Let’s talk about some Southern food treasures you might not know about — or maybe forgot existed! While we all know and love classics like fried chicken, collard greens, and biscuits, the South offers a world of dishes that have faded from the spotlight over the years. One of the most notable? Fried green tomatoes. But they’re just the beginning! Here are some other forgotten Southern gems that deserve a second look.
Fried green tomatoes: A Southern icon
Fried green tomatoes offer a little crunch, a little tang, and total addictiveness. This dish isn’t just a side; it’s an experience. If you’ve never tried it, imagine a thick slice of tomato with a beautiful green hue, breaded, and fried to crispy perfection. You get a satisfying crunch followed by a soft, almost creamy interior. It’s one of those deceptively simple foods that can quickly become a favorite.
The 1991 movie Fried Green Tomatoes helped these tomatoes gain their moment in the sun, but Southerners had already made them a staple long before then. Farmers originally fried green tomatoes to use up those that hadn’t ripened before the first frost. Many people think of fried green tomatoes as purely Southern, but Jewish immigrants in the early 20th century introduced the frying technique to the region. Regardless of their origin, they’ve now secured a place in the Southern food canon.
Tomato gravy: A versatile Southern staple
Speaking of tomatoes, have you ever tried tomato gravy? If not, you’re missing out on a truly Southern experience. This dish combines the richness of gravy with the fresh, acidic notes of tomatoes, creating a comforting sauce that goes perfectly with biscuits, rice, or even fried chicken. Tomato gravy varies from household to household, and everyone claims their grandma’s recipe is the best.
The recipe is simple — flour, butter, milk, and tomatoes, all cooked together until it thickens into a smooth consistency. Some folks like to add a bit of bacon grease for an extra layer of flavor, while others keep it vegetarian. Once it’s ready, pour it over a hot biscuit, and you’ve got yourself a comforting breakfast (or dinner!) that tastes like a warm hug.
Hushpuppies: Not just a side dish
Most of us have encountered hushpuppies as a side to fried fish, but these golden nuggets deserve their own spotlight. Hushpuppies are little balls of fried cornmeal batter that are crispy on the outside and fluffy on the inside, with just a hint of sweetness. You’ll often find them served with a seafood platter, but they make a great snack all on their own.
The name hushpuppy has an interesting origin story. As the legend goes, cooks would throw leftover batter to the dogs to “hush” them while preparing meals. Whether or not that’s true, it’s easy to see why they became a popular side dish. Hushpuppies are incredibly versatile — you can mix in chopped onions, jalapeños, or even cheese to customize them. They’re so good that you might just forget about the main dish!
Chess pie: A slice of nostalgia
Chess pie is a Southern dessert that’s both simple and incredibly satisfying. Made from eggs, sugar, butter, and a little cornmeal, this pie bakes up into a rich, custardy treat. It’s sweet, but not too sweet, with a slightly caramelized flavor and a satisfying, gooey texture. There’s a bit of mystery around the name; some say it’s short for “just pie,” while others believe it was kept in a pie “chest.” No matter the origin, this pie is a true Southern treat that doesn’t get nearly the love it deserves.
Chess pie has a few variations, including lemon chess pie and chocolate chess pie, but the classic version is hard to beat. When you slice into one, the filling holds together perfectly, giving way to a slightly crispy top layer that’s reminiscent of crème brûlée. It’s the kind of pie that brings back memories for those who grew up with it and creates new fans with every bite.
Ambrosia salad: A sweet Southern throwback
Ambrosia salad is one of those dishes that you either love or hate, but there’s no denying its place in Southern history. This salad combines fruits — usually oranges, pineapples, and maraschino cherries — with shredded coconut, marshmallows, and sometimes a bit of whipped cream or sour cream. It’s a little sweet, a little tart, and very nostalgic.
This dish became popular in the 19th century when people considered oranges and coconuts to be luxurious ingredients. While it might seem old-fashioned today, there’s something charming about ambrosia salad. It’s a staple at family gatherings, church potlucks, and holiday dinners throughout the South, where its blend of textures and flavors adds a bit of brightness to any spread.
Boiled peanuts: A snack worth savoring
If you’re from the South, you probably know the joy of a warm, salty bag of boiled peanuts. If not, allow me to introduce you to this underrated snack. Boiled peanuts are exactly what they sound like — raw peanuts boiled in salty water until they become tender. People usually enjoy them straight from the shell, making them a hands-on snack perfect for long drives, football games, and lazy afternoons.
Boiled peanuts have a unique texture — somewhere between a nut and a bean — that might take some getting used to, but once you’re hooked, you’ll crave them every summer. You can find boiled peanuts sold by the roadside throughout the South, usually in big, steaming pots that waft their salty aroma into the air. They’re a taste of Southern tradition unlike anything else.
Hoe cakes: Cornbread’s forgotten cousin
Hoe cakes are one of the most versatile Southern dishes, but they’re often overlooked. Imagine a pancake made with cornmeal instead of flour. That’s essentially a hoe cake. They’re crispy on the outside, soft on the inside, and perfect for sopping up gravy, beans, or stew. You can even enjoy them as a sweet treat with butter and honey.
The name “hoe cake” supposedly comes from the fact that people originally cooked them on the flat side of a hoe over an open fire. While you’re unlikely to find anyone cooking them on a gardening tool these days, hoe cakes remain a favorite comfort food for those in the know. They’re quick, easy, and endlessly adaptable, making them a great addition to any meal.
Southern caviar: The humble bean salad
Southern caviar, also known as Texas caviar, combines black-eyed peas, peppers, onions, and a tangy dressing to create a fresh and flavorful salad. Despite the fancy name, this dish is about as down-to-earth as it gets. It’s great as a dip with tortilla chips or as a side dish, and it’s especially popular at cookouts and picnics.
Southern caviar shows how the South can take simple ingredients and turn them into something special. The peas add a hearty texture, while the dressing provides a zesty kick that balances perfectly with the beans. It’s easy to make, easy to transport, and always a crowd-pleaser.
Rediscovering Southern classics
From fried green tomatoes to Southern caviar, these forgotten gems deserve a place on your table. They represent a rich culinary history that’s as diverse and vibrant as the South itself. So next time you’re in the mood to try something new — or, rather, something old — give one of these dishes a try. They might just become a new favorite, and they’ll certainly remind you of the South’s unique flavor and charm.
