25 Simple Southern Comfort Recipes for Homey Dinners

Southern comfort food brings warmth, flavor, and nostalgia to the table. These hearty recipes feature classic dishes with easy-to-follow steps and all the traditional ingredients that make them so irresistible. Let’s dive into these 25 soul-soothing recipes.

1. Classic Southern Fried Chicken

Ingredients:

• 1 whole chicken (cut into pieces)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

1. Prepare the chicken:
   • Rinse and pat dry the chicken pieces.
   • Season with salt and pepper.
2. Marinate:
   • Pour buttermilk over the chicken in a bowl or zip-top bag.
   • Cover and refrigerate for at least 4 hours or overnight.
3. Prepare the coating:
   • In a large bowl, mix flour, paprika, garlic powder, cayenne pepper, salt, and pepper.
4. Coat the chicken:
   • Remove chicken from the buttermilk and let excess drip off.
   • Dredge each piece in the seasoned flour mixture until fully coated.
5. Fry the chicken:
   • Heat oil in a heavy skillet or deep fryer to 350°F.
   • Fry chicken in batches for 12-15 minutes, turning occasionally, until golden brown and cooked through.
   • Drain on paper towels before serving.

Tip: Let the coated chicken rest for 10-15 minutes before frying. This helps the breading adhere better and prevents it from falling off during cooking.

2. Buttermilk Biscuits

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons unsalted butter (cold and cubed)
• 3/4 cup buttermilk

Instructions:

1. Preheat oven:
   • Set oven to 425°F.
2. Mix dry ingredients:
   • Combine flour, baking powder, baking soda, and salt in a bowl.
3. Cut in the butter:
   • Use a pastry cutter or fingers to mix the cold butter into the flour until it resembles coarse crumbs.
4. Add buttermilk:
   • Gradually stir in the buttermilk until a dough forms.
5. Shape the biscuits:
   • Roll out the dough on a floured surface to 1-inch thickness.
   • Cut out biscuits using a round cutter or glass.
6. Bake:
   • Place biscuits on a baking sheet and bake for 12-15 minutes until golden brown.

Tip: Freeze the butter for 10 minutes before cutting it into the flour. This ensures flaky layers by preventing the butter from melting too soon.

3. Shrimp and Grits

Ingredients:

• 1 cup quick grits
• 4 cups water
• 1 cup shredded cheddar cheese
• 1/4 cup heavy cream
• 1 pound large shrimp (peeled and deveined)
• 4 slices bacon (chopped)
• 1 tablespoon olive oil
• 1 clove garlic (minced)
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste

Instructions:

1. Prepare the grits:
   • Boil water in a saucepan and whisk in the grits.
   • Reduce heat to low, cover, and cook for 5-7 minutes, stirring occasionally.
   • Add cheddar cheese, heavy cream, and season with salt and pepper. Stir until creamy.
2. Cook the bacon:
   • In a skillet, cook chopped bacon until crispy.
   • Remove bacon with a slotted spoon and set aside.
3. Sauté the shrimp:
   • In the same skillet, add olive oil and garlic. Cook for 1 minute.
   • Add shrimp, paprika, cayenne pepper, salt, and pepper. Cook for 2-3 minutes on each side until shrimp are pink.
4. Assemble:
   • Spoon grits onto plates and top with shrimp, bacon, and a drizzle of the pan drippings.

Tip: For ultra-creamy grits, stir in the cheese off the heat to prevent it from becoming grainy. A little extra butter also adds richness.

4. Southern Meatloaf

Ingredients:

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup breadcrumbs
• 1 egg
• 1/2 cup onion (finely chopped)
• 1/4 cup green bell pepper (finely chopped)
• 1/2 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat oven:
   • Set oven to 375°F.
2. Mix ingredients:
   • In a large bowl, combine ground beef, pork, breadcrumbs, egg, onion, bell pepper, 1/4 cup ketchup, Worcestershire sauce, garlic powder, salt, and pepper.
   • Mix until well combined.
3. Shape the loaf:
   • Form the mixture into a loaf shape and place it in a loaf pan.
4. Add topping:
   • Spread remaining ketchup over the top.
5. Bake:
   • Bake for 50-60 minutes until cooked through.
   • Let rest for 10 minutes before slicing.

Tip: For a juicy meatloaf, avoid overmixing the meat. Mix until just combined to prevent a dense texture.

5. Chicken and Dumplings

Ingredients:

• 4 cups chicken stock
• 2 cups cooked shredded chicken
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 2 tablespoons unsalted butter (melted)
• 1/2 cup heavy cream
• 1/2 teaspoon thyme

Instructions:

1. Prepare the broth:
   • Bring chicken stock to a boil in a large pot.
   • Add shredded chicken and reduce heat to simmer.
2. Make the dumplings:
   • In a bowl, combine flour, baking powder, and salt.
   • Add milk and melted butter. Stir until a dough forms.
3. Add dumplings to the broth:
   • Drop spoonfuls of dough into the simmering broth.
   • Cover and cook for 15 minutes without lifting the lid.
4. Finish the dish:
   • Stir in heavy cream and thyme.
   • Cook for another 5 minutes.

Tip: Don’t stir the dumplings after adding them to the broth—this keeps them light and fluffy instead of dense and doughy.

6. Collard Greens with Bacon

Ingredients:

• 1 pound collard greens (washed, trimmed, and chopped)
• 4 slices bacon (chopped)
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 2 cups chicken broth
• 1 teaspoon sugar
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Cook the bacon:
   • In a large pot, cook chopped bacon until crispy.
   • Remove the bacon and set it aside, leaving the drippings in the pot.
2. Sauté the vegetables:
   • Add onion and garlic to the pot with bacon drippings. Cook until softened.
3. Add the greens:
   • Stir in the collard greens and cook until they start to wilt.
4. Simmer:
   • Pour in the chicken broth, add sugar, and season with salt and pepper.
   • Cover and simmer for 30-40 minutes, stirring occasionally.
5. Finish the dish:
   • Stir in apple cider vinegar and top with the cooked bacon before serving.

Tip: Add a splash of apple cider vinegar at the end of cooking to brighten the flavors and balance the richness.

7. Southern Cornbread

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon sugar (optional)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 eggs
• 1/4 cup melted butter

Instructions:

1. Preheat oven:
   • Set oven to 400°F and place a cast-iron skillet inside to heat.
2. Mix dry ingredients:
   • In a bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. Add wet ingredients:
   • Whisk in buttermilk, eggs, and melted butter until smooth.
4. Bake:
   • Pour batter into the hot skillet and bake for 20-25 minutes until golden brown.

Tip: Preheat the skillet with a little butter or oil before adding the batter to create a crisp, golden crust.

8. Jambalaya

Ingredients:

• 2 tablespoons olive oil
• 1 pound andouille sausage (sliced)
• 1 pound chicken thighs (cubed)
• 1 onion (diced)
• 1 bell pepper (diced)
• 3 stalks celery (diced)
• 3 cloves garlic (minced)
• 1 cup long-grain rice
• 2 cups chicken stock
• 1 can (14 oz) diced tomatoes
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon thyme
• 1/2 pound shrimp (peeled and deveined)
• Salt and pepper to taste

Instructions:

1. Cook the sausage and chicken:
   • Heat oil in a large pot and brown the sausage and chicken. Remove and set aside.
2. Sauté vegetables:
   • In the same pot, cook onion, bell pepper, celery, and garlic until softened.
3. Add rice and seasoning:
   • Stir in rice, Cajun seasoning, and thyme. Cook for 1-2 minutes.
4. Simmer:
   • Add chicken stock, diced tomatoes, sausage, and chicken. Cover and simmer for 20-25 minutes.
5. Add shrimp:
   • Stir in shrimp and cook until pink, about 5 minutes.
6. Serve:
   • Adjust seasoning and serve hot.

Tip: Let the rice rest for 5 minutes after cooking, then fluff it with a fork to achieve light, separate grains.

9. Sweet Potato Casserole

Ingredients:

• 4 large sweet potatoes (peeled and cubed)
• 1/2 cup brown sugar
• 1/4 cup unsalted butter (melted)
• 1/4 cup milk
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup mini marshmallows
• 1/2 cup chopped pecans

Instructions:

1. Boil the sweet potatoes:
   • Cook sweet potatoes in boiling water until tender, about 20 minutes.
   • Drain and mash them in a large bowl.
2. Mix the filling:
   • Combine mashed sweet potatoes with brown sugar, melted butter, milk, eggs, and vanilla.
3. Assemble the casserole:
   • Spread the sweet potato mixture into a greased baking dish.
   • Top with mini marshmallows and pecans.
4. Bake:
   • Bake at 375°F for 20-25 minutes until the marshmallows are golden brown.

Tip: Roast the sweet potatoes instead of boiling them for a deeper caramelized flavor.

10. Southern Macaroni and Cheese

Ingredients:

• 1 pound elbow macaroni
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 3 cups milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook the pasta:
   • Boil macaroni in salted water until al dente. Drain and set aside.
2. Make the roux:
   • In a saucepan, melt butter and whisk in flour. Cook for 1 minute.
3. Add the milk:
   • Gradually pour in milk, whisking constantly, until thickened.
4. Add the cheese:
   • Stir in cheddar, Monterey Jack, and Parmesan. Season with salt and pepper.
5. Combine and bake:
   • Mix cheese sauce with pasta and transfer to a greased baking dish.
   • Bake at 375°F for 20-25 minutes until bubbly.

Tip: Shred the cheese from a block instead of using pre-shredded cheese. Freshly grated cheese melts more smoothly and prevents a grainy sauce.

11. Chicken Fried Steak with Gravy

Ingredients:

• 4 cube steaks
• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup vegetable oil
• 2 cups whole milk (for gravy)
• 2 tablespoons all-purpose flour (for gravy)

Instructions:

1. Prepare the coating:
   • Mix flour, garlic powder, paprika, salt, and pepper in a bowl.
   • In another bowl, whisk eggs with milk.
2. Coat the steaks:
   • Dip each steak in the flour mixture, then the egg mixture, and back into the flour mixture.
3. Fry the steaks:
   • Heat oil in a skillet over medium heat.
   • Fry steaks until golden brown on both sides, about 3-4 minutes per side. Set aside on a paper towel.
4. Make the gravy:
   • Remove excess oil from the skillet, leaving about 2 tablespoons.
   • Add flour and whisk to form a roux.
   • Gradually whisk in milk, cooking until thickened. Season with salt and pepper.
5. Serve:
   • Drizzle gravy over the steaks before serving.

Tip: Let the coated steaks rest for 10 minutes before frying to help the breading stick better.

12. Southern Pimento Cheese

Ingredients:

• 8 ounces sharp cheddar cheese (shredded)
• 8 ounces cream cheese (softened)
• 1/4 cup mayonnaise
• 1/4 cup diced pimentos (drained)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste

Instructions:

1. Mix ingredients:
   • In a bowl, combine cheddar cheese, cream cheese, mayonnaise, pimentos, garlic powder, and cayenne pepper.
2. Season:
   • Add salt and pepper to taste.
3. Chill:
   • Cover and refrigerate for at least 1 hour.
4. Serve:
   • Enjoy as a spread for crackers, sandwiches, or veggies.

Tip: Let the pimento cheese sit in the fridge for at least an hour before serving to allow the flavors to meld.

13. Southern Pulled Pork

Ingredients:

• 3-pound pork shoulder
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1/2 cup apple cider vinegar
• 1/2 cup barbecue sauce
• 1 cup chicken broth
• Salt and pepper to taste

Instructions:

1. Season the pork:
   • Rub the pork shoulder with paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
2. Slow cook:
   • Place pork in a slow cooker and add apple cider vinegar, barbecue sauce, and chicken broth.
   • Cook on low for 8-10 hours.
3. Shred the meat:
   • Remove pork from the slow cooker and shred with two forks.
4. Serve:
   • Toss with additional barbecue sauce and serve on buns or with coleslaw.

Tip: Shred the pork while it’s still warm for the best texture—cold pork is harder to pull apart.

14. Southern Red Beans and Rice

Ingredients:

• 1 pound dried red beans (soaked overnight)
• 1 pound andouille sausage (sliced)
• 1 onion (diced)
• 1 bell pepper (diced)
• 3 stalks celery (diced)
• 3 cloves garlic (minced)
• 1 teaspoon thyme
• 1/2 teaspoon cayenne pepper
• 4 cups chicken broth
• 2 cups cooked white rice

Instructions:

1. Cook the sausage:
   • Brown sausage in a large pot and set aside.
2. Sauté vegetables:
   • In the same pot, cook onion, bell pepper, celery, and garlic until softened.
3. Add beans and broth:
   • Stir in soaked beans, sausage, thyme, cayenne pepper, and chicken broth.
   • Simmer for 2-3 hours until beans are tender.
4. Serve:
   • Spoon over cooked rice.

Tip: Mash some of the cooked beans against the side of the pot to create a creamier texture.

15. Southern Peach Cobbler

Ingredients:

• 6 cups sliced peaches
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1 cup all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 cup milk
• 1/2 cup unsalted butter (melted)

Instructions:

1. Prepare peaches:
   • Toss peaches with sugar and lemon juice. Set aside.
2. Make batter:
   • In a bowl, combine flour, sugar, and baking powder.
   • Stir in milk and melted butter until smooth.
3. Assemble cobbler:
   • Pour batter into a greased baking dish and top with peaches.
4. Bake:
   • Bake at 375°F for 35-40 minutes until golden brown.

Tip: Toss the peaches with a little cornstarch before baking to ensure a thick, syrupy filling.

16. Southern Green Bean Casserole

Ingredients:

• 4 cups green beans (trimmed and steamed)
• 1 can (10 oz) cream of mushroom soup
• 1/2 cup milk
• 1 cup fried onions
• Salt and pepper to taste

Instructions:

1. Preheat oven:
   • Set oven to 350°F.
2. Mix ingredients:
   • In a bowl, combine green beans, cream of mushroom soup, milk, and half the fried onions.
3. Assemble casserole:
   • Pour mixture into a greased baking dish and top with remaining fried onions.
4. Bake:
   • Bake for 25-30 minutes until bubbly.

Tip: Use fresh green beans instead of canned for better texture and flavor. Blanch them briefly before baking.

17. Southern Sweet Tea

Ingredients:

• 6 black tea bags
• 8 cups water
• 1 cup sugar
• Ice cubes
• Lemon slices (optional)

Instructions:

1. Brew the tea:
   • Boil 4 cups of water and steep tea bags for 10 minutes.
2. Sweeten:
   • Remove tea bags and stir in sugar until dissolved.
3. Dilute:
   • Add remaining 4 cups of cold water.
4. Serve:
   • Serve over ice and garnish with lemon slices.

Tip: Add a pinch of baking soda after steeping to reduce bitterness and create a smoother taste.

18. Southern Hush Puppies

Ingredients:

• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 cup buttermilk
• 1 egg
• 1/4 cup onion (finely chopped)
• Vegetable oil for frying

Instructions:

1. Prepare the batter:
   • In a bowl, combine cornmeal, flour, baking powder, salt, and sugar.
   • Stir in buttermilk, egg, and onion.
2. Heat oil:
   • Heat oil in a deep skillet to 350°F.
3. Fry hush puppies:
   • Drop spoonfuls of batter into the hot oil.
   • Fry until golden brown, about 2-3 minutes per side.
4. Drain and serve:
   • Remove from oil and drain on paper towels.

Tip: Use a small cookie scoop to drop uniform-sized batter balls into the oil for even cooking.

19. Southern Gumbo

Ingredients:

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 onion (diced)
• 1 bell pepper (diced)
• 3 stalks celery (diced)
• 3 cloves garlic (minced)
• 1 pound andouille sausage (sliced)
• 1 pound shrimp (peeled and deveined)
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 tablespoon Cajun seasoning
• 1 teaspoon thyme
• 2 cups cooked white rice
• 1/4 cup chopped parsley

Instructions:

1. Make the roux:
   • Heat oil in a large pot over medium heat.
   • Whisk in flour and cook, stirring constantly, until it turns a deep golden brown (about 10 minutes).
2. Sauté vegetables:
   • Add onion, bell pepper, celery, and garlic to the roux and cook until softened.
3. Add sausage and broth:
   • Stir in sausage, chicken broth, diced tomatoes, Cajun seasoning, and thyme. Simmer for 30 minutes.
4. Add shrimp:
   • Add shrimp and cook for 5 minutes until pink.
5. Serve:
   • Serve gumbo over cooked white rice and garnish with parsley.

Tip: Cook the roux low and slow, stirring constantly, until it reaches a deep brown color for maximum depth of flavor.

20. Southern Deviled Eggs

Ingredients:

• 6 large eggs
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar
• Salt and pepper to taste
• Paprika (for garnish)

Instructions:

1. Boil the eggs:
   • Place eggs in a pot, cover with water, and bring to a boil.
   • Turn off the heat, cover, and let sit for 10 minutes. Cool in ice water.
2. Prepare the filling:
   • Peel the eggs, slice in half, and remove the yolks.
   • Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper.
3. Fill the eggs:
   • Pipe or spoon the filling into the egg whites.
4. Garnish:
   • Sprinkle with paprika and serve.

Tip: To make peeling easier, use older eggs and cool them in an ice bath immediately after boiling.

21. Southern Banana Pudding

Ingredients:

• 1 box (3.4 oz) vanilla pudding mix
• 2 cups cold milk
• 1 cup whipped cream or whipped topping
• 4 bananas (sliced)
• 1 box vanilla wafers

Instructions:

1. Prepare the pudding:
   • Whisk together pudding mix and milk until thickened.
   • Fold in whipped cream.
2. Assemble layers:
   • In a dish, layer vanilla wafers, bananas, and pudding.
   • Repeat layers until the dish is full.
3. Chill and serve:
   • Refrigerate for at least 2 hours before serving.

Tip: Layer the banana slices between the pudding and wafers to prevent them from turning brown too quickly.

22. Fried Catfish

Ingredients:

• 4 catfish fillets
• 1 cup buttermilk
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

1. Marinate the fish:
   • Soak catfish fillets in buttermilk for 15-20 minutes.
2. Prepare the coating:
   • Mix cornmeal, flour, paprika, garlic powder, cayenne, salt, and pepper in a shallow dish.
3. Coat the fish:
   • Remove fish from buttermilk and dredge in the cornmeal mixture.
4. Fry the fish:
   • Heat oil in a skillet to 350°F.
   • Fry fillets for 3-4 minutes per side until golden brown.
5. Serve:
   • Serve hot with tartar sauce or lemon wedges.

Tip: Sauté the okra separately before adding it to the dish to reduce its natural sliminess.

23. Southern Corn Pudding

Ingredients:

• 1 can (15 oz) whole kernel corn (drained)
• 1 can (15 oz) creamed corn
• 1/2 cup butter (melted)
• 1 cup sour cream
• 2 eggs (beaten)
• 1 box (8.5 oz) corn muffin mix

Instructions:

1. Preheat oven:
   • Set oven to 350°F and grease a baking dish.
2. Mix ingredients:
   • In a bowl, combine corn, creamed corn, melted butter, sour cream, eggs, and corn muffin mix.
3. Bake:
   • Pour mixture into the baking dish and bake for 40-45 minutes until golden brown.

Tip: Add a smoked ham hock or bacon for a richer, deeper flavor in the broth.

24. Southern Pound Cake

Ingredients:

• 2 cups all-purpose flour
• 2 cups sugar
• 1 cup unsalted butter (softened)
• 5 eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder

Instructions:

1. Preheat oven:
   • Set oven to 325°F and grease a loaf pan.
2. Cream butter and sugar:
   • Beat butter and sugar until light and fluffy.
3. Add eggs and vanilla:
   • Beat in eggs one at a time, then add vanilla extract.
4. Mix dry ingredients:
   • In a separate bowl, combine flour, salt, and baking powder.
5. Combine wet and dry ingredients:
   • Gradually mix the dry ingredients into the wet, alternating with milk.
6. Bake:
   • Pour batter into the pan and bake for 70-80 minutes, until a toothpick comes out clean.

Tip: Let the pie cool completely before slicing to allow the custard to set properly.

25. Southern Okra and Tomatoes

Ingredients:

• 1 pound fresh okra (sliced)
• 1 can (14 oz) diced tomatoes
• 1 small onion (diced)
• 2 slices bacon (chopped)
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste

Instructions:

1. Cook the bacon:
   • In a skillet, cook chopped bacon until crispy.
   • Remove bacon and set aside, leaving the drippings in the pan.
2. Sauté vegetables:
   • Add onion to the skillet and cook until softened.
   • Stir in okra and cook for 5 minutes.
3. Add tomatoes and seasoning:
   • Stir in diced tomatoes, garlic powder, cayenne, salt, and pepper.
   • Simmer for 15-20 minutes.
4. Serve:
   • Top with cooked bacon before serving.

Tip: Bring butter, eggs, and milk to room temperature before mixing to ensure a smooth, even batter.

Conclusion

With these 25 recipes, you now have a full arsenal of Southern comfort dishes to make your kitchen feel like home. From crispy fried chicken to sweet banana pudding, every recipe carries the essence of Southern hospitality. Bring these comforting meals to your table, and enjoy the flavors that warm the soul.