49 Hearty Southern Sunday Dinners You’ll Want to Make Every Week

Few gatherings feel cozier than a Southern Sunday supper shared with family and friends. From crispy fried favorites to slow-simmered classics, every dish on this list was chosen for its ability to comfort, satisfy, and bring folks back for seconds. Stock up on staples like cast-iron skillets, Dutch ovens, and plenty of butter, and you’ll be set to recreate these regional icons in your own kitchen. Pick one or pair several for a spread that earns raves all around the table.

1. Classic Buttermilk Fried Chicken

Soaking the chicken overnight in seasoned buttermilk tenderizes the meat and infuses it with tangy flavor. A final dredge in spicy flour creates the crackling crust Southerners crave. Fry in peanut or canola oil until the skin reaches a deep amber hue and the juices run clear. Serve hot with fluffy biscuits and honey for a timeless crowd-pleaser.

2. Smothered Pork Chops

Bone-in chops are browned first, then nestled into a silky gravy of caramelized onions, garlic, and stock thickened with a touch of flour. The gentle simmer keeps the meat tender while allowing the sauce to concentrate. A sprinkle of fresh thyme brightens the rich flavors. Ladle the chops over rice or mashed potatoes to soak up every drop.

3. Shrimp and Grits

Stone-ground grits cooked low and slow in milk create a velvety base. Large Gulf shrimp are quickly sautéed with bacon, garlic, and a splash of lemon juice for balance. The resulting pan sauce drizzles beautifully over the grits, marrying land and sea. A flourish of scallions adds color and a gentle bite.

4. Chicken and Dumplings

Start with a whole chicken simmered until falling off the bone, yielding a rich homemade broth. Carrots, celery, and onions lend sweetness and body. Drop spoonfuls of soft dough into the bubbling liquid; they puff into tender dumplings that soak up savory goodness. It’s comfort in a bowl and perfect for chilly evenings.

5. Country Ham with Red-Eye Gravy

Salty, dry-cured country ham is pan-fried until the edges crisp and caramelize. The browned bits left behind are deglazed with strong black coffee to create the signature red-eye gravy. Slightly bitter, smoky, and salty, the sauce is unexpected yet addictive. Spoon it over grits or biscuits to catch every savory note.

6. Lowcountry Boil Platter

This one-pot feast layers potatoes, corn, sausage, and shrimp in seasoned broth, adding each ingredient according to its cook time. A final shower of Old Bay or Cajun seasoning ties everything together. Drain, dump onto a platter, and dig in with your hands for the most authentic experience. Melted butter and lemon wedges on the side make it sing.

7. Slow-Cooked Pot Roast with Vegetables

A marbled chuck roast braises for hours with onions, beef stock, and herbs until it practically shreds with a fork. Carrots and potatoes cook in the same pot, absorbing the savory juices. The result is a complete meal with deep flavor and minimal effort. Leftovers make outstanding sandwiches the next day.

8. Biscuits and Sausage Gravy

Flaky biscuits act as the buttery base for a robust gravy made from crumbled breakfast sausage, milk, and plenty of pepper. The gravy thickens quickly, so keep it moving to avoid lumps. Once spooned over hot biscuits, it forms the ultimate marriage of savory and fluffy. Add a dash of hot sauce if you like a kick.

9. Chicken-Fried Steak with Cream Gravy

Cube steak is double-dipped in seasoned flour and egg wash, then fried until the crust crackles. A quick cream gravy is whisked from the pan drippings, milk, and more black pepper. Pour the gravy generously so it seeps into every crispy corner. Serve with mashed potatoes to complete this diner classic.

10. Collard Greens with Ham Hocks

Slow-simmered collards pick up smoky depth from cured ham hocks and a splash of apple cider vinegar. Long cooking tames their natural bitterness and yields silky leaves. The potlikker, or cooking liquid, is prized—serve it in a mug or sop it up with cornbread. A pinch of red pepper flakes brightens each bite.

11. Southern Baked Macaroni and Cheese

Elbow macaroni is folded into a custard of sharp cheddar, milk, and eggs, then baked until set with crispy edges. A mix of cheeses—try Colby or Monterey Jack—adds complexity without overpowering the dish. Many Southerners swear by evaporated milk for extra creaminess. Expect empty plates and immediate requests for seconds.

12. Creole-Seasoned Baked Catfish

Catfish fillets get a quick rub of paprika, garlic, and cayenne before hitting a hot oven. Baking instead of frying keeps the meal lighter while maintaining bold flavor. The fish emerges flaky with a gentle kick. A squeeze of fresh lemon and a side of coleslaw round things out beautifully.

13. St. Louis-Style Barbecue Ribs

These spare ribs are rubbed with a brown sugar spice blend, slow-baked until tender, and finished under the broiler with a sweet-tangy sauce. The low heat melts collagen for that signature pull-apart texture. Serve with extra sauce on the side so guests can mop to their liking. A pile of napkins is mandatory.

14. Hoppin’ John (Black-Eyed Peas and Rice)

Traditionally eaten on New Year’s Day for good luck, Hoppin’ John deserves a place at Sunday dinner, too. Simmer black-eyed peas with smoked turkey or bacon for depth, then fold in fluffy rice. A dash of hot sauce wakes up the earthy flavors. Serve alongside collard greens to keep the good vibes rolling.

15. Cornbread Dressing

Start with day-old cornbread crumbled into bite-size pieces, then moisten with chicken stock and eggs. Sautéed onions, celery, and sage provide aromatic backbone. Bake until the top browns and the center sets while staying moist. It pairs wonderfully with roasted turkey, chicken, or pork.

16. Chicken and Sausage Gumbo

A deeply browned roux forms the flavor foundation of this Louisiana staple. Andouille sausage, chicken thighs, and the Cajun holy trinity of onion, celery, and bell pepper simmer together until the broth thickens. Serve over white rice with a dash of filé powder for authenticity. Every spoonful carries layers of smoky spice.

17. Creole Jambalaya

Unlike Cajun varieties, Creole jambalaya includes tomatoes, lending a red hue and mild sweetness. Long-grain rice cooks in the same pot, absorbing stock and seasoning. Shrimp go in last so they stay tender. It’s a full meal that feeds a crowd with minimal cleanup.

18. Crawfish Étouffée

Butter-based roux, the hallmark of étouffée, creates a velvety sauce that clings to every morsel of crawfish. Onions, bell peppers, and celery lend sweetness, while cayenne provides gentle heat. A squeeze of lemon brightens the dish just before serving. Offer hot sauce for those who want an extra kick.

19. Pecan-Crusted Chicken

Finely chopped pecans mixed with breadcrumbs give chicken a crunchy, nutty exterior that stays crisp after baking. Dijon mustard helps the coating adhere and adds tang. The chicken cooks quickly, keeping the interior juicy. Serve with collard greens or a light salad to balance the richness.

20. Brunswick Stew

This Eastern-style stew blends multiple meats—often chicken and pork—with tomatoes, corn, and butter beans for a thick, smoky result. Traditionally cooked in huge cauldrons, it scales down nicely for home kitchens. Vinegar or barbecue sauce adds a tangy note that cuts through the richness. Serve with saltines or cornbread for dipping.

21. Southern Meatloaf with Tomato Glaze

Ground beef blended with onions, bell pepper, and a touch of Worcestershire keeps each bite moist and flavorful. Oats or crushed crackers stand in for breadcrumbs, lending a tender texture. A sweet-savory tomato glaze caramelizes as the loaf bakes. Leftover slices make unbeatable sandwiches.

22. Sweet Potato Casserole with Pecan Streusel

Mashed sweet potatoes combine with butter, cinnamon, and a hint of vanilla for a silky base. Instead of marshmallows, a crunchy pecan streusel brings contrast and nuttiness. Bake until the top is crisp and the filling bubbles around the edges. It doubles as a side or dessert depending on your sweet tooth.

23. Southern Tomato Pie

Juicy summer tomatoes are drained to prevent sogginess, then layered in a buttery pie crust with basil and a mayo-cheddar topping. Baking melds the flavors into a savory, cheesy delight. Let the pie rest before slicing so the juices set. A green salad alongside turns it into a light meal.

24. Fried Green Tomatoes with Remoulade

Unripe tomatoes hold up well to frying, developing a tart flavor that pairs perfectly with a crunchy cornmeal crust. A quick dip in buttermilk helps the coating stick. Serve them hot with a creamy Cajun remoulade for dipping. They disappear fast, so make plenty.

25. Pimento Cheese-Stuffed Burgers

A scoop of homemade pimento cheese tucked inside each beef patty melts into gooey goodness as the burger cooks. Season the meat simply with salt and pepper to let the filling shine. A brioche bun and a few pickle chips finish the package. Expect delighted faces at first bite.

26. Chicken Bog

Hailing from South Carolina’s Pee Dee region, chicken bog is a comforting mix of rice, chicken, and sausage cooked in seasoned broth. The rice absorbs every ounce of flavor while staying slightly creamy. A pinch of red pepper flakes gives a gentle warmth. It’s budget-friendly and feeds a small army.

27. Mississippi Pot Roast

This modern classic relies on a chuck roast, ranch seasoning, au jus mix, butter, and pepperoncini peppers. The slow cooker does the work, producing fork-tender meat with a surprisingly tangy kick. Serve it over mashed potatoes or egg noodles. The leftovers are fantastic in tacos.

28. Pulled Pork with Carolina Mustard Sauce

Pork shoulder smokes or slow-roasts until it pulls apart with ease. A vinegar-mustard sauce from South Carolina adds zing without overwhelming the meat’s smoky depth. Pile the pork on soft buns with a scoop of slaw for balance. Extra sauce on the side keeps everyone happy.

29. Cajun Baked Turkey Wings

Turkey wings are an underrated cut that turns wonderfully juicy when slow-baked. A generous coating of Cajun seasoning infuses each bite with heat and herbs. The wings self-baste as they cook, producing flavorful drippings perfect for rice. They’re cheaper than chicken wings and every bit as tasty.

30. Red Beans and Rice

Monday might be the traditional day for red beans in Louisiana, but they make an excellent Sunday meal, too. Simmer red kidney beans with smoked sausage, onion, and a bay leaf until the beans break down and thicken the broth. Spoon over fluffy rice for a stick-to-your-ribs dinner. A dash of hot sauce is welcome.

31. Chicken Spaghetti

Tender chicken, spaghetti noodles, tomatoes, and bell peppers bake together in a creamy cheese sauce. A can of Rotel tomatoes adds gentle spice while keeping prep simple. Bake until the cheese bubbles and the edges crisp. It reheats like a dream, making it ideal for leftovers.

32. Creamed Corn Casserole

Whole kernels mix with creamed corn, sour cream, and Jiffy mix for a lightly sweet, custardy bake. Butter lends richness while jalapeños can be added for heat. The casserole puffs slightly as it cooks, then settles into spoonable comfort. It complements smoky meats beautifully.

33. Deviled Eggs

Hard-boiled eggs get a creamy filling of mayo, mustard, and a splash of dill pickle juice for tang. Piping the mixture back into the whites elevates the presentation with minimal effort. A dusting of smoked paprika finishes the look. Watch them vanish in minutes.

34. Butter Beans with Bacon

Large lima beans cook slowly with smoky bacon, onion, and chicken stock until they become tender and creamy. The dish can serve as a side or a main when paired with cornbread. A knob of butter added at the end lives up to the name. Fresh cracked pepper brightens the richness.

35. Okra and Tomatoes

This vegetable medley stews fresh okra with tomatoes, onion, and garlic until the flavors meld. A dash of sugar balances tomato acidity, while a splash of vinegar keeps the okra pods vibrant. The dish is naturally thick, making it perfect over rice. It’s a taste of late-summer gardens.

36. Cheesy Grits Casserole

Creamy grits bake with sharp cheddar and a hint of garlic into a sliceable side that holds its shape. Beaten eggs provide lift, creating a soufflé-like texture around the edges. Serve it alongside ham, shrimp, or eggs for an anytime meal. Leftovers reheat well for breakfast.

37. Country-Style Green Beans and New Potatoes

Green beans simmer for hours with smoked ham or bacon until silky and deeply flavored. Small potatoes join midway, absorbing the seasoned broth. A splash of vinegar just before serving perks things up. This side often upstages the main course.

38. Bourbon-Glazed Ham

A sweet glaze of brown sugar, mustard, and good Kentucky bourbon caramelizes over a baked ham, creating an irresistible crust. The alcohol cooks off, leaving mellow oak notes behind. Serve thin slices warm or at room temperature. Cold leftovers elevate sandwiches all week.

39. Peach Cobbler

Juicy peaches bake beneath a buttery biscuit topping that turns golden and crisp. A hint of nutmeg brings out the fruit’s natural sweetness. Let the cobbler rest for a few minutes so the juices thicken. A scoop of ice cream completes the classic pairing.

40. Banana Pudding

Vanilla wafers soften into cake-like layers between fresh bananas and homemade vanilla pudding. Some cooks crown it with whipped cream, while others prefer baked meringue. Chill the pudding for at least four hours so flavors meld. It’s nostalgia in every spoonful.

41. Chess Pie

Made from pantry staples—sugar, eggs, butter, and cornmeal—chess pie forms a sweet, dense custard with a subtle crunch on top. A touch of vinegar cuts the richness. Bake until the center barely jiggles, then cool completely for clean slices. It travels well for potlucks.

42. Blackberry Cobbler

Fresh or frozen blackberries bubble under a simple batter that rises as it bakes, creating a soft, cake-like crust. Lemon zest brightens the berries’ natural sweetness. Serve warm with whipped cream or ice cream. It’s a summer staple that tastes great year-round.

43. Cornmeal-Crusted Tilapia

A light cornmeal coating provides crunch without overpowering the mild fish. Pan-frying in a little oil keeps the crust crisp and the flesh moist. A squeeze of fresh lemon completes the dish. Serve with coleslaw or a simple cucumber salad for contrast.

44. Baked Parmesan Grit Cakes with Shrimp

Cooked grits are chilled, cut into rounds, and baked until the edges turn crisp. Parmesan in the grit mixture adds nutty flavor and structure. Top each cake with garlicky shrimp for a playful riff on classic shrimp and grits. They make elegant starters or a light main course.

45. Southern Shepherd’s Pie

Ground beef and vegetables simmer in a savory gravy before being blanketed with mashed sweet potatoes. Baking melds the layers and caramelizes the top. The subtle sweetness of the potatoes balances the hearty filling. It’s comfort food with a regional twist.

46. Cajun Meat Pies

Flaky hand pies filled with spiced ground beef, onions, and peppers are popular at Louisiana festivals. Baking instead of deep-frying keeps them lighter yet still crisp. Serve warm with hot sauce for dipping. They freeze well, making future dinners a breeze.

47. Chicken Biscuits with Hot Honey

Mini buttermilk biscuits cradle crunchy, seasoned fried chicken pieces. A quick drizzle of hot honey adds sweet heat that seeps into every crumb. Serve them for brunch or as a fun slider alternative at dinner. They disappear faster than you can fry the next batch.

48. White Chicken Chili

Shredded chicken, white beans, and green chiles simmer in a lightly creamy broth scented with cumin and oregano. A touch of cream cheese thickens the soup without overpowering it. Ladle into bowls and top with shredded cheese, cilantro, or avocado. Cornbread on the side is highly recommended.

49. Derby Pie Bars

Inspired by Kentucky’s famous pie, these bars layer a buttery shortbread crust under a brown-sugar filling studded with chocolate chips and pecans. Baking them as bars simplifies slicing and serving. A hint of bourbon in the filling adds depth. Serve at room temperature or slightly warmed with whipped cream.