List of foods of the Southern United States

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This is a list of foods of the Southern United States. The cuisine of the Southern United States is defined as the historical regional culinary form of states in the Southern United States. Southern cuisine has many various dishes and foods.



Skillet cornbread

Desserts and sweets




An apple cobbler






  • Creme sticks

Meats, poultry and seafood

A pan of beef brisket, fresh out of the oven
Jambalaya cooking in a pan

Side dishes and condiments

Sausage gravy served atop biscuits

Soups, stews and boils

  • Brunswick stew - originated in either Virginia or Georgia
  • Burgoo - served at barbecues in western and central Kentucky; similar to Brunswick stew
  • Chicken Sauce-Picquante - chicken cooked in a tangy stew with tomatoes and spices, often served over rice; a favorite in southern Louisiana
  • Conch chowder, mainly a specialty of Florida
  • Gumbo - made with seafood or meat and okra; a Cajun/Creole delicacy
  • Étouffée - a very thick stew made of crawfish or chicken and sausage, okra and roux served over rice
  • Low Country boil - any of several varieties
    • Frogmore Stew - made with sausage, corn, crabs, and shrimp; popular in coastal South Carolina
    • Seafood Muddle
  • Peanut soup-one of the oldest dishes consumed in the South; brought by Africans. Mainly a dish of Virginia.
  • She-crab soup - mainly served in the area around Charleston, South Carolina and Savannah, Georgia from Atlantic crabs
  • Turtle soup- Mainly a Creole dish in Louisiana
  • Terrapin stew - a historical dish of Atlantic Coast states such as Maryland and Virginia
  • Hoppin' John
  • Pilau - Any number of dishes which combine rice stewed with meat (chicken, sausage, pork, or wild game) and usually including onions or bell peppers. The most popular is chicken bog. These dishes are popular in South Carolina due to the influence of rice cultivation on the history of South Carolina.
  • Rat stew - consumed in the state of West Virginia[11][12]

Vegetables and salads

  • Mashed potatoes - called "creamed" in some regions
    • Rutmus - potatoes boiled and mashed with turnip bottoms and butter
  • Okra - flour-battered and pan-fried or boiled, stewed, or steamed
  • Onion - Sliced Vidalia, whole green onion, and onion rings
  • Peas - often cooked with chunks of ham or onions
  • Potato Salad - usually made in the South with egg, mayonnaise, prepared mustard and pickle relish
  • Purloo - a traditional Low Country dish made with ham, bacon, peppers and okra
  • Ramps - wild leeks popular in the mountains


A shrimp po' boy sandwich

See also


  1. Old New Orleans Rum | Celebration Distillation
  2. Fabricant, Florence (February 14, 2007). "So Naughty, So Nice". The New York Times. Retrieved 2013-04-23.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  3. "52 Fresh & Juicy Strawberry Recipes". Southern Living. June 5, 2015. Retrieved 2015-06-01.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  4. Flexner, Marion (2010). Out Of Kentucky Kitchens. University Press of Kentucky. p. 287. ISBN 0813129494
  5. "Taste of the South: Chess Pie". Southern Living Magazine. Retrieved 2013-04-24.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  6. Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook - Martha Hall Foose - Google Books
  7. Hilburn, Prudence (April 23, 2013). "Prudence Hilburn: Any way you slice it, pecan pie a Southern favorite". The Gadsen Times. Retrieved 2013-04-24.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  8. Adams, Jocelyn Delk (April 15, 2013). "[RECIPE] Banana Pudding Tiramisu". Ebony Magazine. Retrieved 2013-04-24.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>