Southern food is bold, rich, and full of stories. It brings people together—but some dishes also split opinions fast.
From creamy casseroles to curious pickles, this list has all the flavors that spark love or side-eye.
Here are 15 famously debated Southern classics, plus 5 hidden gems you may not even know exist.
1. Grits
Smooth or gritty, buttery or cheesy—grits stir up all kinds of strong feelings. Some folks swear by them for breakfast.
Others can’t get past the texture. When made right, they’re creamy and comforting. When not, they taste like damp sand.
2. Chitlins (Chitterlings)
Made from pig intestines and simmered low and slow, chitlins are as traditional as it gets—but not for the faint of nose.
Their earthy aroma fills the house. For fans, they’re rich and savory. For others, it’s a hard pass.
3. Boiled Peanuts
Soft, salty, and brined until they pop like beans, boiled peanuts are a Southern roadside staple. They’re nothing like roasted ones.
Some find them addictive, especially warm. Others call them mushy, soggy, or just plain odd.
4. Fried Green Tomatoes
Crispy on the outside, tart in the middle, these golden rounds hit that sweet spot between snack and side.
Some say they’re perfection with ranch. Others find them too sour, too greasy, or just overrated.
5. Okra (Fried Or Stewed)
Okra’s got a loyal fanbase—and a reputation for slime. Fried, it’s crunchy and irresistible. Stewed, it gets polarizing fast.
The taste is grassy and green. Texture is the real debate: crisp delight or slippery nightmare.
6. Pimento Cheese
Known as “Southern pâté,” this cheesy spread combines sharp cheddar, mayo, and diced pimentos. Slather it on crackers or burgers.
Some can’t get enough of the tangy richness. Others think it’s just strange cold cheese salad.
7. Collard Greens
Long-simmered in pork broth and spiked with vinegar, collards bring soul to any plate. They’re savory, smoky, and deeply Southern.
Still, the bitterness turns some away. Texture matters too—soft and silky, or limp and lifeless, depending who’s cooking.
8. Chicken Livers
Pan-fried to a crisp with a creamy center, these are rich, iron-packed bites of Southern soul food.
For some, it’s the ultimate comfort. For others, the metallic taste and soft middle are just too much.
9. Country Ham
Cured, salty, and often fried in a skillet, this ham is deeply flavorful—and not afraid to bite back.
Some love it with biscuits and red-eye gravy. Others find it too dry, too salty, or just too strong.
10. Cornbread With Sugar
Sweet cornbread is a kitchen controversy. Some folks insist real cornbread has no sugar at all.
Others love it cake-like and buttery. It’s soft, golden, and up for debate at every family reunion.
11. Sweet Potato Casserole With Marshmallows
Creamy sweet potatoes under a cloud of browned marshmallows. Is it dessert? Is it dinner? The table always splits.
Some adore the sticky-sweet combo. Others want nuts, not candy, on their root vegetables.
12. Ambrosia Salad
Coconut, fruit cocktail, whipped cream, and mini marshmallows—this wobbly salad is a Southern potluck icon.
Some call it heaven in a bowl. Others wonder why it exists at all.
13. Tomato Gravy
Simmered with bacon fat and poured over biscuits, tomato gravy is rich, tangy, and packed with flavor.
For fans, it’s comfort food magic. For skeptics, it’s just pasta sauce in the wrong place.
14. Red-Eye Gravy
Made from country ham drippings and black coffee, this thin, salty sauce has a bite. It’s bold, bitter, and unapologetic.
Pour it over grits or biscuits for a real wake-up call. But don’t expect everyone at the table to be thrilled.
15. Livermush
A North Carolina favorite made from pork liver, cornmeal, and spices, then sliced and fried until crispy.
Fans love its savory depth and crispy edges. Others can’t get past the name—or the smell.
16. Bear Meat Stew
Hearty and gamey, bear stew is usually slow-cooked with root vegetables and strong spices to tame its bold flavor.
It’s a true backwoods delicacy. But for many, the idea alone is enough to pass.
17. Pickled Pig’s Feet
These gelatinous, briny treats are often eaten cold from the jar. Texture is soft and chewy, with a strong pork punch.
Lovers call them tangy and rich. Detractors just shake their heads and reach for chips.
18. Muscadine Grape Hull Pie
Made from thick-skinned wild grapes, this Southern specialty bursts with deep purple color and old-fashioned flavor.
The hulls are cooked down to soften, giving the filling a jammy chew. It’s sweet, tart, and truly unique.
19. Cat Head Biscuits
Named for their oversized, craggy shape—not actual cats—these biscuits are fluffy, buttery, and often as big as your hand.
Crackly on top and pillowy inside, they’re a breakfast dream. Just don’t expect uniformity on the plate.
20. Koolickles (Pickles Soaked In Kool-Aid)
Bright red, shockingly sweet, and tangy with a bite, these pickles are a Delta treat with a loyal following.
Some love the weird combo of cherry Kool-Aid and dill. Others call it a snack gone way too far.