggs, beaten
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh sage, chopped
• 1 tsp fresh thyme, chopped

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, melt the butter. Add the onion and celery, cooking until soft, about 5 minutes. Stir in the garlic and cook for another minute.
3. In a large bowl, combine the crumbled cornbread, cooked vegetables, chicken broth, eggs, salt, pepper, sage, and thyme. Mix until well combined.
4. Transfer the mixture to the prepared baking dish and spread evenly. Bake for 30-35 minutes, until the top is golden and the edges are crispy.

The magic of this dressing lies in the crispy edges contrasting with the moist, flavorful center, a hallmark of Southern cooking.

Tip: For an extra crispy top, broil the dressing for the last 2-3 minutes of baking.

Pecan Pie with Bourbon

Nothing says Southern comfort like a pecan pie with a splash of bourbon, adding a warm, rich depth to this classic dessert.

Ingredients

• 1 9-inch unbaked pie crust
• 1 cup granulated sugar
• 3 tablespoons unsalted butter, melted
• 1/2 cup light corn syrup
• 1/2 cup dark corn syrup
• 3 large eggs, beaten
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups pecan halves

Instructions

1. Preheat your oven to 350°F. Place the unbaked pie crust in a 9-inch pie plate and crimp the edges as desired.
2. In a large bowl, whisk together 1 cup granulated sugar, 3 tablespoons melted unsalted butter, 1/2 cup light corn syrup, 1/2 cup dark corn syrup, 3 beaten large eggs, 2 tablespoons bourbon, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until smooth.
3. Stir in 2 cups pecan halves until evenly coated, then pour the mixture into the prepared pie crust.
4. Bake at 350°F for 50 to 60 minutes, or until the filling is set and the crust is golden brown. A toothpick inserted into the center should come out clean.
5. Let the pie cool completely on a wire rack before serving to allow the filling to firm up.

The bourbon not only enhances the caramel notes of the pecans but also gives the pie a sophisticated twist that’s perfect for holiday gatherings.

Tip: For an extra boozy kick, brush the baked pie with an additional tablespoon of bourbon while it’s still warm.

Black-Eyed Peas with Ham Hocks

Nothing says comfort like a pot of Black-Eyed Peas with Ham Hocks simmering on the stove. This hearty dish is a Southern classic that’s perfect for cozy family dinners.

Ingredients

• 1 pound dried black-eyed peas, rinsed and picked over
• 2 smoked ham hocks
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 bay leaf

Instructions

1. In a large pot, combine the black-eyed peas, ham hocks, onion, garlic, chicken broth, and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low. Stir in the salt, black pepper, smoked paprika, and bay leaf. Cover and simmer for 1 hour and 30 minutes, stirring occasionally.
3. After 1 hour and 30 minutes, remove the ham hocks from the pot. Let them cool slightly, then shred the meat off the bones, discarding the bones and any excess fat.
4. Return the shredded meat to the pot. Continue to simmer, uncovered, for another 30 minutes or until the peas are tender and the liquid has thickened to your liking.
5. Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

The smoky depth from the ham hocks and the creamy texture of the peas make this dish a standout. It’s a simple yet flavorful recipe that gets better with every bite.

Tip: For an extra layer of flavor, sauté the onions and garlic in a tablespoon of oil before adding the other ingredients.

Biscuits and Sausage Gravy

There’s nothing quite like the comfort of warm, flaky biscuits smothered in rich, savory sausage gravy to start your day. This classic Southern dish is a hearty breakfast that’s sure to satisfy.

Ingredients

• 1 lb breakfast sausage
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 batch of your favorite homemade biscuits or 8 store-bought biscuits, baked

Instructions

1. In a large skillet over medium heat, cook the breakfast sausage until browned and crumbled, about 5-7 minutes.
2. Sprinkle the flour over the cooked sausage and stir to coat. Cook for 1 minute to remove the raw flour taste.
3. Gradually whisk in the whole milk, ensuring no lumps remain. Bring the mixture to a simmer.
4. Stir in the salt, black pepper, garlic powder, and onion powder. Continue to simmer, stirring frequently, until the gravy thickens, about 5 minutes.
5. Split the baked biscuits in half and place them on plates. Generously spoon the sausage gravy over the biscuits.

The magic of this dish lies in the creamy, peppery gravy clinging to each layer of biscuit, creating a perfect bite every time.

Tip: For an extra kick, add a pinch of cayenne pepper to the gravy.

Sweet Potato Casserole with Marshmallows

Nothing says comfort like a sweet potato casserole topped with gooey marshmallows—this version strikes the perfect balance between sweet and savory.

Ingredients

• 3 large sweet potatoes, peeled and cubed
• 1/4 cup unsalted butter, melted
• 1/4 cup milk
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 cups mini marshmallows

Instructions

1. Preheat oven to 375°F. Boil sweet potatoes in a large pot of water until tender, about 15 minutes. Drain well.
2. Return sweet potatoes to the pot. Add 1/4 cup melted butter, 1/4 cup milk, 1/2 cup brown sugar, 1 tsp vanilla extract, 1/2 tsp salt, 1/4 tsp ground cinnamon, and 1/4 tsp ground nutmeg. Mash until smooth.
3. Transfer the mixture to a greased baking dish. Bake for 20 minutes.
4. Remove from oven and top evenly with 2 cups mini marshmallows. Return to oven and bake for an additional 10 minutes, or until marshmallows are golden and puffed.

The contrast of the creamy sweet potato base with the crispy, toasted marshmallows on top makes every bite a delightful surprise.

Tip: For an extra crunch, sprinkle chopped pecans over the marshmallows before the final bake.

Fried Green Tomatoes with Remoulade Sauce

There’s something irresistibly Southern about biting into a crispy, tangy fried green tomato, especially when it’s paired with a creamy remoulade sauce. This classic dish is a perfect way to celebrate the bounty of summer gardens.

Ingredients

• 2 large green tomatoes, sliced into 1/4-inch thick rounds
• 1 cup buttermilk
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 cup mayonnaise
• 2 tablespoons Creole mustard
• 1 tablespoon lemon juice
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Vegetable oil, for frying

Instructions

1. In a shallow dish, soak the green tomato slices in buttermilk for 10 minutes.
2. In another dish, mix together cornmeal, flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper.
3. Heat vegetable oil in a large skillet over medium heat until shimmering.
4. Dredge each tomato slice in the cornmeal mixture, shaking off excess, and fry in batches for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
5. For the remoulade sauce, whisk together mayonnaise, Creole mustard, lemon juice, 1 teaspoon paprika, and 1/2 teaspoon garlic powder in a small bowl until smooth.
6. Serve the fried green tomatoes warm with the remoulade sauce on the side.

The contrast between the crispy, slightly tart tomatoes and the smooth, spicy remoulade creates a harmony of flavors and textures that’s hard to beat.

Tip: For an extra crunch, you can double-dredge the tomatoes by dipping them back into the buttermilk and cornmeal mixture before frying.

Chicken Fried Steak with White Gravy

Nothing says comfort food quite like a crispy Chicken Fried Steak smothered in creamy white gravy. This Southern classic is easier to make at home than you might think!

Ingredients

• 4 cube steaks (about 1/2 inch thick)
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 cup buttermilk
• 1 large egg
• 1/4 cup vegetable oil
• 2 cups whole milk
• 2 tablespoons all-purpose flour
• Salt and pepper to taste

Instructions

1. In a shallow dish, mix together 1 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon paprika.
2. In another shallow dish, whisk together buttermilk and egg.
3. Dredge each steak in the flour mixture, then dip into the buttermilk mixture, and back into the flour mixture, pressing to adhere.
4. Heat vegetable oil in a large skillet over medium-high heat. Fry steaks for 3-4 minutes per side until golden brown and crispy. Remove and keep warm.
5. For the gravy, pour off all but 2 tablespoons of oil from the skillet. Whisk in 2 tablespoons flour and cook for 1 minute. Gradually whisk in milk, scraping up any browned bits. Cook, stirring constantly, until thickened, about 5 minutes. Season with salt and pepper to taste.
6. Serve steaks hot, smothered in gravy.

The magic of this dish lies in the double dredging technique, ensuring an extra crispy crust that holds up beautifully under the rich, velvety gravy.

Tip: Let the steaks rest for a few minutes after frying to keep them juicy and tender.

Macaroni and Cheese with a Crispy Top

There’s nothing quite like the comfort of a creamy macaroni and cheese, especially when it’s topped with a golden, crispy crust that adds the perfect crunch.

Ingredients

• 8 oz elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 cups whole milk
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 1/2 cup panko breadcrumbs
• 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F and grease a baking dish.
2. Cook the macaroni according to package instructions until al dente, then drain and set aside.
3. In a saucepan, melt 3 tbsp of butter over medium heat. Whisk in the flour, salt, black pepper, and paprika until smooth, about 1 minute.
4. Gradually add the milk, whisking constantly until the mixture thickens, about 5 minutes.
5. Remove from heat and stir in the cheddar and mozzarella cheeses until melted and smooth.
6. Combine the cheese sauce with the macaroni, then pour into the prepared baking dish.
7. Mix the panko breadcrumbs with 2 tbsp of melted butter and sprinkle evenly over the macaroni.
8. Bake for 20-25 minutes, or until the top is crispy and golden.

The magic of this mac and cheese lies in the contrast between the creamy interior and the irresistibly crispy panko topping, making every bite a delightful experience.

Tip: For an extra flavor boost, try adding a pinch of garlic powder to the breadcrumb topping before baking.

Banana Pudding with Vanilla Wafers

There’s nothing quite like the classic comfort of Banana Pudding with Vanilla Wafers—a creamy, dreamy dessert that’s as easy to make as it is delicious.

Ingredients

• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 3 cups whole milk
• 3 large eggs, yolks only
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 (11-ounce) box vanilla wafers
• 4 ripe bananas, sliced
• 1 cup heavy cream, whipped to stiff peaks

Instructions

1. In a medium saucepan, whisk together 3/4 cup granulated sugar, 1/3 cup all-purpose flour, and 1/4 teaspoon salt. Gradually whisk in 3 cups whole milk and 3 large egg yolks until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 10 minutes. Remove from heat and stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until smooth.
3. Layer a 9-inch square dish with 1/3 of the vanilla wafers, followed by half of the sliced bananas and half of the pudding. Repeat the layers, ending with a final layer of vanilla wafers on top.
4. Spread 1 cup whipped heavy cream over the top layer of wafers. Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the wafers to soften.

The magic of this dessert lies in the contrast between the creamy pudding and the crisp vanilla wafers that soften into a cake-like texture as they sit.

Tip: For an extra touch of elegance, garnish with banana slices and crushed vanilla wafers just before serving.

Okra and Tomatoes Stew

This Okra and Tomatoes Stew is a heartwarming dish that brings a touch of Southern comfort to your table, perfect for those cozy family dinners.

Ingredients

• 1 lb fresh okra, sliced into 1/2-inch pieces
• 2 cups diced tomatoes (canned or fresh)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• 1 cup vegetable broth

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
2. Add the okra to the skillet, stirring occasionally, until it starts to soften, about 5 minutes.
3. Stir in the diced tomatoes, salt, black pepper, paprika, and cayenne pepper. Cook for another 2 minutes to blend the flavors.
4. Pour in the vegetable broth, bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 15 minutes, or until the okra is tender.
5. Uncover and cook for an additional 5 minutes to slightly thicken the stew.

The magic of this stew lies in the okra’s natural thickening ability, creating a silky texture that beautifully coats the tomatoes and spices.

Tip: For an extra layer of flavor, try adding a splash of apple cider vinegar before serving.

Red Beans and Rice with Andouille Sausage

There’s nothing quite like the comforting blend of spicy andouille sausage with creamy red beans over fluffy rice—this dish is a hearty hug in a bowl.

Ingredients

• 1 pound dried red kidney beans, soaked overnight
• 1 tablespoon olive oil
• 1 pound andouille sausage, sliced into 1/2-inch rounds
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 6 cups chicken broth
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• Salt and black pepper to taste
• 4 cups cooked white rice
• 2 green onions, sliced for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add andouille sausage and cook until browned, about 5 minutes. Remove sausage and set aside.
2. In the same pot, add onion, bell pepper, celery, and garlic. Cook until vegetables are softened, about 5 minutes.
3. Return sausage to the pot. Add soaked beans, chicken broth, smoked paprika, thyme, oregano, cayenne pepper, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 1.5 to 2 hours, until beans are tender.
4. Using a spoon, mash some of the beans against the side of the pot to thicken the mixture. Simmer for an additional 10 minutes.
5. Serve over cooked white rice, garnished with green onions.

The magic of this recipe lies in the slow simmer that melds the smoky sausage with the creamy beans, creating layers of flavor that deepen over time.

Tip: For an extra kick, serve with hot sauce on the side.

Peach Cobbler with Cinnamon

Nothing says summer like a warm, bubbly peach cobbler with a hint of cinnamon. This classic dessert is as easy to make as it is delicious, perfect for those lazy afternoons when you crave something sweet.

Ingredients

• 4 cups fresh peaches, peeled and sliced
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 375°F and pour the melted butter into a 9×13 inch baking dish.
2. In a medium bowl, mix the flour, 1 cup sugar, baking powder, and salt. Stir in the milk until just combined, then pour the batter over the butter in the baking dish.
3. Arrange the peach slices evenly over the batter. Sprinkle 1 teaspoon cinnamon and an additional 1/4 cup sugar over the peaches.
4. Bake for 45 minutes, or until the top is golden brown and the peaches are bubbly.

The magic of this cobbler is in the way the batter rises to envelop the peaches, creating a perfect balance of fluffy and fruity in every bite.

Tip: For an extra crispy top, broil the cobbler for the last 2-3 minutes of baking, watching closely to avoid burning.

Pulled Pork BBQ with Coleslaw

Nothing says comfort like a plate of tender pulled pork BBQ paired with crisp, tangy coleslaw. This recipe is a crowd-pleaser that brings the smoky sweetness of barbecue right to your kitchen.

Ingredients

• 3 lbs pork shoulder
• 1 tbsp olive oil
• 1 cup BBQ sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup mayonnaise
• 2 tbsp lemon juice
• 1 tbsp sugar
• 1/2 tsp celery seed
• Salt and pepper to taste

Instructions

1. Preheat your oven to 300°F. Rub the pork shoulder with olive oil, then season with smoked paprika, garlic powder, onion powder, salt, and black pepper.
2. Place the pork in a roasting pan and pour apple cider vinegar and 1/2 cup of water around it. Cover tightly with foil and bake for 4 hours, until the meat is fork-tender.
3. Remove the pork from the oven and let it rest for 10 minutes. Shred the meat with two forks, then mix in BBQ sauce and brown sugar.
4. For the coleslaw, combine shredded cabbage, carrots, mayonnaise, lemon juice, sugar, celery seed, salt, and pepper in a large bowl. Toss until well coated.
5. Serve the pulled pork on buns with a generous helping of coleslaw on top or on the side.

The magic of this dish lies in the slow-roasted pork that melts in your mouth, perfectly balanced by the coleslaw’s crunch and zest.

Tip: For an extra smoky flavor, add a teaspoon of liquid smoke to the BBQ sauce before mixing it with the pork.

Corn on the Cob with Butter and Herbs

Nothing says summer like sweet, buttery corn on the cob, especially when it’s dressed up with fresh herbs for an extra flavor punch.

Ingredients

• 4 ears of corn, husks and silks removed
• 4 tablespoons unsalted butter, softened
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Bring a large pot of water to a boil. Add the corn and cook for 5 minutes, or until kernels are tender when pierced with a fork.
2. While the corn cooks, mix the softened butter, chopped parsley, chopped chives, salt, and black pepper in a small bowl until well combined.
3. Drain the corn and transfer to a serving plate. Immediately spread the herb butter evenly over each ear while still hot, allowing it to melt into the kernels.

The fresh herbs not only add a vibrant color but also a garden-fresh flavor that elevates this simple side dish to something special.

Tip: For an extra smoky flavor, try grilling the corn instead of boiling. Just brush with the herb butter after cooking.

Gumbo with Chicken and Sausage

Nothing warms the soul quite like a hearty bowl of gumbo, and this Chicken and Sausage version is a weeknight winner that’s bursting with flavor.

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 lb smoked sausage, sliced
• 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp cayenne pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 bay leaves
• 1/2 lb okra, sliced (optional)
• Cooked white rice, for serving
• Green onions, sliced, for garnish

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Gradually whisk in the flour to make a roux, stirring constantly for about 20 minutes until it turns a deep brown color.
2. Add the onion, bell pepper, celery, and garlic to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables soften.
3. Stir in the sausage and chicken, cooking for another 5 minutes until the chicken is no longer pink.
4. Pour in the chicken broth and diced tomatoes, then add the salt, black pepper, cayenne pepper, thyme, oregano, and bay leaves. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
5. If using okra, add it now and simmer for an additional 10 minutes until tender.
6. Remove the bay leaves and serve the gumbo hot over cooked white rice, garnished with green onions.

The magic of this gumbo lies in the rich, dark roux that forms the base, offering a depth of flavor that’s both complex and comforting.

Tip: For an extra smoky flavor, try using andouille sausage instead of regular smoked sausage.

Fried Catfish with Hush Puppies

There’s nothing quite like the crispy, golden perfection of fried catfish paired with fluffy hush puppies. This Southern classic is a must-try for any home cook looking to bring a taste of the South to their table.

Ingredients

• 4 catfish fillets
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1 egg
• 1/2 cup buttermilk
• Vegetable oil, for frying
• 1 cup hush puppy mix
• 1/3 cup water

Instructions

1. In a shallow dish, mix together cornmeal, flour, salt, black pepper, garlic powder, and paprika.
2. In another dish, whisk together egg and buttermilk.
3. Dip each catfish fillet into the egg mixture, then coat with the cornmeal mixture.
4. Heat vegetable oil in a large skillet over medium-high heat to 375°F. Fry catfish for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
5. For the hush puppies, combine hush puppy mix and water in a bowl. Drop tablespoon-sized balls into the hot oil and fry for 2-3 minutes until golden. Drain on paper towels.

The secret to this dish’s irresistible crunch? A perfect blend of cornmeal and spices that creates a flavorful crust around the tender catfish, while the hush puppies add a sweet, cornbread-like contrast.

Tip: Keep your oil at a steady 375°F for the crispiest results—use a thermometer to monitor the temperature.

Deviled Eggs with Paprika

Deviled eggs are a classic appetizer that never goes out of style, especially when they’re sprinkled with a touch of smoky paprika for that extra flair.

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1 teaspoon yellow mustard
• 1/2 teaspoon white vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• Paprika, for garnish

Instructions

1. Place the eggs in a single layer in a saucepan and cover with enough water that there’s about an inch above them. Bring to a boil, then cover the pan and remove from heat. Let sit for 12 minutes.
2. Transfer the eggs to a bowl of ice water to cool for about 5 minutes. Peel the eggs and slice them in half lengthwise.
3. Carefully remove the yolks and place them in a small bowl. Mash the yolks with a fork, then stir in 1/4 cup mayonnaise, 1 teaspoon yellow mustard, 1/2 teaspoon white vinegar, 1/8 teaspoon salt, and 1/8 teaspoon black pepper until smooth.
4. Spoon or pipe the yolk mixture back into the egg white halves. Lightly sprinkle paprika over the top for garnish.

The creamy filling with a hint of tanginess paired with the subtle heat of paprika makes these deviled eggs a standout at any gathering.

Tip: For a smoother filling, push the yolks through a fine mesh sieve before mixing with the other ingredients.

Conclusion

We hope this roundup of 20 Delicious Traditional Southern Food Recipes brings warmth and comfort to your table. Each dish is a celebration of flavor and tradition, perfect for home cooks looking to explore Southern cuisine. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to spread the love. Happy cooking!