Delicious Southern Recipes

Southern Sweet Tea

Sweet tea is a favorite in the south and nobody makes it like a southern belle does.


3 Family sized Luzianne tea bags

2 Cups cold water

1 Cup pure cane Sugar

Put the tea Bags into a pot with the two cups of water and bring to a boil. Remove pot from heat and let steep for 3-5 minutes. Pour into a pitcher and add the sugar stirring until it's completely dissolved. Add ice and cold water to the pitcher and that's all there is to it. You've made your first pitcher of sweet southern tea.

Sweet Southern Tea

Chicken And Dumplings

This one of my favorite childhood recipes, nobody could make chicken and dumplings like my Grandmother.

1 chicken cut into quarters

1 Tbs poultry seasoning

2 Cups flour

3 Tbs. baking powder

1 Med yellow onion minced

1 Cup whole milk

2 Tbs. lard or vegetable shortening

1 egg beaten

1 1/2 tsp. salt

Place chicken in a large Dutch oven , add seasonings (reserving 1/2 tsp. salt for the dumplings) and water to cover chicken with at least 2 inches of water. Bring to a rolling boil and then reduce heat and simmer covered, until chicken can be easily removed from the bone.

Remove meat from the chicken and place the meat back into the pot. Bring to a boil, mix remaining ingredients to form a dough and spoon into boiling pot of chicken stock. Taking care that the pot doesn't boil over, then simmer for approx. 20 minutes until the dumplings are cooked.

Country Fried Steak And Gravy

1 Cup vegetable oil

1 lb. cubed steak cut into 4 pieces

Salt & Pepper

1 egg beaten

3 Cups plus 3 Tbs. Milk

1 1/2 Cups plus 3 Tbs. all - purpose flour

Heat the oil in a heavy 9 -inch cast iron skilled to 360 degrees. Season the steaks with salt and pepper. Combine the egg with 3 Tbs. of the milk. Put 1 1/2 cups of the flour into a 1/2 gal. zip lock storage bag and season with salt and pepper then dredge the steaks in the flour.

Dip the steak into the egg mix and dredge again in the flour. Fry the steaks in the hot oil until golden brown on each side then remove and drain on paper towels.

Pour off all the oil from the pan leaving about 1/4 of a cup of oil in the pan along with the brown bits. Return heat to med. and add the 3 TBS. of flour, stirring for 3-4 minutes until lightly browned. Slowly add the remaining 3 cups of milk stirring constantly, bring gravy to a boil and then reduce heat to med-low. Season with salt & pepper stirring constantly until gravy thickens.

Country Fried Steak

Black Eyed Peas

To tell the truth this is one southern dish that I never did care for. But I do know that the rest of my family loved it, and I'm sure that my sister Rachel would love to have the recipe so I'm going to post it for her.


2 1/2 cups black eyed peas

8 cups water

1/2 table spoon salt

1/4 table spoon black pepper

1 medium size onion (whole)

1 slice bacon (un-cooked)

1/4 tsp garlic powder

1/4 tsp vinegar

Place all ingredients in large cooking pot on stove top burner on medium heat. Cook 40 minutes or until peas are tender. Do not allow water to evaporate entirely, or the peas will burn

4 servings

Serve with corn bread.

Black Eyed Peas

Black Eyed Peas
Black Eyed Peas

Collard Greens

You can't have good southern cooking without collard greens.

2 1/2 lbs turnip, collard or mustard greens, washed and chopped into 1-in. pieces

3 slices bacon, cut into 1-inch pieces

2/3 cup chopped onions

2 or 3 dashes cider or red wine vinegar

salt and pepper to taste

Fry the bacon in a large pot, then add the collard greens and onions cook on low heat stirring with wooden spoon until the greens are coated with bacon fat cook for approx. 2 minutes then drain off the fat. Cover the greens with water and season with salt & pepper, bring to a boil then cover pot and simmer on low heat until tender approx. for 1 hour, stirring occasionally making sure that it doesn't scorch. After 1 hour increase heat to med-high and boil off most of the liquid, add a few dashes vinegar and season with salt & pepper.

Collard Greens

Southern Corn Bread

2 Cups white cornmeal

1/3 Cup flour

1 1/2 Tbs. baking soda

1/4 tsp salt

Dash of black pepper

1 Cup buttermilk

1/4 Cup bacon drippings

Preheat oven to 400 degrees.

Prepare 8 inch skillet by placing bacon drippings in the skillet and use a paper towel to coat it with the bacon grease. Place the skillet in preheated oven while preparing the batter.

In med sized bowl combine dry ingredients and mix well. Add 3/4 cup of buttermilk and stir well. Remove hot skillet from oven and slow add all (except 2 Tbs). of the hot oil from the skillet, into the batter, stirring well. Carefully and slowly add the rest of the buttermilk while stirring constantly. Sprinkle the bottom of the pan with dry cornmeal, pour in the batter and bake for approx. 25 minutes or until the top is golden brown.

Southern Cornbread

Southern Fried Chicken

Fried Chicken is probably most popular southern dish ever made.

1 Fresh cut-up fryer

2 Cups flour

1 Tbs. Salt

1/2 tsp black pepper

2 eggs

3/4 cup milk

Peanut Oil

Fill large frying pan with enough peanut oil to halfway cover the chicken (should be about 3 inches deep) Heat the pan on burner on med-high.

In med bowl mix egg and milk. In another bowl mix flour,salt,and pepper.

Wash chicken parts and pat dry with paper towel, dip chicken into the egg mixture and dredge in flour mix. When the oil is hot place the chicken pieces into the pan and reduce heat to med then fry on each side until golden brown. Approx. 5-8 minutes on the first side and 5-6 minutes on the second side.

Cut into the largest piece of chicken and check for pinkness, if there is any sign of pinkness in the meat reduce heat and continue cooking.

Fried Chicken

Southern Peach Cobbler

What's a delicious southern meal without peach cobbler.

8 fresh peaches - peeled, pitted and sliced into thin wedges

1/4 cup white sugar

1/4 cup brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 teaspoon fresh lemon juice

2 teaspoons cornstarch

1 cup all-purpose flour

1/4 cup white sugar

1/4 cup brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons butter, chilled and cut into small pieces

1/4 cup boiling water


3 tablespoons white sugar

1 teaspoon ground cinnamon

Preheat oven to 425 degrees F (220 degrees C).

In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

In a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Comments 10 comments

guidebaba profile image

guidebaba 8 years ago from India

Nice Recipe. Thanks for sharing.

Just_Rodney profile image

Just_Rodney 8 years ago from Johannesberg South Africa, The Gold Mine City

Great hub, especially the blackeyd pea recipe.

summer10 profile image

summer10 8 years ago from my happy place :)

YUM!! I can't wait to try these recipes! I've always loved real southern cooking!

cvaughn570 8 years ago

My hubby likes sweet tea, but I can never seem to get it right, probably because I am not a tea drinker. I'll be trying this.

Thanks, Carol

jim10 profile image

jim10 8 years ago from ma

I love iced tea and all of these recipes look great. I've never heard of Lucianne tea but I will look for it at the grocery store. Great hub.

Karen N profile image

Karen N 8 years ago from United States Author

Any tea will work but the Luzianne is brand that my Grandma always buys :)

beabop407 8 years ago

yummy...TY for sharing

ajcor profile image

ajcor 8 years ago from NSW. Australia

The tea and the steak both look good - will try these out. thanks

fastfreta profile image

fastfreta 7 years ago from Southern California

Yummy, I can identify with these recipes, but the pepper in the cornbread, don't think I've ever heard of that. Somebody loves pepper. LOL! Good hub.

loveofnight profile image

loveofnight 6 years ago from Baltimore, Maryland

there is not one recipe that i am not going to try, i must bookmark this.....thx 4 share

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