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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.
Beverages lemonade A mint julep Sweet tea Ale-8-One 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 Buffalo Rock ginger ale Buttermilk Cheerwine - a longtime favorite in North Carolina and Virginia Coca-Cola - first made in Atlanta Double Cola - based in Chattanooga, Tennessee ; also produces Ski sodaDr Pepper - a popular drink in Texas before achieving national popularityDr. Enuf - available in eastern TennesseeGrapette - grape soda first made in 1939 in Camden, Arkansas ; currently available exclusively at Wal-Mart stores nationwideGrapico - grape soda made by Buffalo RockHurricane Punch Lemonade Mello Yello - a lemon-lime soda product of the Coca-Cola Company, sold primarily in the SouthMint julep - associated with the Kentucky Derby Mountain Dew - originally made in southwestern Virginia Muscadine wine and juice - usually homemade, though also commercially available from some regional vineyardsNehi soda - produced by RC Cola, including grape, peach, and orange flavorsOrange juice from FloridaRum - several small-batch varieties, primarily in and around New Orleans [1] Sugarcane juice Pepsi Cola - first made in New Bern, North Carolina Red Rock Cola - Invented in Atlanta in 1885, predating Coca-ColaRC Cola - first made in Columbus, Georgia 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 1964Sweet tea - usually served with ice, lemon, and sugar, sometimes with mintTennessee whiskey - Jack Daniel's and George Dickel are the two remaining brandsBreads Skillet cornbread Desserts and sweets Cakes Red velvet cake Candies Bourbon balls Cobblers An apple cobbler Cookies Frozen Bananas Foster Pies Buttermilk pie Puddings Bread pudding Pastries Meats, poultry and seafood A pan of beef brisket , fresh out of the oven Fried chicken Jambalaya cooking in a panAlligator Meat - typically served friedBarbecue - typically pork or beef, but also chicken; seasoning and preparation vary greatly within the region. The most common kind is pork based in areas east of Texas.Beaver tail stew - consumed in Arkansas , in Cotton town.[12] Boucherie , a style of barbecue common to Cajuns in South Louisiana where the pig is eaten snout to tail.Beef brisket - popular especially in TexasBull 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 VirginiaPulled pork sandwich - A slow-grilled, chopped, pork shoulder sandwich topped with crispy coleslaw.Boudin - A spicy sausage, with rice as a central filler, from Cajun Louisiana.Chicken and dumplings Chicken fried steak Chicken gizzards - fried
Chit'lins (Chitterlings) - small intestine of a hog
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 isCrawfish - also called crawdadFried chicken - usually flour battered and pan fried
Fried fish and seafood - battered or dredged in cornmeal then pan fried or deep fried
Fried pork chops
Fried turkey - Deep fried using an outdoor frierGame 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 stapleHam - usually pan fried, roasted, or smoked; varieties include "sugar cured" or "country" (salt cured)
Ham hocks Jambalaya Liver - usually pan-fried pork or chicken liver, but also beef
Livermush Lobster , typically only eaten in Florida where the Caribbean lobster is native; this may be split and seasoned with piquant spices before being grilled.Quail Racoon meat Reptiles and Amphibians , most notably alligator and frog legs , are eaten in much of the South.Roadkill Salmon Croquettes Shrimp and grits Shrimp Creole Smithfield ham - a specialty of Smithfield, Virginia Squirrel meat Souse meat, also called Head cheese Side dishes and condiments Chow-chow is a condiment Sausage gravy served atop biscuits Apple butter Barbecue sauce - numerous varieties throughout the region, sometimes even within same state; most use a primarily vinegar,tomato, or mustard baseCayenne 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")Cracklin' - fried pork rindDeviled eggs Goober Peas Gravy served liberally over meats, potatoes, biscuits and rice
Red-eye gravy - made with black coffee and meat drippings (usually ham), typically served with country ham and gritsSausage gravy - milk-based country gravy typically served over hot biscuitsTomato gravy - canned tomato based, made in cast iron skillet with browned flour, served over riceChocolate gravy —gravy made with milk, fat, flour, cocoa powder, and sugar, served over biscuitsGrits
Hot sauce
Macaroni and cheese Soups, stews and boils Brunswick stew Brunswick stew - originated in either Virginia or Georgia Burgoo - served at barbecues in western and central Kentucky ; similar to Brunswick stewChicken 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 FloridaGumbo - made with seafood or meat and okra; a Cajun /Creole delicacyÉtouffée - a very thick stew made of crawfish or chicken and sausage, okra and roux served over riceLow Country boil - any of several varieties
Frogmore Stew - made with sausage, corn, crabs, and shrimp; popular in coastal South CarolinaSeafood 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 crabsTurtle 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[12] [13] Vegetables and salads Ambrosia salad Mashed potato 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 steamedOnion - 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 relishPurloo - a traditional Low Country dish made with ham, bacon, peppers and okra
Ramps - wild leeks popular in the mountainsRed beans and rice Miscellaneous A shrimp po' boy sandwich See also References
^ Old New Orleans Rum | Celebration Distillation ^ Fabricant, Florence (February 14, 2007). "So Naughty, So Nice" . The New York Times . Retrieved 2013-04-23 . ^ "52 Fresh & Juicy Strawberry Recipes" . Southern Living . June 5, 2015. Retrieved 2015-06-01 .^ Flexner, Marion (2010). Out Of Kentucky Kitchens
^ "Taste of the South: Chess Pie" . Southern Living Magazine. Retrieved 2013-04-24 .^ Screen Doors and Sweet Tea . Retrieved 4 April 2016 .^ McDermott, N.; Beisch, L. (2010). Southern Pies: A Gracious Plenty of Pie Recipes, From Lemon Chess to Chocolate Pecan ISBN 978-0-8118-6992-8 ^ Bryan, R.F. (2011). Mrs. Rowe's Little Book of Southern Pies ISBN 978-1-60774-135-0 ^ Heldstab, Celeste (2005). The Kitchen Grimoire Volume 4 ISBN 978-0-9774722-3-9 ^ Hilburn, Prudence (April 23, 2013). "Prudence Hilburn: Any way you slice it, pecan pie a Southern favorite" . The Gadsen Times. Retrieved 2013-04-24 . ^ Adams, Jocelyn Delk (April 15, 2013). "[RECIPE] Banana Pudding Tiramisu" . Ebony Magazine. Retrieved 2013-04-24 . ^ a b photograph by Robert Lachman. "What's Best, Worst, and Most Weird About American Food" . Retrieved 4 April 2016 . ^ Hilary Pollack. "America's Most Beloved Regional Dishes Have Dark and Fascinating Histories" . MUNCHIES: Food by VICE . Retrieved 4 April 2016 .
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