A lot of Southern American cuisine is based upon maise or corn as they call it – what we would call corn on the cob. Cornmeal is a meal (coarse flour) ground from dried maize (corn).

Cornbread is a generic name for any number of quick breads containing cornmeal. They are usually leavened by baking powder. Cornbread has been called a “cornerstone” of Southern United States cuisine. Cornmeal is produced by grinding dry raw corn grains and can be made in many different forms—high-rising, fluffy loaves or simply fried (as unleavened pone, corn fritters, hoecakes, hot water corn bread, Johnnycakes and Hushpuppies.



A Corn Dog is a hot dog sausage coated in a thick layer of cornmeal batter.

Grits are the type of maize (corn on the cob) which has been shelled from the cob and treated with a lye bath in order to remove the hard yellow or white husk of the kernel, then dried and coarsely ground to make a type of cooked cereal, about the same texture as sticky rice. It is served as a hot pudding on the side or in a bowl like hot oatmeal.


It is of Native American origin and in the Southern United States it is mainly eaten at breakfast. Modern grits are commonly made of alkali-treated corn known as hominy. The word “grits” derives from the Old English word “grytt,” meaning coarse meal.

Hot Biscuits – an American “biscuit” is like an unsweetened scone, cut with a round cutter about the size of the top of a drinking glass. In fact, drinking glasses were often used as biscuit cutters in the earlier days.



What we would call biscuits, Americans call cookies.

Collard Greens – a large, dark-colored, edible leaves similar to kale. Collard greens are a staple vegetable of Southern U.S. cuisine. They are often prepared with other similar green leaf vegetables, such as kale, turnip greens, spinach, and mustard greens in “mixed greens”.


They are generally eaten year-round in the South. The name “collard” is a corrupted form of the word “colewort” (the wild cabbage plant).

Black-eyed Peas are not a hip hop group but a particular type of edible bean used a lot in Southern cooking.



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