14 Southern Dishes That Bring Back Childhood Memories
Growing up in the South means being surrounded by food that feeds not just your belly, but your soul too. Those special dishes made by grandmas, aunts, and mamas have a way of sticking with us long after we’ve grown up.
The smells, tastes, and even the sound of a spoon scraping against a mixing bowl can transport us right back to those sun-soaked childhood days.
1. Buttermilk Biscuits with Sausage Gravy
My grandma could make biscuits so fluffy they practically floated off the plate. The secret was ice-cold buttermilk and minimal handling of the dough. When she’d smother them with creamy sausage gravy speckled with black pepper, I’d be in breakfast heaven.
Saturday mornings meant waking up to the smell of those biscuits baking and sausage sizzling in the cast iron skillet. No fancy breakfast spot has ever come close to matching that simple, perfect meal.
2. Chicken and Dumplings
Nothing cured a cold or a bad day faster than a bowl of chicken and dumplings. The broth, rich with chicken flavor, cradled those pillowy dumplings that soaked up all the goodness. It was comfort in a bowl. Mom would start with a whole chicken, letting it simmer until the meat fell off the bones.
Rolling out the dumpling dough on the floured countertop was my job. I’d watch with pride as my dumplings puffed up in the steaming pot.
3. Banana Pudding with Nilla Wafers
Church potlucks always featured at least three different versions of banana pudding, but my mama’s was legendary. Layers of vanilla pudding, sliced bananas, and those iconic Nilla wafers created a dessert that was greater than the sum of its simple parts.
The trick was letting it sit overnight so the wafers softened just enough while still maintaining some structure. The bananas would meld with the creamy pudding, creating that distinctive flavor that no fancy dessert has ever topped. When topped with a cloud of meringue, it was absolutely irresistible.
4. Peach Cobbler with a Scoop of Vanilla
Fresh peaches from the farmer’s market transformed into the most heavenly dessert in my aunt’s kitchen. Her cobbler had the perfect balance – juicy, sweet peaches bubbling through a golden, buttery crust that was crisp on top and cake-like underneath.
The vanilla ice cream melting into the warm cobbler created rivers of creamy sweetness that I chased around the bowl. We’d fight over the corner pieces where the crust got extra crispy and caramelized. Even now, the smell of baking peaches takes me straight back to her kitchen.
5. Cornbread in a Cast Iron Skillet
That crackling sound when the cornbread batter hit the sizzling hot cast iron skillet meant something magical was about to happen. The result was cornbread with a perfect crust – crispy edges giving way to a tender, crumbly interior.
Everyone had opinions about cornbread – some added sugar, others wouldn’t dare. My granddaddy insisted on buttermilk and bacon grease in his. We’d break off steaming chunks to dunk in pinto beans or simply slather with butter while still warm. That skillet has made hundreds of cornbreads and somehow each one tastes like home.
6. Deviled Eggs on Special Occasions
No holiday table or family gathering was complete without a platter of deviled eggs. That special egg plate with the curved indentations only came out for important occasions, signaling something good was about to happen.
The filling varied slightly between family members – some added sweet pickle relish, others swore by a dash of hot sauce. The sprinkle of paprika on top wasn’t just for color but a signature that said these eggs were made with care. I’d always try to sneak an extra one when no one was looking, though someone always seemed to be counting.
7. Fried Green Tomatoes
Summer wasn’t complete without a plate of fried green tomatoes. Those firm, unripe tomatoes transformed into something magical when sliced, dipped in cornmeal, and fried until golden. The tangy crunch paired perfectly with a dollop of mayo or comeback sauce.
We’d pick them straight from the garden when they were firm and pale green. Watching them sizzle in the skillet was like witnessing alchemy – turning something inedible into pure Southern gold.
8. Homemade Pecan Pie
Fall meant pecans falling from the trees in our yard, which led to the inevitable baking of pecan pies. The process started with us kids collecting and shelling the nuts, a tedious task made worthwhile by the result.
That gooey, sweet filling studded with toasted pecans in a flaky crust was worth every pricked finger from shelling. My mother would make extra for freezing, but they rarely made it that far. The pies would cool on the windowsill, tempting us with their sweet, nutty aroma until someone inevitably snuck an early slice.
9. Brunswick Stew That Simmered All Day
Fall weekends often meant a big pot of Brunswick stew bubbling away on the stove. That rich, tomato-based stew packed with shredded chicken, pork, lima beans, corn, and potatoes was worth the all-day cooking process. The men in our family guarded their stew recipes like national secrets.
My uncle would start his at dawn, tending it like a sacred fire. By dinnertime, the thick stew had developed such complex flavors that we’d eat until our bellies ached. The leftovers tasted even better the next day.
10. Shrimp and Grits
Weekend breakfasts got fancy when shrimp and grits appeared on the table. Creamy stone-ground grits formed the perfect base for plump Gulf shrimp sautéed with bacon, garlic, and a splash of lemon. This wasn’t everyday fare – it was special occasion food that made any morning memorable. My coastal grandmother insisted on fresh shrimp, never frozen.
The smell of bacon rendering before the shrimp went in would wake up the whole house. We’d gather around the table, fighting sleep just to enjoy this savory breakfast that bridged the gap between humble and luxurious.
11. Crispy Fried Chicken
Sunday dinner wasn’t complete without a platter of golden fried chicken. The skin so crispy it shattered when bitten, revealing juicy meat that had been soaking in buttermilk overnight. No fast food chain has ever come close to that homemade perfection.
My grandmother never measured ingredients, just knew by feel when the flour coating was seasoned right. The sound of chicken frying in her deep cast iron skillet was the soundtrack to our weekend gatherings. We’d hover nearby, waiting for the first batch to cool enough to sneak a piece.
12. Collard Greens with Pot Likker
A pot of collard greens simmering with a ham hock created not just a delicious side dish but also that magical elixir known as pot likker – the nutrient-rich broth left behind. My grandfather would save that liquid gold, sopping it up with cornbread or drinking it straight from a mug.
The greens took hours to cook down from tough leaves to tender, flavorful bites. A splash of pepper vinegar on top cut through the richness perfectly. Even as a kid who hated most vegetables, those collards, seasoned with love and pork fat, were impossible to resist.
13. Sweet Tea So Sweet It Makes Your Teeth Hurt
Sweet tea wasn’t just a drink in our house – it was practically its own food group! That amber liquid, so sweet it made your teeth ache, was the ultimate refreshment on scorching summer days. The big glass pitcher was a permanent fixture in our fridge.
Making it was a ritual: boiling water, steeping tea bags, then stirring in cups of sugar while the tea was still hot. Served over ice with a lemon wedge, it was liquid sunshine. No store-bought version has ever captured that homemade magic.
14. Pimento Cheese on White Bread
The bright orange spread known as ‘Southern pâté’ was a lunchbox staple and party essential. Hand-grated sharp cheddar mixed with mayo, diced pimentos, and a secret dash of something special (every family had their own twist) created a spread that was impossible to stop eating.
My aunt’s version had a kick from cayenne that made it famous at family reunions. Sandwiched between soft white bread slices, it was humble yet perfect. We’d spread it thick on celery sticks or Ritz crackers when feeling fancy. Store-bought versions never captured the texture or flavor of our homemade spread.
