20 Southern Recipes Perfect for Sunday Dinner

by

Sunday dinner in the South is more than just a meal; it is a sacred ritual. It is the time when the heavy cast-iron skillets come out, the scent of slow-simmering greens fills the air, and the dining table becomes the centerpiece of family life. These recipes represent the heart and soul of Southern hospitality, ranging from the crunch of perfectly fried chicken to the sweet, buttery depths of a peach cobbler.

1. Classic Southern Buttermilk Fried Chicken

The cornerstone of any Sunday feast, this chicken is marinated in seasoned buttermilk to ensure every bite is juicy, then dredged in a flour mixture that creates a shatteringly crisp crust.

Ingredients

  • 1 whole chicken (approx. 3.5 lbs), cut into 8 pieces
  • 2 cups buttermilk
  • 2 tablespoons hot sauce (optional)
  • 3 cups all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 2 teaspoons cayenne pepper
  • Salt and freshly cracked black pepper to taste
  • Peanut oil or lard for frying

Instructions

  1. Marinate: In a large bowl, whisk together the buttermilk and hot sauce. Submerge the chicken pieces, cover, and refrigerate for at least 4 hours, preferably overnight.
  2. Prepare the Dredge: In a large brown paper bag or a wide shallow dish, combine flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper. Shake or whisk to combine.
  3. Coat the Chicken: Remove chicken from buttermilk, letting excess drip off. Place chicken in the flour mixture and coat thoroughly. For an extra-thick crust, dip back into the buttermilk and then back into the flour. Let the coated chicken rest on a wire rack for 15 minutes.
  4. Heat the Oil: Fill a large cast-iron skillet halfway with oil. Heat to 350°F (175°C).
  5. Fry: Carefully place 3-4 pieces of chicken in the oil. Do not overcrowd. Fry for 12–15 minutes, turning once, until the internal temperature reaches 165°F and the skin is deep golden brown.
  6. Drain: Place on a wire rack over a baking sheet to drain. Season with a final pinch of salt while hot.

2. Slow-Cooked Southern Pot Roast

This “set it and forget it” masterpiece produces beef so tender it falls apart at the mere suggestion of a fork.

Ingredients

  • 3–4 lb chuck roast
  • 3 tablespoons vegetable oil
  • 2 yellow onions, quartered
  • 4 large carrots, cut into 2-inch chunks
  • 1 lb Yukon Gold potatoes, halved
  • 4 cloves garlic, smashed
  • 2 cups beef bone broth
  • 1 cup dry red wine (optional)
  • 2 tablespoons Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • Salt and pepper to taste

Instructions

  1. Sear: Season the beef generously with salt and pepper. Heat oil in a heavy Dutch oven over high heat. Sear the meat on all sides until a dark brown crust forms. Remove meat and set aside.
  2. Sauté: In the same pot, add onions and carrots. Cook for 5 minutes. Add garlic and cook for 1 minute until fragrant.
  3. Deglaze: Pour in the wine and beef broth, scraping the bottom of the pot to release the flavorful brown bits (fond).
  4. Assemble: Return the beef to the pot. Add potatoes, Worcestershire sauce, rosemary, and thyme.
  5. Braise: Cover tightly and place in a 300°F (150°C) oven for 3.5 to 4 hours. The meat should be completely tender.
  6. Serve: Remove the herbs. Slice or shred the meat and serve with the vegetables and the pan juices.

3. Smothered Pork Chops with Onion Gravy

Smothering is a classic Southern technique where meat is browned and then finished in a rich, savory gravy.

Ingredients

  • 4 thick-cut bone-in pork chops
  • 1/2 cup all-purpose flour (for dredging)
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 2 large yellow onions, thinly sliced
  • 3 cups beef or chicken broth
  • 1/4 cup heavy cream (optional)
  • 3 tablespoons butter
  • Vegetable oil for frying

Instructions

  1. Season: Mix flour, paprika, onion powder, salt, and pepper in a shallow bowl. Dredge pork chops in the mixture, shaking off excess.
  2. Brown: Heat oil in a skillet over medium-high. Brown pork chops for 3–4 minutes per side. Remove and set aside.
  3. Caramelize: Add butter to the same skillet. Toss in the sliced onions and cook over medium heat until soft and golden brown (about 10–12 minutes).
  4. Make Gravy: Sprinkle 2 tablespoons of the leftover dredging flour over the onions. Stir for 2 minutes. Slowly whisk in the broth. Bring to a simmer until thickened.
  5. Smother: Place the pork chops back into the gravy. Cover and simmer on low for 15–20 minutes until the chops are tender. Stir in heavy cream at the end for extra richness.

4. Creamy Shrimp and Grits

Originally a fisherman’s breakfast in the Lowcountry, this has become a staple of the Southern Sunday dinner table.

Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 1 cup stone-ground white grits
  • 4 cups water (or a mix of chicken broth and milk)
  • 4 tablespoons butter
  • 1 cup sharp cheddar cheese, shredded
  • 4 slices thick-cut bacon, diced
  • 1 bell pepper, finely diced
  • 2 green onions, sliced
  • 1 tablespoon lemon juice
  • A dash of hot sauce

Instructions

  1. Cook Grits: Bring water/broth/milk to a boil. Slow-pour the grits while whisking. Reduce heat to low, cover, and cook for 20–25 minutes, stirring occasionally. Once creamy, stir in butter and cheese.
  2. Crisp Bacon: In a large skillet, fry bacon until crispy. Remove bacon but keep the grease in the pan.
  3. Sauté: Sauté bell peppers in the bacon grease until soft. Add shrimp and cook until they turn pink (about 3 minutes).
  4. Finish: Stir in lemon juice, hot sauce, and the cooked bacon.
  5. Serve: Ladle a generous portion of grits into a bowl and top with the shrimp mixture and green onions.

5. Country-Style Meatloaf with Tomato Glaze

Forget the dry meatloaf of your nightmares; this version is moist, flavorful, and topped with a sweet-and-tangy glaze.

Ingredients

  • 2 lbs ground beef (80/20 mix)
  • 1 onion, finely minced
  • 1 bell pepper, finely minced
  • 1 cup breadcrumbs
  • 2 large eggs
  • 1/4 cup milk
  • 1 tablespoon Worcestershire sauce
  • For the Glaze: 1/2 cup ketchup, 2 tablespoons brown sugar, 1 tablespoon mustard.

Instructions

  1. Mix: In a large bowl, combine beef, onion, pepper, breadcrumbs, eggs, milk, and Worcestershire. Mix with your hands until just combined (don’t overwork it).
  2. Shape: Form into a loaf shape and place in a 9×5 inch loaf pan or on a parchment-lined baking sheet.
  3. Bake: Bake at 350°F (175°C) for 45 minutes.
  4. Glaze: Whisk glaze ingredients together and spread over the top of the meatloaf.
  5. Finish: Bake for another 15 minutes or until internal temperature is 160°F. Let rest for 10 minutes before slicing.

6. Southern Baked Macaroni and Cheese

This isn’t from a box. This is a custard-style baked macaroni that features a crispy top and a gooey interior.

Ingredients

  • 1 lb elbow macaroni
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 4 cups sharp cheddar cheese, shredded (grate it yourself for better melting!)
  • 2 cups Monterey Jack cheese, shredded
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground mustard

Instructions

  1. Boil: Cook macaroni in salted water until just under al dente. Drain.
  2. Roux: Melt butter in a large pot. Whisk in flour and cook for 2 minutes.
  3. Sauce: Slowly whisk in milk and cream. Simmer until thickened. Stir in paprika and mustard.
  4. Cheese: Remove from heat. Stir in 3 cups of the cheddar and all the Monterey Jack until melted.
  5. Combine: Fold the macaroni into the cheese sauce.
  6. Bake: Pour into a greased 9×13 baking dish. Top with the remaining cheddar. Bake at 375°F (190°C) for 25–30 minutes until bubbly and golden.

7. Collard Greens with Smoked Turkey

Collards need time to lose their bitterness and soak up the flavor of the “pot likker” (the nutritious broth).

Ingredients

  • 2 large bunches of collard greens, cleaned and chopped
  • 1 lb smoked turkey leg or wing
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon red pepper flakes

Instructions

  1. Boil Meat: In a large pot, combine broth, smoked turkey, onion, and garlic. Bring to a boil, then simmer for 45 minutes to flavor the broth.
  2. Add Greens: Stuff the collard greens into the pot. They will look like too many, but they wilt down quickly.
  3. Season: Add vinegar, sugar, and red pepper flakes.
  4. Slow Simmer: Cover and simmer on low for 1.5 to 2 hours until the greens are very tender.
  5. Serve: Remove the turkey meat from the bone, shred it, and stir it back into the greens. Serve with plenty of the broth.

8. Fluffy Buttermilk Biscuits

The secret to height is cold butter and minimal handling of the dough.

Ingredients

  • 2 cups self-rising flour (plus more for dusting)
  • 1/4 cup very cold salted butter, cubed
  • 1/4 cup cold lard or shortening
  • 1 cup cold buttermilk

Instructions

  1. Cut Fat: In a bowl, use a pastry cutter or your fingers to work the butter and lard into the flour until it looks like coarse crumbs.
  2. Mix: Add buttermilk and stir with a wooden spoon until just combined.
  3. Fold: Turn dough onto a floured surface. Fold it over itself 5-6 times to create layers.
  4. Cut: Pat the dough to 1-inch thickness. Use a biscuit cutter to press straight down (don’t twist!).
  5. Bake: Place biscuits touching each other on a baking sheet. Bake at 450°F (230°C) for 12–15 minutes until golden. Brush with melted butter immediately.

9. Skillet Cornbread

Southern cornbread is traditionally savory, not cake-like, with a crust so crisp it crackles.

Ingredients

  • 2 cups yellow cornmeal
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 large egg
  • 1.5 cups buttermilk
  • 1/4 cup bacon drippings or melted butter

Instructions

  1. Preheat Skillet: Place a 10-inch cast-iron skillet in the oven and preheat to 425°F (220°C).
  2. Mix Dry: Whisk cornmeal, salt, and soda.
  3. Mix Wet: Whisk egg and buttermilk together. Combine with dry ingredients. Stir in half of the melted fat.
  4. Sizzle: Remove the hot skillet from the oven. Pour the remaining fat into the skillet, swirling to coat. Pour the batter in; it should sizzle.
  5. Bake: Bake for 20–25 minutes until the top is golden and the edges are pulled away from the sides.

10. Crispy Fried Catfish

A staple of the Deep South, best served with tartar sauce and lemon wedges.

Ingredients

  • 4 catfish fillets
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon lemon pepper seasoning
  • 1 teaspoon garlic salt
  • 1/2 cup milk
  • Peanut oil for frying

Instructions

  1. Soak: Soak catfish in milk for 15 minutes.
  2. Breading: Mix cornmeal, flour, lemon pepper, and garlic salt.
  3. Dredge: Remove fish from milk and coat heavily in the cornmeal mix.
  4. Fry: Heat oil in a skillet to 350°F. Fry fillets for 4-5 minutes per side until the coating is golden and the fish flakes easily.

11. Southern Style Candied Yams

These are so sweet they could almost be dessert, but on a Sunday, they are the perfect side for salty ham or fried chicken.

Ingredients

  • 3 large sweet potatoes, peeled and sliced into rounds
  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • Optional: Mini marshmallows

Instructions

  1. Layer: Arrange potato slices in a buttered baking dish.
  2. Syrup: In a small saucepan, melt butter with sugars, cinnamon, nutmeg, and vanilla. Pour over the potatoes.
  3. Bake: Cover with foil and bake at 350°F for 45 minutes.
  4. Glaze: Remove foil, baste potatoes with the syrup from the bottom. Bake uncovered for another 15–20 minutes until the sauce thickens into a glaze.
  5. Topping: If using marshmallows, sprinkle them on in the last 5 minutes and broil until toasted.

12. Fried Green Tomatoes

The perfect appetizer or side, these offer a tangy crunch that balances the heavier meats of Sunday dinner.

Ingredients

  • 3 large green (unripe) tomatoes, sliced 1/2 inch thick
  • Salt and pepper
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten with 1 tablespoon water
  • 1/2 cup cornmeal
  • 1/2 cup Panko breadcrumbs
  • Vegetable oil

Instructions

  1. Season: Sprinkle tomato slices with salt and let sit for 5 minutes.
  2. Station: Set up three bowls: one with flour, one with the egg wash, and one with the cornmeal/Panko mix.
  3. Dredge: Dip slices in flour, then egg, then cornmeal mix.
  4. Fry: Fry in 1/2 inch of oil over medium heat for 3 minutes per side.

13. Black-Eyed Peas with Ham Hocks

A bowl of “good luck” that tastes even better the next day.

Ingredients

  • 1 lb dried black-eyed peas (soaked overnight)
  • 1 smoked ham hock
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 quart chicken broth
  • Salt and pepper to taste

Instructions

  1. Sauté: In a large pot, sauté onion and garlic.
  2. Simmer: Add the soaked peas, ham hock, and broth.
  3. Cook: Bring to a boil, then lower heat. Cover and simmer for 1 to 1.5 hours until peas are tender.
  4. Season: Remove the ham hock, shred any meat back into the pot, and season with salt and plenty of black pepper.

14. Creamy Mashed Potatoes and Sawmill Gravy

The ultimate comfort food. The gravy uses the drippings from your fried chicken or pork chops.

Ingredients

  • 5 lbs Russet potatoes, peeled and boiled
  • 1/2 cup butter
  • 1 cup warm whole milk
  • For Gravy: 1/4 cup fat (drippings), 1/4 cup flour, 2 cups milk, lots of black pepper.

Instructions

  1. Mash: Mash boiled potatoes with butter and milk until smooth.
  2. Gravy Roux: Heat drippings in a skillet. Whisk in flour and cook until light brown.
  3. Whisk: Slowly add milk while whisking constantly. Simmer until thick.
  4. Season: Add a heavy hand of black pepper and salt to taste.

15. Southern-Style Green Beans

Forget the crisp-tender French style; these green beans are cooked until they are soft and infused with bacon flavor.

Ingredients

  • 1.5 lbs fresh green beans, trimmed
  • 4 slices bacon, chopped
  • 1/2 onion, chopped
  • 2 cups chicken broth
  • 1/2 teaspoon red pepper flakes

Instructions

  1. Fry Bacon: In a large pot, fry bacon until crisp. Add onion and cook until soft.
  2. Simmer: Add green beans, broth, and pepper flakes.
  3. Slow Cook: Cover and simmer on medium-low for 45 minutes to 1 hour. Most of the liquid should evaporate, leaving a concentrated flavor.

16. Southern Mustard Potato Salad

This is a “picnic style” salad that provides a cold, tangy contrast to hot Sunday dishes.

Ingredients

  • 3 lbs Yukon Gold potatoes, cubed and boiled
  • 4 hard-boiled eggs, chopped
  • 1/2 cup mayonnaise
  • 3 tablespoons yellow mustard
  • 1/4 cup sweet relish
  • 1/2 red onion, finely diced
  • 1 teaspoon celery seed

Instructions

  1. Cool: Let boiled potatoes cool completely.
  2. Mix: In a large bowl, whisk together mayo, mustard, relish, onion, and celery seed.
  3. Fold: Gently fold in potatoes and eggs. Chill for at least 2 hours before serving.

17. Old-Fashioned Banana Pudding

Forget the instant mix; this uses a homemade vanilla custard and is topped with toasted meringue or whipped cream.

Ingredients

  • 1 box Nilla Wafers
  • 4-5 ripe bananas, sliced
  • 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • 3 eggs, separated
  • 2 cups whole milk
  • 1 teaspoon vanilla extract

Instructions

  1. Custard: In a saucepan, whisk sugar, flour, egg yolks, and milk. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla.
  2. Layer: In a glass dish, layer wafers, then bananas, then custard. Repeat until ingredients are used up.
  3. Topping: Beat egg whites with 1/4 cup sugar until stiff peaks form. Spread over the pudding.
  4. Brown: Bake at 350°F for 5-10 minutes until the meringue peaks are golden brown.

18. Classic Peach Cobbler

Best served warm with a scoop of melting vanilla bean ice cream.

Ingredients

  • 4 cups fresh peaches, sliced (or frozen/thawed)
  • 1 cup sugar (split)
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 cup whole milk
  • 1/2 cup butter, melted
  • 1 teaspoon cinnamon

Instructions

  1. Sweeten Peaches: Toss peaches with 1/4 cup sugar and cinnamon.
  2. Batter: Whisk flour, remaining sugar, baking powder, and milk.
  3. Assemble: Pour melted butter into a 9×13 baking dish. Pour the batter over the butter (don’t stir!). Spoon peaches over the batter.
  4. Bake: Bake at 375°F for 40–45 minutes. The batter will rise up and around the peaches to form a golden crust.

19. Mississippi Mud Pie

A chocolate lover’s dream with layers of crust, cakey filling, and chocolate ganache.

Ingredients

  • 1 Oreo cookie crust
  • 1/2 cup butter, melted
  • 1 cup sugar
  • 2 eggs
  • 1/3 cup cocoa powder
  • 1/2 cup flour
  • 1 cup mini marshmallows

Instructions

  1. Filling: Whisk butter, sugar, eggs, cocoa, and flour.
  2. Bake: Pour into the crust. Bake at 325°F for 30 minutes.
  3. Marshmallow: Sprinkle marshmallows over the top and bake for 5 more minutes.
  4. Cool: Let cool and top with chocolate syrup or ganache before serving.

20. Southern Pecan Pie

The king of Southern pies, characterized by its gooey center and toasted nut topping.

Ingredients

  • 1 unbaked 9-inch pie crust
  • 1 cup dark corn syrup
  • 3 eggs
  • 1 cup sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1.5 cups pecan halves

Instructions

  1. Mix: Whisk corn syrup, eggs, sugar, butter, and vanilla.
  2. Assemble: Stir in pecans. Pour into the pie crust.
  3. Bake: Bake at 350°F for 50–60 minutes. The center should have a slight jiggle but be mostly set.
  4. Cool: This pie must cool completely (at least 4 hours) to set properly before slicing.

The Art of the Sunday Table

In the South, the food is the invitation, but the conversation is the meal. When you prepare these twenty recipes, you aren’t just cooking; you are preserving a legacy. Whether you’re frying the chicken in the same skillet your grandmother used or trying your hand at your first batch of collard greens, remember that the most important ingredient is patience. Good Southern food cannot be rushed. It requires a slow simmer, a steady hand, and an open heart. Set the table, pour the sweet tea, and enjoy the timeless tradition of the Southern Sunday Dinner.

Leave a Comment