Best Southern Recipes
Southern cooking runs on three things: cast iron, bacon grease, and time. Most recipes take 30-45 minutes of active work, then the oven or stovetop does the rest.
The backbone is fat. Bacon renders at 350F for 15 minutes. Save every drop. That grease fries okra, seasons greens, and starts your roux. One pound of bacon yields about 1/2 cup of fat. Store it covered in the fridge for up to 3 months.
Cast iron matters. It holds heat at 375F for frying without temperature drops. It goes from stovetop to oven for cornbread. Season it with oil at 450F for one hour, then cook bacon in it weekly. The recipes below assume you have at least one 10-inch skillet.
Southern food feeds crowds. Most recipes here serve 6-8. They reheat well because fat keeps things moist. Make extra. Tomorrow's lunch sorted.
The Recipes
Southern White Bean and Collard Greens Soup with Bacon
Navy beans simmer for 90 minutes with ham hock until creamy. Add chopped collards in the last 20 minutes. The bacon goes in two ways: cooked into the base and crispy on top.
Spicy Hot Sauce Marinated Crispy Onion Rings
Thick-cut onions soak in buttermilk and hot sauce for 8 hours. The long marination time breaks down the onion's bite. Double-dredge in seasoned flour, fry at 375F for 3-4 minutes.
Bacon Ranch Cheddar Grits Casserole - Cheesy Baked Comfort
Stone-ground grits cooked with whole milk, not water. 4:1 liquid to grits ratio. Stir in 2 cups sharp cheddar, 6 strips crumbled bacon. Bakes at 350F for 45 minutes until golden on top.
Jalapeno Honey Butter Boiled Corn with Spiced Milk Bath
Fresh corn cooks in milk, not water, for 10 minutes. The milk sugars caramelize slightly. Jalapeno honey butter melts over hot cobs. Make extra butter, it keeps for 2 weeks.
Pecan Crusted Fried Okra with Cornmeal Coating
Okra cut 1/2-inch thick reduces slime. Crushed pecans mixed into cornmeal coating. Fry in 375F oil for 2-3 minutes. Drain on paper towels, salt immediately.
Skillet Chicken Pot Pie with Cheddar Cheese Crust
All-in-one-skillet dinner. Chicken and vegetables in white gravy, topped with cheddar biscuit dough. Cast iron goes from stovetop to 425F oven. Ready in 65 minutes total.
One-Pot Stovetop Italian Sausage Mac and Cheese
Despite the name, this belongs here. Italian sausage adds fennel notes to classic mac. One pot, 30 minutes. The pasta cooks right in the cheese sauce.
Sweet Potato Bacon Cheddar Biscuits - Savory Breakfast Bake
Mashed sweet potato replaces half the buttermilk. Makes 12 large biscuits. Bacon and cheddar folded into dough. Bake at 425F for 15 minutes.
Classic Texas Sheet Cake with Creamy Peanut Butter Frosting
Boiling water in the batter makes it extra moist. Pour warm frosting over warm cake. The 18x13 pan feeds 24 people. Freezes perfectly for 3 months.
Instant Pot Creamy Cajun Pasta with Sausage and Chicken
Pressure cooker magic in 20 minutes. Pasta cooks in the sauce with the proteins. Use andouille sausage for authentic heat. Add 1 cup heavy cream after pressure release.
Slow Cooker Pulled Pork Sandwiches
Pork shoulder with dry rub cooks 8 hours on low. Shred with two forks, mix with pan juices. Makes 12-15 sandwiches. The meat freezes for up to 6 months.
Baked Garlic Cheddar Grits Casserole - Creamy Southern Style
Morning grits turned dinner side. 6 cloves minced garlic, 3 cups extra-sharp cheddar. Bakes in a 9x13 pan at 350F. Firms up enough to cut into squares.
Buttermilk Biscuits with Country Ham and Red Eye Gravy
Biscuits need cold butter, cold buttermilk. Work fast. Red eye gravy is just ham drippings deglazed with black coffee. 2 tablespoons coffee to 1/4 cup drippings.
Instant Pot Chicken and Dumplings with Herbs
Pressure cooking cuts 2 hours down to 23 minutes. Drop biscuit dough dumplings cook on the saute setting after pressure release. Fresh thyme and parsley brighten the dish.
Chicken Fried Pork Chops with Cream Gravy
Thin-cut chops, pounded to 1/4-inch. Double dredge like fried chicken. The leftover frying oil makes your gravy base. 3 tablespoons flour to 3 tablespoons drippings.
Classic Chocolate-Walnut Pie with Buttery Crust
Kentucky Derby pie by another name. Semi-sweet chocolate chips melt into corn syrup filling. Toasted walnuts add crunch. Serve at room temperature, not hot.
Hummingbird Upside-Down Poke Bundt Cake with Pineapple Glaze
Banana-pineapple cake soaked in glaze. The upside-down method caramelizes fruit on the bottom. Cool 10 minutes before flipping. Glaze soaks in while warm.
Creamy Cajun Tortellini with Shrimp and Smoked Sausage
Store-bought tortellini speeds dinner up. Cajun seasoning needs 2 tablespoons minimum for proper heat. Shrimp cooks in 2 minutes, add last.
Creamy Buffalo Chicken Mac and Cheese with Blue Cheese
Rotisserie chicken shortcut saves 30 minutes. Buffalo sauce goes in the cheese sauce, not just on top. Blue cheese crumbles melt partially for best texture.
Blackberry Buttermilk Loaf Cake with Sweet Almond Glaze
Fresh blackberries tossed in flour prevent sinking. Buttermilk keeps it tender for 4 days. Almond extract in both cake and glaze ties it together.
Chocolate Buttermilk Cake with Pecan Frosting
One bowl chocolate cake, no mixer needed. Pecans toasted at 350F for 8 minutes before adding to frosting. The buttermilk reacts with baking soda for lift.
Rich Chocolate Pound Cake with Brown Sugar Caramel Icing
True pound cake ratios: 1 pound each butter, sugar, eggs, flour. This scales down but keeps proportions. Caramel icing sets firm, slice with hot knife.
Hamburger Steak Skillet Casserole with Mashed Potato Topping
Salisbury steak meets shepherd's pie. Brown beef patties first, 3 minutes per side. Instant mashed potatoes work fine here. Broil 2 minutes for crispy top.
Creamy Parmesan Shrimp Dip with Cajun Spices
Cream cheese base needs room temperature, not cold. Shrimp chopped small, about 1/4-inch pieces. Serve warm with crackers or French bread. Makes about 3 cups.
No-Bake Peanut Butter Banana Cream Pie with Nutter Butter Crust
Crushed Nutter Butters mixed with melted butter for crust. Instant pudding sets the filling in 30 minutes. Slice bananas just before serving to prevent browning.
Planning Tips
- 1
Keep bacon grease in a jar by the stove. One pound of bacon yields 1/2 cup fat. Use within 3 months. Strain out bits through cheesecloth for longer storage.
- 2
Buy cast iron at thrift stores for $10-20. Strip old seasoning with oven cleaner, re-season at 450F with vegetable oil. Cheaper than new, often better quality.
- 3
Buttermilk substitute: 1 tablespoon vinegar or lemon juice per cup of whole milk. Let sit 5 minutes. Works in every recipe here.
- 4
Southern portions run large. Recipe says serves 6? Probably feeds 8 normal appetites. Plan accordingly or embrace leftovers.
- 5
Most casseroles taste better day two. Make them ahead, reheat at 350F covered with foil. Add 10-15 minutes to original baking time.
- 6
Grits ratio: 4:1 liquid to grits for creamy, 3:1 for firm. Always use milk or half-and-half, never just water. Salt the liquid before adding grits.
- 7
Hot sauce isn't optional. Stock Crystal, Tabasco, and Texas Pete. Each has its place. Crystal for eggs, Tabasco for greens, Texas Pete for fried chicken.
Complete Menu Ideas
Sunday dinner for 8: Start with Pecan Crusted Fried Okra. Main course of Chicken Fried Pork Chops with Cream Gravy, Bacon Ranch Cheddar Grits Casserole, and Jalapeno Honey Butter Boiled Corn. Classic Texas Sheet Cake for dessert. Total cooking time: 3 hours with overlapping tasks.
Weeknight comfort for 4: Instant Pot Creamy Cajun Pasta takes 20 minutes. Add a simple salad and Sweet Potato Bacon Cheddar Biscuits (make dough morning of, bake at dinner). One pot, one pan, minimal cleanup.
Potluck spread: Slow Cooker Pulled Pork Sandwiches feeds 15. Transport in the slow cooker to keep warm. Bring Creamy Parmesan Shrimp Dip and crackers for appetizer. No-Bake Peanut Butter Banana Cream Pie travels well in a cooler.
Brunch for 6: Buttermilk Biscuits with Country Ham and Red Eye Gravy as centerpiece. Baked Garlic Cheddar Grits Casserole made night before, reheat while biscuits bake. Fresh fruit and Blackberry Buttermilk Loaf Cake round it out.
Frequently Asked Questions
What oil is best for Southern frying?
Peanut oil withstands 375-400F without smoking and adds subtle flavor. Costs about $10 per gallon but you can reuse it 3-4 times. Strain through coffee filters between uses. Vegetable oil works as cheaper backup at $5 per gallon. Never use olive oil, it smokes at 325F and tastes wrong for Southern food. For deep frying, you need about 8 cups oil in a Dutch oven.
How do I make grits not lumpy?
Whisk constantly while adding grits to boiling liquid. Pour slowly, taking 30 seconds for 1 cup grits. Use 4 cups liquid to 1 cup grits for creamy texture. Once added, reduce heat to low, stir every 3-4 minutes. Cook 20 minutes for quick grits, 45 minutes for stone-ground. Add cheese off heat to prevent breaking. Fix lumpy grits by whisking vigorously or using immersion blender for 10 seconds.
Can I make Southern desserts less sweet?
Cut sugar by 25% maximum without affecting texture. Southern cakes rely on sugar for structure and moisture. In Classic Texas Sheet Cake, reducing from 2 cups to 1.5 cups sugar still works. Go lower and it turns dry. Better option: smaller portions. Cut sheet cakes into 24 pieces instead of 16. Serve with unsweetened whipped cream to balance. Fruit desserts handle sugar reduction better than chocolate ones.
What's the secret to crispy fried chicken coating?
Double dredge and rest 10 minutes before frying. First dip in seasoned flour, then buttermilk, then flour again. The resting time lets coating hydrate and stick better. Fry at exactly 350F, checking with thermometer every 5 minutes. Temperature drops when you add chicken, adjust heat up. Each piece needs 12-15 minutes for dark meat, 10-12 for white meat. Internal temperature reaches 165F when done.