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This is a list of notable foods of the Southern United States . The cuisine of the Southern United States has many various dishes and foods.
Lemonade A mint julep Sweet tea Alabama Slammer – a cocktail made with amaretto, Southern Comfort, sloe gin, and orange juice, served in a Collins glassAle-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 drinkCoca-Cola – first made in Atlanta Double Cola – based in Chattanooga, Tennessee ; also produces Ski sodaDr. Enuf – available in eastern TennesseeDr Pepper – a popular drink in Texas before achieving national popularityGrapette – 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Company, sold primarily in the SouthMint julep – associated with the Kentucky Derby and The Great Gatsby Mountain Dew – originally made in Knoxville , Tennessee [ 1] [ 2] Muscadine wine and juice – usually homemade, though also commercially available from some regional vineyardsNehi soda –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 FloridaPepsi Cola – first made in New Bern, North Carolina RC Cola – first made in Columbus, Georgia Red Rock Cola – invented in Atlanta in 1885, predating Coca-ColaRum – several small-batch varieties, primarily in and around New Orleans[ 3] 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 addedSun 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 1964Sugarcane juice Sweet tea – usually served with ice, lemon, and sugar, sometimes with mintTennessee whiskey – Jack Daniel's and George Dickel are the two remaining brandsSkillet cornbread Desserts and sweets [ edit ] Lane cake Red velvet cake Bourbon balls An apple cobbler Bananas Foster Buttermilk pie Millionaire pie Bread pudding Cream puff Hand pie[ 15]
Fritters – apple, peach, or sweet potato[ edit ] A pan of beef brisket , fresh out of the oven Fried chicken Jambalaya cooking in a panA pound of sliced, pan-fried livermush garnished with parsley Alligator meat – typically served friedBarbecue – 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
Beaver tail stew – consumed in Arkansas [ 16] Boudin Chicken and dumplings Chicken fried steak Chicken gizzards – fried
Chitlins (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 crawdad, crayfishFried 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 areasGrits and grillades – a Louisiana brunch stapleHam – 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 beefLivermush 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 grilledMonroe 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 SouthSalmon croquettes Shrimp and grits Shrimp Creole Stuffed ham – a specialty in Southern MarylandSmithfield ham – a specialty of Smithfield, Virginia Souse meat – also called head cheese Squirrel meat Hot links Cross-section view of a muffuletta sandwich in New Orleans , Louisiana A shrimp po' boy sandwich Side dishes and condiments [ edit ] 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 baseBarbecue 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 meatCracklin' – fried pork rindDeviled 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 biscuitsRed-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 a cast-iron skillet with browned flour, served over riceGrits
Hot sauce
Macaroni and cheese [ edit ] Brunswick stew Brunswick stew – originated in either Virginia or Georgia Burgoo – served at barbecues in western and central Kentucky , similar to Brunswick stewChicken sauce piquant – chicken cooked in a tangy stew with tomatoes and spices, often served over rice, a favorite in southern Louisiana [ 19]
Conch chowder – mainly a specialty of FloridaÉtouffée crawfish or chicken and sausage, okra and roux served over riceGumbo – made with seafood or meat and okra; a Cajun /Creole delicacyHoppin' John Low-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 Pilau 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 crabsTomato soup – stewed tomatoes, okra and cornTurtle soup – mainly a Creole dish in Louisiana Terrapin stew[ 20] Maryland and Virginia Vegetables and salads [ edit ] Ambrosia salad Collard greens (left), macaroni and cheese, fried chicken, yams and cornbreadMashed potatoes Mashed potatoes – called "creamed" in some regionsOkra – flour-battered and pan-fried or boiled, stewed, or steamedOnion – sliced Vidalia onion, whole green onion, 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 relishRamp – wild leeks popular in the Appalachian mountainsRed beans and rice
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