1. Kool-Aid Pickles
Kool-Aid pickles, affectionately called “koolickles,” are one of the South’s most peculiar yet oddly delightful snacks. Originating in the Mississippi Delta, these colorful pickles are made by soaking standard dill pickles in a mixture of Kool-Aid and sugar. Over time, the pickles absorb the vibrant red, purple, or even green hues of the Kool-Aid and transform into a sweet, tangy, and slightly sour treat. The flavor is as bold as the colors, with the fruity essence of the Kool-Aid blending with the tart vinegar of the pickle. It’s a combination that sounds strange on paper but somehow works in practice.
Part of the charm of koolickles is their connection to local culture and creativity. This snack emerged in small communities where innovation often came from using whatever ingredients were on hand. Over the years, it’s become a favorite, especially among kids, according to the New York Times, and a staple in gas stations and convenience stores across the South. They’re often sold in plastic jars on countertops, their bright colors impossible to miss. Some locals even make their own at home, experimenting with different flavors like cherry, grape, or lime. While the idea of a pickle infused with Kool-Aid might not appeal to everyone, one taste is usually enough to change a skeptic’s mind.
2. Cheerwine
Cheerwine is more than just a soda—it’s a fizzy slice of Southern heritage. This cherry-flavored soft drink was first created in Salisbury, North Carolina, in 1917 by L.D. Peeler. At a time when sugar was in short supply due to World War I, Peeler crafted a unique formula using less sugar but with a bold, distinctive cherry flavor to compensate. The result was Cheerwine, a drink that has been delighting Southerners for over a century. Despite its name, Cheerwine contains no alcohol. The “wine” in the name refers to its deep burgundy color, which adds to its mystique.
What sets Cheerwine apart is its flavor—sweet and slightly tart, with a hint of effervescence that’s less syrupy than other sodas. It’s often described as “refreshing” and “bright,” and its flavor pairs beautifully with classic Southern dishes like barbecue, fried chicken, or even a slice of pecan pie. Over the years, Cheerwine has become more than just a drink; it’s a cultural icon. Festivals like the annual Cheerwine Festival in Salisbury, southern TV station WCNC tells us, celebrate the beverage with music, food, and plenty of Cheerwine floats—where the soda is poured over a generous scoop of vanilla ice cream.
3. Boiled Peanuts
Boiled peanuts are a quintessential Southern snack, and they’re nothing like the crunchy roasted peanuts you might be used to. These green peanuts (meaning freshly harvested, not roasted) are simmered for hours in heavily salted water until they reach a soft, almost creamy consistency. The result is a savory, salty snack that’s surprisingly addictive. You’ll often find them sold at roadside stands, gas stations, or even in grocery store parking lots, the Boston Globe explains, especially in states like Georgia, Alabama, and South Carolina. There’s something about the combination of their briny flavor and melt-in-your-mouth texture that feels uniquely Southern.
Eating boiled peanuts isn’t just about the taste; it’s an experience. Imagine a hot summer day, a brown paper bag full of steaming peanuts in hand, and the sound of cicadas buzzing in the background. Locals will tell you the best ones come from a cast-iron pot, simmered over an open flame, and some even add Cajun spices for an extra kick. While you might find canned boiled peanuts in specialty stores up North, they just don’t compare to the real thing fresh from a roadside vendor.
4. Hoppin’ John
Hoppin’ John is a dish that comes with a side of history. Made from black-eyed peas, rice, and often smoked pork like ham hocks or bacon, it’s a staple of Southern cuisine with deep African roots. According to CBS News, it’s a dish traditionally served on New Year’s Day, said to bring good luck and prosperity. The black-eyed peas symbolize coins, while the rice represents wealth, and sometimes it’s served with collard greens, which stand in for paper money.
What sets Hoppin’ John apart is its comforting simplicity. The smoky, savory flavor of the pork infuses the tender black-eyed peas, while the fluffy rice acts as the perfect backdrop. It’s a dish that speaks of resilience and resourcefulness, created from ingredients that were readily available to enslaved African Americans. Today, it’s a reminder of the South’s rich and complex history, and while you might find black-eyed peas in other places, they’ll rarely taste as soulful as they do in a bowl of Hoppin’ John from the Lowcountry.
5. Nashville Hot Chicken
Nashville hot chicken isn’t just spicy fried chicken—it’s an experience that’s equal parts pain and pleasure. This fiery dish originated in Nashville, Tennessee, and it’s only getting more popular, CNBC reveals. Legend has it that Thornton Prince, the founder of Prince’s Hot Chicken Shack, created the dish to teach a cheating boyfriend a lesson. Instead, he fell in love with it.
What makes Nashville hot chicken unique is its preparation. The chicken is marinated, fried, and then coated with a cayenne-laden paste that packs serious heat. It’s typically served on white bread with pickles, which offer a refreshing contrast to the fiery bird. The heat levels can vary from mild to “burn your face off,” but no matter your spice tolerance, it’s a dish that leaves a lasting impression. Nashville hot chicken has gained national fame, but the original—eaten at a hole-in-the-wall joint in Nashville—is still unbeatable.
6. Shrimp and Grits
Shrimp and grits is a dish that tells the story of the South’s coastal regions. Originally a breakfast for fishermen in the Carolinas, it was a simple, hearty meal made with freshly caught shrimp and creamy grits. Over time, this humble dish evolved into a Southern culinary masterpiece, now served in upscale restaurants and cozy diners alike. The grits, made from ground cornmeal, are typically cooked with milk, butter, and sometimes cheese to create a rich, velvety base. The shrimp, often sautéed with garlic, butter, and smoky bacon, sits on top like the crown jewel.
What makes shrimp and grits so special is its versatility. It can be dressed up with andouille sausage, tomatoes, or even a spicy Creole sauce, or kept simple with just a hint of seasoning. No two recipes are the same, and each one reflects the personality of the chef or the region. It’s a dish that embodies the South’s ability to take humble ingredients and turn them into something extraordinary. Once you taste it, you’ll understand why people travel miles for an authentic plate.
7. Hot Water Cornbread
Hot water cornbread is a simple but magical Southern side dish that takes cornbread to another level. Unlike traditional cornbread baked in a skillet or pan, this version is made by mixing cornmeal with hot water, shaping it into patties, and frying them until golden brown. The result is a crispy exterior with a soft, almost creamy inside. It’s a dish rooted in African American cooking, born out of necessity and ingenuity.
The beauty of hot water cornbread is its versatility. It’s a perfect companion to greens, beans, or fried fish, but it’s also delicious on its own with just a drizzle of honey or butter. Many Southerners have fond memories of their grandmothers whipping up a batch in minutes, with no recipe required—just instinct and love. It’s not something you’ll find on menus outside the South, but if you get a chance to try it, you’ll understand why it’s cherished.
8. Banana Pudding
Banana pudding is more than a dessert in the South—it’s a symbol of love and hospitality. This layered treat features vanilla wafers, ripe bananas, and creamy custard, all topped with a fluffy meringue or whipped cream. It’s often served at family gatherings, church potlucks, or any occasion where Southerners come together to share food and stories.
The magic of banana pudding lies in its simplicity. It’s a dessert that doesn’t try too hard yet delivers pure comfort in every bite. While you can find versions of it elsewhere, they rarely capture the balance of textures and flavors that a Southern banana pudding offers. Whether served warm or chilled, it’s a dish that tastes like home.
9. Chess Pie
Chess pie is a humble dessert with a name as mysterious as its origins. Made with simple pantry staples like sugar, butter, eggs, and flour, it’s a custard pie with a rich, caramel-like flavor. Some versions include cornmeal or vinegar, giving it a slight tang that cuts through the sweetness. Its name may come from the word “chest,” as it could be stored in a pie chest, or perhaps it’s a corruption of “just pie,” as in “just what’s on hand.”
What makes chess pie quintessentially Southern is its adaptability. Variations like lemon chess pie or chocolate chess pie add unique twists, but the classic version remains a staple at family gatherings and Sunday dinners. It’s a dessert that embodies Southern thriftiness and creativity, proving that even the simplest ingredients can create something extraordinary.
10. Pimento Cheese
Pimento cheese is affectionately known as the “caviar of the South,” but don’t let the nickname fool you—it’s delightfully unpretentious. This creamy spread is made from shredded cheese (usually sharp cheddar), mayonnaise, and diced pimentos, sometimes with a touch of hot sauce or Worcestershire for extra flavor. You’ll find it slathered on crackers, stuffed into sandwiches, or served as a dip at parties.
What sets pimento cheese apart is its versatility and sheer charm. It’s a comfort food that feels fancy enough for special occasions but casual enough for a backyard barbecue. While grocery stores across the country might stock pre-packaged versions, they can’t compare to a homemade batch whipped up in a Southern kitchen. It’s the kind of food that instantly transports you to a rocking chair on a wraparound porch.
11. Fried Green Tomatoes
Fried green tomatoes might sound simple, but they’re a dish with serious Southern soul. Made by slicing unripe tomatoes, coating them in cornmeal, and frying them until golden, they’re crispy on the outside and tangy on the inside. This dish rose to fame thanks to the movie Fried Green Tomatoes, but it’s been a Southern staple for generations.
The beauty of fried green tomatoes lies in their versatility. They can be a side dish, a topping for sandwiches, or even the star of a salad. They’re often served with a creamy dipping sauce, like remoulade or ranch, which complements their tartness. While some restaurants across the country attempt to replicate this dish, the tomatoes never taste quite as fresh or flavorful as those grown in Southern soil.
12. Country Ham
Country ham is the South’s answer to prosciutto, but with a saltier, bolder flavor that’s uniquely its own. This dry-cured ham is often aged for months, sometimes years, to develop its deep, savory taste. It’s typically sliced thin and served on biscuits or with red-eye gravy, a coffee-based sauce that’s as Southern as it gets.
What makes country ham so special is its place in Southern culture. It’s not just food; it’s tradition. Families often pass down curing recipes, and the best country hams are a source of pride for local producers. While you might find cured hams elsewhere, the distinct flavor and cultural significance of Southern country ham are hard to replicate.
13. Livermush
Livermush is a breakfast staple in parts of the South, especially North Carolina. Made from pork liver, cornmeal, and spices, it’s formed into a loaf, sliced, and fried until crispy. While the name might raise eyebrows, one bite of livermush—served with eggs, grits, or on a sandwich—might just convert skeptics.
What makes livermush stand out is its connection to rural Southern communities. It’s a dish born from resourcefulness, using every part of the pig to create something hearty and delicious. Livermush festivals in North Carolina celebrate this humble dish, and locals swear by their favorite brands, like Neese’s or Jenkins. Outside the South, you’re unlikely to find anything quite like it.
14. Lane Cake
Lane cake is a Southern dessert with a little bit of scandal baked in. This layered white cake is filled with a boozy custard made from egg yolks, butter, sugar, and bourbon or brandy, often studded with raisins and nuts. It’s famously mentioned in To Kill a Mockingbird, where it’s described as a cake “so loaded it made me tight.”
The charm of Lane cake lies in its richness and decadence. It’s a dessert reserved for special occasions, partly because of its labor-intensive preparation and partly because it’s meant to impress. The flavors improve as it sits, allowing the bourbon to permeate the layers. While Lane cake recipes have been passed down through Southern families for generations, it’s a rare find outside the region, making it a true Southern gem.
