22 Southern Foods You’ll Either Adore Or Avoid Completely

Southern food has a way of stealing your heart or stopping you in your tracks. One bite might feel like a warm hug, while the next could challenge every taste bud you have.

You will find comfort classics right beside polarizing plates that spark passionate debates at any table. Ready to decide what you adore and what you will avoid entirely?

1. Boiled Peanuts

Boiled peanuts are soft, salty, and a little squeaky between your teeth. They taste like a cross between beans and nuts, which sounds strange until you try a handful.

You either savor that warm brine or swear off them for life.

Find them at gas stations, roadside stands, or football tailgates, steaming in big pots. Seasonings range from plain salt to Cajun heat.

Eat them fresh and hot, because cold boiled peanuts rarely deliver the magic.

2. Pimento Cheese

Pimento cheese is the South’s party trick, a spread that turns crackers into comfort. Sharp cheddar, mayonnaise, and jarred pimentos mix into a tangy, creamy bite.

Some add a pinch of cayenne or a splash of hot sauce for extra kick.

It shines in sandwiches or melts beautifully on burgers. Texture can be chunky or silky, depending on how you grate the cheese.

If mayonnaise scares you, this might not be your jam.

3. Grits

Grits are humble, buttery, and soothing when made right. They should be slow cooked and salted well, not watery or bland.

A pat of butter and a sprinkle of pepper make them sing at breakfast.

Some folks swear by cheese grits and never look back. Others think the texture feels like paste.

Treat them like a canvas and you will discover shrimp and grits, a dish worthy of obsession.

4. Fried Green Tomatoes

Fried green tomatoes balance tart and crunchy in a way that surprises skeptics. Unripe tomatoes get cornmeal crusts and quick frying, turning firm and zingy inside.

Dip them in remoulade and they become party showstoppers.

They can be divisive if the coating turns soggy or greasy. Heat and timing are everything.

Make them fresh, serve immediately, and you will win over doubters who think tomatoes should only be red and raw.

5. Chitlins

Chitlins are pork intestines cleaned, simmered, and often fried, carrying deep tradition. The aroma is powerful, which is exactly why people either love them or leave the room.

Proper cleaning and slow cooking make all the difference.

Serve with hot sauce and white bread to balance richness. Texture ranges from tender to slightly chewy depending on technique.

If you appreciate bold, soulful flavors, you might find chitlins unforgettable.

6. Sweet Tea

Sweet tea is the unofficial Southern welcome, sugary and refreshing over clinking ice. It is brewed strong, then sweetened while warm so the sugar dissolves perfectly.

Cold lemons add brightness that cuts the sweetness.

If you are used to unsweetened tea, this might taste like dessert. But on a scorching day, sweet tea hits like a breeze.

Adjust the sugar and you will find your sweet spot.

7. Shrimp and Grits

Shrimp and grits turn a simple porridge into a dinner headliner. The shrimp bring brine and snap, while the grits offer buttery calm.

Bacon or andouille often joins the party with smoky depth.

It is rich, so a squeeze of lemon or splash of hot sauce brightens each bite. Some versions go tomato based, others butter heavy.

Either way, you will remember the first forkful.

8. Fried Catfish

Fried catfish is all about that cornmeal crunch and delicate flaky fish. It should taste clean, never muddy, which means fresh fillets and hot oil.

A dusting of Cajun seasoning gives life without overpowering.

Serve with tartar sauce, slaw, and hushpuppies for the full fish fry experience. Some prefer it blackened instead of fried.

Either way, it is a weekend ritual you will crave again.

9. Hushpuppies

Hushpuppies are crisp outside, tender inside, and slightly sweet. The best ones have onions and a hint of spice for balance.

When fried right, they never feel heavy or oily.

These cornmeal bites belong beside catfish and barbecue plates. You will pop them like popcorn until the basket is mysteriously empty.

Dip in honey butter or pepper jelly and watch them disappear.

10. Collard Greens

Collard greens cook low and slow with smoked meat, coaxing deep, savory flavor. The pot liquor is liquid gold, so do not toss it.

A splash of vinegar and hot sauce brightens everything.

Texture should be tender with a slight bite, not mushy. If you grew up on salads, these will surprise you.

Serve with cornbread to soak up every last drop.

11. Biscuits and Gravy

Biscuits and gravy are pure morning indulgence. Flaky biscuits cradle creamy sausage gravy dotted with black pepper.

It is heavy, comforting, and irresistibly cozy on chilly mornings.

If the gravy is bland or the biscuits are dense, the magic disappears. But when both land just right, you will understand the obsession.

Add a fried egg for extra richness and a lazy smile.

12. Chicken and Dumplings

Chicken and dumplings hug you from the inside out. The broth is thick and silky, the chicken tender, and the dumplings soft yet substantial.

Some folks prefer flat noodle like dumplings, others want biscuit style pillows.

Either version can win you over if the seasoning is right. A little thyme and black pepper go far.

It is the dish you crave when you need comfort without fuss.

13. Country Ham

Country ham is salty, smoky, and unapologetic. It is cured hard and sliced thin, often pan fried and served with red eye gravy.

The intensity hits first, then the sweetness of the pork peeks through.

If you love bold flavors, this will thrill you. If salt scares you, sip coffee and nibble slowly.

Tucked in a biscuit, it is a breakfast worth waking early for.

14. Frogmore Stew

Frogmore stew, also called a Lowcountry boil, is a joyous pile of shrimp, corn, sausage, and potatoes. It is seasoned generously and dumped on a table for everyone to dive in.

No forks necessary, just napkins and good company.

The flavors are straightforward but festive. Spice lovers add extra heat.

If seafood boils feel chaotic to you, this might be overwhelming, but the fun usually wins.

15. Pickled Okra

Pickled okra is crunchy, tangy, and tidy, with none of the slime people fear. It snaps like a great pickle and looks gorgeous in a jar.

Add it to Bloody Marys or cheese boards for Southern flair.

If okra memories haunt you, this version might convert you. The brine carries garlic, dill, and a whisper of heat.

It is a snacking habit that escalates quickly.

16. Banana Pudding

Banana pudding is nostalgic sweetness in every creamy spoonful. Layers of vanilla wafers, ripe bananas, and pudding mingle into a dreamy bite.

Some versions top with meringue, others with whipped cream.

Let it chill so the cookies soften into cake like layers. If bananas are not your thing, you will probably skip this.

For everyone else, it tastes like family reunions and church socials.

17. Hoppin’ John

Hoppin’ John brings black eyed peas and rice together for luck and comfort. The peas simmer with smoky pork and aromatics until tender.

Spoon it over rice and add scallions for brightness.

Some prefer it brothy, others thicker. It often appears on New Year’s Day with collards and cornbread.

Even if you are not superstitious, the first bite feels hopeful.

18. Pork Rinds

Pork rinds are impossibly light and loud, shattering at first crunch. They are salty snacks that pair perfectly with hot sauce or pimento cheese.

The porky aroma can be polarizing, but the texture wins many skeptics.

Freshly fried rinds puff into airy pillows. Store bought versions vary widely in quality.

When you find a good bag, guard it, because they disappear fast.

19. Boiled Custard

Boiled custard is eggnog’s gentler cousin, silky and sippable. It is cooked on the stovetop, thickened carefully, and finished with nutmeg.

Served cold, it feels festive without the heavy punch of booze.

Some add a splash of vanilla or bourbon, but it shines on its own. If dairy rich drinks are not your thing, this will be too much.

For sweet tooths, it is holiday bliss.

20. Tomato Pie

Tomato pie is summer in a slice, lush tomatoes tucked into a flaky crust. A cheesy mayonnaise topping browns into a bubbly lid.

Basil and black pepper make it sing.

It can get watery if you skip salting and draining the tomatoes. When made right, it is savory, tangy, and comforting.

Serve warm or at room temperature with a crisp salad.

21. Livermush

Livermush is a Carolina specialty made from pork liver, head parts, and cornmeal. It is spiced, molded, sliced, and pan fried until crisp on the outside.

The flavor leans earthy and savory with a hint of sage.

Serve it on white bread with mustard or beside eggs. If you dislike liver, this will challenge you.

But the crispy edges might change your mind.