When it comes to Southern side dishes, the sides aren’t just along for the ride — they’re half the reason everyone shows up, especially around my family’s table. This roundup includes some of my personal favorites: my Aunt Lucille’s Mexican cornbread, my husband John’s favorite baked mac and cheese, and my lightened-up oven-fried okra — anything crispy reminds me of home back on the farm. I hope you find a few new favorites here to build your own Southern spread.
Southern meals have always been a strong suit in my kitchen, and honestly, the main dish might get the spotlight, but it’s the biscuits, casseroles, and perfectly seasoned veggies that make the whole meal feel complete.
A good side dish (or three) can turn a simple Sunday dinner into something special. Big spoonfuls, full plates, and a little bit of everything. That’s the kind of meal I’m always aiming for, and this list makes it easy to mix and match.
No Southern table feels complete without something warm and carb-filled front and center. These breads are made for passing around, soaking up sauces, and sneaking a bite before dinner even starts.
Southern Biscuits
I learned biscuit-baking basics from my Dad, and these flaky, buttery biscuits — made with bread flour, cold shortening, and buttermilk — come together easily with no complicated technique required.
My Aunt Lucille's Mexican Cornbread is ultra-moist and cheesy with bits of corn, onion, sweet bell pepper, and jalapeño in every bite. I especially love serving it alongside a big bowl of chili or taco soup.
Crispy on the outside and tender inside, these little bites are made for dipping and sharing — and they're the perfect companion to fried catfish and coleslaw.
Casseroles are the backbone of Southern gatherings. They’re easy to make, easy to share, and always a crowd favorite. These dishes bring comfort in every scoop.
Baked Macaroni and Cheese
This Baked Macaroni and Cheese skips anything fancy and sticks to the classics — a rich homemade cheese sauce made with sharp cheddar, Monterey Jack, and a touch of chili powder. It's the real thing, and so worth the effort.
Sweet, creamy, buttery — and incredibly simple to make with canned corn and a Jiffy corn muffin mix — this easy casserole is always one of the first dishes to disappear on our table.
These creamy Funeral Potatoes start with frozen hash browns mixed with a sour cream and cheddar sauce, then topped with a cornflake crunch baked until golden and buttery. Perfect alongside Easter ham — but honestly just as good with a grilled burger.
Stick with me here. My first taste of Pineapple Casserole was at a church potluck, and I was skeptical too — until I tried it. Pineapple with sharp cheddar and a buttery cracker topping turns out to be one of those sweet-and-savory combinations that just works, and now it's a regular at our holiday table.
Tender squash, zucchini, and fresh corn baked in a cheesy, creamy base — topped with crushed dry stuffing mix for a buttery, golden crunch that makes this casserole completely irresistible. A summer garden favorite that earns a spot on the holiday table, too.
Potatoes show up in every Southern spread, and for good reason. These recipes cover everything from creamy to crispy. If you love a good potato side, there are plenty of options here.
Instant Pot Mashed Potatoes
Smooth, fluffy potatoes made quick and easy with plenty of buttery flavor. They come together fast without sacrificing that classic homemade texture.
Thinly sliced potatoes smothered in a rich, cheesy sauce —made in a fraction of the time in the Instant Pot. A quick run under the broiler gives you that golden, bubbly top without the long oven bake.
A classic, creamy potato salad made for cookouts and holiday spreads alike — with a fresh twist from a blend of parsley and tarragon that sets it apart from the standard recipe. Easy to make ahead, which makes it even better.
Crispy edges with soft centers, finished with a drizzle of butter or herbs. These garlicky potatoes bring the best of both worlds with texture and flavor in every bite.
Golden and pan-fried, these are perfect for using up leftovers while adding a little crunch. They’re simple, satisfying, and great served with a dipping sauce or on their own.
Sometimes you need a little color on the table. These lighter salads bring balance to the meal and can be made ahead, which makes hosting that much easier.
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Broccoli Salad
Crunchy, creamy, and a little sweet, with plenty of texture in every bite. It holds up well in the fridge, making it a great prep-ahead option.
The first time I had cornbread salad, I was intrigued. Cornbread with crispy bacon, fresh veggies, and a creamy dressing —it just worked. My version adds a twist with a spicy ranch dressing. Think of it as the panzanella of the South.
These filling favorites bring bold flavor and a little Southern tradition to every plate. They’re hearty, satisfying, and made to round out any meal.
Baked Beans with Bacon
Sweet, smoky, and slow-cooked with plenty of savory depth — the bacon adds richness that makes this the baked beans everyone asks for the recipe.
Tender, well-seasoned black-eyed peas made in the Instant Pot in a fraction of the time — no overnight soaking required, and every bit as rich and satisfying as the slow-cooked version.
This Black-Eyed Peas Salad comes straight from Nashville's hot chicken scene. It's made from scratch with a bright herby vinaigrette and cooked black-eyed peas and crunchy bell pepper. Pairs well with fried chicken (hot or otherwise), ham, or pork chops.
Made with fresh or frozen corn, stirring in Parmesan cheese at the end is what makes this dish special. Every time I bring it to a potluck dinner, I come home with an empty dish — always a good sign.
A colorful mix of corn, beans, and vegetables that’s both hearty and fresh. It’s a simple way to add flavor and texture to your meal. This is another side that goes especially well with fried or blackened catfish.
Golden, crispy, and hard to resist — these are the sides that disappear first. Around here, the oven-fried okra never makes it to the table without someone sneaking a piece straight off the pan.
Fried Green Tomatoes
A classic Southern side, tangy tomatoes coated and fried until perfectly crisp. They’re crunchy on the outside with a soft, slightly tart center.
Season every layer. Don’t wait until the end to add salt and seasoning. Building flavor as you go makes a huge difference and keeps every bite from tasting flat!
Balance rich dishes with fresh sides. A table full of creamy casseroles is delicious, but adding something fresh helps keep everything from feeling too heavy! Crisp salads or simple vegetables bring contrast and make the whole meal feel more complete.
Plan ahead when you can. Many Southern side dishes — like sweet potato casserole, coleslaw, potato salad, or black-eyed pea salad — can be made ahead or prepped early in the day. This makes hosting easier and gives you more time to enjoy the meal instead of rushing around the kitchen.
Go for a mix of textures. A great spread includes creamy, crispy, soft, and crunchy elements. For instance, pair instant pot mashed potatoes with crispy oven-fried okra, crunchy broccoli salad with creamy funeral potatoes, or classic baked beans with coleslaw. This keeps each plate interesting!
Frequently Asked Questions
What are classic Southern side dishes?
Classic southern side dishes include staples like mac and cheese, cornbread, green beans, and potato salad. You’ll also often see casseroles, fried vegetables, and slow-cooked beans on the table, too.
How many side dishes should I serve with a meal?
It depends on the occasion, but 2 to 4 sides work well for most meals. For holidays or larger gatherings, it’s common to have a wider variety so everyone can try a little bit of everything.
What sides are best with fried chicken?
A creamy potato side dish, either mashed potatoes or potato salad, is a nice contrast to crispy fried chicken. Round it out with another green vegetable —green beans are perfect — and a plate of biscuits. Other delicious options include baked beans and creamed corn.
What are good side dishes to make ahead of time?
Most casseroles can be assembled and refrigerated to bake later — just add the crunchy topping right before it goes into the oven so it doesn’t get soggy. Dishes like potato salad and coleslaw actually taste better the next day, once the flavors have had time to meld.
No matter what’s on my dinner menu, it’s the Southern side dishes that really bring the whole meal together. I almost always make potato salad, baked beans, coleslaw, and hush puppies when John smokes a brisket or pork shoulder — it just wouldn’t be the same if I didn’t. And we can’t have glazed ham without pineapple casserole and macaroni salad. I hope you’ll find a few favorites here to mix and match, and that everyone at your table comes back for seconds (and maybe thirds).
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Sheila Thigpen is the publisher of Life, Love, and Good Food and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have five precious grandchildren who have stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
