40 Classic Southern Recipes Every Home Cook Should Know By Heart
If you know, you know.
Greg DuPree; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley
While there is always room for experimentation in the kitchen, there are some recipes you should know by heart. After all, no cookbook can tell you how much buttermilk to add like your grandmother could.
From buttermilk biscuits to skillet cornbread and gumbo to burgoo, these Southern dishes are the basis of generations of family dinners and holiday feasts alike—and we'll be darned if we ever saw Mama look at a recipe card while making them. We rounded up our favorite Southern recipes that should be memorized and mastered.
Related: 50 Southern Recipes Everyone Should Make In 2025
Black Black-Eyed Peas
Fred Hardy, Food Stylist: Karen Rankin, Prop Stylist: Christine Keeley
You can't get more Southern than black-eyed peas, and this recipe is easy and flavorful, whether you start with dried, fresh, or frozen peas. Follow this tip from our Test Kitchen: If your broth tastes good, your beans will, too. Any experienced Southern cook will tell you that the key to flavorful broth is proper seasoning.
Hummingbird Cake
Caitlin Bensel; Food Stylist: Torie Cox
When the Hummingbird Cake was first submitted to Southern Living in 1978 by Mrs. L.H. Wiggins of Greensboro, North Carolina, we had no idea the cake would become our most popular and beloved Southern cake recipe ever.
Mama's Fried Chicken
Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Priscilla Montiel
The best thing about fried chicken? It doesn't ask for much. All you need is a simple coating of seasoned flour after two hours of letting the chicken soak in buttermilk. (That step, however simple, is imperative.) Then, crispy fried perfection.
Sausage Balls
Caitlin Bensel; Food Stylist: Torie Cox
From potlucks and parties to bridal shower brunches, these bite-sized snacks are a Southern staple. Every good host knows the crowd-pleasing power of a sausage ball and should know how to whip them up at the drop of a hat.
Slow-Cooker Kentucky Burgoo
Fred Hardy; Food Stylist: Rishon Hanners; Prop Stylist: Phoebe Hauser
In our version of burgoo, we stick to pork. Both sausage links and pork shoulder bring incredible richness to this stew. Don't rush the step of browning the pork in the skillet—this renders the fat and produces a lot of flavor that the slow cooker can't replicate.
Buttermilk Drop Biscuits
Caitlin Bensel; Food Stylist: Torie Cox
Super simple drop biscuits bake up fluffy, tangy, and moist, all the things a good biscuit must be—at least, that is, if it wants to impress a Southerner. Made with buttermilk for that classic tang, they should be tall and fluffy (though they won't have the traditional flaky layers of classic buttermilk biscuits.)
Sausage Gravy and Biscuits
Caitlin Bensel; Food Stylist: Torie Cox
There's really no excuse not to know how to make this three-ingredient recipe that bolsters any blissful Southern breakfast. When in doubt, our classic Buttermilk Biscuits make a delicious base for breakfast.
Pimiento Cheese
Fred Hardy; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Caleb Clarke
Is it really a party without pimiento? We think not. Southerners know that just a few dashes of Worcestershire, or a couple sprinkles of cayenne, make the difference between basic and out-of-this-world.
Red Beans and Rice
Greg DuPree; Food Stylist: Julian Hensarling; Prop Stylist: Christina Daley
Louisianan by origin, red beans and rice should be a dinner staple throughout the South. Starting with the same aromatics as most—onion, bell pepper, celery—it's a heavenly free-for-all after that. For some, ham hocks, andouille sausage, or bacon are a must; for others, it's pickled or salt pork. Some serve it with fried pork chops; others omit the smoked sausage in the pot and serve it with a link instead.
Deviled Eggs
Caitlin Bensel; Food Stylist: Torie Cox
This favorite Southern snack and side doesn't always get the credit it's due. Sure, it's never the star of the spread, but well-seasoned deviled eggs disappear quicker than any casserole. Don't forget the heirloom deviled egg tray.
Chicken Bog
Caitlin Bensel; Food Stylist: Torie Cox
You might know this old-fashioned recipe by any number of names, but regardless, it's always a delicious pot full of chicken and rice. At the heart, it calls for cooking rice in chicken stock, adding shredded chicken, and going heavy on the pepper.
Classic Baked Macaroni And Cheese
Robby Lozano; Food Stylist: Sally McKay; Prop Stylist: Priscilla Montiel
Mac and cheese is one food that pretty much everyone can agree on, and this recipe is truly a classic Southern favorite that is welcomed at any occasion.
Cheese Straws
Caitlin Bensel; Food Stylist: Torie Cox
These might be the hallmark of Southern hosting. In fact, a batch of these simple cheese straws can carry an entire party on its back. Learn it, and learn it well.
Old-School Squash Casserole
Fred Hardy II; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Brockman
To Southerners, squash casserole is king. As much so as its sibling, the green bean casserole. (Here's our favorite recipe for that.) These are dishes you'll cook your entire life, so why not master them now?
Home-Style Butterbeans
Caitlin Bensel; Food Stylist: Torie Cox
Butterbeans are a Southern favorite in the summer, and this recipe uses just seven ingredients for a simple, delicious side dish.
Shout Hallelujah Potato Salad
Caitlin Bensel; Food Styling: Torie Cox
Potato salad doesn't like being overwhelmed with ingredients. A simple, no-fail combination: potatoes, hard-boiled eggs, mustard, celery, onion, sweet pickle relish, and, of course, mayo. The rest is personalized seasoning.
Chicken Pot Pie
Caitlin Bensel; Food Stylist: Torie Cox
Store-bought pie crusts and leftover rotisserie chicken speed up the prep time to make this easy chicken pot pie. Sour cream helps make the filling rich and comforting but also tangy and light.
Old-Fashioned Chicken and Dumplings
Antonis Achilleos; Prop Stylist: Christina Daley; Food Stylist: Emily Nabors Hall
Here's a Mama-approved hack: Use refrigerated piecrust for the dumplings. It's the time-saving tip that'll get chicken and dumplings on the dinner table a little bit faster.
Collard Greens
Fred Hardy II; Food Stylist: Emily Nabors Hall; Props Stylist: Christina Brockman
Collard greens make it easy. Don't separate them from their favorite friends—ham hocks and bacon—and we won't have any problems. Apple cider vinegar, sugar, and garlic give a nice touch.
Shrimp Boil
Stacy Allen, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Though it goes by many names, a shrimp boil is one of the most delicious and surprisingly easy way to prepare fresh shrimp. Paired with corn, sausage, potatoes, and heaps of Old Bay, this recipe is a classic crowd pleaser.
Chicken And Sausage Jambalaya
Jen Causey; Prop Stylist: Josh Hoggle; Food Stylist: Ruth Blackburn
This Creole classic is loved all over the South and is easier to make than you may think. This recipe features chicken and sausage as the meats to make a hearty and delicious meal for any occasion.
Classic Chess Pie
Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Ana Kelly
The gooey, buttery, and sweet chess pie has been a staple at the Southern dessert table for generations and is the perfect simple dessert for any gathering.
Homemade Baked Beans
Fred Hardy II; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Brockman
It's not a Southern barbecue without a tray of delicious baked beans. This recipe makes a meaty, savory tray of baked beans that all will enjoy.
Red Rice
Lowcountry cooks have been making red rice for nearly 300 years, a dish that draws primarily from Gullah-Geechee culture. Essentially a pilaf (also known as pilau, perloo, perlou, and so forth), red rice is a regional delicacy that lets you play around with ingredients. Tomatoes are the must-have ingredient!
Skillet Cornbread
A skillet of perfect cornbread will come together every single time if you learn this simple ratio. Browned butter is the extra step that gives this cornbread its "perfect" title.
Classic Egg Salad
Victor Protasio, Food Stylist: Margaret Dickey
Egg salad is the most nostalgic of spreads. For this recipe, we recommend adding a dab or two of Dijon mustard to the hard-boiled eggs, Duke's, and seasonings. Tack on chicken salad and ham salad to your list, and you'll have mastered the Southern spread trio.
Chicken-Fried Steak with Gravy
Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
Much like fried chicken, the magic of this Southern classic lies in its humble simplicity. Seasoned, dredged in flour, dipped in egg-milk mixture, and pan-fried in oil—that's about it. Oh, but don't dare forget about the pepper-cream gravy, which is made from the drippings.
Fried Catfish
Greg DuPree, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Frying up fresh catfish is something Southerners do when feeling frisky—or during Lent. Stone-ground cornmeal makes for the crispiest crust you've ever tasted, and hearty seasoning will steer you home.
Shrimp and Grits
Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Tucker Vines
The moment that a coast-dwelling Southerner decided to combine creamy grits with fresh shrimp should go down in history. If you've lived in the South long enough, a good pot of grits should basically manifest on command—then layer it with shrimp, bacon, and its dressed-up drippings.
Brunswick Stew
Just like what they say about Kentucky's burgoo: "If it walked, crawled, or flew, it goes in Brunswick stew." Each Southern cook has a secret combination of ingredients, but most agree that corn, butter or lima beans, and tomatoes are essential. There's still debate whether this dish hails from Georgia or Virginia.
Banana Pudding
Though we love our cakes and pies, nothing is easier to know and love than this classic banana pudding. It takes a page straight from grandmother's recipe box. (Note: You can rebel by using that vanilla pudding packet in your pantry.)
Peach Cobbler
Peach cobbler is the ultimate classic. Even if you practically burn water on the stove, you can make this easy six-ingredient recipe.
Bourbon Balls
This boozy confection is a Southern holiday favorite worth knowing. We'll vouch for any recipe that features one ingredient from the bar cart, while the other three ingredients are gloriously store-bought.
Million Dollar Pound Cake
Will Dickey
This is as timeless as it gets. A basic pound cake can fit in anywhere from bridal showers to big potlucks. Serve with toppings of your choice, including fruit and whipped cream.
Gumbo
In the realm of Louisiana cooking, gumbo is many a cook's specialty. A Southern chef can conjure this stew with whatever's on hand—be it Andouille sausage, chicken, shrimp, or okra. (Okra is the ideal thickening agent.) The base requires aromatics like onion, bell pepper, and celery. Hot sauce is always appreciated.
Tomato Sandwich
Not that it really even requires a recipe, but every Southern should know how to make this simple sandwich. In the summer, when garden tomatoes are their juiciest, this simple combination of white bread, mayonnaise, tomatoes, salt, and pepper can't be beat.
Pan-Fried Okra
This essentially two-ingredient side dish is a must-know for any Southern cook. Okra is the beloved vegetable you'll find fried, stewed, sautéed, and roasted in kitchens across the South, but our favorite way is pan-fried with cornmeal in a skillet.
Chili
Caitlin Bensel; Food Styling: Torie Cox
Having a go-to chili recipe is necessary for cold winter nights and football tailgates. While there are plenty of versions of this one-pot dish, whether you prefer beef, chicken, turkey, veggie, or just beans, this basic recipe is the perfect one to always have in your back pocket.
Soup Beans
Greg DuPree; Food Stylist: Ali Ramee; Prop Stylist: Hannah Greenwood
This simple, comforting Appalachian dish that has been passed down for generations starts with pinto beans and is ideally served with cornbread and chow-chow. The best part about this recipe is it's easily tailored on the fly, depending on what's in the pantry.
Southern Pecan Pie
Fred Hardy; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Hannah Greenwood
There are quite a few pies we'd deem as Southern classics, but this one easily tops the charts. From holiday parties to neighborly baking, anything with pecans feels ultimately Southern. And once you make made a pecan pie in a cast-iron skillet, you may never go back to a pie plate.
Read the original article on Southern Living
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