I see recipes both with flour and without. Any opinions as to whether my first batch should be using a mix of flour and corn meal or just corn meal with leveners?

I don't get the best fry color and texture on my cooking, but I though the sauce was good. I would normally do this as a crawfish cream sauce and grits.

Spending my whole life in the Pacific Northwest, before today I didn’t know anything about southerners. Today I made my first ever tomato sandwich, with a popular cherry tomato in this region called ‘sungold’ that I grew myself- because I don’t know how to grow a good full sized tomato way up here (it’s possible). After the sandwich, I only know one thing about southerners. They are smarter than the rest of us. Oh my goodness I don’t even know what meat is for now. Sorry for the crumbs on the table, I’ve got three young kids at home and I’m lazy.

I'm looking for a good recipe. I know how you make cornbread from scratch but I have not been able to perfect a good hot water cornbread. I wish I could of got my Great Grandmother's recipe before she passed. I want to make some for my kids. Can anyone please share a good recipe.

Smothered chicken, hashbrown casserole, collards and sliced maters 😋

Hi! I only just found this subreddit and wanted to ask y'all something. I watched a video by Joshua Weissman on old "viral foods". I typically hate his content and find it reeks of culinary superiority, but the title intrigued me so I watched. This dude said and I quote "I hate shortening in biscuits". Which shocked me since every old woman in my family for as long as I have known has used shortening to make biscuits down here (I'm from SC). Is this just my family or area? I've genuinely never heard this sentiment anywhere. Either way I don't care since I know *I myself* like biscuits made with shortening, but I'm curious as to how y'all's families made them.

Hi all, I recently visited family in Missouri (yes, I know not southern) I ordered grits at a place called Big Biscuit and man alive were they good!!! They weren’t fancy, no cheese or anything. Just the grits themselves naturally had SO much flavor, almost a green-ness to them. I’ve only ever had instant grits here in California, even though my father was born and raised in Mississippi, it’s what he served. I’m just wondering, what’s the secret to recreating that amazing natural deliciousness that I had in Missouri? Brands appreciated, I’ll order if I can’t get it local.

HELP!!!! Looking for a recipe of the old fashioned chicken and rice…like the white rice and tiny bits of chicken (not canned please). 🤣

Not long ago, I read an old-fashioned recipe for a "church homecoming" style uncooked tomato pie with mayo. It's supposed to congeal during the morning service and be runny and gooey-yummy by lunch time. However, I lost the link. Does anyone have similar recipes?

Thanks in advance!

Hi all! It's not a rule but we really, really encourage our users to submit recipes as well as pics of southern food. Please do! Many people have no idea how to cook our regional (and delicious) food, so recipes would be a wonderful and caring thing to do. Thanks!

I honestly don't know if these are to be eaten on their own as is, mixed with my other dishes, or what. I have raw sliced onions and tomatoes, cornbread, collard greens, fried chicken, Mac n cheese, and mashed potatoes

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Laissez les bons temps rouler!

I've got a crowd to feed and I'm cooking mainly by myself - bbq is on the menu, along with collard greens and baked mac - but I don't think i can handle much more from scratch.

I'm making a family history cookbook and I am looking to try and recreate my great-grandma's cornbread recipe. Unfortunately she didn't write anything down. So I have asked my grandma and my mom and here's what I've got so far:

• uses buttermilk
• coarse grained corn meal
• not sweet, more savory but about a scant TBS of sugar was in it
• no pieces of corn in it
• had flour
• she used bacon grease to lightly grease the pan
• not cakey in texture but was very crispy on the outside
• always used a cast iron corn pone pan (hence the crispy crust)

I don't know the leavening agent used or what fat (butter, crisco, lard). She was from Alabama and it would have been the 1930's when she married/started cooking on her own. I appreciate any help and plan on making all recipes I get and taste testing with my grandma and mom!