948 southern recipes

Ann's banana chiffon cake layers ripe bananas and buttermilk into tender, golden rounds topped with billowy whipped cream. A Southern-style stunner for brunch or dessert.

Southern-style peach cobbler with brown sugar, cinnamon, and lemon-kissed peaches under a tender drop biscuit topping. Half whole wheat flour gives the crust nutty depth.

Georgia pecan pie with dark corn syrup, butter, and a full cup of toasted pecans baked into a glossy custard filling. The Southern Thanksgiving classic, no fuss, no fancy.

Banana nut bread bakes a moist, walnut-studded loaf using ripe bananas and tangy buttermilk for a tender crumb. A classic Southern family quick bread recipe.

Pumpkin chess pie crosses Southern chess pie with classic pumpkin filling. Cornmeal-thickened, warmly spiced, and richer than traditional pumpkin pie with a denser, sliceable texture.

Fresh peach cobbler bubbles tender peaches in a cornstarch-thickened nutmeg syrup under tender drop biscuits. Old-fashioned Southern summer dessert, served warm with ice cream.

Buttermilk biscuits with country milk gravy is the Southern breakfast that built a thousand mornings. Flaky, tall biscuits split open and smothered in peppery, pan-dripping gravy.

Mocha pecan pie layers semi-sweet chocolate, Kahlua and espresso into the classic Southern filling, topped with decorative pecan halves. A coffeehouse twist on Thanksgiving dessert.

Old fashioned buttermilk biscuits cut cold butter into flour, fold the dough for layers, then bake hot for tall, flaky Southern biscuits with golden tops and tender insides.

Mom's banana custard pudding layered with homemade stovetop custard, sliced bananas, and vanilla wafers in a 9x13 dish. The Southern church-supper classic that feeds a crowd of 20.

Buttermilk biscuits with shortening cut into sifted flour and a tangy buttermilk dough produce flaky, tender Southern biscuits in 15 minutes. Old-school Annie Mae Jones recipe.

Bratwurst Bramberger: a southern German pork-and-bacon sausage bound with milk and egg for an exceptionally tender, fine texture, seasoned with ground spices and stuffed into hog casings.

Batter flakey biscuits pour buttermilk-egg batter into hot, butter-pooled muffin tins for crisp-edged, flaky-bottomed biscuits in 20 minutes. Yorkshire pudding meets Southern biscuit.

Angel buttermilk biscuits use yeast plus baking powder and soda for triple lift, producing impossibly fluffy biscuits with a soft, pillowy crumb. Southern make-ahead biscuit royalty.

Black walnut pound cake layers buttery powdered-sugar crumb with toasty, slightly wild black walnuts in a tall tube-pan loaf. Old-school Southern classic, dense crumb, dusted with icing sugar.

Classic Kentucky pecan pie with toasted pecans floating on a brown sugar corn syrup custard. The Southern Thanksgiving and Derby Day dessert, baked in a flaky shell.