List of foods of the Southern United States
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Main article: Cuisine of the Southern United States
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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.
- 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
- Cheerwine - a longtime favorite in North Carolina and Virginia
- Coca-Cola - first made in Atlanta
- Double Cola - based in Chattanooga, Tennessee; also produces Ski soda
- Dr Pepper - a popular drink in Texas before achieving national popularity
- Dr. Enuf - available in eastern Tennessee
- 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
- Mello Yello - a lemon-lime soda product of the Coca-Cola Company, sold primarily in the South
- Mint julep - associated with the Kentucky Derby
- Mountain Dew - originally made in Knoxville, Tennessee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
- Rum - several small-batch varieties, primarily in and around New Orleans 
- Sugarcane juice
- Pepsi Cola - first made in New Bern, North Carolina
- Red Rock Cola - Invented in Atlanta in 1885, predating Coca-Cola
- RC 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 1964
- Sweet tea - usually served with ice, lemon, and sugar, sometimes with mint
- Tennessee whiskey - Jack Daniel's and George Dickel are the two remaining brands
- Biscuits - traditionally prepared with buttermilk
- Cornbread - Corn meal, corn flour, water, leavening, sometimes egg. May be sweet or savory.
- Cracklin' Cornbread - has pork cracklins in it
- Corn pone - also called hoecake, Johnny cake
- Hush puppies
- Cornmeal mush - also known as Coush Coush in the Deep South
- Spoonbread - a traditional colonial dish
Desserts and sweets
- Butter pecan cake
- Caramel cake
- Coconut cake
- Hummingbird cake
- Italian cream cake
- King cake
- Lane cake
- Lady Baltimore cake
- Peach Shortcake
- Pound cake
- Red velvet cake 
- Stack cake
- Tipsy cake
- Strawberry Shortcake 
- Bourbon balls
- Goo Goo Cluster
- Hay stacks
- Kentucky Cream Candy - a pulled candy that is prepared with cream. It's usually made during the colder months (40 deg or below) of the year when humidity is low.
- Moon pie
- Peanut brittle
- Pecan brittle
- Pecan Divinity
- Pralines - a specialty of New Orleans
- Beens seed candy - such as Benne Brittle, found primarily in the coastal regions of Georgia and South Carolina
- Apple Brown Betty - a traditional colonial dessert
- Blackberry cobbler
- Dewberry cobbler
- Peach cobbler
- Butter pecan cookies
- Moravian spice cookies - especially in North Carolina and Virginia
- Tea cakes - similar to sugar cookies
- Bananas Foster
- Blackberry Ice Cream
- Creole cream cheese ice cream
- Peach Ice Cream
- Pecan-Praline Ice Cream
- Snow cone
- Apple pie
- Buttermilk pie
- Chess pie 
- Dewberry pie - from the native blackberry ripening in early summer
- Fried pies - peach, apple, cherry and chocolate are most common
- Grape Hull pie - Scuppernong or muscadine grape pie
- Jefferson Davis Pie -a molasses pie containing dates.
- Key lime pie
- Lemon ice box 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.
- Shoo fly pie - found in parts of the South where Pennsylvania Dutch settled, such as the valleys of Virginia
- Squash pie
- Sweet potato pie
- Creme sticks
Meats, poultry and seafood
- Alligator Meat - typically served fried
- Barbecue - 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.
- Boucherie, a style of barbecue common to Cajuns in South Louisiana where the pig is eaten snout to tail.
- Beef brisket - popular especially in Texas
- 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-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
- Chit'lins 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
- Fried 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 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
- Liver - usually pan-fried pork or chicken liver, but also beef
- Lobster, typically only eaten in Florida where the Caribbean lobster is native; this may be split and seasoned with piquant spices before being grilled.
- Racoon meat
- Reptiles and Amphibians, most notably alligator and frog legs, are eaten in much of the South.
- 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
- Apple butter
- Barbecue sauce - numerous varieties throughout the region, sometimes even within same state; most use a primarily vinegar,tomato, or mustard base
- Cayenne peppers
- 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 rind
- Deviled 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 grits
- Sausage gravy - milk-based country gravy typically served over hot biscuits
- Tomato gravy- canned tomato based, made in cast iron skillet with browned flour, served over rice
- Chocolate gravy—gravy made with milk, fat, flour, cocoa powder, and sugar, served over biscuits
- Cheese grits
- Fried grits
- Hot sauce
- 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
- Cornbread dressing - similar to traditional stuffing, but using cornbread as a base and prepared separately from the meat
- Cane syrup
- 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-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 Florida
- 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
- 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.
- She-crab soup - mainly served in the area around Charleston, South Carolina and Savannah, Georgia from Atlantic crabs
- Turtle 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
Vegetables and salads
- Beans - often cooked down with chunks of ham, bacon grease, or onions
- Greens - seasoned with some kind of meat or meat grease. The liquid left after cooking is known as pot liquor
- Carrots - often "candied" with butter and brown sugar
- Congealed salad
- Hoppin' John - a traditional Low Country dish of black-eyed peas served with rice
- Limpin' Susan - a traditional Low Country dish made with okra, rice and black-eyed peas
- 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 steamed
- Onion - 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 relish
- Purloo - a traditional Low Country dish made with ham, bacon, peppers and okra
- Ramps - wild leeks popular in the mountains
- Red beans & rice - Slow cooked, spicy kidney beans, served over white long grain rice, most often with a spicy sausage on top or incorporated.
- Seven-layer salad
- Swamp cabbage (heart of palm)
- Summer Squash - often cooked down with onions or fried like okra
- Tomatoes - sliced ripe, also eaten at breakfast
- Sweet potatoes - often "candied" with butter and brown sugar
- Tomato aspic
- Vidalia onion - a sweet onion grown only in the state of Georgia, sold and popular throughout the South
- Wilted lettuce- with dressing, an Appalachian speciality
- Yams: see Sweet Potatoes
- Beer cheese
- Boiled peanuts
- Confederate cush
- Creole cream cheese
- Cheese straws
- Fatback or hog jowl
- Frito pie
- Muffuletta sandwich
- Palmetto Cheese - a brand of pimento cheese from Pawleys Island, South Carolina
- Peanut butter and banana sandwich
- Peanuts in Coke
- Pickled pigs feet
- Pimento cheese sandwich
- Po' boy sandwich
- Steen's cane syrup
- Vienna sausages
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