This articleneeds additional citations forverification. Please helpimprove this article byadding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "List of foods of the Southern United States" – news ·newspapers ·books ·scholar ·JSTOR(July 2024) (Learn how and when to remove this message)

Part of a series on
American cuisine
Regional cuisines Northeastern New England New Jersey New York City Philadelphia Midwestern Chicago Michigan North Dakota Ohio Omaha St. Louis Wisconsin Mid-Atlantic Baltimore Pittsburgh Southern (list) Atlanta Cajun Florida Kentucky Louisiana Creole Lowcountry Houston New Orleans Texas Tex-Mex Western California California fusion Los Angeles Pacific Northwest Rocky Mountain Southwestern New Mexican Other Hawaiian Military rations Puerto Rican Roadkill Tailgate party
History Thirteen Colonies Antebellum America Chuckwagon Culinary Revolution Food truck Diner Hot dog cart Ice cream van
Ingredients and foods List of American foods Apple Beef Blueberry Chocolate Collard greens Corn Okra Pecan Potato Pumpkin Sunflower seed Tomato Turkey Vanilla
Styles Barbecue in the United States Alabama Kansas City Memphis North Carolina South Carolina Santa Maria St. Louis Texas Fast food Fusion New American Pizza in the United States
Ethnic and cultural American Chinese Filipino-American cuisine Greek-American Indian Italian-American Japanese Jewish Mexican-American Native American Pennsylvania Dutch Soul food Tlingit
Holidays and festivals Fourth of July Christmas Thanksgiving
United States portal Food portal
v t e

This is alist of notable foods that are popular in the Southern United States. Thecuisine of the Southern United States has many various dishes and foods.

• Alabama Slammer – a cocktail made with amaretto, Southern Comfort, sloe gin, and orange juice, served in a Collins glass
• Ale-8-One – made inWinchester, Kentucky
• Barq's Root Beer – first made inBiloxi, Mississippi
• Big Red –cream soda originally fromWaco, Texas
• Blenheim Ginger Ale
• Bourbon – made in centralKentucky
• Brownie Chocolate Drink
• Buffalo Rock ginger ale
• Buttermilk
• Cheerwine – aNorth Carolina–based cherry flavored drink
• Coca-Cola – first made inAtlanta
• Double Cola – based inChattanooga, Tennessee; also producesSki soda
• Dr. Enuf – available in eastern Tennessee
• Dr Pepper – a popular drink inTexas before achieving national popularity
• Grapette – grape soda first made in 1939 inCamden, Arkansas; currently available exclusively atWal-Mart stores nationwide
• Grapico – grape soda made by Buffalo Rock
• Hurricane Punch
• Lemonade
• Mello Yello – a lemon-lime soda product of the Coca-Cola Company, sold primarily in the South
• Mint julep – associated with theKentucky Derby andThe Great Gatsby
• Mountain Dew – originally made inKnoxville,Tennessee^[1][2]
• Muscadine wine and juice – usually homemade, though also commercially available from some regional vineyards
• Nehi soda – produced by RC Cola, including grape, peach, and orange flavors
• Orange juice from Florida
• Pepsi – first made inNew Bern, North Carolina
• RC Cola – first made inColumbus, Georgia
• Red Rock Cola – invented in Atlanta in 1885, predating Coca-Cola
• Rum – several small-batch varieties, primarily in and around New Orleans^[3]
• Sassafras tea
• Sazerac cocktail
• Slurpee – frozen drink sold by7-Eleven originally ofDallas, Texas
• Southern Comfort –New Orleans–based neutral spirit, with sweeteners and peach flavor added
• Sun Drop – citrus drink found in northernAlabama, centralTennessee, the Carolinas, westernKentucky, southeasternMissouri, and parts ofVirginia
• Sunny Delight (SunnyD) – invented inMount Dora, Florida, in 1964
• Sugarcane juice
• Sweet tea – usually served with ice, lemon, and sugar, sometimes with mint
• Tennessee whiskey –Jack Daniel's andGeorge Dickel are the two remaining brands

• Banana bread
• Cuban bread
• Biscuits – traditionally prepared with buttermilk
• Corn pone – also called hoecake, Johnny cake
• Cornbread –corn meal, wheat flour, milk, buttermilk or water, leavening, sometimes oil and usually egg; may be sweet or savory
• Cracklin' cornbread – haspork cracklins in it
• Hush puppies
• Gingerbread – known in some parts of the deep south as molasses bread
• Cornmeal mush – also known as coush coush in theDeep South
• Pumpkin bread
• Spoonbread – a traditional colonial dish
• Yeast rolls
• Zucchini bread

• Baltimore peach cake^[4]
• Butter pecan cake
• Caramel cake
• Coconut cake
• Doberge cake
• Fruit cake
• Hummingbird cake
• Italian cream cake
• Jelly and cake
• King cake
• Kentucky jam cake
• Lady Baltimore cake
• Lane cake
• Moravian sugar cake
• Peachshortcake
• Pig pickin' cake – usually made with boxed yellow cake mix infused with canned mandarin oranges; frosted with a whipped topping, vanilla pudding and coconut icing
• Pound cake
• Red velvet cake^[5]
• Stack cake – usually five or more layers with chocolate or apple butter filling
• Strawberry shortcake^[6]
• Tipsy cake

• Beens seed candy – such as Benne Brittle, found primarily in the coastal regions ofGeorgia andSouth Carolina
• Bourbon balls
• Divinity
• Goo Goo Cluster
• Haystacks
• Kentucky cream candy – a pulled candy that is prepared withcream;^[7] usually made during the colder months (40 deg or below) of the year when humidity is low
• Modjeska
• Moon pie
• Peanut brittle
• Pecan brittle
• PecanDivinity
• Pralines – a specialty ofNew Orleans

• Apple Brown Betty – a traditional colonial dessert
• Blackberrycobbler
• Dewberry cobbler
• Peach cobbler
• Sweet potatosonker

• Butter pecan cookie
• Chocolate chip cookies
• Moravian spice cookies – especially in North Carolina and Virginia
• Oatmeal cookie
• Peanut butter cookie
• Tea cakes

• Bananas Foster
• Blackberryice cream
• Creole cream cheese ice cream
• Peach ice cream
• Pecan-praline ice cream
• Snow cone
• Strawberry ice cream

• Apple pie
• Black bottom pie
• Blueberry pie
• Buttermilk pie
• Chess pie^[8]
• Coconut chess pie
• Blackberry pie – from the native blackberry ripening in early summer
• Grape hull pie –scuppernong ormuscadine grape pie
• Jefferson Davis pie – a molasses pie containing dates
• Key lime pie
• Lemon ice box pie^[9]
• Lemon Meringue Pie
• Millionaire pie
• Mississippi mud pie
• Peanut pie^[10][11][12]
• Pecan pie^[13] – made with any variety of pecan, an elegant rendition of the dessert often served in Florida and Georgia uses the plump, perfectly roundElliot Pecan
• Shoofly pie – found in parts of the South wherePennsylvania Dutch settled, such as the valleys ofVirginia
• Squash pie
• Strawberry pie
• Sweet potato pie

• Banana pudding^[14]
• Bread pudding
• Chocolate pudding
• Corn pudding
• Grits pudding
• Indian pudding
• Lemon pudding
• Persimmon pudding
• Sweet potatodumplings
• Sweet potato pudding
• Trifle

• Cream puff
• Hand pie^[15] – biscuit or pie pastry filled usually filled with cooked dried apples, peaches and cherries, either baked or fried
• Fritters – apple, peach, or sweet potato

• Alligator meat – typically served fried
• Barbecue – usually pork or beef, but also chicken; seasoning and preparation vary greatly within the region, though most commonly pork-based in areas east of Texas
  • Beef brisket – popular especially in Texas
  • Boucherie – a style of barbecue common toCajuns in South Louisiana where the pig is eaten snout to tail
  • Bull roast – barbecue where the head and feet of an entire bull are removed and the whole thing is slowly barbecued on a spit over hot coals; native toMaryland
  • Pork ribs – may be prepared "wet" or "dry" style
  • Pulled pork – popular in Tennessee, North Carolina, South Carolina and Virginia
  • Pulled pork sandwich – a slow-cooked chopped, pork shoulder sandwich topped with crispy coleslaw orred slaw (the latter for "Lexington-style"North Carolina barbecue
• Beaver tail stew – consumed inArkansas^[16]
• Boudin – a spicy sausage, with rice as a central filler, from Cajun Louisiana
• Chicken and dumplings
• Chicken fried steak
• Chickengizzards – fried
• Chitlins (chitterlings) – small intestine of ahog
  • Chitlins and maw
• Country captain
• Crab cake – popular along theChesapeake Bay (Maryland andVirginia), where the crab cake is typically not dredged in bread crumbs, and inLouisiana, where it typically is
• Crawfish – also called crawdad, crayfish
• Fried chicken – usually flour-battered.
  • Hot chicken – a spicy variant of fried chicken coated inlard and pepper
• Fried fish and seafood – battered or dredged in cornmeal then pan fried or deep fried
  • Calabash-style seafood – popular in the coastal Carolinas
  • Catfish – usually fried, whole or fillets
  • Mullet – fried, extremely popular in theFlorida panhandle
• Friedpork chops
• Fried turkey – deep fried using an outdoor frier
• Game meat –venison,rabbit, and game fowl are most common, butopossum,squirrel, andraccoon also may be eaten, especially in more remote areas
• Grits and grillades – a Louisiana brunch staple
• Ham – usually pan fried, roasted, or smoked; varieties include "sugar-cured" or "country" (salt-cured)
• Ham hocks
• Hot hamburger plate – a slice of white bread topped with a hamburger patty, French fries and gravy
• Jambalaya
• Liver – usually pan-fried pork or chicken liver, but also beef
• Livermush
• Lobster – typically only eaten in Florida where theCaribbean Spiny Lobster and theCaribbean lobster are native; these may be split and seasoned with piquant spices before being grilled
• Monroe Sausage – a specialty ofAlabama.
• Moravian chicken pie – a traditional dish from thePiedmont region ofNorth Carolina
• Oyster stew – often eaten onChristmas Eve
• Quail
• Raccoon meat
• Reptiles andamphibians – most notablyalligator andfrog legs, eaten in much of the South
• Salmoncroquettes
• Shrimp andgrits
• Shrimp Creole
• Stuffed ham – a specialty in Southern Maryland
• Smithfield ham – a specialty ofSmithfield, Virginia
• Souse meat – also calledhead cheese
• Squirrel meat
• Hot links

• Muffuletta sandwich
• Peanut butter andbanana sandwich
• Po' boy sandwich
• Tomato sandwich, according toGarden & Gun "the south's most beloved sandwich"^[17]

• Apple butter
• Barbecue sauce – numerous varieties throughout the region, sometimes even within same state; most use a primarily vinegar, tomato, or mustard base
• Barbecue spaghetti
• Cane syrup
• Cayenne peppers
• Chow-chow
• Cole slaw – cabbage salad/relish, typically made with mayonnaise and sometimes sugar, except in parts of North Carolina and Virginia, where it instead may be vinegar-based and savory ("barbecue slaw")
• Cornbread dressing – similar to traditional stuffing, but usingcornbread as a base and prepared separately from the meat
• Cracklin' – fried pork rind
• Deviled eggs
• Goober peas
• Gravy-served liberally over meats, potatoes, biscuits and rice
  • Chocolate gravy – made with milk, fat, flour, cocoa powder, and sugar, served over biscuits
  • Red-eye gravy – made with blackcoffee and meat drippings (usually ham), typically served with country ham and grits
  • Sausage gravy – milk-basedcountry gravy typically served over hot biscuits
  • Tomato gravy – canned tomato-based, made in a cast-iron skillet with browned flour, served over rice
• Grits
  • Cheese grits
  • Fried grits
• Hot sauce
  • Tabasco sauce – trademarked, aged hot sauce made in Louisiana
  • Texas Pete – hot sauce made inWinston-Salem, North Carolina

• Macaroni and cheese – usually prepared with fresh eggs and bakeden casserole
• Mayhaw jelly
• Muscadine jelly
• Old Bay Seasoning – made famous in Maryland
• Peanut butter
• Pepper jelly^[18]
• Pickle relish – usually used to make potato salad
• Pickled orbrandiedpeaches
• Rice
  • Dirty rice
  • Red rice
• Sorghum molasses
• Watermelon rindpickles

• Brunswick stew – originated in eitherVirginia orGeorgia
• Burgoo – served at barbecues in western and centralKentucky, similar to Brunswick stew
• Chicken sauce piquant – chicken cooked in a tangy stew with tomatoes and spices, often served over rice, a favorite in southernLouisiana^[19]
• Conch chowder – mainly a specialty of Florida
• Étouffée – a very thick stew made ofcrawfish or chicken and sausage, okra and roux served over rice
• Gumbo – made with seafood or meat and okra; aCajun/Creole delicacy
• Hoppin' John
• 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 ofVirginia
• Pilau – any number of dishes which combine rice stewed with meat and vegetables to serve with. Most popular being thechicken bog. (These dishes are popular in South Carolina due to the influence of rice cultivation on the history of South Carolina)
• She-crab soup – mainly served in the area aroundCharleston, South Carolina, andSavannah, Georgia, fromAtlantic crabs
• Tomato soup – stewed tomatoes, okra and corn
• Turtle soup – mainly a Creole dish inLouisiana
• Terrapin stew^[20] – a historical dish of Atlantic Coast states such asMaryland andVirginia

• Ambrosia
• Beans – often cooked down with chunks ofham, bacon grease, oronions
  • Baked beans
  • Butter or lima beans
  • Green beans
  • Pinto beans andcornbread
  • Pole beans
  • White orgreat northern beans
• Greens – seasoned with some kind of meat or meat grease. The liquid left after cooking is known aspot liquor.
  • Collard greens
  • Creasy greens
  • Kale
  • Mustard greens
  • Poke salad – cookedpokeweed
  • Turnip greens
• Carrots – often "candied" with butter andbrown sugar
  • Carrot raisin salad
• Congealed salad
• Corn
  • Corn fritters
  • Corn on the cob – boiled, steamed, or grilled; usually served with butter or mayonnaise
  • Corn pudding
  • Creamed corn
  • Shoepeg corn
• Hoppin' John – a traditionalLow-Country dish ofblack-eyed peas served withrice

• Mashed potatoes – called "creamed" in some regions
• Okra – flour-battered and pan-fried or boiled, stewed, or steamed
• Onion – slicedVidalia onion, whole green onion,onion rings
• Peas – often cooked with chunks of ham or onions
  • Black-eyed peas
  • Crowder peas
  • Field peas
  • Purple hull peas
• Potato salad – usually made in the South with egg, mayonnaise, prepared mustard and pickle relish
• Ramp – wild leeks popular in the Appalachian mountains

• Red beans and rice – slow cooked, spicykidney beans, served over whitelong grain rice, most often with a spicy sausage on top or incorporated
• Seven-layer salad
• Succotash
• Summer squash – dredged in a mixture of cornmeal and flour and fried crisp with a light to medium browning, prepareden casserole, or made into pickles
• Swamp cabbage – heart of palm
• Tomatoes – sliced ripe, also eaten at breakfast
  • Fried green tomatoes
• Sweet potatoes – often "candied" with butter andbrown sugar
• Tomatoaspic
• Vidalia onion – a sweet onion grown only in the state of Georgia, sold and popular throughout the South
• Wiltedlettuce – with dressing, an Appalachian speciality

• Beer cheese
• Boiled peanuts
• Chicken salad
• Confederate cush
• Creole cream cheese
• Fatback or hog jowl
• Frito pie
• Hoop cheese
• Peanuts and Coke
• Pickled pigs feet
• Pimento cheese
  • Palmetto Cheese – a brand of pimento cheese fromPawleys Island, South Carolina
• Vienna sausages

• List of soul foods and dishes
• Louisiana Creole cuisine

• Cuisine of the Southern United States
• American cuisine-related lists

• Webarchive template archiveis links
• Webarchive template wayback links
• Articles with short description
• Short description is different from Wikidata
• Use American English from July 2025
• All Wikipedia articles written in American English
• Articles needing additional references from July 2024
• All articles needing additional references