23 Iconic Southern Recipes You Must Try in 2025

Southern cuisine is more than just food—it’s a deep-rooted tradition, passed down through generations, and filled with love, warmth, and hospitality. Whether it’s a crispy bite of fried chicken, the comforting richness of mac and cheese, or the soulful taste of gumbo, every dish tells a story of culture, family gatherings, and Southern pride. From the smoky flavors of barbecue to the buttery goodness of biscuits and gravy, Southern food is all about bold flavors and hearty meals that bring people together.

Classic Southern dishes are known for their homestyle preparation, often using simple ingredients but cooked with patience and care. The region’s cuisine reflects its history, blending African, French, and Native American influences. Staples like grits, cornbread, and collard greens showcase the South’s agricultural roots, while slow-cooked meats and seafood dishes highlight its love for deep, rich flavors.

Whether you’re craving the crunch of fried green tomatoes, the tang of pimento cheese, or the sweetness of pecan pie, Southern food is pure comfort on a plate. Get ready to dive into 23 of the most iconic Southern recipes that have stood the test of time!

Classic Southern Dishes

Fried Chicken – Crispy, golden-brown, and seasoned to perfection

Fried chicken is one of the most beloved Southern dishes, known for its crispy, golden-brown crust and juicy, flavorful meat. The secret to the perfect fried chicken lies in the seasoning and the buttermilk marinade, which tenderizes the chicken and infuses it with flavor. Traditional Southern fried chicken is deep-fried to achieve a crunchy texture while keeping the inside moist. This dish is often served with classic sides like mashed potatoes, coleslaw, and biscuits. Whether enjoyed at a Sunday dinner, a family reunion, or a picnic, fried chicken is a true symbol of Southern comfort food. The crispy, seasoned crust and the tender, juicy bite make it irresistible.

Ingredients:

• 4 bone-in chicken pieces (legs, thighs, or breasts)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Vegetable oil for frying

Instructions:

1. Soak chicken in buttermilk for at least 2 hours or overnight.
2. In a separate bowl, mix flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
3. Heat oil in a deep skillet to 350°F (175°C).
4. Remove chicken from buttermilk, dredge in flour mixture, and shake off excess.
5. Fry in batches for 12–15 minutes, turning occasionally, until golden brown and cooked through.
6. Drain on paper towels and serve hot.

Shrimp and Grits – Creamy grits topped with juicy, spiced shrimp

Shrimp and grits is a staple of Southern coastal cuisine, particularly in the Carolinas. Originally a simple breakfast for fishermen, this dish has evolved into a Southern classic served at any meal. The combination of creamy, buttery grits with flavorful, well-seasoned shrimp creates the perfect balance of textures and tastes. Grits are made from ground corn and cooked until smooth and creamy, often enriched with cheese for extra depth. The shrimp is usually sautéed with garlic, butter, and a touch of spice, then served on top of the grits. This comforting dish embodies Southern hospitality and is a must-try for seafood lovers.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 cup grits
• 4 cups water or chicken broth
• 1/2 cup cheddar cheese, shredded
• 4 tablespoons butter
• 2 cloves garlic, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons green onions, chopped

Instructions:

1. Cook grits in water or broth according to package instructions, stirring frequently.
2. Once thick, stir in butter and cheddar cheese. Cover and set aside.
3. In a skillet, melt butter over medium heat and sauté garlic until fragrant.
4. Add shrimp, paprika, cayenne, salt, and black pepper. Cook for 3–4 minutes until shrimp turns pink.
5. Spoon shrimp over the warm grits and garnish with green onions. Serve immediately.

Classic Southern Dishes

Chicken and Dumplings – Comforting, rich broth with tender dumplings

Chicken and dumplings is the ultimate Southern comfort food, perfect for cold days or when you need a hearty meal. This dish consists of tender, shredded chicken cooked in a rich, creamy broth, with soft, pillowy dumplings simmered to perfection. Traditionally made from scratch, chicken and dumplings bring warmth and nostalgia, often reminding people of family gatherings and Sunday dinners. The dumplings can be flat and noodle-like or fluffy, depending on regional preferences. Either way, they soak up the savory broth, making each bite a delight. This dish pairs well with a side of cornbread or biscuits for a truly satisfying meal.

Ingredients:

• 2 cups cooked chicken, shredded
• 4 cups chicken broth
• 1 cup heavy cream
• 2 carrots, diced
• 2 celery stalks, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme

For the Dumplings:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• 1/2 cup milk

Instructions:

1. In a large pot, sauté onion, carrots, and celery until softened. Add garlic and cook for another minute.
2. Pour in the chicken broth, bring to a boil, then reduce to a simmer. Stir in shredded chicken, cream, salt, pepper, and thyme.
3. In a bowl, mix flour, baking powder, salt, melted butter, and milk to form a dough.
4. Drop spoonfuls of the dough into the simmering broth. Cover and let cook for 15 minutes.
5. Stir gently, serve hot, and enjoy!

Gumbo – A thick, flavorful Louisiana stew with seafood, sausage, and okra

Gumbo is a legendary Louisiana dish, rich in history and bold flavors. It’s a thick, spicy stew that brings together a mix of cultures, combining African, French, and Spanish influences. The dish typically features a dark roux, which gives gumbo its deep flavor, along with okra or filé powder to thicken it. Andouille sausage, shrimp, and sometimes chicken or crab create a deliciously hearty meal. Gumbo is often served over white rice, soaking up the rich, spicy broth. It’s a must-have dish at Southern gatherings, best enjoyed with a slice of crusty bread or cornbread.

Ingredients:

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups chicken or seafood broth
• 1 pound shrimp, peeled and deveined
• 1/2 pound andouille sausage, sliced
• 1 cup okra, sliced
• 1 teaspoon salt
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme
• Cooked white rice, for serving

Instructions:

1. In a large pot, make a roux by whisking together the oil and flour over medium heat until dark brown (about 10–15 minutes).
2. Add onion, bell pepper, and celery; cook until softened. Stir in garlic.
3. Slowly add the broth while stirring, then add okra, sausage, salt, Cajun seasoning, black pepper, and thyme.
4. Let simmer for 30 minutes. Add shrimp in the last 5 minutes of cooking.
5. Serve hot over white rice.

Jambalaya – A one-pot rice dish loaded with Creole flavors, shrimp, and sausage

Jambalaya is a flavorful one-pot dish with deep Creole and Cajun roots, packed with bold spices, shrimp, sausage, and rice. A staple in Louisiana, this dish is known for its smoky, spicy taste, achieved by blending bell peppers, celery, and onions with seasoned proteins. Unlike gumbo, jambalaya is a dry dish where the rice absorbs all the delicious flavors. Whether made with chicken, shrimp, or sausage, it’s a crowd-pleaser at any Southern gathering. It’s best enjoyed straight from the pot, often paired with cornbread or a side of greens.

Ingredients:

• 2 tablespoons vegetable oil
• 1 pound andouille sausage, sliced
• 1 pound shrimp, peeled and deveined
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 cups chicken broth
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon thyme
• 1 teaspoon salt
• 1 1/2 cups long-grain rice

Instructions:

1. Heat oil in a large pot over medium heat. Cook sausage until browned, then remove.
2. In the same pot, sauté onion, bell pepper, and celery until soft. Stir in garlic.
3. Add tomatoes, chicken broth, paprika, cayenne, thyme, salt, and rice. Stir well.
4. Return sausage to the pot, cover, and simmer for 20 minutes.
5. Add shrimp, cook for another 5 minutes, then fluff with a fork and serve.

Southern Sides

Collard Greens – Slow-cooked greens with smoky ham hock

Collard greens are a beloved Southern side dish, slow-cooked to perfection with smoky ham hocks or bacon. This dish has African and Southern roots and is a staple in soul food cooking. The greens simmer for hours, becoming tender and full of flavor from the meat, onions, and a splash of vinegar. They pair perfectly with cornbread, biscuits, or a big plate of fried chicken. The potlikker (broth) left behind is often sopped up with bread—it’s too good to waste!

Ingredients:

• 2 pounds collard greens, washed and chopped
• 1 ham hock (or 4 slices of bacon)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon apple cider vinegar

Instructions:

1. In a large pot, cook ham hock (or bacon) until browned. Add onion and garlic; cook until soft.
2. Pour in chicken broth and bring to a simmer.
3. Add collard greens, salt, and pepper. Cover and cook on low for 2 hours.
4. Stir in apple cider vinegar before serving.

Hush Puppies – Deep-fried cornmeal balls, crispy on the outside and soft inside

Hush puppies are golden, crispy cornmeal fritters that are a must-have with Southern seafood. These small, deep-fried balls of dough have a soft, fluffy center with a slightly sweet and savory taste. Legend has it that hush puppies got their name from hunters and fishermen who tossed them to their dogs to keep them quiet. They’re perfect alongside fried catfish or shrimp and best enjoyed with a dipping sauce.

Ingredients:

• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon cayenne pepper (optional)
• 1/2 cup buttermilk
• 1 egg, beaten
• 1/2 small onion, finely chopped
• Vegetable oil, for frying

Instructions:

1. In a bowl, mix cornmeal, flour, baking powder, salt, sugar, and cayenne.
2. Stir in buttermilk, egg, and onion until combined. Let batter rest for 10 minutes.
3. Heat oil in a deep pan to 350°F (175°C). Drop spoonfuls of batter into the hot oil.
4. Fry until golden brown, about 3–4 minutes per side. Drain on paper towels and serve.

Fried Green Tomatoes – Tangy green tomatoes breaded and fried until crispy

Fried green tomatoes are a true Southern classic, known for their crispy, golden crust and tangy bite. This dish originated as a way to use unripe tomatoes before the first frost. Coated in cornmeal and fried to perfection, they make a delicious appetizer or side dish. Fried green tomatoes are often served with a dipping sauce like remoulade or ranch, adding a creamy contrast to the crispy texture.

Ingredients:

• 3 firm green tomatoes, sliced 1/4 inch thick
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1 egg
• 1/2 cup buttermilk
• Vegetable oil for frying

Instructions:

1. Heat oil in a skillet to 350°F (175°C).
2. In one bowl, mix flour, cornmeal, salt, pepper, and cayenne. In another, whisk egg and buttermilk.
3. Dip tomato slices in the buttermilk mixture, then coat with the flour mixture.
4. Fry for about 2–3 minutes per side until golden brown. Drain on paper towels and serve.

Mac and Cheese – Creamy, cheesy baked mac and cheese

Southern mac and cheese is the ultimate comfort food, rich and creamy with layers of gooey cheese. Unlike stovetop versions, Southern-style mac and cheese is baked, giving it a slightly crispy top while staying creamy inside. Made with a mix of sharp cheddar, butter, and milk, it’s a must-have at family gatherings and holiday dinners.

Ingredients:

• 3 cups elbow macaroni
• 2 tablespoons butter
• 2 cups sharp cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 2 cups whole milk
• 2 eggs, beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Preheat oven to 375°F (190°C). Cook macaroni according to package directions, then drain.
2. In a saucepan, melt butter, then add milk and bring to a simmer.
3. Stir in half of the cheese and let it melt.
4. In a bowl, mix cooked macaroni, cheese sauce, eggs, salt, and pepper.
5. Pour into a greased baking dish, top with remaining cheese, and bake for 25 minutes.

Cornbread – Buttery, slightly sweet cornbread baked to perfection

Cornbread is a staple in Southern cuisine, perfect for pairing with barbecue, greens, or chili. With its slightly sweet yet buttery flavor and golden crust, cornbread can be made in a skillet for extra crisp edges. Some prefer it sweet, while others like it more savory with added bacon or jalapeños.

Ingredients:

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

Instructions:

1. Preheat oven to 400°F (200°C). Grease a baking dish or skillet.
2. In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.
3. Stir in buttermilk, melted butter, and eggs until combined.
4. Pour batter into the prepared pan and bake for 20–25 minutes until golden brown.

Biscuits and Gravy – Fluffy buttermilk biscuits smothered in sausage gravy

Biscuits and gravy is a classic Southern breakfast, featuring soft, flaky biscuits covered in a creamy sausage gravy. The biscuits are buttery and tender, while the gravy is rich with the flavors of cooked sausage, black pepper, and milk. This dish is a staple at Southern diners and family breakfast tables alike.

Ingredients:

For Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 3/4 cup buttermilk

For Gravy:

• 1/2 pound breakfast sausage
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/2 teaspoon black pepper
• Salt to taste

Instructions:

1. Preheat oven to 425°F (220°C). Mix flour, baking powder, and salt. Cut in butter until crumbly.
2. Stir in buttermilk until dough forms. Roll out and cut biscuits. Bake for 12–15 minutes.
3. For the gravy, cook sausage in a skillet until browned. Remove and set aside.
4. Add butter and flour to the pan, whisking for 2 minutes. Slowly add milk, stirring constantly.
5. Return sausage to the pan, season with salt and pepper, and simmer until thick.
6. Serve warm biscuits with gravy poured over the top.

Pimento Cheese – A creamy, cheesy spread with a spicy kick

Pimento cheese is a Southern staple, often called the “caviar of the South.” This creamy, cheesy spread is made with sharp cheddar, mayonnaise, and diced pimentos, giving it a rich flavor with a slight kick. It’s perfect as a dip, sandwich spread, or burger topping.

Ingredients:

• 2 cups sharp cheddar cheese, shredded
• 1/2 cup mayonnaise
• 4 oz diced pimentos (drained)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste

Instructions:

1. In a bowl, mix together cheddar cheese, mayonnaise, pimentos, Worcestershire sauce, garlic powder, and cayenne.
2. Stir until well combined and creamy.
3. Season with salt and black pepper to taste.
4. Chill for at least 30 minutes before serving with crackers or bread.

Red Beans and Rice – A hearty, slow-cooked New Orleans classic

Red beans and rice is a Louisiana Creole favorite, traditionally cooked on Mondays with leftover ham hocks or sausage. Slow-cooked to perfection, this dish is rich, flavorful, and deeply satisfying.

Ingredients:

• 1 lb red kidney beans, soaked overnight
• 1 lb andouille sausage, sliced
• 1 small onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 6 cups chicken broth
• 2 bay leaves
• Salt and pepper to taste
• 4 cups cooked white rice
• Green onions for garnish

Instructions:

1. In a large pot, sauté sausage over medium heat until browned. Remove and set aside.
2. In the same pot, sauté onion, bell pepper, celery, and garlic until soft.
3. Add beans, chicken broth, bay leaves, and seasonings. Bring to a boil.
4. Reduce heat and simmer for 2 hours, stirring occasionally.
5. Return sausage to the pot and simmer for another 30 minutes until thickened.
6. Serve over white rice and garnish with green onions.

Southern BBQ & Seafood

Pulled Pork – Slow-cooked, smoky pork served with tangy barbecue sauce

Pulled pork is a Southern barbecue classic, known for its tender, juicy texture and deep smoky flavor. Slow-cooked for hours, the pork is seasoned with a flavorful rub and served with tangy barbecue sauce. It’s often piled onto sandwiches or served with coleslaw and baked beans. The key to perfect pulled pork is cooking it low and slow, allowing the meat to become fall-apart tender.

Ingredients:

• 4–5 lb pork shoulder (Boston butt)
• 2 tablespoons paprika
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1/2 cup apple cider vinegar
• 1 cup barbecue sauce

Instructions:

1. Preheat oven to 275°F (135°C) or prepare a smoker.
2. Mix paprika, salt, pepper, brown sugar, garlic powder, onion powder, and cayenne. Rub all over pork.
3. Place pork in a roasting pan or smoker and cook for 6–8 hours, basting with apple cider vinegar occasionally.
4. Once tender, shred with two forks and mix with barbecue sauce. Serve on sandwiches or as a platter.

Crawfish Boil – Cajun-spiced crawfish with corn and potatoes

A crawfish boil is a Louisiana tradition, bringing friends and family together for a spicy, flavorful feast. Crawfish are boiled in a large pot with corn, potatoes, sausage, and Cajun spices. The result is a bold, mouthwatering dish best enjoyed with cold drinks and good company.

Ingredients:

• 5 lbs live crawfish
• 4 ears corn, cut into halves
• 1 lb small red potatoes
• 1 lb smoked sausage, sliced
• 1/4 cup Cajun seasoning
• 2 lemons, halved
• 5 cloves garlic, smashed
• 1 tablespoon hot sauce

Instructions:

1. Fill a large pot with water, add Cajun seasoning, garlic, lemons, and hot sauce, and bring to a boil.
2. Add potatoes and cook for 10 minutes, then add sausage and corn.
3. Add crawfish and boil for another 5–7 minutes until bright red.
4. Drain and spread onto a large table or tray. Enjoy with melted butter and extra seasoning.

Catfish Fry – Crispy, cornmeal-crusted fried catfish

Fried catfish is a beloved Southern dish with a crispy, golden-brown crust and tender, flaky inside. It’s traditionally coated in a seasoned cornmeal batter and deep-fried to perfection. Served with hush puppies, coleslaw, and tartar sauce, this dish is a staple of Southern fish fries.

Ingredients:

• 4 catfish fillets
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 cup buttermilk
• 1 egg
• Vegetable oil for frying

Instructions:

1. Heat oil in a skillet or deep fryer to 350°F (175°C).
2. In one bowl, whisk buttermilk and egg. In another, mix cornmeal, flour, salt, black pepper, and cayenne.
3. Dip catfish in buttermilk mixture, then coat with cornmeal mixture.
4. Fry for about 4 minutes per side until golden and crispy. Drain on paper towels and serve.

Brunswick Stew – A thick, meaty stew with vegetables and barbecue flavors

Brunswick stew is a hearty Southern dish with a smoky barbecue flavor. Originally made with game meat, modern versions use chicken or pork slow-cooked with tomatoes, corn, and lima beans. This stew is rich, flavorful, and perfect for cooler weather.

Ingredients:

• 1 lb chicken (or pork), shredded
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes (14 oz)
• 2 cups chicken broth
• 1 cup corn
• 1 cup lima beans
• 1/4 cup barbecue sauce
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon black pepper

Instructions:

1. In a large pot, sauté onion and garlic until soft.
2. Add chicken, tomatoes, chicken broth, corn, and lima beans. Bring to a simmer.
3. Stir in barbecue sauce, Worcestershire sauce, and black pepper.
4. Simmer for 30 minutes until flavors meld. Serve hot.

Southern Desserts

Pecan Pie – A rich, nutty pie with a caramelized filling

Pecan pie is a Southern favorite, featuring a gooey, caramel-like filling packed with crunchy pecans. Sweet and buttery, this pie is often served during the holidays but is delicious any time of year.

Ingredients:

• 1 pie crust
• 1 cup pecans, chopped
• 3/4 cup dark corn syrup
• 3/4 cup brown sugar
• 3 eggs
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350°F (175°C). Place pie crust in a baking dish.
2. In a bowl, mix corn syrup, brown sugar, eggs, butter, vanilla, and salt. Stir in pecans.
3. Pour mixture into pie crust and bake for 50 minutes.
4. Let cool before slicing.

Peach Cobbler – Sweet, juicy peaches topped with a buttery crust

Peach cobbler is a classic Southern dessert, featuring warm, spiced peaches covered with a biscuit-like topping. Served with vanilla ice cream, it’s the perfect summer treat.

Ingredients:

• 4 cups sliced peaches
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1 cup flour
• 1/2 cup butter, melted
• 1 cup milk
• 1 teaspoon baking powder

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix peaches, sugar, and cinnamon. Pour into a baking dish.
3. In another bowl, mix flour, butter, milk, and baking powder. Spread over peaches.
4. Bake for 35 minutes until golden brown.

Banana Pudding – Layers of vanilla wafers, bananas, and creamy pudding

Banana pudding is a beloved Southern dessert made with layers of fresh bananas, vanilla wafers, and a rich, homemade pudding. It’s chilled before serving, making it a refreshing treat.

Ingredients:

• 3 ripe bananas, sliced
• 1 box vanilla wafers
• 2 cups milk
• 1/2 cup sugar
• 2 egg yolks
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract

Instructions:

1. In a saucepan, heat milk and sugar over medium heat.
2. Whisk egg yolks and cornstarch in a separate bowl. Slowly add to the milk mixture.
3. Stir constantly until thickened, then remove from heat and add vanilla.
4. Layer vanilla wafers, bananas, and pudding in a dish. Refrigerate before serving.

Beignets – Light, fluffy, deep-fried pastries dusted with powdered sugar

Beignets are a New Orleans specialty, resembling small square doughnuts dusted with powdered sugar. Served hot with coffee, they are a must-try Southern treat.

Ingredients:

• 2 1/4 teaspoons yeast
• 3/4 cup warm water
• 1/4 cup sugar
• 1 egg
• 3 1/2 cups flour
• 1/2 teaspoon salt
• 1/2 cup milk
• Oil for frying
• Powdered sugar

Instructions:

1. Mix yeast, warm water, and sugar. Let sit for 5 minutes.
2. Add egg, flour, salt, and milk. Knead into dough and let rise for 1 hour.
3. Roll out dough, cut into squares, and fry in hot oil until golden brown.
4. Drain and dust with powdered sugar.

Hummingbird Cake – A moist cake made with bananas, pineapple, and pecans

Hummingbird cake is a Southern classic known for its moist texture and tropical flavors. Made with ripe bananas, crushed pineapple, and pecans, this cake is finished with a luscious cream cheese frosting.

Ingredients:

• 3 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 3 eggs
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple (with juice)
• 2 ripe bananas, mashed
• 1 cup chopped pecans

Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
2. In a bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
3. Add eggs, oil, and vanilla, mixing until combined. Stir in pineapple, bananas, and pecans.
4. Divide batter between the cake pans and bake for 25–30 minutes. Let cool.
5. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla.
6. Frost the cake and sprinkle with additional pecans.

Sweet Potato Pie – A spiced, smooth sweet potato filling in a flaky crust

Sweet potato pie is a Southern classic, often enjoyed during the holidays. The creamy, spiced filling has a custard-like texture and is baked in a flaky crust, making it a warm and comforting dessert.

Ingredients:

• 1 1/2 cups mashed sweet potatoes
• 3/4 cup brown sugar
• 2 eggs
• 1/2 cup evaporated milk
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 unbaked pie crust

Instructions:

1. Preheat oven to 350°F (175°C). Place pie crust in a pie dish.
2. In a bowl, whisk together sweet potatoes, brown sugar, eggs, milk, butter, vanilla, cinnamon, nutmeg, and salt.
3. Pour filling into pie crust and smooth the top.
4. Bake for 50–55 minutes until the center is set.
5. Let cool before serving with whipped cream.