17 Southern Foods People Either Crave or Completely Avoid

“In the South, food is a language of love, a way of expressing our deepest emotions and connecting with others on a soulful level.” notes The Ultimate Southern Living Cookbook. Southern cuisine is famous for dishes that spark strong opinions—some are beloved staples, while others are acquired tastes.

Many classic Southern foods—like grits, fried chicken, pimento cheese, and barbecue—spark heated opinions because they are both beloved staples and, for some, acquired tastes. Even within families and regions, there are fierce loyalties to specific preparations and ingredients, making every dish a potential flashpoint for discussion or even a friendly argument.

Here’s a look at 17 iconic Southern foods that people either love passionately or avoid altogether.

Grits

Southern breakfast tables frequently include grits prepared from ground corn, which diners enjoy topped with butter, cheese, or shrimp. Native American cultures developed grits centuries ago. The versatile and comforting texture of grits attracts many people, yet other individuals dislike their mushy texture.

Some people find grits bland or unappealing, especially if not seasoned well. Food & Wine reports that people across the Southeastern U.S. eat grits more than anywhere else, which makes them a genuine regional specialty.

Country Ham

Country ham, a hallmark of Southern cuisine, is celebrated for its intense flavor and traditional preparation methods. The creation of this dry-cured meat product requires precise steps of salting and aging, which include smoking to produce its unique salty and savory taste. The people of North Carolina and Virginia view country ham as a cultural symbol while enjoying it in dishes like ham biscuits and red-eye gravy. Traditional preparation techniques for this dish have been handed down through the years to maintain its culinary history.

Country ham’s strong flavor, paired with its high sodium levels, creates divided opinions among consumers. Due to its intense saltiness, some people recommend soaking or boiling country ham to lessen its flavor before eating. Many people hold onto country ham as a beloved tradition because it represents the diverse culinary history of the American South.

Fried Chicken

Few things are as synonymous with Southern cuisine as fried chicken. The crispy, golden-brown exterior paired with tender, juicy meat has made it a beloved comfort food across the globe. According to Statista, 178.98 million Americans consumed frozen fried chicken in 2020, based on the U.S. Census data and Simmons National Consumer Survey (NHCS).

Fried chicken, while delicious, is not exactly known for its heart-healthy qualities; hence, not everyone is a fan. Some individuals steer clear due to dietary restrictions or health concerns related to fried foods. For those watching their calorie intake, this dish often makes the “pass” list. Plus, not everyone can handle the rich, fried coating.

Hummingbird Cake

The cake typically features a blend of mashed bananas, crushed pineapple, chopped pecans, and warm spices like cinnamon, all bound together with vegetable oil and eggs, resulting in a dense, moist crumb. The layers are generously coated with cream cheese frosting, adding a tangy contrast to the sweet, fruity cake. According to Food Republic, the cake gained widespread popularity in the United States after being featured in the February 1978 issue of Southern Living magazine.

The hummingbird cake does not receive the same level of enthusiasm from all individuals. The dense texture, combined with fruits and nuts, makes the cake too rich for some people who prefer lighter dessert options instead. People who prefer lighter desserts may find the cake’s intense richness and sugary nature to be overwhelming. The hummingbird cake continues to hold an essential place in Southern culinary traditions regardless of varied opinions.

Congealed Salads

Congealed salads are a distinctive element of Southern cuisine. They are characterized by their use of flavored gelatin combined with various ingredients such as fruits, vegetables, nuts, and dairy products. These salads have gained popularity in the United States over the years as convenience foods have become a staple in American households.

Recent decades have witnessed a decrease in the popularity of congealed salads. The growing emphasis on fresh foods and shifting food trends alongside changing dietary habits have led to congealed salads disappearing from contemporary dining tables.  According to Grand View Research, the global packaged salad market was valued at approximately USD 12.03 billion in 2022 and is projected to grow at a compound annual growth rate (CAGR) of 6.7% from 2023 to 2030.

Collard Greens

Southern cuisine features collard greens, which supply essential vitamins and nutrients. They are slow-cooked with smoked meats, such as ham hocks or turkey wings. Packed with fiber, this bitter, leafy green has been a dietary mainstay for generations. Despite its health benefits, some people find the flavor too earthy or strong.

Overcooked or under-seasoned greens can be bitter, causing some to dislike this otherwise nutritious vegetable. Collard greens have even been the subject of debate among food enthusiasts about how best to cut their natural bitterness.

Sweet Potato Pie

Southern United States desserts include sweet potato pie, which has deep roots in African American culinary heritage. The origins of this dish date back to the period of slavery, when Africans enslaved in the Americas transferred their expertise from West African yams to the sweet potatoes they found locally. The adaptation process resulted in sweet potato pie becoming a staple in African American homes.

A poll conducted by High Point University in 2024 showed that sweet potato pie ranked as the third favorite holiday pie among North Carolinians, with 17% of people choosing it. Sweet potato pie generates contrasting opinions regardless of its essential cultural background and historical roots. The unique texture and flavor profile of sweet potato pie, combined with its unfamiliarity, keeps some people away from eating it, particularly in areas where pumpkin pie dominates.

Okra

The slimy reputation of okra precedes it, making this Southern vegetable a point of contention. Fried okra is a crunchy, popcorn-like treat for those who love it. Others can’t get past its mucilaginous texture when cooked in stews like gumbo. Despite being divisive, okra is packed with fiber and antioxidants, making it worth a second look for those who are reluctant eaters.

According to the United States Department of Agriculture (USDA), the average retail price of okra in the U.S. market has increased by 10% in the past year. This reflects rising production costs and growing consumer interest in its health benefits.

Chicken and Waffles

This sweet and savory pairing has been elevated to cult favorite status in recent years, drawing droves of fans to trendy eateries. The combination of crispy fried chicken with soft, syrup-drenched waffles is a match made in culinary heaven for many. However, purists in both camps—chicken lovers and breakfast enthusiasts—often critique the dish for trying to do too much.

Chitlins

Chitlins, short for chitterlings, are made from pork intestines and are a long-standing Southern tradition. It’s a polarizing dish, both for its strong aroma during cooking and its acquired taste. Despite their popularity among soul food lovers, chitlins are a no-go for many who can’t get past the preparation process.

Shrimp and Grits

While grits alone can be polarizing, the addition of shrimp elevates this dish into a category of its own. Originating as a simple fisherman’s breakfast in the Lowcountry, shrimp and grits are now a gourmet offering at upscale restaurants. The dish’s briny, buttery flavors enchant some but overwhelm others who aren’t fans of seafood.

Boiled Peanuts

A road trip in the South isn’t complete without stopping for a bag of boiled peanuts from a roadside stand. These soft, salty snacks are a true Southern delicacy. However, people unfamiliar with boiled peanuts often find their texture, which some describe as “mushy” and off-putting.

Pimento Cheese

Nicknamed “the caviar of the South,” pimento cheese is a creamy blend of shredded cheese, mayonnaise, and pimentos. Spread on crackers, sandwiches, or even burgers, this savory staple is adored by many. However, non-Southerners often take issue with the heavy mayo content.

Cornbread

Cornbread stands as a Southern treasure enjoyed with both chili and collard greens. The golden bread attracts loyal fans when it is made sweet or savory. The crumbly texture of cornbread, combined with debates about its sugar content, creates divisive opinions among people.

Black-Eyed Peas

Black-eyed peas are a New Year’s Day tradition in the South, symbolizing luck and prosperity. Often served with cornbread and greens, they’re a nostalgic favorite for many. Still, their slightly nutty flavor and gritty texture can be complex for some to appreciate.

Hush Puppies

These golden-fried balls of cornmeal batter are a side dish superstar at fish fries across the South. Their crispy exterior and fluffy interior give them a universal appeal, but some diners find them too heavy or filling when paired with fried fish.

Moon Pies

Moon Pies are a traditional Southern confection made by sandwiching marshmallows between graham crackers and coating them in chocolate. While many associate Moon Pies with fond memories and old-fashioned flavor, others consider them overly sweet or artificial.

Disclaimer – This list is solely the author’s opinion based on research and publicly available information. It is not intended to be professional advice.

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