List of foods of the Southern United States

List of foods of the Southern United States:

Sweet tea - usually served with lemon and sometimes with mint
Tennessee whiskey - Jack Daniel's and George Dickel are the two remaining brands
Bourbon - made in central Kentucky
Muscadine wine - usually a homemade product
Lemonade
Mint julep - associated with the annual Kentucky Derby horse race
Sugarcane juice
Some rum is produced locally ^{[citation needed]}
Coca-Cola - first made in Atlanta, Ga.
Pepsi Cola - first made in New Bern, North Carolina
Blenheim Ginger Ale
Buffalo Rock ginger ale
Buttermilk
Cheerwine - a longtime favorite among North Carolinians and Virginians
Orange juice from Florida
Orange Nehi
R.C. Cola - first made in Columbus, Georgia
Double Cola - based in Chattanooga, Tennessee
Barq's Root Beer - first made in Biloxi, Mississippi
Dr Pepper - a popular drink in Texas before it achieved national standing
Grapico - grape soda made by Buffalo Rock
Mountain Dew - originally made in southwestern Virginia
Sun Drop - citrus drink found in northern Alabama, central Tennessee, the Carolinas, western Kentucky, southeastern Missouri, and parts of Virginia
Yoo-hoo
Ale-8-One

Barbecue - sauces vary regionally
Boudin - spicy sausage, either white boudin, made with dirty rice in a casing, or red boudin, a type of blood sausage
Chicken and dumplings
Fried steak
Chicken gizzards - fried
Chit'lins - fried small intestine of a hog
Quail
Country Captain
Crab cake - popular along the Chesapeake Bay (Maryland and Virginia), where the crab cake is not typically dredged in bread crumbs, and in Louisiana, where it typically is.
Crawfish - also called crawdad
Fried chicken - usually flour battered and pan fried
Fried fish - cornmeal battered or dredged and pan or deep fried
Catfish - usually fried
Frogmore Stew - not an actual stew but a "boil" of sausage, corn, crabs, and shrimp popular in the Low Country of South Carolina
Game meat - venison, squirrel, and various game fowl are most common, but opossum, rabbit, and raccoon are also encountered
Ham - pan fried, roasted, or smoked; varieties include sugar cured or country (salt cured)
Ham hocks
Jambalaya
Liver - usually pork or fried chicken liver
Shrimp and grits
Smithfield ham - a specialty of Smithfield, Virginia
Souse meat, also called Head cheese

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
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
She-crab soup - mainly served in the area around Charleston, South Carolina from Atlantic crabs
Terrapin stew - a historical dish of Atlantic Coast states such as Maryland and Virginia

Beans - often cooked down with chunks of ham, bacon grease, or onions
- Butter or Lima beans
- Pole beans
- White or great northern beans
- Green beans
- Pinto beans
Greens - seasoned with some kind of meat or meat grease. The liquid left after cooking is known as "pot likker".
- Collard greens
- Turnip greens
- Kale
- mustard greens
Carrots (cooked with butter and brown sugar)
Congealed salad
Corn
- Boiled, steamed, or grilled corn, often "on the cob"
- Fried corn fritters
- Creamed corn
- Corn pudding
Hoppin' John - black-eyed peas served with rice
Mashed potatoes - called "creamed" in some regions
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
- Black-eyed peas
- Purple hull
- Field peas
Swamp cabbage
Squash - often cooked down with onions or fried like okra
Tomatoes - sliced ripe, also eaten at breakfast
- Fried green tomatoes
Sweet potatoes
Poke sallet - cooked pokeweed
Macaroni and cheese
Ramps - wild leeks popular in the mountains
Red beans & rice - the rice is often some kind of dirty rice, a longstanding favorite in Louisiana
Tomato aspic
Wilted lettuce- with dressing, an Appalachian speciality
Yams

Peanut butter
Mayhaw jelly
Pepper Jelly
Muscadine jelly
Cane syrup
Apple Butter
Deviled eggs
Dressing - stuffing, but with cornbread as a base and prepared and served separately from the meat
Gravy is used liberally on meats, potatoes, biscuits, rice. May be milk-based (country gravy) or based on coffee (red-eye gravy) mixed with the fat drippings leftover from cooking meat
Hot sauce - some are made in either Louisiana or Texas
- Texas Pete - hot sauce made in Winston-Salem, North Carolina
- Tabasco sauce - trademarked of aged hot sauce
Grits
Pickled or brandied peaches
Sorghum molasses
Watermelon rind pickles
Cayenne peppers
Cracklin' - fried pork rind
Cole Slaw

Benne seed candy - found primarily in the coastal region of Georgia and South Carolina
Peanut brittle
Squirrel Nut Zippers
Pecan brittle
Moon pies
Goo Goo Cluster
Pecan Divinity
Pralines - a specialty of New Orleans
Kentucky Cream Candy - a pulled candy that is made usually during the colder months (40 deg or below) of the year when humidity is low

Apple pie
Chess pie
Dewberry pie - from the native blackberry ripening in early summer
Fried pies - peach, apple, cherry and chocolate are most common
Key lime pie
Lemon ice box pie
Mississippi mud pie
Pecan pie
Peanut butter pie
Shoo fly pie - found in parts of the South where Pennsylvania Dutch settled, such as the valley of Virginia
Sweet potato pie
Buttermilk pie
sqush pie
pumkin pie