Sunday dinner in a Southern kitchen runs on a rhythm you can almost hear: grease popping in a cast iron skillet, greens simmering low with a smoked turkey leg, and sweet potatoes bubbling away in brown sugar syrup. Soul food is cooking built on resourcefulness and love, passed down through generations of Black families who turned humble ingredients into some of the most comforting food in America.
This collection pulls together the dishes that show up on soul food tables again and again, from crispy fried chicken and creamy mac and cheese to sweet potato pie and smothered oxtails. Each recipe below includes exact quantities, cook times, and steps so you can bring these flavors into your own kitchen, whether it’s your first attempt at cornbread dressing or your fiftieth batch of collard greens.
For a Sunday spread that feels complete, lean on the fried chicken, mac and cheese, collard greens, and candied sweet potatoes as your anchor dishes, then round things out with cornbread and a cobbler for dessert.
1. Southern Fried Chicken
Crispy, golden, and juicy on the inside, Southern fried chicken is the centerpiece of most soul food tables. A buttermilk soak overnight tenderizes the meat and helps the seasoned flour coating cling tight.
Ingredients: 1 whole chicken (cut into 8 pieces), 2 cups buttermilk, 2 cups all-purpose flour, 1 tbsp paprika, 1 tbsp garlic powder, 2 tsp salt, 1 tsp black pepper, 1 tsp cayenne, vegetable oil for frying.
Method: Soak chicken in buttermilk 4 hours or overnight. Mix dry ingredients, dredge chicken, and fry in 350°F oil 12-15 minutes per side until internal temp hits 165°F. Serves 4-6; prep 15 min plus soak; cook 30 min.
2. Southern Baked Mac and Cheese
Thick, custardy, and loaded with sharp cheddar, this baked mac and cheese skips the roux for a creamy egg-and-milk base that sets up firm enough to slice. It’s the dish most soul food cooks guard their recipe for.
Ingredients: 1 lb elbow macaroni, 4 cups shredded sharp cheddar, 2 cups shredded Colby jack, 3 eggs, 1 can (12 oz) evaporated milk, 1 cup whole milk, 4 tbsp butter, 1 tsp salt, ½ tsp black pepper.
Method: Boil pasta 7 minutes, drain. Whisk eggs, milks, salt, pepper. Layer pasta and cheese in a baking dish, pour egg mixture over, dot with butter. Bake at 350°F for 35 minutes. Serves 8; prep 15 min; cook 35 min.
For more ideas to round out the plate, browse our best sides to serve with mac and cheese.
3. Collard Greens with Smoked Turkey
Braised low and slow, collard greens turn silky and savory when simmered with smoked turkey instead of the traditional ham hock. The pot liquor left behind is worth sopping up with cornbread.
Ingredients: 3 bunches collard greens (washed, stemmed, chopped), 1 smoked turkey leg, 6 cups chicken broth, 1 onion (diced), 3 cloves garlic, 1 tbsp apple cider vinegar, 1 tsp red pepper flakes, salt and pepper to taste.
Method: Simmer turkey leg in broth 45 minutes. Add onion, garlic, greens, vinegar, and pepper flakes. Cover and simmer 1.5 hours, stirring occasionally. Serves 6; prep 20 min; cook 2 hours 15 min.
4. Candied Sweet Potatoes
Sticky and spiced, candied sweet potatoes bake in a buttery brown sugar syrup until the edges caramelize and the flesh turns fork-tender. Cinnamon and nutmeg give it that warm, holiday-table smell.
Ingredients: 4 lbs sweet potatoes (peeled, sliced into rounds), 1 cup brown sugar, ½ cup butter, 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp vanilla extract, ¼ tsp salt, ½ cup water.
Method: Melt butter, sugar, spices, and water in a saucepan. Layer sweet potatoes in a baking dish, pour syrup over. Cover with foil and bake at 350°F for 45 minutes, then uncover and bake 15 more. Serves 8; prep 20 min; cook 1 hour.
5. Southern Cornbread
Crisp on the edges and tender in the middle, this cornbread skips the sugar for a more savory, old-school style baked in a hot cast iron skillet. The sizzle when batter hits the pan is half the magic.
Ingredients: 1½ cups cornmeal, ½ cup flour, 1 tbsp baking powder, ½ tsp baking soda, 1 tsp salt, 1¼ cups buttermilk, 2 eggs, ¼ cup melted butter, 3 tbsp bacon grease.
Method: Heat bacon grease in a cast iron skillet at 425°F. Mix dry ingredients, whisk in buttermilk, eggs, and butter. Pour hot grease into batter, stir, then pour into the hot skillet. Bake 20-22 minutes. Serves 8; prep 10 min; cook 22 min.
6. Smothered Pork Chops
Seared pork chops braise in a rich onion gravy until they’re tender enough to cut with a fork. This is weeknight comfort food that tastes like it took all day.
Ingredients: 4 bone-in pork chops, 1 cup flour (divided), 2 onions (sliced), 3 cups chicken broth, 2 tbsp vegetable oil, 1 tsp garlic powder, 1 tsp paprika, salt and pepper to taste.
Method: Season and dredge chops in ½ cup flour, sear 3 minutes per side, set aside. Sauté onions, stir in remaining flour, whisk in broth until smooth. Return chops to pan, cover, and simmer 30 minutes. Serves 4; prep 10 min; cook 40 min.
Pair this dish with ideas from our best sides for pork chops.
7. Peach Cobbler
Bubbling peaches under a golden, buttery crust make peach cobbler the dessert soul food cooks reach for when fresh peaches are in season. A scoop of vanilla ice cream on top is non-negotiable in most houses.
Ingredients: 6 cups sliced peaches, 1 cup sugar (divided), 1 cup flour, 1 tbsp baking powder, 1 cup milk, 1 stick butter, 1 tsp cinnamon, ½ tsp vanilla extract.
Method: Melt butter in a baking dish. Mix flour, ½ cup sugar, baking powder, and milk, pour over butter (don’t stir). Toss peaches with remaining sugar and cinnamon, spoon over batter. Bake at 350°F for 45 minutes. Serves 8; prep 15 min; cook 45 min.
Find more fruit-forward ideas in our best peach recipes.
8. Cornbread Dressing
Savory and herby, cornbread dressing is the dish that separates holiday soul food menus from everyday ones. Crumbled cornbread soaks up broth, celery, and sage until it’s moist but still holds its shape.
Ingredients: 6 cups crumbled cornbread, 3 cups chicken broth, 1 onion (diced), 2 celery stalks (diced), 2 eggs, 1 tbsp sage, 1 tsp poultry seasoning, 4 tbsp butter, salt and pepper to taste.
Method: Sauté onion and celery in butter. Combine with cornbread, broth, eggs, and seasonings. Pour into a greased dish and bake at 375°F for 40 minutes. Serves 8; prep 15 min; cook 40 min.
9. Southern Fried Catfish
Cornmeal-crusted and fried until the outside crackles, catfish is a soul food staple that comes together fast. A squeeze of lemon and a side of hot sauce finish it off right.
Ingredients: 4 catfish fillets, 1 cup yellow cornmeal, ½ cup flour, 1 tbsp Cajun seasoning, 1 tsp salt, 1 cup buttermilk, vegetable oil for frying.
Method: Soak catfish in buttermilk 20 minutes. Mix cornmeal, flour, and seasonings, dredge fillets. Fry in 350°F oil 4-5 minutes per side until golden. Serves 4; prep 25 min; cook 10 min.
10. Smothered Turkey Wings
Turkey wings braise in a deeply savory gravy until the meat falls off the bone. It’s a hearty main that stretches a budget without skimping on flavor.
Ingredients: 4 turkey wings, 1 cup flour, 2 onions (sliced), 1 green bell pepper (sliced), 4 cups chicken broth, 2 tbsp Creole seasoning, 2 tbsp vegetable oil.
Method: Season and dredge wings in flour, brown in oil 4 minutes per side. Sauté onions and peppers, whisk in remaining flour and broth. Return wings to pot, cover, and simmer 1.5 hours. Serves 4; prep 15 min; cook 1 hour 45 min.
11. Black-Eyed Peas
Earthy and simmered with smoked meat, black-eyed peas are a New Year’s Day tradition said to bring good luck, though they’re worth making year-round. Serve them over rice with a dash of hot sauce.
Ingredients: 1 lb dried black-eyed peas (soaked overnight), 1 smoked ham hock, 1 onion (diced), 2 cloves garlic, 6 cups water, 1 tsp smoked paprika, salt and pepper to taste.
Method: Combine peas, ham hock, onion, garlic, and water in a pot. Simmer 1.5 hours until peas are tender, adding water as needed. Season to taste. Serves 6; prep 10 min plus soak; cook 1.5 hours.
12. Banana Pudding
Layers of vanilla wafers, sliced bananas, and silky custard make banana pudding the dessert that disappears first at every gathering. A cloud of whipped topping or meringue finishes it off.
Ingredients: 1 box vanilla wafers, 5 ripe bananas (sliced), 2 cups whole milk, 1 can (14 oz) sweetened condensed milk, 1 box instant vanilla pudding mix, 2 cups whipped topping.
Method: Whisk milk, condensed milk, and pudding mix until thick. Fold in whipped topping. Layer wafers, bananas, and pudding mixture in a dish, repeating twice. Chill 4 hours before serving. Serves 10; prep 20 min plus chill.
13. Sweet Potato Pie
Spiced and silky, sweet potato pie is the dessert that often sparks debate with pumpkin pie at holiday tables, but soul food cooks know which one wins. Roasting the sweet potatoes first deepens the flavor.
Ingredients: 2 cups mashed roasted sweet potatoes, 1 unbaked pie crust, ¾ cup brown sugar, 2 eggs, ½ cup evaporated milk, ½ tsp cinnamon, ¼ tsp nutmeg, 4 tbsp melted butter.
Method: Blend sweet potatoes, sugar, eggs, milk, spices, and butter until smooth. Pour into crust. Bake at 350°F for 50-55 minutes until set. Serves 8; prep 15 min; cook 55 min.
14. Chicken and Waffles
Crispy fried chicken on top of a fluffy waffle, finished with syrup and butter, chicken and waffles bridges breakfast and dinner in one plate. The sweet-savory combo is what keeps people coming back for seconds.
Ingredients: 4 pieces fried chicken (see recipe above), 2 cups waffle mix, 1¼ cups milk, 2 eggs, ¼ cup melted butter, maple syrup for serving.
Method: Prepare fried chicken. Whisk waffle mix, milk, eggs, and butter, cook in a waffle iron until golden, about 4 minutes each. Top waffles with chicken and syrup. Serves 4; prep 20 min; cook 30 min.
15. Shrimp and Grits
Creamy stone-ground grits topped with plump, garlicky shrimp in a buttery sauce make this a Lowcountry classic that’s found its way onto soul food menus everywhere. Smoked bacon in the sauce adds a salty depth.
Ingredients: 1 lb shrimp (peeled, deveined), 1 cup stone-ground grits, 4 cups chicken broth, 1 cup shredded cheddar, 4 slices bacon (chopped), 2 cloves garlic, 1 tbsp Cajun seasoning, 2 tbsp butter.
Method: Simmer grits in broth 25 minutes, stir in cheddar. Cook bacon until crisp, add shrimp and seasoning, sauté 3-4 minutes. Spoon shrimp over grits. Serves 4; prep 10 min; cook 30 min.
16. Chicken and Sausage Gumbo
A dark roux is the backbone of good gumbo, giving this chicken and sausage version its deep, nutty flavor. Serve it ladled over white rice with a side of hot sauce.
Ingredients: 1 lb chicken thighs (cubed), 1 lb andouille sausage (sliced), ½ cup flour, ½ cup vegetable oil, 1 onion, 1 green bell pepper, 2 celery stalks (diced), 6 cups chicken broth, 2 tbsp Creole seasoning.
Method: Cook flour and oil over medium heat 20 minutes, stirring constantly, until deep brown. Add vegetables, cook 5 minutes. Add broth, chicken, sausage, and seasoning, simmer 1 hour. Serves 6; prep 15 min; cook 1 hour 25 min.
17. Red Beans and Rice
Creamy red beans simmered with andouille sausage and the Creole holy trinity make this a Monday-night tradition in many Southern kitchens. Mashing some beans against the pot thickens the dish naturally.
Ingredients: 1 lb dried red beans (soaked overnight), 1 lb andouille sausage (sliced), 1 onion, 1 green bell pepper, 2 celery stalks, 3 cloves garlic, 6 cups chicken broth, 2 tsp Cajun seasoning.
Method: Sauté sausage and vegetables, add beans, broth, and seasoning. Simmer 1.5-2 hours until creamy, mashing some beans near the end. Serve over rice. Serves 6; prep 15 min plus soak; cook 2 hours.
18. Southern Green Beans
Simmered until tender with smoked meat and a touch of vinegar, Southern green beans trade crisp-tender for soft and savory. It’s the green bean dish that tastes like it’s been on the stove since morning.
Ingredients: 2 lbs fresh green beans (trimmed), 4 slices bacon or 1 smoked turkey wing, 2 cups chicken broth, 1 onion (diced), 1 tsp garlic powder, 1 tbsp apple cider vinegar, salt and pepper to taste.
Method: Cook bacon or turkey in broth 20 minutes. Add green beans, onion, and seasonings. Simmer covered 45-60 minutes until tender. Serves 6; prep 10 min; cook 1 hour.
19. Braised Oxtails
Fall-off-the-bone tender after hours of braising, oxtails simmer in a rich gravy with warm spices until the meat practically melts. Serve them over rice to catch every drop of the sauce.
Ingredients: 3 lbs oxtails, 1 cup flour, 2 onions (sliced), 3 cloves garlic, 4 cups beef broth, 2 tbsp Worcestershire sauce, 1 tsp allspice, 1 tsp thyme, 2 tbsp vegetable oil.
Method: Dredge and brown oxtails in oil, 4 minutes per side. Sauté onions and garlic, add broth, Worcestershire, and spices. Return oxtails, cover, and braise at 325°F for 3 hours. Serves 4; prep 15 min; cook 3 hours.
How to Build a Soul Food Dinner Menu
A good soul food menu balances rich, savory mains with a few lighter sides and a sweet finish. Start by picking one protein as the anchor, whether that’s fried chicken, smothered pork chops, or oxtails.
Round out the plate with at least two vegetable sides. Collard greens and candied sweet potatoes cover both the savory and sweet ends, while Southern green beans or black-eyed peas add variety in texture.
Starch matters too. Cornbread, dressing, or mac and cheese all work, though serving more than one at a Sunday dinner is common and expected. Dessert closes the meal, with peach cobbler, banana pudding, or sweet potato pie as reliable picks.
For a fried chicken-centered spread, check our best side dishes for fried chicken or 16 side dishes for fried chicken for more pairing ideas. If pork chops are the star, our best sides for pork chops has options that won’t compete with the gravy.
A sample Sunday menu: fried chicken, mac and cheese, collard greens, candied sweet potatoes, cornbread, and peach cobbler. That spread hits every texture and flavor note a soul food table should have, from crispy to creamy to sweet.
Make-Ahead and Leftover Tips
Most soul food dishes taste better the next day, once the seasonings have had time to settle into the meat and vegetables. Collard greens, smothered pork chops, and gumbo all reheat beautifully and often taste richer on day two.
Cook beans, greens, and braised meats a day ahead and store them in the fridge in airtight containers. Reheat low and slow on the stove with a splash of broth or water to loosen the sauce back up.
Fried foods like catfish and fried chicken lose their crunch in the fridge, but a hot oven (375°F for 10-12 minutes) brings the crispness back far better than a microwave. Avoid covering fried foods tightly while they cool, since trapped steam turns the crust soft.
Desserts like banana pudding and sweet potato pie hold up well for 3-4 days chilled. Cornbread dressing freezes well for up to 2 months; thaw overnight in the fridge before reheating covered in a 325°F oven.
If turkey ends up on the menu alongside your soul food spread, 35 leftover turkey recipes offers ways to use what’s left. For extra pork dishes beyond chops, browse 30 leftover pork recipes for more ideas on stretching a Sunday roast through the week.
