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!

Hi all. I am on a very strict medical diet where I am a Pescetarian who also eats dairy, beans and eggs for protein, However, I can easily binge on flour products and products with added sweetners with the exception of Stevia. I have to always read the labels on food and drink products, and eating out is difficult.

So when I ate fried fish before I had to adopt this new diet/lifestyle, i loved eating southern/soul foods such as whiting, whitefish, catfish, flounder, tilapia, trout, you name it. So I'm hoping you guys can give me types of non-fried fish dishes I can order at a southern or soul food restaurant, or make at home. Also, please keep in mind that other types of seafood besides fish(such as shrimp, mussels, and crawfish) are off the menu for now. Thank you all in advance.

I love mac and cheese, and I am looking for a good southern style baked mac and cheese recipe, which would you say is the best one? Appreciate it

What's a good side dish for chicken and dumplings? I was thinking maybe green beans with salt pork. Greens don't seem right.

Y'all, I should preface this with an explanation: I follow this sub to scratch a nostalgic itch. I grew up in South Carolina, birth to completion of undergrad (go Gamecocks!) before moving to the UK fifteen years ago. When I first moved to London there was very little available in the way of American ingredients: we made do without buttermilk, okra, Old Bay, maple syrup and grits for ages. Gradually, however, we've found suppliers--new American imports, Turkish, Polish and Indian grocery stores, our own backyard and the Internet--and have managed to make good biscuits, fried okra, fried green tomatoes, corn bread, and apple butter when we want them.

Thanks to the newfound popularity of American recipes online, most grocery stores now sell American measuring cups and spoons, and as is right and natural, southern food has been slowly entering the British consciousness. I was still surprised, though, when Popeye's Chicken appeared out of nowhere in the Lewisham Centre a couple months ago.

I'm a vegetarian. Not a vegan, and not a particularly picky one, but that does mean a fried chicken specialist doesn't sell a whole lot I'm keen to try. I swiped through the touchscreen menu in their shop this afternoon, out of curiosity, and there with the side dishes were their 'famous' biscuits, £1 each. The first commercially-available southern style biscuits I have ever seen in Britain. I bought two, one for me, one for my spouse, and hurried home with them.

Friends. What I'm about to say brings me no pleasure. Far from it. I am so disappointed that this will be the first, and likely only, taste most of my adoptive countrymen will ever have of my FAVOURITE food. I wasn't expecting grandma's family recipe, I wasn't even expecting Bojangles, but I did hold out hope that it might not be completely disgusting.

Popeye's 'biscuit' was a rigid octagon, with crisp corners. Perfectly flat, 22mm thick, 50mm across. The outside was hard, the inside was gummy. It was uniformly golden brown like it had been sprayed that colour, plain white inside. When I bit into it, the outer shell exploded like shrapnel. The taste was pathetic: zero buttermilk zippiness, bland but unpleasantly sweet, and otherwise flavoured like canola oil.

I think what happened is that the franchise holder received the trays of frozen, par-baked biscuits from a distributor, didn't know or couldn't be arsed to buy an oven, and threw them in the deep fat fryer. That explains their combination crunchy/gummy texture, the complete absence of fluffiness or flakiness, and the unsettling stop-sign shape. But the recipe was also bad. Zero butter, zero buttermilk, just self-raising flour, sugar and hydrogenated vegetable fat. It tasted like deep fried Wonder Bread.

As a Southerner I was ashamed. This is a smear campaign against my culture. How Dare you imply that this even resembles Southern food? But these corporate shirts know that Londoners can't tell the difference. That at best a biscuit is a novelty item, like the Japanese grocery that sells crab-flavoured ice cream to tourists. They can be awful because people will buy them once, say 'yuck', throw them away, and assume that they're just an acquired taste. The shop can stay in business because I'm sure the chicken is exactly as mediocre as Morley's, Metro's, Favourable and Alaska Fried Chicken down the street. I expect they'll quietly drop them from the menu in six months.

0/5 stars: maybe I should contact the embassy about this.

Has anyone ever tried buying a cheap, nasty country ham like a Smithfield or Clifty Farms and hanging it for a year or two to improve it? My grandmother used to age her hams a couple of years, and they were fantastic. I've seen six months mentioned on the labels of cheap store hams.

Granny is gone, so the hams she cured are not available. I live in Florida. Curing my own hams is not practical. I've had pretty good experiences with hams from the Internet, but I can't help wondering if aging a cheap ham will close the gap between it and a proper ham.

Fish patty with catsup and remoulade sauce made with leftover catfish and corn.

Anybody else see yellow self-rising cornmeal, aka yellow cornmeal mix around?

I can find white no problem, but yellow just dried up on me.

i’ve checked Publix, wal-mart, winn dixie, whole foods, trader joe’s, and Fresh 4 Less.

I loved reading this article

https://bittersoutherner.com/they-like-that-soft-bread-knoxville-steamed-sandwiches

Bitter Southerner is always good for content like this