When you travel around the Southeastern United States, you should try some of the most popular southern cuisine and comfort food throughout the area to get a flavor of what foods makes each area unique and special. Each region specializes in dishes that use local and fresh ingredients and recipes that have been passed down through the generations. Check out these local favorites shared by travel and food bloggers of the best Southern foods to try in the southeast.
Best comfort foods to try in the Southern USA
So many amazing places to explore in the Southeast and so many delicious foods to enjoy – check out all these traditional comfort foods of the South below for your inspiration.
A Low Country Boil
What’s more southern than a real low country boil that you’ll come across in all the lower coastal areas of Georgia , Florida and the Carolinas. It’s easy, finger lickin good and a lot of fun to dig in to the pile of seafood, corn and potatoes you can eat to your hearts content. The ingredients are fairly easy to make the boil and the complete cooking process is below with ingredients that make up this delicious food and past time from the low country areas. Having a Low Country Boil is a favorite seafood extravaganza you’ll see at popular restaurants and venues all across the Southeastern USA coastal areas.
Noel with Travel Photo Discovery
Southern biscuits and gravy
Shrimp and grits
Want to make any Southerner happy? Serve them a heaping plate of black-eyed peas, turnip or collard greens, fried okra – and, crucially, a steaming mound of cornbread. Go into an old-fashioned roadside café in the South, and you’ll see this ‘vegetable plate’ featured on the menu, and it’s on most Southern dining tables on Sundays, too.
Come Monday and Tuesday, that cornbread takes on a new purpose – as the main ingredient of Potlikker soup. Put the left-over blackeyed peas with their liquid into a pot. Throw in the leftover greens, and then crumble up heaps of cornbread until it makes a stick stew. Delicious, nutritious and filling.
As with so many dishes, there’s no one way to make it. My grandma used to make hers in a skillet, flat like a pancake, and slathered in so much butter it turned bright yellow. Within five minutes of her bringing it to the table to serve up slabs straight from the pan, not a single crumb was left.
My mama makes hers fluffy, with a cake-like texture, and poured into a piping-hot cast-iron corn-stick pan. These create slender, individual corn sticks with heaps of ridges to maximise the crispy edges – heaven!
Now I’ve heard tell of people who add sugar to their cornbread to make it sweet, but the less said about that abomination, the better. Since moving to Europe, I’ve struggled to find the most crucial ingredient – Self-rising Cornmeal Mix. But I’ve discovered how to make my own. To make Self-rising Cornmeal Mix, start with 3/4 cup cornmeal – or polenta will do in a pinch, as long as it’s the kind made from corn. Then mix in 3 tbsp All Purpose Flour, 1 tbsp Baking Powder and a dash of salt.
My mama’s Cornbread:
· 1 cup (120g) Self-rising Cornmeal Mix
· 1/4 cup (55g) cooking oil
· Around 1/3 cup (80g) buttermilk
Mix it up, adding the buttermilk a little at a time until it’s still a bit loose (i.e. not too wet). You might need a bit more or less than 1/3 cup. Pre-heat oven to 500F / 260C. Put a little oil in your cast iron cornstick pan or skillet (or muffin or cake pan, if you don’t have cast iron) and heat it up in the oven for a few minutes until it’s hot. Take out the pan, pour in the mix, then bake for 15-20 minutes until the centre is light and fluffy and the edges brown. Serve with vegetables, salads, soups or on its own with butter.
North Carolina coleslaw
New Orlean’s Po’boy
A po’boy is a traditional sandwich from Louisiana that’s served on New Orleans “French” bread, similar to the baguettes that you find in France. As for the sandwich filling, it’s most often fried oysters or some other type of fried seafood. Of course, nowadays there are many unique twists on the original classic, and you can also find vegetarian and vegan versions in New Orleans’ restaurants. Killer Po’Boys, for example, offers a roasted sweet potato po’boy with black-eyed pea and pecan spread and braised greens.
As for the name, it’s simply the words “poor boy” pronounced with a Louisiana accent. It’s thought to have originated in a New Orleans restaurant owned by two brothers, Benny and Clovis Martin, who invented the sandwich to feed the dock workers, farmhands and other “poor boys” who frequented their restaurant. These days, po’boy shops can be found on many street corners in New Orleans and continue to be a staple among its working-class citizens.
Pimento Cheese in Georgia
Pimento cheese is a extremely popular dip in Southern USA, especially in Georgia where I first tried this creamy mixture of cheddar cheese and pimentos (canned, sweet, red peppers). The original recipe dates back to 1908! However, despite what many southerners like to think, it was not necessarily invented in the south.
It was published in a Good Housewives Book and became a nationwide success. After that success, pimento cheese was mass-produced and Georgia became the key producer of canned pepper (pimentos), which were roasted and canned to be used for things such as pimento cheese.
So how did pimento cheese became a southern signature dish instead of a nationwide one?
The truth is, no one knows exactly. What they do know is that while pimento cheese became less and less popular in other states, the south made some significant adjustments to the dip. The most important one was the addition of firm cheeses such as cheddar to the mixture, which resulted in pimento cheese as we know it!
So how exactly do you make pimento cheese as we know it?
For 12 servings you need:
- A mix of sharp and mild shredded cheddar cheese, preferably shredded by yourself (2 cups)
- Cream cheese (8 ounces)
- Diced pimentos (4 ounces)
- Salt, pepper, onion powder, garlic powder, and cayenne pepper (to taste)
- Mayonnaise (½ cup)
Then, you mix it all together in a bowl, and voila you’ve got your southern pimento cheese! Serve it with crackers, pretzels, chips, raw vegetables or as a spread on sandwiches or burgers.
Lara – Both Feet On The Road
New Orleans Beignets
Memphis dry rubbed baby back ribs
Ribs in Memphis, Tennessee are serious business and the places that serve them are world famous. However, none are more popular than the Rendezvous—a back-alley, basement rib joint known for their dry rub.
Most people think ribs need to be slathered in barbecue sauce, but such is not the case in Memphis. In 1948 Charlie Vergos, a WWII veteran and the son of Greek immigrants, opened the Rendezvous in downtown Memphis. He created a never-before-tasted mix of spices previously used in his father’s Greek chili recipe and left it at that. This rub covers the ribs before they’re cooked and nothing else is added between smoker and mouth.
Memphis ribs dry rub includes: salt and pepper, brown and white sugar, paprika, garlic powder, onion powder, cumin, allspice, rosemary, and a few more. Every dry rub recipe you find is slightly different but no less delicious than any other. The important thing to remember is that your ribs stay sauce-free.
Southern Peach Cobbler
Resembling a thick-crusted, deep-dish pie with both a top and bottom crust, the peach cobbler is the ideal way to end a meal in the Deep South. The sweetness of the freshly sliced peaches is perfectly balanced with the spices and crisp topping. Interestingly, cobblers were never meant to be pretty and was considered a weird food in the early 1800s, emerging as a makeshift version of the ever-popular pie recipe. It wasn’t until the late 19th century that the peach cobbler was officially labeled as a dessert. Fortunately, it is pretty easy to make. All you need are fresh peach slices, cinnamon, lemon juice, and some baking powder. The mixture is then poured into a pan and baked in preheated oven for 30 to 40 minutes, or until the crust turns golden brown. As per local tradition, serve it topped with whipped cream or some vanilla ice cream and you’re good to go.
Rai with A Rai of Light
Chargilled oysters from New Orleans
Chargrilled oysters is a popular seafood dish from New Orleans. This dish was originally created by Drago’s Seafood Restaurant and named charbroiled oysters. It’s become one of the culinary staples of New Orleans, and you can now sample this delicious dish in many eateries across the city. Chargrilled oysters are such a unique way to eat this particular seafood which is typically enjoyed raw. In this dish the oysters are fully cooked.
Chargrilled oysters are cooked on the half shell on the hottest part of the grill. After the oysters begin to bubble, they are topped with a mixture of butter, garlic and cheese. They are served sizzling on a platter with warm bread. Some of the best spots to sample chargrilled oysters in New Orleans include Drago’s, Acme Oyster House, Antoine, Basin Seafood and Katie’s among many others! If you want to try and make your own chargrilled oysters at home on the grill, this is the original recipe from Acme
Julie at Wandering Sunsets
Key Lime pie from the Florida Keys
One of the most iconic dishes to be found in the southeast USA, and a specialty of Key West, is Key Lime Pie. In fact, the dessert is so popular that it’s been designated as the “Official Pie of the State of Florida”.
Lori with Travelin Mad
Atlantic Beach Pie
A new tradition based on an old tradition that hits all the perfect dessert spots. The Atlantic Beach Pie features a salty crust with a sweet and tart filling. It balances a thick, crunchy crust with a fluffy creamy topping. It is the ideal tribute to North Carolina’s coastal living, which you can appreciate while driving through North Carolina’s Outer Banks.
While the lemon pie has been a coastal tradition for most of the 20th century, it owes its more recent revival to Chef Bill Smith of Crook’s Corner in Chapel Hill. He tweaked the recipe he remembered from when he was a child in the 1950s and his family would go to the beach. After an appearance on NPR, the recipe became a sensation.
There are certainly some heated debates about the exact ingredients. Some people feel the pie should be topped with a meringue, to use up the egg whites. Some feel that lemon juice is more true to the roots of the dish. But Chef Smith’s recipe is the one that reignited the trend and caught the eye of Southern Living and his recipe is the one featured below.
The basic version:
1 ½ sleeve of saltines
½ cup of room temperature (softened) unsalted butter
3 tablespoons sugar
1 can sweetened condensed milk
4 egg yolks
½ cup lemon and lime juice (¼ cup each)
Fresh whipped cream
Coarse sea salt for garnish
Preheat the oven to 350 degrees. Crush the crackers finely (by hand is fine, not so crushed that they are dust). Add the sugar, then knead in the butter until the crumbs start holding together like dough. Press into an 8-inch pie pan. Chill for 15 minutes. Bake for 15-18 minutes or until the crust colors a little.
Let the crust cool a bit. Beat the egg yolks into the sweetened condensed milk, then beat in the juice, beating completely in. Pour into the shell and bake for 16 minutes so that the filling sets. Allow the pie to cool completely (about 4 hours) before serving. Top with fresh whipped cream and just a touch of sea salt.
Check out this recipe on Atlantic beach pie
Annick with The Common Traveler
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