Origins

The most notable influences come from African, Native American, British, Irish, French, and Spanish cuisines. Soul food, Creole, Cajun, Low-country, and Florida-Caribbean are examples of Southern cuisine. In more recent history, elements of Southern cuisine have spread north, having an effect on the development of other types of American cuisine.

The food of the American South is quite multicultural. Many items like squash, tomatoes, corn (and its derivatives including grits itself to say nothing of types of cornbreads) as well as the practice of deep pit barbecuing have been inherited from the indigenous Americans. Many foods associated with sugar, flour, milk, eggs (many kinds of baking or dairy products like breads and cheeses) are more associated with Europe. 

The South's propensity for a full breakfast (as opposed to a Continental one with a simple bread item and drink) is derived from the British fry up, although it was altered substantially. Much of Cajun/Creole cuisine is based on France, and on Spain to a lesser extent. Florida-Caribbean is more Spanish-based with obvious Caribbean influences, while Tex-Mex has considerable Mexican and native tribes touches.

Evolution of Southern cuisine

One of the most important occurrences in this period was the interaction with the people of the area and borrowing from Native American cuisine. From this interaction came one of the main staples of the Southern diet: corn (maize). Corn was an essential and versatile crop for the early settlers. Corn was used to make all kinds of dishes from the familiar cornbread and grits to liquors such as whiskey and moonshine, which were important trade items.

Though a lesser staple, potatoes were also adopted from Native American cuisine and were used in many similar ways as corn.

American Indians introduced the first Southerners to many other vegetables still familiar on southern tables. Squash, pumpkin, many types of beans, tomatoes (though these were initially considered poisonous), many types of peppers and sassafras all came to the settlers via the native tribes.

Many fruits are available in this region. Muscadines, blackberries, raspberries, and many other wild berries were part of settlers’ diets.

Early settlers also supplemented their diets with meats derived from the hunting of native game. Venison was an important meat staple due to the abundance of white-tailed deer in the area. Settlers also hunted rabbits, squirrels, opossums, and raccoons, all of which were pests to the crops they raised. Livestock in the form of hogs and cattle were kept. 

When game or livestock was killed, the entire animal was used. Aside from the meat, it was not uncommon for settlers to eat organ meats such as liver, brains and intestines. This tradition remains today in hallmark dishes like chitterlings (commonly called chit’lins) which are fried large intestines of hogs, livermush (a common dish in the Carolinas made from hog liver), and pork brains and eggs. The fat of the animals, particularly hogs, was rendered and used for cooking and frying.

African-American influences

Plantations were born after the Southern settlers realized the potential for agricultural profit. The wealthiest land owners began to cultivate the land in larger and larger tracts and in the process began using slaves from Africa for labor.

Most Africans’ diets consisted of greens and various vegetables. Stews were common and rice was a familiar staple to them. Foods that became part of the Southern diet from African-American heritage include eggplant, kola nuts, sesame seeds, okra, sorghum, sweet potatoes, field peas, peanuts, black-eyed peas, African rice and some melons.

The African influence is present in traditional Cajun cuisine. Gumbo (a stew using chicken or seafood, sausage, rice, okra and roux) and étouffée, (a thicker, less liquid gumbo served over a bed of rice) are all born from African cooking tradition.

The term "soul food" dates only to the first half of the 1960s. In the South the phrase is not used and it is simply thought of as home cooking. There are many stories about non-black Southerners going to other parts of the country and having to seek out African American restaurants for the food they grew up on. In some cases they have been told they cannot get certain grocery items and to try the foreign sections. Generally speaking white Southerners eat the exact same food in the exact same way as traditional African Americans. There are some foods, however, like chitlins and pig's feet, that are more associated with poverty (even among white Southerners) and have simply been employed over time more by blacks than whites.

Southern cuisine for the masses

A niche market for Southern food along with American comfort food has proven profitable for chains such as Cracker Barrel, which have extended their market across the country, instead of staying solely in the South.

Other Southern chains which specialize in this type of cuisine, but have decided mainly to stay in the South, are Po' Folks (also known as Folks in some markets) and Famous Amos. Another type of selection is Sonny's Real Pit Bar-B-Q. Pit barbecue is popular all over the American South; many rural places even sport several locally run locations, although this is rare in most other parts of the country.

Southern chains that are popular across the country include Stuckey's, and Popeyes. The former is known for being a "pecan shoppe" and the latter is known for its spicy fried chicken. Other popular chains with Southern roots include Krystal, Shoney's, Hardee's, Huddle House, Captain D's, Kentucky Fried Chicken, Waffle House, and Chick-Fil-A. Krispy Kreme has become popular for its unique sugary doughnuts.

There are many individual family style restaurants based on the cuisine of the American South. Despite the down-home image of many Southern-influenced restaurants, some are more upscale. Similar restaurants are even overseas.