25 Dishes Only Real Southerners Know

Real Southerners will recognize every single dish on this list - let's see if you're as Southern as you think you are.

Growing up in the South means more than just knowing your way around sweet tea and fried chicken. This list separates the real deal from the wannabes.

Go ahead and give yourself one point for every dish you know, and two if you've actually tried it yourself! Then leave a comment with your score!

25. Pimento Cheese

Often called "Southern pâté," pimento cheese combines sharp cheddar, mayonnaise, and sweet pimento peppers into a spread that's both sophisticated and comforting.

This versatile concoction serves as a sandwich filling, cracker topping, or even burger enhancement. The key to authentic pimento cheese lies in hand-grating the cheese rather than using pre-shredded varieties.

Family recipes for this Southern staple are guarded secrets, with debates raging over additions like cream cheese, cayenne pepper, or grated onion. Some traditions call for using a specific brand of mayonnaise (Duke's being a common favorite) or adding a splash of pickle juice for tanginess. Everyone agrees that homemade beats store-bought every time.

24. Chicken and Dumplings

This soul-warming dish features tender chicken swimming in rich broth alongside pillowy dumplings. Southern grandmothers know that simplicity creates the most authentic version, just chicken, broth, and flour-based dumplings rolled thin and cut into strips.

The magic happens when the dumplings cook directly in the broth, absorbing flavor while releasing starches that thicken the surrounding liquid. Regional variations divide Southerners on whether dumplings should be rolled flat like noodles or dropped in spoonfuls like biscuits.

23. Buttermilk Biscuits

Proper buttermilk biscuits are the quintessential Southern bread. They require a delicate touch and specific techniques passed down through generations.

True Southern cooks know to use cold fat (whether lard, shortening, or butter), minimal handling, and a quick, hot oven. The result should be golden outside, fluffy inside, and tall enough to split for filling.

Arguments persist about whether to use self-rising flour, twist the biscuit cutter (never!), and brush the tops with butter before or after baking. But everyone agrees that biscuits should be made fresh and served warm.

22. Sausage Gravy

This hearty sauce transforms humble ingredients into breakfast gold when ladled over those fresh biscuits. Traditional sausage gravy starts with browning pork sausage, adding flour to create a roux, then slowly incorporating milk until the mixture reaches the perfect consistency, not too thick, not too thin.

Seasoning requires a careful hand, as the sausage contributes most of the flavor. Black pepper features prominently, with some cooks adding a pinch of cayenne for heat. The best versions maintain small chunks of sausage throughout rather than breaking the meat down completely.

21. Fried Green Tomatoes

This Southern classic transforms unripe tomatoes into crunchy, tangy delights. Firm green tomatoes are sliced, dipped in buttermilk, dredged in cornmeal (or a cornmeal-flour mixture), and fried until golden. The contrast between the crisp exterior and the slightly tart interior creates an irresistible combination.

Though popularized by the movie of the same name, fried green tomatoes have graced Southern tables for generations. They're often served as a side dish, an appetizer, or even a sandwich filling. Some restaurants elevate this humble dish with aioli, remoulade, or goat cheese, but traditionalists prefer them simply seasoned with salt and pepper.

20. Brunswick Stew

This hearty, thick stew originated in Brunswick County, with both Virginia and Georgia claiming to be its birthplace. Traditional versions combine various meats (originally wild game, now typically chicken, pork, or both) with lima beans, corn, tomatoes, and potatoes in a tomato-based broth cooked down to a thick consistency.

Old-timers say authentic Brunswick stew should be thick enough for a spoon to stand upright in the pot. Community gatherings often feature massive batches cooked in cast iron cauldrons over open flames, stirred with wooden paddles. The stew improves with time, making it a perfect make-ahead dish for family reunions and church suppers.

19. Hoppin' John

This traditional New Year's Day dish combines black-eyed peas with rice and pork for prosperity in the coming year. According to Southern superstition, the peas represent coins, while accompanying collard greens symbolize dollar bills. Traditional preparations include onion, bacon or ham hock, and simple seasonings.

The dish's history connects to African and Caribbean influences, particularly in the Lowcountry regions of South Carolina and Georgia. Some families maintain the tradition of hiding a coin in the pot, whoever finds it receives extra good fortune.

18. Country Ham

This salt-cured, aged ham bears little resemblance to its commercially produced cousins. True country ham undergoes a lengthy preservation process including salt-curing, smoking, and aging for months or even years. The result is intensely flavored meat that's sliced paper-thin and often served with biscuits or red-eye gravy.

Preparing country ham properly requires skill, including soaking to remove excess salt and careful cooking to avoid toughness. Southern families often reserve this special treat for holiday breakfasts. Virginia, Tennessee, Kentucky, and North Carolina each produce distinctive styles, with devoted followers claiming regional superiority.

17. Red Eye Gravy

This simple sauce created from country ham drippings and coffee exemplifies Southern ingenuity. After frying ham slices, black coffee deglazes the pan, creating a thin, savory sauce perfect for sopping up with biscuits. The name allegedly comes from its appearance, a circle of fat surrounded by darker liquid resembling a bloodshot eye.

Traditional cooks insist on strong black coffee without cream or sugar. The resulting gravy bears little resemblance to thick, flour-based varieties, instead providing an intensely flavored, slightly sweet counterpoint to the salty ham.

16. Boiled Peanuts

This quintessential Southern roadside snack features green peanuts boiled in heavily salted water until soft. The resulting texture somewhere between a bean and a nut might surprise those expecting typical roasted peanuts. Proper boiled peanuts should be soft enough to eat shell and all, though most people crack them open and discard the shells.

Vendors along rural highways sell them by the bagful from steaming pots, often with additions like cajun seasoning or ham hocks for extra flavor. True Southerners know to look for them in summer and early fall when fresh green peanuts are harvested.

15. Chess Pie

This simple custard pie represents Southern baking at its most fundamental. The basic recipe includes eggs, sugar, butter, and cornmeal, creating a sweet filling with a slightly crunchy top. Various theories explain the name, from storage in pie "chests" to being "jes' pie" when asked what kind was being served.

Regional variations abound, with additions like vinegar, buttermilk, or lemon juice creating subtle flavor differences. The cornmeal serves as both thickener and textural element, creating the distinctive crackly top crust that sets chess pie apart from other custard varieties.

14. Shrimp and Grits

This iconic Low Country dish transforms humble ingredients into something magical. Creamy stone-ground grits provide the perfect base for fresh shrimp, often sautéed with bacon, garlic, and a splash of lemon. The dish originated as a simple fisherman's breakfast in coastal South Carolina but has evolved into an elegant staple on restaurant menus throughout the South.

Traditional preparations vary by region, with some versions incorporating tomatoes, mushrooms, or spicy andouille sausage. What remains consistent is the silky texture of properly cooked grits (never instant!) and the sweet pop of perfectly cooked shrimp.

True Southerners know that stirring those grits constantly makes all the difference in achieving the ideal consistency!

13. Hummingbird Cake

This decadent dessert combines mashed bananas, crushed pineapple, and chopped pecans in a spiced batter topped with cream cheese frosting. Though its origins lie in Jamaica, the cake became a Southern staple after Southern Living magazine published a recipe in 1978, becoming their most requested recipe ever.

The cake's name supposedly comes from its extreme sweetness sweet enough to attract hummingbirds. Traditional versions feature multiple layers with chopped pecans pressed around the sides.

12. Deviled Eggs

These party staples grace tables at every Southern gathering from church potlucks to elegant receptions. Basic preparation involves hard-boiling eggs, halving them, removing the yolks, and mixing those yolks with mayonnaise, mustard, and seasonings before piping the mixture back into the whites.

Family recipes for the filling vary dramatically, with additions ranging from pickle relish to paprika to secret ingredients guarded jealously. Many Southern hostesses own specialized deviled egg plates with indentations to prevent the eggs from sliding. Some traditions dictate that if you bring deviled eggs to an event, you shouldn't take your plate home until every last egg has been eaten.

11. Banana Pudding

This layered dessert combines vanilla custard, sliced bananas, and vanilla wafers into a dish that's greater than the sum of its parts. Traditional preparation involves making homemade custard, though many family recipes now use instant pudding for convenience. The key lies in allowing the cookies to soften slightly from the moisture while maintaining some texture.

Southern debates rage over whether to top the pudding with meringue (traditional) or whipped cream (modern). Serving temperature creates another division, with some insisting it should be warm from the oven while others prefer it chilled.

10. Sweet Tea

The house wine of the South, sweet tea involves more than just adding sugar to regular iced tea. Authentic preparation requires brewing the tea strong, adding sugar while the liquid is hot, then diluting and chilling.

The resulting beverage contains enough sweetness to make Northern visitors wince but provides perfect refreshment on humid Southern afternoons.

Regional variations include adding mint, lemon, or even peaches to the brew. Family recipes specify exact measurements of tea and sugar, brewing times, and whether to add baking soda (to prevent bitterness). In many Southern homes, a fresh pitcher remains available at all times for unexpected visitors, serving as both hospitality gesture and hydration necessity.

9. Chicken Fried Steak

This comfort food features tenderized beef steak breaded and fried like Southern fried chicken, then smothered in peppered cream gravy. Despite its name, no chicken appears in the dish, the name refers solely to the cooking method. Proper preparation creates a crispy coating surrounding tender meat, with gravy adding richness.

Country restaurants throughout the South compete for recognition of their versions, with variations in meat thickness, breading ingredients, and gravy consistency. Traditional accompaniments include mashed potatoes (also covered in gravy), green beans, and hot biscuits.

8. Collard Greens

These leafy vegetables transform from tough to tender through low, slow cooking with pork. Traditional preparation involves simmering the greens with ham hocks, salt pork, or bacon for hours until they reach the perfect consistency, not too firm, not too mushy. The resulting pot liquor (cooking liquid) contains concentrated nutrients and flavors.

Southern cooks debate whether to chop the greens before or after cooking, whether to include the stems, and how much vinegar or hot sauce to add at serving. Many families consider the pot liquor as valuable as the greens themselves, sopping it up with cornbread or drinking it straight from the bowl.

7. Cornbread

This quick bread divides the South along clear lines, sweet versus savory, with or without flour, baked in skillets or pans. Traditional Southern cornbread contains no sugar, uses white cornmeal, and bakes in a preheated cast iron skillet, creating a crispy bottom crust. The absence of flour creates a crumblier texture than Northern versions.

Regional variations include hoecakes (thin cornmeal pancakes), spoonbread (pudding-like consistency), and cornbread with cracklins (pork fat bits). Serving temperature matters straight from the oven with butter melting into its surface represents Southern perfection. This humble bread stretches meals, soaks up pot liquor, and serves as the foundation for cornbread dressing at Thanksgiving.

6. Fried Okra

This vegetable side dish transforms potentially slimy okra pods into crunchy, popable bites. Traditional preparation involves slicing the pods, coating them in cornmeal (sometimes with a buttermilk dip first), and frying until golden brown. The cornmeal coating counters okra's natural mucilage while enhancing its mild flavor.

Some Southern cooks insist on using small, tender pods no bigger than a pinky finger, while others choose larger pods for easier slicing. The dish typically appears as a casual side, often eaten with fingers rather than forks.

5. Tomato Sandwiches

This summer delicacy showcases garden-fresh tomatoes at their peak. The classic version requires only white bread, mayonnaise (Duke's preferred), thick-sliced ripe tomatoes, and salt and pepper. Some add-ons like bacon or basil might appear in modern versions, but purists maintain simplicity allows the tomato flavor to shine.

Proper assembly technique matters. Bread should be soft, mayo generously applied to both slices (creating a moisture barrier), and tomatoes salted directly.

4. Peach Cobbler

This fruit dessert features juicy peaches topped with a biscuit-like crust and baked until bubbling. Unlike precisely arranged pies, cobblers embrace a more rustic presentation, with the fruit and topping melding during baking. Traditional Southern versions use fresh peaches when in season, though high-quality frozen fruit works in a pinch.

Regional variations include drop biscuit versus rolled pastry toppings, additions of cinnamon or nutmeg, and whether to include cornstarch as a thickener.

Most Southerners agree the dessert should be served warm, preferably topped with vanilla ice cream melting into the fruit. This adaptable recipe welcomes other fruits but reaches perfection with tree-ripened Southern peaches.

3. Pineapple Casserole

This sweet-savory side dish surprises non-Southerners with its unusual combination of pineapple chunks, sharp cheddar cheese, and buttery cracker topping. The casserole typically appears alongside Easter ham or at church potlucks, bridging the gap between side dish and dessert on the Southern table.

The dish's origins remain murky, though it appears in community cookbooks dating back decades. Traditional preparation involves layering drained pineapple chunks with sugar, flour, and cheese, then topping with crushed Ritz crackers mixed with melted butter. The resulting casserole delivers contrasting textures and flavors—sweet, savory, crunchy, and creamy in each bite.

2. Fried Catfish

This freshwater fish transforms into a Southern delicacy when coated in cornmeal and fried to crispy perfection. Traditional preparation involves soaking the fillets in buttermilk, dredging in seasoned cornmeal (never breadcrumbs), and frying in peanut oil until golden. The result should be crisp outside, flaky inside, with no hint of muddiness.

Friday fish fries remain common gatherings in Southern communities, often featuring catfish caught locally. Typical accompaniments include hushpuppies, cole slaw, and tartar sauce, with lemon wedges for squeezing over the hot fish. Many Southerners judge restaurants solely on their catfish preparation, considering it a benchmark of cooking skill and ingredient quality.

1. Hushpuppies

These fried cornmeal fritters traditionally accompany fish fries throughout the South. Basic ingredients include cornmeal, flour, eggs, and buttermilk, with additions like chopped onion, corn kernels, or jalapeños creating regional variations. The batter gets dropped by spoonfuls into hot oil, forming golden, crispy balls with tender centers.

The name allegedly comes from fishermen tossing fried batter to their dogs, saying "Hush, puppy" to quiet them while cooking outdoors. Whether true or not, the story enhances the folklore surrounding this humble side dish. Perfect hushpuppies should be light rather than dense, with a crisp exterior yielding to a soft, steamy interior, irresistible when served piping hot.

Southern Flavors Worth Savoring

These 25 distinctive dishes represent more than just recipes — they embody Southern cultural heritage, family traditions, and resourceful cooking. Each region and family adds their own touches to these classics, creating culinary diversity within recognizable frameworks. The dishes connect generations through shared tastes and techniques passed down through time.

Southern food continues evolving while maintaining its roots in local ingredients, practical cooking methods, and community gatherings. These authentic dishes might seem mysterious to outsiders but instantly transport Southerners home with a single bite. They remind us that good food isn't just about sustenance but about stories, memories, and the people gathered around the table.