Classic Southern Recipes

From the Recipe Creator: I absolutely love tomatoes, any kind, any size. Being from the South, that includes fried green tomatoes. I created a special summer sandwich to show them off. —Hillian Holmgren, Del Rio, Texas

From the Recipe Creator: I learned about corn bread dressing while living in the south for a few years. I decided to combine it with a few of my favorite stuffing ingredients to give it my own spin. —James Schend, Pleasant Prairie, Wisconsin

From the Recipe Creator: Fresh shrimp from the Carolina coast is one of our favorite foods. We add kale, garlic, red peppers and black-eyed peas to complete this wholesome, filling soup. —Mary Marlowe Leverette, Columbia, South Carolina

From the Recipe Creator: This creamy sweet potato pie is subtly spiced and slices beautifully! We suggest baking up a few sweet potato pies around the holidays to give to friends and family. — North Carolina Sweet Potato Commission

From the Recipe Creator: To feed a crowd, especially when I want to make a good impression, I make this eye-popping cornbread salad. It’s beautiful in a trifle bowl. I love it in summer, when we can make it with our own garden produce. —Debbie Johnson, Centertown, Missouri

From the Recipe Creator: Having lived in several states in the South, I love tossing pecans into recipes for a little added flavor and crunch. Fresh berries and other nuts round out this hearty salad. —Lisa Varner, El Paso, Texas

From the Recipe Creator: This is one of our favorite recipes to take along on a picnic. We like to eat the chicken cold, along with a salad and watermelon. It's a real treat!

From the Recipe Creator: Mom loved sweet potatoes and fixed them often in this creamy, comforting baked sweet potato casserole. With its nutty topping, this side dish could almost be served as a dessert. It's a yummy treat! —Sandi Pichon, Memphis, Tennessee

From the Recipe Creator: A southern specialty sometimes called breakfast shrimp, this shrimp and grits recipe tastes fantastic for brunch or dinner, or any time company’s coming. It’s down-home comfort food at its finest. —Mandy Rivers, Lexington, South Carolina

From the Recipe Creator: Fresh peaches, good southern pecans and real vanilla make this pie a special summertime treat. —Sherrell Dikes, Holiday Island, Arkansas

From the Recipe Creator: This down-home recipe reminds me of my mother, who was raised in the South. It calls for cube steak instead of round steak, so there's no need to pound the meat. I just dip and coat the beef, then cook it in my cast-iron skillet. -Bonnie Malloy, Norwood, Pennsylvania

From the Recipe Creator: A real southern favorite, black-eyed peas are traditionally served on New Year's Day to bring good luck. The bacon and thyme in my mom’s recipe make them extra special. —Ruby Williams, Bogalusa, Louisiana

From the Recipe Creator: We used to live in New Orleans, but our taste buds don't know we moved yet. I still make many Creole dishes, and gumbo is one of our favorites. —Catherine Bouis, Palm Harbor, Florida

From the Recipe Creator: Jambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham. —Ruby Williams, Bogalusa, Louisiana

From the Recipe Creator: The recipe for these four-ingredient homemade buttermilk biscuits has been handed down for many generations. —Fran Thompson, Tarboro, North Carolina

From the Recipe Creator: This recipe is as hearty as it gets. Part barbecued pork, part potatoes, the taters are as wholesome as they are delicious. My family can't get enough of this comforting dish. —Shannon Harris, Tyler, Texas

From the Recipe Creator: This Mississippi sweet potato pie is very popular in the South. It's a particular favorite at our house because we always have plenty of sweet potatoes in our garden. Try it with a dollop of whipped cream. —Bonnie Holcomb, Fulton, Mississippi

From the Recipe Creator: For our family, a good fish dinner just isn't complete without these zesty hush puppies. You can also serve them alone as a satisfying snack. —Carolyn Griffin, Macon, Georgia

From the Recipe Creator: My father is Cajun, and I grew up eating Cajun food. This easy recipe makes me think of happy childhood memories. Sometimes I use oysters or crawfish instead of—or in addition to—the shrimp. —Stacey Johnson, Bonney Lake, Washington

From the Recipe Creator: Collard greens are a staple vegetable of southern cuisine. This side dish is often made with smoked or salt-cured meats, such as ham hocks, pork or fatback. —Marsha Ankeney, Niceville, Florida

From the Recipe Creator: I didn’t see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He’s a true southern boy! It’s a dessert, but you can have it for breakfast, lunch or dinner. —Stephanie Harris, Montpelier, Virginia

From the Recipe Creator: If you’re from the South, you have to have a good cornbread recipe. Here’s a lightened-up version of my mom’s traditional cornbread that tastes just as delicious. —Debi Mitchell, Flower Mound, Texas

From the Recipe Creator: A Southern specialty, this hearty pork sausage gravy uses sausage drippings, milk and flour to make a thick creamy gravy traditionally served over biscuits. —Taste of Home Test Kitchen

From the Recipe Creator: This bright and creamy lemon chess pie cuts beautifully and has a smooth texture. It’s one of my favorites. —Hannah LaRue Rider, East Point, Kentucky

From the Recipe Creator: I coat the catfish in pecans, then top it with a thick, rich cream sauce. It looks like you spent all day on it, but it's actually very speedy to prepare. Garnish it with lemon wedges, parsley or more chopped pecans if you desire. —Mary Ann Griffin, Bowling Green, Kentucky

From the Recipe Creator: This cookie recipe from my 91-year-old grandmother was my grandfather's favorite. She still makes them and sends us home with the dough so that we can make more whenever we want, I love to make a fresh batch when company drops in. —Chris Paulsen, Glendale, Arizona