17 Southern Cuisine Recipes for Sunday Suppers

Kick off your Sunday supper with 17 Southern cuisine recipes that bring comfort and soul to the table. From crispy fried chicken to creamy mac and cheese, these dishes are perfect for gathering family and friends. Get ready to fill your home with irresistible aromas and create memorable meals.

Classic Buttermilk Fried Chicken

Really, nothing beats the crunch of buttermilk fried chicken made right in your own skillet. It's juicy, tangy, and perfectly crispy—a true Southern comfort classic you can master at home.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

Buttermilk Marinade

• 2 cups buttermilk
• a splash of hot sauce (like Tabasco)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• a pinch of cayenne pepper (optional)

Coating

• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp paprika

For Frying

• 4 cups peanut or vegetable oil (enough for deep frying)

Instructions

1. In a large bowl, whisk together buttermilk, hot sauce, salt, pepper, garlic powder, paprika, and cayenne. Add chicken pieces, turning to coat. Cover and refrigerate for at least 2 hours, or overnight.
2. In a shallow dish, combine flour, cornstarch, baking powder, salt, pepper, garlic powder, onion powder, and paprika. Mix well.
3. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in flour mixture, pressing firmly to adhere. Shake off excess. Place on a wire rack.
4. Heat oil in a large cast-iron skillet to 350°F (175°C). Use a thermometer for accuracy.
5. Carefully add chicken pieces skin-side down, not overcrowding. Fry for 5-7 minutes per side until golden brown and internal temperature reaches 165°F. Tip: Don't flip too early; wait for a deep golden crust.
6. Transfer to a wire rack over a baking sheet to drain. Tip: Resting on a rack keeps it crispy, not soggy.
7. Let cool slightly before serving.

Nothing beats that first bite—crispy, crunchy crust giving way to tender, juicy meat with a subtle tang from the buttermilk. Serve with hot honey, mashed potatoes, or pickles for the ultimate comfort meal.

Cajun Shrimp and Grits

Variety is the spice of life, and this Cajun Shrimp and Grits brings just that to your table. Creamy, cheesy grits meet perfectly seasoned shrimp for a comforting Southern classic with a kick.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Grits

• 1 cup stone-ground grits
• 4 cups water
• 1 cup whole milk
• 4 tablespoons unsalted butter
• 1/2 cup shredded sharp cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Shrimp

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons Cajun seasoning
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 2 tablespoons unsalted butter
• Chopped green onions for garnish

Instructions

1. In a medium saucepan, bring 4 cups of water and 1 cup of milk to a boil over high heat.
2. Slowly whisk in 1 cup of stone-ground grits, then reduce heat to low. Tip: Whisk constantly for the first couple of minutes to prevent lumps.
3. Cook the grits, stirring occasionally, until thick and tender, about 20-25 minutes. If they get too thick, add a splash of warm water or milk.
4. Remove grits from heat and stir in 4 tablespoons of butter, 1/2 cup of cheddar cheese, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover and set aside.
5. While grits cook, pat the shrimp dry with paper towels. In a bowl, toss shrimp with 2 tablespoons Cajun seasoning until evenly coated.
6. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook without moving for 2 minutes. Flip and cook 1-2 more minutes until pink and opaque. Tip: Overcrowding the pan steams the shrimp, so cook in batches if needed.
7. Reduce heat to medium and add 3 cloves minced garlic and 2 tablespoons butter to the skillet. Stir and cook for 30 seconds until fragrant.
8. Squeeze 1 tablespoon lemon juice over the shrimp, then stir everything together. Remove from heat.
9. To serve, spoon a generous portion of creamy grits into bowls, top with Cajun shrimp, and garnish with chopped green onions.

Unlike typical grits, these are extra creamy thanks to the milk and cheddar, while the shrimp bring a spicy, buttery punch. For a fun twist, serve with a side of crusty bread to soak up every last drop of the garlicky butter sauce.

Collard Greens with Smoked Turkey

Nothing says soul food like a big pot of collard greens slow-simmered with smoked turkey. This recipe is all about that deep, savory flavor with just a hint of heat—perfect for a Sunday supper or any day you need a little comfort.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 120 minutes

Ingredients

• 2 bunches collard greens (about 1.5 lbs)
• 1 smoked turkey wing or drumstick (about 1 lb)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 tbsp apple cider vinegar
• 1 tsp red pepper flakes (optional, for heat)
• 1 tsp salt (plus more to taste)
• 1/2 tsp black pepper
• 6 cups chicken broth (or water)
• A splash of olive oil or bacon fat

Instructions

1. Wash collard greens thoroughly under cold water, removing any grit, then strip the leaves from the tough stems and chop into bite-sized pieces.
2. In a large pot, heat a splash of olive oil or bacon fat over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the smoked turkey wing, collard greens, chicken broth, apple cider vinegar, red pepper flakes, salt, and black pepper. Stir to combine.
5. Bring the pot to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, until the greens are tender and the turkey begins to fall apart.
6. Carefully remove the turkey from the pot. Let cool slightly, then shred the meat off the bone. Discard the bone and return the meat to the pot.
7. Taste the broth and adjust seasoning with more salt, black pepper, or a splash of vinegar if needed.
8. Serve hot with cornbread or over rice.

Don't forget to save the pot likker—that flavorful broth is perfect for sopping up with crusty bread or adding to soups. The greens turn silky and rich, with a smoky depth that'll have you going back for seconds.

Southern Cornbread Dressing

Hey there, friend! Today I'm sharing my go-to Southern Cornbread Dressing—it's savory, comforting, and perfect for holidays or any cozy dinner. You'll love how simple it is to throw together with just a few pantry staples.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

• 4 cups crumbled cornbread (day-old is best)
• 1 medium onion, finely chopped
• 2 stalks celery, finely chopped
• 1/2 cup unsalted butter
• 2 cups chicken broth (plus more if needed)
• 2 large eggs
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. In a large skillet, melt the butter over medium heat. Add the onion and celery and cook until softened, about 5 to 7 minutes. Tip: Don't let them brown—just soft and fragrant.
3. In a large bowl, combine the crumbled cornbread, cooked onion and celery, sage, salt, and pepper. Toss everything together with your hands or a fork.
4. In a separate bowl, whisk the chicken broth and eggs until smooth. Pour this over the cornbread mixture and stir gently until evenly moistened. Tip: If it looks dry, add an extra splash of broth—it should be moist but not soupy.
5. Transfer the mixture to your prepared dish and spread it out evenly. Bake uncovered for 35 to 45 minutes, until the top is golden brown and the center is set. Tip: Let it rest for 5 minutes before serving so it holds together better when sliced.

Zingy with savory herbs and perfectly moist, this dressing pairs beautifully with roasted turkey or a dollop of cranberry sauce. Leftovers? Sauté slices in butter for a crispy morning treat. Trust me, you'll want to make extra!

Low Country Boil

Hey there! This Low Country Boil is the ultimate one-pot feast that brings the coast right to your backyard. Packed with juicy shrimp, smoky sausage, sweet corn, and tender potatoes, all simmered in bold Old Bay seasoning, it's a crowd-pleaser that's surprisingly easy to pull off.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1½ pounds baby potatoes
• 4 ears corn, husked and halved crosswise
• 1 pound smoked sausage (like andouille), cut into 2-inch chunks
• 1 pound large shrimp, peeled and deveined (tails on optional)
• ¼ cup Old Bay seasoning
• 1 lemon, halved
• 2 cloves garlic, crushed
• 6 cups water
• 2 tablespoons unsalted butter, melted (for serving)

Instructions

1. Fill a large pot (at least 8 quarts) with 6 cups water, add the Old Bay seasoning, crushed garlic, and halved lemon. Squeeze the lemon halves into the water before dropping them in. Bring to a boil over high heat.
2. Once boiling, add the baby potatoes. Cook for 10 minutes, or until they're just fork-tender but not falling apart.
3. Add the corn halves and sausage chunks to the pot. Cook for 5 more minutes, letting the flavors meld.
4. Tip: To avoid overcooking shrimp, have them ready and add them last. Add the shrimp to the pot and cook for exactly 2-3 minutes, until they turn pink and opaque. Do not boil longer or they'll get rubbery.
5. Tip: The key to perfect potatoes is not to crowd them too much—use a big enough pot so they have room. Also, cut potatoes uniformly so they cook evenly.
6. Turn off the heat. Use a slotted spoon to transfer everything to a large serving platter or newspaper-lined table. Drizzle with melted butter and sprinkle a little extra Old Bay if you like. Serve immediately with plenty of napkins.

A messy, communal feast that's all about digging in with your hands—the juicy shrimp, the smoky sausage, the buttery corn, and the soft potatoes all soaked in that spicy, briny broth. Serve it straight on a newspaper-covered table for the full coastal experience, and don't forget cold beer on the side.

Smothered Pork Chops

A good smothered pork chop is pure comfort—tender pan-seared pork swimming in a rich, silky onion gravy. This Southern classic comes together in one skillet with simple ingredients you probably already have.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 35 minutes

Ingredients

For the Pork Chops

• 4 bone-in pork chops (about 1-inch thick)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup all-purpose flour
• 1 teaspoon smoked paprika
• 2 tablespoons vegetable oil

For the Gravy

• 2 tablespoons butter
• 2 large yellow onions, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup whole milk
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Pat the pork chops dry with paper towels. Season both sides with salt and pepper.
2. In a shallow dish, whisk together the 1/2 cup flour and smoked paprika. Dredge each chop in the flour mixture, shaking off excess.
3. Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Sear the chops for 4-5 minutes per side until golden brown. They don't need to be cooked through yet. Transfer to a plate.
4. Reduce heat to medium. Add the butter and sliced onions. Cook, stirring occasionally, for 8-10 minutes until deeply browned and softened. Tip: Don't rush this step—the caramelized onions build the gravy's flavor.
5. Add the minced garlic and cook for 1 minute until fragrant.
6. Sprinkle the 2 tablespoons flour over the onions and stir, cooking for 1-2 minutes to remove the raw flour taste.
7. Slowly pour in the chicken broth while whisking constantly to avoid lumps. Add the milk and thyme. Bring to a simmer; the gravy will thicken.
8. Return the pork chops and any accumulated juices to the skillet. Spoon some gravy over the tops. Reduce heat to low, cover, and simmer for 15-20 minutes until the chops are tender and cooked through (internal temp 145°F). Tip: Use a meat thermometer for perfect doneness.
9. Taste the gravy and adjust salt and pepper. If it's too thick, splash in a little broth. If too thin, let it simmer uncovered a few more minutes.

Finish with a sprinkle of fresh parsley if you have it. Serve these smothered pork chops over mashed potatoes or egg noodles to soak up every drop of gravy. The meat will be fork-tender, and the gravy—silky, savory, with sweet caramelized onion—is the star.

Fried Catfish with Hushpuppies

You know when you just need something crispy, golden, and downright comforting? This fried catfish with hushpuppies is exactly that. It's a Southern classic that feels like a hug on a plate, and I promise it's easier than you think.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

For the Catfish

• 4 catfish fillets (about 1.5 lbs total)
• 1 cup buttermilk
• 1 tablespoon hot sauce (like Tabasco)
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• Vegetable or peanut oil, for frying (about 4 cups)

For the Hushpuppies

• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 3/4 cup buttermilk
• 1/4 cup finely chopped onion

Instructions

1. In a shallow dish, whisk together 1 cup buttermilk and 1 tablespoon hot sauce. Add the catfish fillets, turning to coat. Cover and refrigerate for at least 15 minutes (or up to 2 hours).
2. While the fish marinates, make the hushpuppy batter. In a medium bowl, whisk together 1 cup cornmeal, 1/2 cup flour, 1 tablespoon sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
3. In a small bowl, beat the egg, then stir in 3/4 cup buttermilk. Pour the wet ingredients into the dry and stir until just combined. Fold in the finely chopped onion. Let the batter rest for 10 minutes.
4. Prepare the catfish coating. In a separate shallow dish, combine 1 cup cornmeal, 1/2 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne if using.
5. Heat about 2 inches of oil in a deep pot or Dutch oven to 350°F. (Tip: Use a thermometer for accuracy—if you don't have one, drop a pinch of cornmeal in; it should sizzle gently.)
6. Remove catfish from the buttermilk, letting excess drip off. Dredge each fillet in the cornmeal mixture, pressing lightly so it sticks. Place on a wire rack and let sit for 5 minutes—this helps the coating adhere better when frying.
7. Fry the catfish in batches, being careful not to overcrowd. Cook for 4–5 minutes per side, until golden brown and the fish flakes easily with a fork (internal temp 145°F). Transfer to a paper towel-lined plate.
8. For the hushpuppies, using a small cookie scoop or two spoons, drop rounded tablespoonfuls of batter into the hot oil (still at 350°F). Fry about 6 at a time, turning occasionally, for 2–3 minutes until deep golden brown. Drain on paper towels.
9. Tip: Keep catfish and hushpuppies warm in a 200°F oven while you finish cooking the remaining batches.

You’ll love the contrast—crispy, cornmeal crust giving way to tender, flaky catfish, with those little golden hushpuppies that are slightly sweet and oniony. Serve with tartar sauce, hot sauce, or a side of coleslaw for the perfect Southern feast.

Creole Red Beans and Rice

Packed with smoky Andouille and creamy red beans, this Creole red beans and rice is the ultimate comfort food. It’s a classic Louisiana dish that’s perfect for a lazy Sunday or a hearty weeknight dinner.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 150 minutes

Ingredients

For the Beans

• 1 lb dried red beans, soaked overnight
• 1 tbsp olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 bay leaves
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• 1 lb Andouille sausage, sliced
• 6 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• a dash of hot sauce

For the Rice

• 2 cups long-grain white rice
• 4 cups water
• 1 tsp salt
• 1 tbsp butter (optional)

For Serving

• sliced green onions
• fresh parsley, chopped

Instructions

1. The night before, place the dried red beans in a large bowl, cover with water by 2 inches, and soak overnight (at least 8 hours). Drain and rinse.
2. In a large Dutch oven, heat the olive oil over medium heat. Add the Andouille sausage and cook until browned, about 5 minutes. Remove sausage with a slotted spoon and set aside. Tip: Browning the sausage adds depth—don't skip it.
3. Add the onion, bell pepper, and celery (the “holy trinity”) to the pot. Sauté until softened, about 8 minutes. Add the garlic and cook for 1 minute more.
4. Stir in the drained beans, thyme, oregano, bay leaves, smoked paprika, cayenne (if using), and the cooked sausage. Pour in the chicken broth and bring to a boil. Tip: Using chicken broth instead of water gives a richer flavor.
5. Reduce heat to low, cover, and simmer for 2 to 2.5 hours, until the beans are tender and creamy. Stir occasionally and add more broth if needed. Tip: For creamier beans, mash some against the side of the pot with a spoon.
6. While the beans cook, prepare the rice: In a medium saucepan, combine the rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in butter if desired. Tip: Letting the rice rest ensures fluffy, separate grains.
7. Once the beans are done, remove the bay leaves. Season with salt, pepper, and hot sauce to taste.
8. Serve the red beans over a bed of white rice and garnish with sliced green onions and parsley.

A bowl of this red beans and rice is pure comfort—creamy, smoky, and satisfying. The beans soak up all the flavors from the sausage and spices, while the rice provides a fluffy bed. Serve with a side of cornbread or a simple green salad for a complete meal.

Buttermilk Biscuits with Sawmill Gravy

Very few breakfasts beat the comfort of fresh buttermilk biscuits smothered in creamy sawmill gravy. This Southern classic is easier than you think, with a flaky biscuit and rich, peppery sausage gravy that comes together in under an hour.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 20 minutes

Ingredients

For the Biscuits

• 2 cups all-purpose flour (like Gold Medal)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small cubes
• 3/4 cup cold buttermilk, shaken

For the Sawmill Gravy

• 1 pound pork breakfast sausage (not links)
• 1/4 cup all-purpose flour
• 2 cups whole milk (or a splash more if needed)
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper (more for finishing)
• Pinch of cayenne (optional, for heat)

Instructions

1. Preheat your oven to 450°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt.
3. Scatter the cold butter cubes over the flour mixture. Use a pastry blender or your fingertips to cut the butter in until it looks like coarse meal with some pea-size pieces. Tip: Keep the butter cold—this creates flaky layers.
4. Make a well in the center, pour in 3/4 cup cold buttermilk, and stir with a fork just until a shaggy dough forms. Do not overmix; it’s okay if it’s a bit dry.
5. Turn the dough onto a lightly floured surface. Gently bring it together with your hands, then pat into a 1-inch thick rectangle. Fold it in half, pat down again, and repeat once more. This builds layers. Pat to 3/4-inch thickness.
6. Use a 2.5-inch biscuit cutter to cut out biscuits—press straight down without twisting. Gather scraps, re-pat, and cut more. You should get 8 biscuits.
7. Place biscuits on the prepared baking sheet so they barely touch. This helps them rise tall with soft sides. Bake for 12–15 minutes until golden brown. Let cool slightly on a rack.
8. While biscuits bake, start the gravy. In a large skillet over medium-high heat, cook 1 pound pork sausage, breaking it into small crumbles. Cook until browned and cooked through, about 5–7 minutes. Do not drain the fat—you want about 2 tablespoons in the pan. If there’s more, spoon some out; if less, add a pat of butter.
9. Reduce heat to medium. Sprinkle 1/4 cup flour over the sausage and stir constantly for 1 minute to cook out the raw flour taste. It will look pasty.
10. Slowly pour in 2 cups milk while whisking continuously to prevent lumps. Keep whisking until the gravy thickens and bubbles, about 3–4 minutes. Tip: If it gets too thick, add a splash more milk.
11. Season with 1/2 teaspoon salt, 1 teaspoon black pepper, and a pinch of cayenne if using. Taste and adjust—sawmill gravy should be boldly seasoned. Keep warm over low heat, stirring occasionally.
12. Split the warm biscuits in half, place on plates, and ladle the gravy generously over the top. Finish with an extra crack of black pepper.

Make sure to serve these biscuits right away while the gravy is hot and the biscuits are tender. The combo of flaky, buttery biscuit and rich, peppery sausage gravy is pure comfort—perfect for a lazy weekend brunch or a cozy dinner.

Southern Mac and Cheese

So, you're craving that creamy, soul-soothing Southern mac and cheese—the kind with a golden, slightly crisp top and a velvety, custard-like center. This baked version uses sharp cheddar and evaporated milk to get that rich, irresistible texture every time.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

For the Pasta

• 1 pound elbow macaroni
• Salt for pasta water

For the Cheese Sauce

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 (12-ounce) can evaporated milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 3 cups shredded sharp cheddar cheese (about 12 ounces, preferably block cheese you shred yourself)
• 2 large eggs, beaten

For the Topping

• 1/2 cup panko breadcrumbs
• 1 tablespoon melted butter

Instructions

1. Preheat your oven to 350°F. Grease a 9×13-inch baking dish with butter or cooking spray.
2. Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until just al dente—about 1 minute less than the suggested time, since it'll bake later. Drain and set aside.
3. In a large saucepan over medium heat, melt the 4 tablespoons butter. whisk in the flour and cook for 1 minute, stirring constantly, to make a blond roux.
4. Slowly pour in the whole milk and evaporated milk, whisking continuously to prevent lumps. Add the salt, pepper, and paprika. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
5. Reduce heat to low. Add the shredded cheddar cheese a handful at a time, stirring until melted and smooth. Remove from heat.
6. Temper the beaten eggs: slowly drizzle about 1 cup of the hot cheese sauce into the eggs while whisking constantly, then pour the egg mixture back into the saucepan. Stir well. (This prevents scrambled eggs in your mac.)
7. Combine the cooked macaroni with the cheese sauce, stirring until every noodle is coated. Pour into the prepared baking dish and spread evenly.
8. In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle over the top of the mac and cheese.
9. Bake for 25–30 minutes, or until the edges are bubbly and the topping is golden brown. Let it rest for 10 minutes before serving—this helps it set so it’s creamy, not runny.

So when you pull that pan out of the oven, you’ll see a gorgeous golden crust hiding a super creamy, cheesy interior. Serve it as a soul food side with collard greens and fried chicken, or just eat it straight from the dish—no judgment here.

Fried Green Tomatoes

Zesty and classic, fried green tomatoes are a Southern staple that you can easily whip up at home. They're the perfect way to use up unripe tomatoes from the garden, and the tangy-savory combo is irresistible.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

• 3-4 medium green tomatoes, sliced about 1/4 inch thick
• 1 cup cornmeal (yellow or white)
• 1/2 cup all-purpose flour
• 1/2 cup buttermilk (or a couple of eggs beaten with a splash of milk)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne (optional, for a kick)
• Vegetable oil for frying (enough to coat the bottom of your skillet)

Instructions

1. Pat the tomato slices dry with paper towels. (Tip: Don't slice them too thin or they'll get mushy.)
2. Set up a breading station: one shallow bowl with the flour, one with the buttermilk (or egg wash), and one with the cornmeal mixed with salt, pepper, and cayenne.
3. Heat about 1/4 inch of oil in a heavy skillet over medium-high heat. (Tip: Test the oil by dropping in a pinch of cornmeal—it should sizzle immediately.)
4. Dredge each tomato slice in the flour, then dip into the buttermilk, then coat with the cornmeal mixture, pressing gently so it sticks.
5. Fry the tomatoes in a single layer without overcrowding the pan. Cook for 2-3 minutes per side until deep golden brown. (Tip: Adjust the heat if they're browning too quickly.)
6. Transfer to a paper towel-lined plate to drain. Serve immediately.

Zingy and golden, these fried green tomatoes boast a crunchy cornmeal crust that gives way to a tangy, tender inside. Serve them hot with a dollop of remoulade or a drizzle of hot honey for a sweet-spicy twist. They're also fantastic on a BLT or as a side to grilled fish.

Chicken and Dumplings

Getting a taste of true Southern comfort starts with a big pot of chicken and dumplings. This hearty stew is loaded with tender chicken, veggies, and fluffy dropped dumplings that soak up all that savory broth. You’re gonna love how simple it is to make from scratch.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the stew

• a couple tablespoons of butter
• one medium onion, diced
• a couple of carrots, diced
• a couple of celery stalks, diced
• 3 cloves garlic, minced
• a quarter cup of all-purpose flour
• 4 cups of chicken broth
• 1 cup of whole milk
• 1 pound boneless skinless chicken thighs
• 1 teaspoon dried thyme
• half teaspoon black pepper
• 1 teaspoon salt
• a cup of frozen peas (optional)

For the dumplings

• 1 and a half cups of all-purpose flour
• 2 teaspoons baking powder
• half teaspoon salt
• a quarter cup cold butter, cubed
• half cup whole milk
• a tablespoon fresh parsley, chopped (optional)

Instructions

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes until softened, stirring occasionally.
2. Stir in the garlic and cook for 1 minute until fragrant.
3. Sprinkle the flour over the veggies and stir to coat. Cook for 2 minutes to remove raw flour taste.
4. Slowly pour in the chicken broth while stirring constantly. Add the milk, thyme, pepper, and salt. Bring to a simmer.
5. Add the chicken thighs to the pot. Cover and let simmer for 20 minutes, until chicken is cooked through. (Tip: you can shred the chicken with two forks while it's still in the pot or remove and shred.)
6. While stew simmers, make dumpling batter: In a mixing bowl, whisk together flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs. Stir in milk and parsley until just combined. Do not overmix.
7. After 20 minutes, remove chicken to a plate and shred with two forks. Return shredded chicken to pot along with frozen peas if using.
8. Drop spoonfuls of dumpling batter onto the simmering stew (not directly into liquid, but on top of chicken and veggies). Cover the pot and simmer for 15 minutes without lifting the lid. (Tip: covering creates steam that cooks dumplings fluffy.)
9. After 15 minutes, check dumplings: they should be puffed and cooked through. Serve immediately.

Each spoonful is pure comfort with tender chicken, soft dumplings, and creamy broth. Enjoy it as is or with a sprinkle of fresh parsley for color. It’s the kind of meal that hugs you from the inside out.

Shrimp Po’ Boy Sandwich

Whip up a taste of New Orleans at home with this crispy shrimp po' boy sandwich. It's loaded with golden fried shrimp, crunchy lettuce, and a tangy remoulade sauce—all piled onto soft French bread. Trust me, you'll want this on your dinner table ASAP.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/2 cup buttermilk
• 1 tablespoon hot sauce (like Tabasco)
• 3/4 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (or more if you like heat)
• 4 cups vegetable or canola oil, for frying
• 4 (6-inch) pieces French bread, split and lightly toasted
• 2 cups shredded iceberg lettuce
• 2 medium tomatoes, sliced
• 1/4 cup dill pickle slices (optional)
• For the remoulade:
• 1/2 cup mayonnaise
• 2 tablespoons Creole mustard or whole-grain mustard
• 2 tablespoons sweet pickle relish
• 1 tablespoon lemon juice
• 1 teaspoon hot sauce
• 1 teaspoon capers, chopped (optional)

Instructions

1. In a medium bowl, combine shrimp, buttermilk, and 1 tablespoon hot sauce. Toss to coat, then refrigerate for at least 15 minutes (up to 30). Tip: Pat shrimp dry before marinating for extra crispy coating.
2. In a shallow dish, whisk together flour, cornmeal, salt, black pepper, paprika, garlic powder, and cayenne. Set aside.
3. Make the remoulade: In a small bowl, stir together mayonnaise, mustard, relish, lemon juice, 1 teaspoon hot sauce, and capers (if using). Cover and chill until ready to use.
4. Heat oil in a deep heavy pot or Dutch oven to 350°F. Use a deep-fry thermometer for accuracy—if the oil's too cool, shrimp turn greasy; too hot, they burn.
5. While oil heats, set up a wire rack over a baking sheet. Drain shrimp from buttermilk mixture (discard liquid). Working in batches, coat shrimp in the flour mixture, pressing gently to adhere. Shake off excess.
6. Fry shrimp in batches without crowding—about 6-8 at a time. Cook 2-3 minutes until golden brown and cooked through, flipping halfway. Transfer to the wire rack to drain. Tip: Keep oil temp steady between 340°F and 360°F.
7. To assemble, spread remoulade on both cut sides of each toasted bread piece. Layer lettuce, tomato slices, fried shrimp, and pickles (if using). Close sandwich and serve immediately.

Crunch into that first bite—the shrimp are perfectly crisp, the bread is soft, and the remoulade adds a creamy, zesty kick. For extra fun, serve with a side of hot sauce and some crispy fries. You'll feel like you're on Bourbon Street!

Peach Cobbler

There's nothing quite like the smell of peaches bubbling away with butter and sugar—it's pure Southern comfort. This peach cobbler is easy to throw together with canned or fresh peaches, and that golden, buttery crust is the star.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the filling

• 4 cups sliced fresh or canned peaches (drained if canned)
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 tablespoons cornstarch

For the topping

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1 tablespoon coarse sugar (for sprinkling)

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or nonstick spray.
2. In a large bowl, gently toss the peaches with 1/2 cup granulated sugar, brown sugar, lemon juice, vanilla, cinnamon, salt, and cornstarch until combined. Set aside.
3. In a separate bowl, whisk together the flour, 1 cup granulated sugar, baking powder, and salt for the topping.
4. Pour the melted butter, milk, and vanilla into the dry ingredients and stir just until a smooth batter forms. Tip: Don't overmix—a few lumps are totally fine.
5. Pour the batter into the prepared dish and spread it evenly. It will be thin—that's okay!
6. Spoon the peach mixture over the batter evenly. Do not stir. Tip: As it bakes, the batter will rise through the peaches, creating that signature cobbler crust.
7. Sprinkle the coarse sugar over the top for a crunchy finish.
8. Bake for 40 to 45 minutes, until the crust is golden brown and the filling is bubbly around the edges. Tip: Let it cool on a wire rack for at least 15 minutes—this helps the filling set so it's not runny.

Versatile and crowd-pleasing, this cobbler is delicious warm with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of tender peaches and crispy crust is irresistible.

Barbecue Pulled Pork

Okay, let’s talk about barbecue pulled pork—the kind that’s smoky, tender, and just falls apart. You’ll slow-smoke a pork shoulder until it’s ridiculously soft, then toss it with a tangy vinegar sauce. Trust me, this is the stuff backyard dreams are made of.

Serving: 10 | Prep Time: 25 minutes | Cooking Time: 720 minutes

Ingredients

For the Pork

• 1 (8-pound) bone-in pork shoulder (also called Boston butt)
• 2 tablespoons yellow mustard (just to bind the rub)
• 1/4 cup barbecue rub (store-bought or homemade, like a mix of brown sugar, paprika, salt, pepper, garlic powder, and chili powder)
• 1 cup apple juice (in a spray bottle, for spritzing)
• Your favorite wood chips or chunks (hickory or applewood work great)

For the Tangy Vinegar Sauce

• 1 1/2 cups apple cider vinegar
• 1/2 cup ketchup
• 1/4 cup brown sugar, packed
• 1 tablespoon hot sauce (like Tabasco)
• 1 teaspoon crushed red pepper flakes (optional, for heat)
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. Start your smoker and bring it to 225°F. If using charcoal, set it up for indirect heat. Add wood chips or chunks to the coals (soak chips in water for 30 minutes first).
2. Trim the pork shoulder: remove any excess fat cap, leaving about 1/4 inch for moisture. Pat the meat dry with paper towels.
3. Slather the mustard all over the pork—this helps the rub stick. Then generously apply the barbecue rub, coating every side. Let it rest at room temperature for 20 minutes while the smoker stabilizes.
4. Place the pork on the smoker grate, fat side up. Insert a probe thermometer into the thickest part of the meat (avoid bone). Smoke for about 6 hours, spritzing with apple juice every hour. This keeps it moist and builds bark. Tip: Don’t spritz too often—once an hour is plenty—or you’ll wash off the rub.
5. After the first 6 hours, the internal temp should be around 160°F (the stall zone). Wrap the pork tightly in heavy-duty aluminum foil or butcher paper. Add a splash of apple juice inside the wrap for extra moisture. Return to the smoker.
6. Continue cooking until the internal temperature hits 203°F (about another 4-6 hours). The probe should slide in like butter—that’s how you know it’s done. Tip: Patience is key; every shoulder is different, so rely on temp and texture, not time.
7. Once done, remove the pork from the smoker. Let it rest in the foil for at least 30 minutes (up to 1 hour). This lets the juices redistribute.
8. While the pork rests, make the sauce: In a medium bowl, whisk together apple cider vinegar, ketchup, brown sugar, hot sauce, red pepper flakes, salt, and pepper. Set aside.
9. Unwrap the pork and shred it using two forks (discard the bone and any large chunks of fat). Discard the liquid from the foil or reserve a little to mix back in for extra moisture.
10. Pour the vinegar sauce over the shredded pork, a little at a time, and toss to coat. Taste and add more sauce as you like. Tip: Start with about 3/4 cup—you want tangy, not soggy. The pork will absorb more as it sits.

Don't skip the rest—it makes every shred juicier. The final pulled pork should be incredibly tender with a peppery bark and a bright, tangy finish. Pile it high on soft buns with coleslaw for the ultimate sandwich, or serve it over creamy mashed potatoes. Either way, this is crowd-pleasing comfort food at its finest.

Cowboy Caviar Salad

Whip up this no-cook Cowboy Caviar Salad in minutes! It’s a vibrant mix of black-eyed peas, corn, and bell peppers tossed in a tangy vinaigrette—perfect for picnics or meal prep.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

• 1 can (15 oz) black-eyed peas, drained and rinsed
• 1 can (15 oz) corn, drained (or 1½ cups frozen corn, thawed)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small red onion, finely diced
• 1 jalapeño, seeded and minced (optional)
• ½ cup fresh cilantro, chopped
• ¼ cup olive oil
• ¼ cup red wine vinegar
• 2 tablespoons fresh lime juice
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. In a large bowl, combine the drained black-eyed peas, corn, diced bell peppers, red onion, jalapeño (if using), and cilantro. Stir gently to mix.
2. In a small bowl or jar, whisk together the olive oil, red wine vinegar, lime juice, cumin, salt, and black pepper until well blended. Tip: Use fresh lime juice for the brightest flavor.
3. Pour the dressing over the bean mixture and toss until everything is evenly coated. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld—this step makes a big difference!
4. For best results, cover and refrigerate for at least 30 minutes, or up to 24 hours. The salad tastes even better after a few hours as the veggies soften slightly. Tip: Taste before serving and adjust salt or lime if needed.
5. Serve chilled or at room temperature. If it seems dry after sitting, add a splash more olive oil or a squeeze of lime. Tip: Stir well before serving to redistribute the dressing.

A scoop of this salad is fantastic with tortilla chips, or you can pile it onto a bed of greens for a light lunch. The crunch from the peppers and the creamy black-eyed peas make every bite satisfying.

Southern Banana Pudding

Pudding lovers, this Southern Banana Pudding is the ultimate comfort dessert. It layers creamy vanilla pudding, ripe bananas, and crisp vanilla wafers, all topped with a fluffy meringue that gets golden in the oven. Trust me, you'll want seconds!

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

• 1 box (about 12 oz) vanilla wafers
• 4 ripe bananas, sliced
• 2 cups whole milk
• 3/4 cup granulated sugar, divided
• 1/4 cup all-purpose flour
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Pinch of salt
• 4 large egg whites
• 1/4 teaspoon cream of tartar

Instructions

1. In a medium saucepan, whisk together 1/2 cup sugar, flour, and salt. Gradually whisk in milk until smooth.
2. Cook over medium heat, stirring constantly, until mixture thickens and bubbles, about 5-7 minutes. Tip: Keep stirring to avoid scorching the bottom.
3. Remove from heat. In a small bowl, beat egg yolks. Gradually whisk about 1 cup of the hot milk mixture into the yolks, then return the mixture to the saucepan.
4. Cook for 2 more minutes, stirring constantly. Remove from heat and stir in butter and vanilla. Let cool slightly.
5. Spread a thin layer of pudding in the bottom of a 2-quart baking dish. Top with a layer of vanilla wafers, then sliced bananas, then more pudding. Repeat layers, ending with pudding. Tip: Use ripe but firm bananas so they don't get mushy.
6. For meringue: Beat egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff and glossy.
7. Spread meringue over the pudding, sealing the edges to the dish. Bake at 350°F for 12-15 minutes until the meringue is golden brown. Tip: For a deeper color, broil for the last minute but watch closely.
8. Let cool at least 15 minutes before serving. The pudding will set as it cools.

Don't be surprised if this pudding disappears fast – the combination of crunchy wafer, smooth pudding, and soft bananas is irresistible. Serve it in a big bowl with a dollop of whipped cream if you're feeling extra fancy.

Conclusion

O, these 17 Southern cuisine recipes are perfect for bringing family together on Sunday evenings. We hope you try them and find new favorites. Drop a comment letting us know which dish you loved most, and don’t forget to share this roundup on Pinterest to inspire others!

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