Anyone have any GOOD southern recipes they can share????

Question

Looking for recipes like potato salad, meatloaf, fried chicken, apple pie, biscuits, gravies any thing southern!

Come on people, I know yall have some recipes you can share with me!!! Dont be shy all recipes WILL be considered, I am a stay at home mommy and have lots of time to experiment and make every recipe sent!!

Answer 1

I have made this dish often. It's a favorite.

Soul Smothered Chicken

Can use chicken breast also. Or just a combination of legs and thighs.

INGREDIENTS:
1/2 cup butter
1 whole chicken, cut into pieces
1 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
3 cups chopped yellow onions
1 cup chopped celery
3 cloves garlic, chopped
2 cups chopped carrots
3 cups chicken broth
3 tablespoons all-purpose flour
1/4 teaspoon cayenne pepper
2 teaspoons salt
1/4 teaspoon ground black pepper

DIRECTIONS:
Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Gradually mix in chicken broth and flour. Season with cayenne pepper and remaining salt and pepper. Bring to a boil, and reduce heat to low.
Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.

Hope you enjoy!

Answer 2

Hubby says these grits are fit for a Southern Tea Room. No higher compliment than that! It is not a mistake to use quick cooking grits, and cook them for almost half an hour. These grits have body!

2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick-cooking grits, not instant (I use Quaker)
1/4 cup butter

In a small pot, bring water, milk, and salt to a boil.
Slowly stir grits into boiling mixture.
Stir continuously and thoroughly until grits are well mixed.
Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring frequently.
Add more water if necessary.
Grits are done when they have the consistency of stiff cream of wheat.
Stir in butter.
Serve with additional butter on top of each portion, or serve with fruit or with a savory meal.


Crispy, juicy and so good chicken legs.
1 cup cornflake crumbs
2/3 cup flour
1 teaspoon salt
1 teaspoon poultry seasoning
1/4 teaspoon cayenne pepper, optional
1/8 teaspoon marjoram
2 eggs, well beaten
1/4 cup milk
2 lbs chicken legs
hot oil (for frying)


Mix crumbs with flour and seasonings.
Mix eggs and milk.
Dip legs in egg mixture, then in crumb mixture.
Fry in hot (350*) oil for about 15 minutes, until golden and juices run clear.

This is my families recipe, with a small change in the method which I learned from a book. It's the only cornbread I will eat. Please use a 10 inch cast iron skillet -- it makes a big difference in how this bread turns out.
1 cup yellow cornmeal (fresh, and preferably stone-ground)
1 cup unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups buttermilk
1 large egg
2 tablespoons sugar
1/4 cup corn oil (or plain vegetable oil)
2 tablespoons unsalted butter

Put the skillet in the oven and preheat to 375 degrees.
Combine the dry ingredients except for the baking soda in a bowl.
In another bowl, mix the buttermilk and the baking soda.
Set aside.
In a small bowl, beat the egg with the sugar until combined.
Add the oil and mix until combined.
Pour this mixture into the buttermilk/baking soda, and mix.
When the oven is preheated, toss the butter into the skillet and let it melt.
Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as it takes to just make the dough come together.
Pull the skillet out of the oven, swirling to get the butter covering the bottom and up the sides of the skillet.
Pour the batter immediately into the pan, smoothing the top, then back into the oven for about 25 minutes, or until golden brown and pulled away from the sides of the pan.
Turn out onto a cutting board, cut into wedges and serve.
NOTE: IMNSHO- cornbread isn't worth making if you don't make it in a cast-iron skillet.
It may just be my upbringing, but it tastes better somehow.
And please do not add the baking soda to the dry ingredients.
I can't explain why, but adding it to the buttermilk makes a big difference in the texture.

Answer 3

My mother called these Southern Fried Corn Fritters - but I suspect she didn't know what she was talking about.

She took leftover mashed potatoes, mixed in loose corn, and then make thick pancakes of the mixture. She would melt butter until it was very hot but not burned, then fry the potato-corn pancakes in the deep fat, flipping them so that each side was throughly browned.

So there's one old-fashinoned recipe for you from Louisville, Kentucky.