List of foods of the Southern United States

This is a list of notable foods that are popular in the Southern United States. The cuisine of the Southern United States has many various dishes and foods.

Beverages

Alabama slammer – a cocktail made with amaretto, Southern Comfort, sloe gin, and orange juice, served in a Collins glass Ale-8-One – made in Winchester, Kentucky Barq's Root Beer – first made in Biloxi, Mississippi Big Red – cream soda originally from Waco, Texas Blenheim Ginger Ale Bourbon – made in central Kentucky Brownie Chocolate Drink Buffalo Rock ginger ale Buttermilk Cheerwine – a North Carolina–based cherry flavored drink Coca-Cola – first made in Atlanta Double Cola – based in Chattanooga, Tennessee; also produces Ski soda Dr. Enuf – available in eastern Tennessee Dr Pepper – a popular drink in Texas before achieving national popularity Grapette – grape soda first made in 1939 in Camden, Arkansas; currently available exclusively at Wal-Mart stores nationwide Grapico – grape soda made by Buffalo Rock Hurricane Punch Kentucky Common - a once-popular style of ale from the area in and around Louisville, Kentucky until Prohibition. Lemonade Mello Yello – a lemon-lime soda product of the Coca-Cola Company, sold primarily in the South Mint julep – associated with the Kentucky Derby and The Great Gatsby Mountain Dew – originally made in Knoxville, Tennessee Muscadine wine and juice – usually homemade, though also commercially available from some regional vineyards Nehi soda – produced by RC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 in New Bern, North Carolina RC Cola – first made in Columbus, Georgia Red Rock Cola – invented in Atlanta in 1885, predating Coca-Cola Rum – several small-batch varieties, primarily in and around New OrleansOld New Orleans Rum | Celebration Distillation Sassafras tea Sazerac cocktail Slurpee – frozen drink sold by 7-Eleven originally of Dallas, Texas Southern Comfort – New Orleans–based neutral spirit, with sweeteners and peach flavor added Sun Drop – citrus drink found in northern Alabama, central Tennessee, the Carolinas, western Kentucky, southeastern Missouri, and parts of Virginia Sunny Delight (SunnyD) – invented in Mount Dora, Florida, in 1964 Sugarcane juice Sweet tea – usually served with ice, lemon, and sugar, sometimes with mint Tennessee whiskey – Jack Daniel's and George Dickel are the two major producers

Breads

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 – has pork 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 the Deep South Pumpkin bread Spoonbread – a traditional colonial dish Yeast rolls Zucchini bread

Desserts and sweets Cakes

Baltimore peach cake 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 Peach shortcake 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 Stack cake – usually five or more layers with chocolate or apple butter filling Strawberry shortcake Tipsy cake

Candies

Beens seed candy – such as Benne Brittle, found primarily in the coastal regions of Georgia and South Carolina Bourbon balls Divinity Goo Goo Cluster Haystacks Kentucky cream candy – a pulled candy that is prepared with cream;Flexner, Marion (2010). Out Of Kentucky Kitchens . University Press of Kentucky. p. 287. usually made during the colder months (40 deg or below) of the year when humidity is low Modjeska Moon pie Peanut brittle Pecan brittle Pecan Divinity Pralines – a specialty of New Orleans

Cobblers

Apple Brown Betty – a traditional colonial dessert Blackberry cobbler Dewberry cobbler Peach cobbler Sweet potato sonker

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

Frozen

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

Pies

Apple pie Black bottom pie Blueberry pie Buttermilk pie Chess pie Coconut chess pie Blackberry pie – from the native blackberry ripening in early summer Grape hull pie – scuppernong or muscadine grape pie Jefferson Davis pie – a molasses pie containing dates Key lime pie Lemon ice box pie Lemon Meringue Pie Millionaire pie Mississippi mud pie Peanut pie Pecan pie – made with any variety of pecan, an elegant rendition of the dessert often served in Florida and Georgia uses the plump, perfectly round Elliot Pecan Shoofly pie – found in parts of the South where Pennsylvania Dutch settled, such as the valleys of Virginia Squash pie Strawberry pie Sweet potato pie

Puddings

Banana pudding Bread pudding Chocolate pudding Corn pudding Grits pudding Indian pudding Lemon pudding Persimmon pudding Sweet potato dumplings Sweet potato pudding Trifle

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

Meats, poultry and seafood

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 Beer can chicken – barbecued chicken where an open can of beer is placed into the cavity of the chicken Boucherie – a style of barbecue common to Cajuns 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 to Maryland 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 or red slaw (the latter for "Lexington-style" North Carolina barbecue Beaver tail stew – consumed in Arkansas Boudin – a spicy sausage, with rice as a central filler, from Cajun Louisiana Chicken and dumplings Chicken fried steak Chicken gizzards – fried Chitlins (chitterlings) – small intestine of a hog Chitlins and maw Country captain Crab cake – popular along the Chesapeake Bay (Maryland and Virginia), where the crab cake is typically not dredged in bread crumbs, and in Louisiana, where it typically is Crawfish – also called crawdad, crayfish Fried chicken – usually flour-battered. Hot chicken – a spicy variant of fried chicken coated in hot oil or melted lard 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 the Florida panhandle Fried pork chops Fried turkey – deep fried using an outdoor frier Game meat – venison, rabbit, and game fowl are most common, but opossum, squirrel, and raccoon 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 the Caribbean Spiny Lobster and the Caribbean lobster are native; these may be split and seasoned with piquant spices before being grilled Monroe Sausage – a specialty of Alabama. Moravian chicken pie – a traditional dish from the Piedmont region of North Carolina Oyster stew – often eaten on Christmas Eve Quail Raccoon meat Reptiles and amphibians – most notably alligator and frog legs, eaten in much of the South Salmon croquettes Shrimp and grits Shrimp Creole Stuffed ham – a specialty in Southern Maryland Smithfield ham – a specialty of Smithfield, Virginia Souse meat – also called head cheese Squirrel meat Hot links

Sandwiches

Muffuletta sandwich Peanut butter and banana sandwich Po' boy sandwich Tomato sandwich, according to Garden & Gun "the south's most beloved sandwich"

Side dishes and condiments

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 using cornbread 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 black coffee and meat drippings (usually ham), typically served with country ham and grits Sausage gravy – milk-based country 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 in Winston-Salem, North Carolina

Macaroni and cheese – usually prepared with fresh eggs and baked en casserole Mayhaw jelly Muscadine jelly Old Bay Seasoning – made famous in Maryland Peanut butter Pepper jelly Pickle relish – usually used to make potato salad Pickled or brandied peaches Rice Dirty rice Red rice Sorghum molasses Watermelon rind pickles

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 piquant – 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 Étouffée – a very thick stew made of crawfish or chicken and sausage, okra and roux served over rice Gumbo – made with seafood or meat and okra; a Cajun/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 of Virginia Pilau – any number of dishes which combine rice stewed with meat and vegetables to serve with. Most popular being the chicken 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 around Charleston, South Carolina, and Savannah, Georgia, from Atlantic crabs Tomato soup – stewed tomatoes, okra and corn Turtle soup – mainly a Creole dish in Louisiana Terrapin stew – a historical dish of Atlantic Coast states such as Maryland and Virginia

Vegetables and salads

Ambrosia Beans – often cooked down with chunks of ham, bacon grease, or onions Baked beans Butter or lima beans