22 Foods Southerners Can’t Stand To See
Southern cuisine is a rich tapestry of flavors and traditions, cherished by those who grew up with its comforting dishes. However, there are certain food creations that make Southerners cringe. Here are 22 such culinary faux pas that just don’t hit the mark below the Mason-Dixon Line.
1. Instant Grits
Imagine waking up to a bowl of instant grits. For true Southerners, this is a harsh reality. Real grits require patience, simmering to creamy perfection with just the right amount of salt. Instant versions often taste more like flavored water than a hearty breakfast.
In the South, grits are a comforting staple, paired with shrimp, cheese, or a pat of butter. Instant grits, lacking texture and depth, simply don’t measure up. They fail to capture the essence of Southern breakfast and the warmth shared around the family table.
2. Sugar In Cornbread
In the South, cornbread is a savory delight, not a sugary treat. Adding sugar to cornbread is a culinary crime that can spark heated debates at dinner tables. The natural sweetness of the corn itself should shine through without the need for added sugar.
True Southern cornbread is dense, crumbly, and perfect for soaking up stews and gravies. A sugary version feels out of place, more akin to cake than bread. It’s a misunderstanding of tradition that’s hard for Southerners to swallow.
3. Boxed Mashed Potatoes
In a region where potatoes, cream, and butter are revered, boxed mashed potatoes are an insult. These dehydrated flakes lack the rich, creamy texture of freshly mashed potatoes, which are whipped to perfection with real ingredients.
Boxed versions often taste bland and artificial; they can’t compete with the comforting, buttery goodness of homemade. Southern gatherings celebrate food made from scratch, using family recipes passed down through generations. Instant potatoes simply can’t replicate that homemade love.
4. “Barbecue” Meaning Anything Off A Grill
Don’t make the mistake of calling grilled hot dogs or burgers “barbecue” in the South. True barbecue is an art form, involving slow-smoked meats, often pork, enhanced with regional sauces and spices.
Grilling is quick and casual, while barbecue takes time and technique. It’s steeped in tradition, with each region boasting its own style. Mislabeling grilled food as barbecue is a culinary faux pas that Southerners find hard to overlook. It’s about more than just the meat; it’s a cultural expression.
5. Oversweet, Goopy Coleslaw
Coleslaw should be crisp, tangy, and refreshing, not a sugary, soupy mess. The overly sweet, goopy versions often found elsewhere are a sad departure from the bright, crunchy slaws of the South.
Southern coleslaw complements rich dishes with its tart balance. The neon-sweet concoctions lack the crisp cabbage, a hint of vinegar, and the freshness that make coleslaw a staple. It’s a side dish that should invigorate the plate, not weigh it down with excess sweetness.
6. Chalk-Dry Biscuits
A Southern biscuit should be tender, flaky, and just waiting for a slather of butter or gravy. When biscuits turn out dry and crumbly, it’s a heartbreaker for those who grew up with these iconic treats.
Real biscuits are more than a bread; they’re a symbol of warmth and hospitality. Dry biscuits, resembling hard, old flour, miss the mark entirely. They lack the love and care that’s baked into every batch, making them a disappointing imitation of a Southern classic.
7. Canned Biscuits Passed Off As “Homemade”
There’s no shame in enjoying a canned biscuit in a pinch, but claiming them as “homemade” in the South is risky. Biscuit-making is a revered skill, passed through generations, embodying care and tradition.
Canned biscuits may be fluffy and quick, but they miss the soul of hand-rolled dough. Southerners can spot the difference instantly. They know that true homemade biscuits carry memories and flavors no can could ever replicate, and that’s what makes them special.
8. Banana Pudding With Weird Pudding Mixes
Banana pudding is a cherished Southern dessert, but swapping in strange pudding mixes disrupts its harmony. Traditional banana pudding relies on real bananas, vanilla wafers, custard, and meringue.
Artificial flavors and bright-yellow mixes may appeal visually, but they lack authenticity. The magic of banana pudding lies in its simplicity and the genuine flavors of its components. Southerners value the traditional recipe, which carries nostalgia and a sense of home with every spoonful.
9. Store-Bought “Sweet Tea” In A Bottle
Sweet tea in the South is more than a drink; it’s a ritual. Bottled versions often taste like syrupy imitations, missing the subtlety of freshly brewed tea with just the right amount of sugar.
Homemade sweet tea is brewed with care, often steeped in sunlight and shared over long conversations. Bottled tea, with its artificial taste, can’t capture the comfort and warmth of a pitcher poured with love. It’s a taste that Southerners hold dear and won’t compromise.
10. Boneless, Skinless Fried Chicken
Fried chicken is a Southern staple, and the skin is integral to the experience. Boneless, skinless versions lose the crispy, flavorful skin that’s the hallmark of authentic Southern fried chicken.
Breaded nuggets are a far cry from the real deal. Southern fried chicken is about the crunch, the seasoning, and the juicy meat underneath. It’s a dish that embodies comfort and tradition, something that fast-food imitations simply can’t provide.
11. Canned Greens With No Seasoning
Greens in the South are a labor of love, cooked to perfection with smoky, salty undertones. Canned greens without seasoning are bland and miss the soulful depth that comes from slow cooking with bacon or ham hocks.
Southern greens are rich and hearty, a dish that tells a story with every bite. Canned versions lack the complexity and warmth, making them a pale imitation of what true greens should be. It’s a dish that requires time and patience to reach its full potential.
12. Dessert “Cobbler” That’s Just Fruit Dump Cake
A true Southern cobbler is a work of art, with a biscuit or pastry topping that complements the fruit beneath. Dump cakes, made with cake mix over canned fruit, are a shortcut that can’t compare.
Cobbler is a dessert that brings comfort and tradition, baked with care to bring out the best in seasonal fruits. The dump cake approach loses the delicate balance of flavors and the satisfaction of homemade crust, something Southerners cherish in every bite.
13. “Healthy” Mac And Cheese With No Cheese
Mac and cheese is meant to be indulgent, with layers of gooey, melted cheese and a golden crust. “Healthy” versions that skimp on cheese miss the essence of this beloved dish.
In the South, mac and cheese is comfort food at its finest, a dish that brings joy and satisfaction. Bland, watery substitutes simply don’t compare to the real thing. It’s a dish that deserves full flavor and richness, a taste of home and happiness in every forkful.
14. Dry Cornbread Dressing
Cornbread dressing is a Southern classic, especially during the holidays. A dry, crumbly version is a letdown, lacking the moist, savory goodness that makes this dish a favorite.
Proper dressing is rich with stock, aromatics, and often a touch of sausage. It’s a dish that holds memories of family gatherings and celebrations. A dry version feels like an oversight, missing the care and tradition that make Southern dressing so special.
15. “Southern” Green Bean Casserole With No Crunch Or Seasoning
Green bean casserole is a staple, but when it’s mushy with no seasoning, it’s a disappointment. A proper casserole should have crisp beans, a creamy sauce, and a crunchy onion topping.
Southern versions are flavorful and textured, celebrating the green bean in all its glory. A soggy, bland dish can’t stand up to the traditional recipe, which is a beloved part of Southern holiday tables. It’s a side dish that deserves attention and care.
16. Overly Fussy “Deconstructed” Southern Classics
Southern food is about comfort, not pretension. When classics are deconstructed into tiny portions, they lose their heart and soul.
A single shard of fried chicken or a drop of gravy on an empty plate might impress some, but it doesn’t satisfy. Southern dishes celebrate abundance and warmth, meant to fill both belly and spirit. Deconstructed versions often miss the mark, losing the essence of what makes Southern food so beloved.
17. Jell-O “Salads” With Suspicious Stuff Suspended Inside
Jell-O salads with mysterious additions like canned fruit and marshmallows are a curiosity at best. While there’s nostalgia for certain congealed salads, some combinations leave Southerners puzzled.
These dishes often feel more like science experiments than food. The South appreciates classic congealed salads, but when Jell-O becomes a vehicle for strange ingredients, it loses its appeal. It’s a dish best left in the past, not at the potluck table.
18. Instant Cornbread Stuffing Mix
Instant cornbread stuffing mixes promise convenience but fall short on flavor. They can’t replicate the depth and warmth of homemade dressing.
Southern stuffing is rich with herbs, stock, and often sausage, each bite a nod to tradition. Box mixes, with their artificial taste, miss the mark entirely. There’s something special about spending time in the kitchen, crafting a dish that brings everyone together. Instant versions simply can’t match that homemade touch.
19. Overcooked, Lifeless Okra
Okra can be divisive, but when cooked right, it’s a Southern gem. Overcooked, slimy okra turns many away, missing the delicious potential of this vegetable.
Whether fried to crisp perfection or stewed just right, okra should be flavorful and textured. Overcooking reduces it to a mushy state that no one enjoys. It’s a dish that requires attention and a knowing hand to bring out the best it has to offer.
20. “Low-Sodium, No-Flavor” Country Ham
Country ham is a delicacy, brimming with bold, salty flavor. Low-sodium versions miss the point, stripping away the distinctive taste that makes this ham special.
In the South, country ham is cured to perfection, capturing the essence of regional tradition. It’s meant to be robust and savory, a taste that lingers on the palate. Low-sodium attempts can’t replicate the flavor journey that true country ham provides, leaving a bland impression instead.
21. Store-Bought Pie Crust That Shrinks And Cracks
Pie crusts are a point of pride, and store-bought options that shrink and crack just don’t cut it. A well-made crust should be flaky and golden, setting the stage for any filling.
Southerners take their pies seriously, crafting crusts that complement and enhance. Store-bought crusts often lack the texture and taste of a homemade version, falling short on expectations. It’s a labor of love that brings joy to every slice, unmatched by mass-produced alternatives.
22. Anything Labeled “Southern-Style” That Clearly… Isn’t
The term “Southern-style” is often misused, slapped on dishes that lack genuine Southern flair. True Southern cooking is about balance, flavor, and heart.
When random dishes are labeled Southern without the authentic touch, it feels misleading. Southerners know the difference, recognizing the care and tradition in each bite. Mislabeling is more than a culinary mistake; it’s a misunderstanding of a rich and cherished heritage.
