This is a list of foods of the Southern United States. The cuisine of the Southern United States is defined as the historical regional culinary form of states in the Southern United States. Southern cuisine has many various dishes and foods.
- Ale-8-One - made in Winchester, Kentucky
- Barq's Root Beer - first made in Biloxi, Mississippi
- Big Red - cream soda originally from Waco, Texas
- Blenheim Ginger Ale
- Bourbon - made in central Kentucky
- Buffalo Rock ginger ale
- Cheerwine - a North Carolina based cherry flavored drink
- Coca-Cola - first made in Atlanta
- Double Cola - based in Chattanooga, Tennessee; also produces Ski soda
- Dr. Enuf - available in eastern Tennessee
- Dr Pepper - a popular drink in Texas before achieving national popularity
- Grapette - grape soda first made in 1939 in Camden, Arkansas; currently available exclusively at Wal-Mart stores nationwide
- Grapico - grape soda made by Buffalo Rock
- Hurricane Punch
- Mello Yello - a lemon-lime soda product of the Coca-Cola Company, sold primarily in the South
- Mint julep - associated with the Kentucky Derby
- Mountain Dew - originally made in Knoxville, Tennessee
- Muscadine wine and juice - usually homemade, though also commercially available from some regional vineyards
- Nehi soda - produced by RC Cola, including grape, peach, and orange flavors
- Orange juice from Florida
- Pepsi Cola - first made in New Bern, North Carolina
- RC Cola - first made in Columbus, Georgia
- Red Rock Cola - invented in Atlanta in 1885, predating Coca-Cola
- Rum - several small-batch varieties, primarily in and around New Orleans 
- Sazerac cocktail
- Slurpee - frozen drink sold by 7-Eleven originally of Dallas, Texas
- Southern Comfort - New Orleans based neutral spirit, with sweeteners and peach flavor added.
- Sun Drop - citrus drink found in northern Alabama, central Tennessee, the Carolinas, western Kentucky, southeastern Missouri, and parts of Virginia
- Sunny Delight (SunnyD) - invented in Mount Dora, Florida in 1964
- Sugarcane juice
- Sweet tea - usually served with ice, lemon, and sugar, sometimes with mint
- Tennessee whiskey - Jack Daniel's and George Dickel are the two remaining brands
Desserts and sweets
Meats, poultry and seafood
- Alligator meat - typically served fried
- Barbecue - typically pork or beef, but also chicken; seasoning and preparation vary greatly within the region. The most common kind is pork-based in areas east of Texas.
- Beaver tail stew - consumed in Arkansas
- Boudin - a spicy sausage, with rice as a central filler, from Cajun Louisiana
- Chicken and dumplings
- Chicken fried steak
- Chicken gizzards - fried
- Chitlins (chitterlings) - small intestine of a hog
- Country Captain
- Crab cake - popular along the Chesapeake Bay (Maryland and Virginia), where the crab cake is typically not dredged in bread crumbs, and in Louisiana, where it typically is
- Crawfish - also called crawdad
- Fried chicken - usually flour battered and pan fried
- Fried fish and seafood - battered or dredged in cornmeal then pan fried or deep fried
- Fried pork chops
- Fried turkey - deep fried using an outdoor frier
- Game meat - venison, rabbit, and game fowl are most common, but opossum, squirrel, and raccoon also may be eaten, especially in more remote areas
- Grits and grillades - a Louisiana brunch staple
- Ham - usually pan fried, roasted, or smoked; varieties include "sugar cured" or "country" (salt cured)
- Ham hocks
- Liver - usually pan-fried pork or chicken liver, but also beef
- Lobster, typically only eaten in Florida where the Caribbean lobster is native; this may be split and seasoned with piquant spices before being grilled.
- Moravian chicken pie, a traditional dish from the Piedmont region of North Carolina
- Oyster stew, often eaten on Christmas Eve
- Raccoon meat
- Reptiles and amphibians - most notably alligator and frog legs, eaten in much of the South
- Salmon croquettes
- Shrimp and grits
- Shrimp Creole
- Smithfield ham - a specialty of Smithfield, Virginia
- Souse meat, also called Head cheese
- Squirrel meat
Side dishes and condiments
- Apple butter
- Barbecue sauce - numerous varieties throughout the region, sometimes even within same state; most use a primarily vinegar, tomato, or mustard base
- Cane syrup
- Cayenne peppers
- Cole slaw - cabbage salad/relish, typically made with mayonnaise and sometimes sugar, except in parts of North Carolina and Virginia, where it instead may be vinegar-based and savory ("barbecue slaw")
- Cornbread dressing - similar to traditional stuffing, but using cornbread as a base and prepared separately from the meat
- Cracklin' - fried pork rind
- Deviled eggs
- Goober peas
- Gravy - served liberally over meats, potatoes, biscuits and rice
- Chocolate gravy - made with milk, fat, flour, cocoa powder, and sugar, served over biscuits
- Red-eye gravy - made with black coffee and meat drippings (usually ham), typically served with country ham and grits
- Sausage gravy - milk-based country gravy typically served over hot biscuits
- Tomato gravy - canned tomato-based, made in a cast iron skillet with browned flour, served over rice
- Hot sauce
Soups, stews and boils
- Brunswick stew - originated in either Virginia or Georgia
- Burgoo - served at barbecues in western and central Kentucky; similar to Brunswick stew
- Chicken sauce-picquante - chicken cooked in a tangy stew with tomatoes and spices, often served over rice; a favorite in southern Louisiana
- Conch chowder - mainly a specialty of Florida
- Étouffée - a very thick stew made of crawfish or chicken and sausage, okra and roux served over rice
- Gumbo - made with seafood or meat and okra; a Cajun/Creole delicacy
- Hoppin' John
- Low country boil - any of several varieties
- Frogmore stew - made with sausage, corn, crabs, and shrimp; popular in coastal South Carolina
- Seafood muddle
- Peanut soup - one of the oldest dishes consumed in the South; brought by Africans; mainly a dish of Virginia
- Pilau - any number of dishes which combine rice stewed with meat (chicken, sausage, pork, or wild game) and usually including onions or bell peppers. The most popular is chicken bog. These dishes are popular in South Carolina due to the influence of rice cultivation on the history of South Carolina.
- Rat stew - consumed in West Virginia
- She-crab soup - mainly served in the area around Charleston, South Carolina and Savannah, Georgia from Atlantic crabs
- Tomato soup - stewed tomatoes, okra and corn
- Turtle soup - mainly a Creole dish in Louisiana
- Terrapin stew - a historical dish of Atlantic Coast states such as Maryland and Virginia
Vegetables and salads
- Mashed potatoes - called "creamed" in some regions
- Rutmus - potatoes boiled and mashed with turnip bottoms and butter
- Okra - flour-battered and pan-fried or boiled, stewed, or steamed
- Onion - sliced Vidalia onion, whole green onion, and onion rings
- Peas - often cooked with chunks of ham or onions
- Potato salad - usually made in the South with egg, mayonnaise, prepared mustard and pickle relish
- Purloo - a traditional low country dish made with ham, bacon, peppers and okra
- Ramps - wild leeks popular in the mountains
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- ^ Old New Orleans Rum Celebration Distillation Archived 2012-09-04 at Archive.is
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