33. Southern Style Lima Beans
Lima beans get a bad reputation, and this recipe fixes that. Bacon browns in a big pot, then diced onion cooks in the drippings until it starts to caramelize. Fresh or frozen lima beans go in, covered with water and seasoned with chicken bouillon, salt, pepper and Creole seasoning, then simmer until tender. Don’t drain those bacon drippings, because that’s where most of the flavor lives. Serve with cornbread.
34. Perfect Southern Fried Okra
If okra makes you think "slimy," fried okra will change your mind. Fresh okra is cut into rounds, soaked in buttermilk and egg, then shaken in a mix of yellow cornmeal, flour, garlic powder, salt and pepper. It fries at 350 degrees in small batches until golden brown. Separate any pieces that clump together before they hit the oil. Eat it hot as a side or straight from the bowl like popcorn.
35. Southern Pimiento Cheese
They call it the pate of the South, and once you make it fresh you’ll understand why. Sharp cheddar, drained pimientos, softened cream cheese and mayonnaise get mixed with garlic powder, onion powder, paprika, cayenne and a little Old Bay. That’s it. It takes 15 minutes and keeps in the fridge for up to a week. Spread it on crackers, stuff it into celery or make the best grilled cheese of your life.
36. Sweet Potato Pie
Sweet potato pie is the South’s answer to pumpkin, and plenty of folks think it’s better. This one uses brown butter in both the flaky homemade crust and the filling, which adds a toasty, nutty depth. Cooked sweet potatoes get blended with eggs, yolks, brown sugar, cinnamon, nutmeg, vanilla and whole milk for a silky custard. Brown the butter slowly, and pull it when it turns light golden. Top with whipped cream.
37. Southern Tomato Gravy
Biscuits and gravy, but make it tomato. This old fashioned southern breakfast is a savory, peppery tomato gravy ladled generously over split biscuits, just like in the photo. It’s a thrifty, comforting dish that grandmothers made with whatever was in the pantry. Serve it with eggs and bacon for a big country breakfast, or spoon it over rice. If you’ve only had white sausage gravy, this is a fun change.
38. Southern Potato Salad
No cookout is complete without a big bowl of southern potato salad. The photo shows tender, chunky potatoes folded into a creamy yellow dressing with plenty of chopped hard boiled egg, the classic southern style. It’s a make-ahead dish by nature, since it tastes even better after a few hours in the fridge. Bring it to the next barbecue or family reunion and expect to be asked for the recipe.
39. Southern Johnny Cakes
Johnny cakes are cornmeal pancakes with deep southern roots. The photo shows a tall stack of golden, crisp-edged cakes with a pat of butter melting on top, and another one cooking in a cast iron skillet. They’re a little heartier than regular pancakes, with that sweet corn flavor. Serve them with butter and syrup for breakfast, or alongside greens and beans at supper the old fashioned way.
40. Mustard Greens with Bacon
Mustard greens have a peppery bite that bacon was made for. The photo shows a bowl of tender sauteed greens topped with crispy chopped bacon, served with wedges of golden cornbread. They cook faster than collards, so this side is weeknight friendly. Pair it with fried chicken, pork chops or a pot of beans. If the greens taste too sharp, a longer cook mellows them out.
41. Southern Style Salmon Croquettes
Salmon croquettes, or salmon patties, are a thrifty southern classic made from a can. Drained canned salmon gets mixed with an egg, lemon juice, cornmeal, Parmesan, dill, salt and pepper, then patted into patties and fried in a little oil until browned on both sides. The whole thing takes about 20 minutes. Check the salmon carefully for small bones first. Serve with a dipping sauce, grits or a simple salad.
42. Southern Sweet Potato Casserole
Sweet potato casserole is the side that always steals the show at Thanksgiving. The photo shows a smooth, bright orange sweet potato base under a thick, crunchy pecan streusel topping, baked until golden in a white casserole dish. It’s sweet enough to pass for dessert. Make it a day ahead and bake it just before dinner, and keep an eye on the topping so the pecans toast without burning.
43. Old Fashioned Salisbury Steak
This is TV dinner nostalgia made for real. Ground beef patties are seasoned with garlic powder, onion powder, beef bouillon, Worcestershire and bread crumbs, browned in a skillet, then simmered in a homemade gravy of beef bone broth thickened with butter and flour. Caramelized onions and sauteed mushrooms go back in at the end. Keep the patties under an inch thick so they cook evenly. Serve over mashed potatoes.
44. Crockpot Chicken Spaghetti
This is the potluck dinner that practically makes itself. Chicken breasts, Rotel tomatoes, cream of chicken soup, chicken broth and cubed Velveeta all go into the slow cooker for four hours on low. Then the chicken gets shredded and stirred together with a pound of hot cooked spaghetti. The prep takes about five minutes. Top it with cilantro, sliced jalapenos, scallions or extra cheese, and choose mild or hot Rotel to suit your crowd.
45. Hummingbird Cake
Hummingbird cake is a true southern celebration cake. The photo shows a tall layer cake covered in fluffy cream cheese frosting and finished with a ring of pecan halves on a silver cake stand. This classic is known for a spiced, moist crumb, so it’s a showstopper for birthdays, Easter and church potlucks. Let the layers cool completely before frosting, or that cream cheese frosting will slide right off.
46. Deep Fried Chicken Gizzards
Fried gizzards are a gas station and county fair favorite, and they’re easy to make at home. A pound of cleaned gizzards marinates overnight in buttermilk with hot sauce and seasoning salt, which tenderizes them. They’re coated in self-rising flour with seasoning, smoked paprika and pepper, then deep fried at 320 degrees for four to six minutes until golden. Chicken livers work the same way. Serve them hot with more hot sauce.
47. Southern Style Gravy
Every country cook needs a go-to gravy, and this is a good one to learn. The photo shows a smooth, creamy, old fashioned southern gravy flecked with black pepper, poured over a fluffy mound of mashed potatoes. Once you’ve got it down, it goes on everything: biscuits, chicken fried steak, pork chops and meatloaf. Whisk constantly as it thickens to keep it lump-free, and season with plenty of pepper.
48. Southern Black Eyed Peas
Black eyed peas are a New Year’s Day tradition for good luck, but they’re good all year. Dried peas soak overnight, then simmer for about 50 minutes in chicken broth with thick-cut bacon, a smoked turkey leg or ham hock, onion, garlic, a bay leaf and Creole seasoning. Pick through the dried peas for any stones before soaking. Spoon them over white rice, like in the photo, with cornbread on the side.
49. Southern Macaroni And Cheese
Southern mac and cheese is baked, sliceable and loaded with cheddar. Hot elbow macaroni gets tossed with two and a half cups of sharp cheddar and softened butter, then mixed with a custard of milk, beaten eggs, sour cream and salt. One more cup of cheese goes on top, and it bakes at 350 degrees for 30 to 45 minutes until bubbly and golden. The eggs are what set it into that classic holiday-table texture.
50. Southern Bacon-Fried Cabbage
This is proof that bacon makes everything better, even cabbage. The photo shows chopped cabbage and onions fried until tender and lightly golden, studded with crispy bacon pieces in a pretty blue skillet. It’s a fast, budget friendly side that tastes way richer than it costs. Serve it with pork chops, sausage or cornbread. Leave a little bite in the cabbage so it doesn’t turn mushy.
