There's no denying it—people in the south know how to cook. From biscuits and gravy to shrimp and grits, these southern dishes are exactly what you need when you're craving comfort food or wishing you were somewhere below the Mason-Dixon line. If you want even more Southern eats check iur southern food recipes app
The cuisine of the Southern United States developed in the traditionally defined American South. Tidewater, Appalachian, Cajun, Creole, Lowcountry, and Floribbean are examples of types of Southern cuisine. In recent history, elements of Southern cuisine have spread north, having an effect on the development of other types of American cuisine.
Many elements of Southern cooking—squash, corn (and its derivatives, including grits), and deep-pit barbecuing—are borrowings from southeast American Indian tribes such as the Caddo, Choctaw, and Seminole. Sugar, flour, milk, and eggs were among the ingredients that arrived from Europe with the early American colonists, while black-eyed peas, okra, rice, eggplant, sesame, sorghum, and melons, as well as most spices used in the South came from Africa.
The South's fondness for a full breakfast derives from the British full breakfast or fry-up. Many Southern foodways, especially in Appalachia, are Scottish or Border meals adapted to the new subtropical climate; pork, once considered informally taboo in Scotland, takes the place of lamb and mutton, and instead of chopped oats, Southerners eat grits, although oatmeal is much more common now than it once was.
Parts of the South have other cuisines, though. Creole cuisine is mostly vernacular French, West African and Spanish; Floribbean cuisine is Spanish-based with obvious Caribbean influences; and Tex-Mex has considerable Mexican and Native American influences.
