Pull up a chair, y’all—we’re diving into the heart of Southern comfort with 18 classic Kentucky recipes every home cook should have in their arsenal. From flaky buttermilk biscuits to slow-cooked burgoo, these dishes are steeped in tradition and flavor. Ready to bring a taste of the Bluegrass State to your kitchen? Let’s get cooking!
Kentucky Hot Brown Sandwich
Warm, open-faced turkey sandwiches get a decadent Southern twist with creamy Mornay sauce and crispy bacon. This Kentucky classic transforms leftover holiday turkey into something truly special. Rich, cheesy, and deeply satisfying, it’s comfort food at its finest.
Ingredients
– 4 slices thick-cut Texas toast
– 2 cups shredded roasted turkey breast
– 6 slices applewood-smoked bacon
– 3 tablespoons salted butter
– 3 tablespoons all-purpose flour
– 2 cups whole milk
– 1 cup freshly grated sharp white cheddar cheese
– ¼ cup grated Parmesan cheese
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon smoked paprika
– 2 Roma tomatoes, sliced ¼-inch thick
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your oven to 400°F and arrange the thick-cut Texas toast slices on a baking sheet.
2. Toast the bread in the oven for 5-7 minutes until golden brown and crisp around the edges.
3. Cook the applewood-smoked bacon in a skillet over medium heat for 8-10 minutes until crispy, then transfer to paper towels to drain.
4. Melt the salted butter in a saucepan over medium heat until foaming subsides.
5. Whisk in the all-purpose flour and cook for 1 minute until the mixture turns light golden brown.
6. Gradually pour in the whole milk while whisking constantly to prevent lumps from forming.
7. Bring the sauce to a simmer and cook for 3-4 minutes until thickened enough to coat the back of a spoon.
8. Remove the saucepan from heat and stir in the freshly grated sharp white cheddar cheese until completely melted.
9. Mix in the grated Parmesan cheese, freshly ground black pepper, and smoked paprika until fully incorporated.
10. Arrange the toasted bread slices in a single layer in a baking dish.
11. Divide the shredded roasted turkey breast evenly among the toast slices, covering each piece completely.
12. Pour the warm cheese sauce over the turkey, ensuring each sandwich is generously covered.
13. Top each sandwich with two slices of Roma tomatoes placed in the center.
14. Bake at 400°F for 10-12 minutes until the sauce is bubbly and the edges are lightly browned.
15. Crumble the cooked bacon and sprinkle it over the hot sandwiches along with the chopped fresh parsley.
Velvety cheese sauce blankets tender turkey on crisp toast, creating contrasting textures in every bite. The smoky bacon and fresh tomato cut through the richness perfectly. For a brunch twist, top with a fried egg or serve alongside a simple green salad.
Derby Pie
Derby pie delivers decadent chocolate-walnut goodness in every bite. This Southern classic combines gooey chocolate with crunchy nuts in a flaky crust. Perfect for holiday gatherings or when you need an impressive dessert fast.
Ingredients
– 1 cup granulated sugar
– 1/2 cup all-purpose flour
– 2 large farm-fresh eggs
– 1/2 cup melted unsalted butter
– 1 teaspoon pure vanilla extract
– 1 cup semi-sweet chocolate chips
– 1 cup chopped walnuts
– 1 unbaked 9-inch pie crust
Instructions
1. Preheat your oven to 350°F.
2. Whisk together 1 cup granulated sugar and 1/2 cup all-purpose flour in a large mixing bowl.
3. Beat in 2 large farm-fresh eggs until the mixture becomes smooth and pale yellow.
4. Stir in 1/2 cup melted unsalted butter and 1 teaspoon pure vanilla extract until fully incorporated.
5. Gently fold in 1 cup semi-sweet chocolate chips and 1 cup chopped walnuts, being careful not to overmix.
6. Pour the filling into 1 unbaked 9-inch pie crust, spreading it evenly with a spatula.
7. Bake at 350°F for 45-50 minutes until the top is golden brown and the center barely jiggles when shaken.
8. Cool the pie completely on a wire rack for at least 2 hours before slicing. Gooey chocolate meets crunchy walnuts in a buttery, flaky crust that crackles with each bite. Serve warm with vanilla bean ice cream melting over the top or enjoy chilled for firmer slices that hold their shape beautifully.
Burgoo Stew
You’ll find this Kentucky classic warms both kitchen and soul. Burgoo stew simmers for hours, developing deep flavors that comfort on chilly evenings. This communal dish traditionally brings people together around the pot.
Ingredients
– 2 lbs bone-in pork shoulder, cut into 1-inch chunks
– 1 lb chicken thighs with skin
– 1 cup diced yellow onions
– 3 minced garlic cloves
– 2 cups fresh corn kernels
– 1 cup chopped okra pods
– 2 diced red potatoes
– 1 cup crushed tomatoes
– 6 cups rich chicken stock
– 2 tbsp Worcestershire sauce
– 1 tsp smoked paprika
– 1 bay leaf
– 1 tbsp vegetable oil
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
Instructions
1. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat until shimmering.
2. Season 2 pounds pork shoulder chunks with 1 teaspoon kosher salt and ½ teaspoon black pepper.
3. Brown pork in batches, about 4 minutes per side, developing a deep golden crust.
4. Remove pork and add 1 pound chicken thighs skin-side down to render fat for 6 minutes.
5. Flip chicken and cook until lightly browned, about 4 more minutes.
6. Remove chicken and pour off all but 1 tablespoon of accumulated fat.
7. Add 1 cup diced onions, cooking until translucent, about 5 minutes.
8. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds.
9. Return all meat to the pot along with any accumulated juices.
10. Add 6 cups chicken stock, 1 cup crushed tomatoes, 2 tablespoons Worcestershire sauce, 1 teaspoon smoked paprika, and 1 bay leaf.
11. Bring to a boil, then reduce heat to maintain a gentle simmer.
12. Cover and cook for 2 hours, stirring occasionally to prevent sticking.
13. Remove chicken thighs and shred meat, discarding skin and bones.
14. Return shredded chicken to the pot along with 2 cups corn kernels, 1 cup chopped okra, and 2 diced potatoes.
15. Simmer uncovered for 45 minutes until potatoes are tender and stew has thickened.
16. Remove bay leaf before serving.
Nothing beats the rich, meaty texture that falls apart with each spoonful. Serve this hearty stew in deep bowls with crusty bread for dipping, or ladle it over creamy mashed potatoes for ultimate comfort. The smoky paprika and Worcestershire create layers of flavor that deepen overnight.
Kentucky Fried Chicken
Zesty and perfectly seasoned, this homemade Kentucky Fried Chicken delivers that crave-worthy crunch we all love. Forget the drive-thru—this recipe gives you golden, crispy chicken right from your own kitchen. Get ready for finger-licking goodness that beats the original.
Ingredients
– 4 bone-in, skin-on chicken thighs
– 1 cup cold buttermilk
– 1 cup all-purpose flour
– 2 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp freshly ground black pepper
– 1 tsp fine sea salt
– 1/2 tsp cayenne pepper
– 4 cups peanut oil for frying
Instructions
1. Place chicken thighs in a large bowl and pour cold buttermilk over them, ensuring each piece is fully coated.
2. Cover the bowl and refrigerate for at least 4 hours or overnight for maximum tenderness.
3. In a separate bowl, whisk together all-purpose flour, smoked paprika, garlic powder, onion powder, freshly ground black pepper, fine sea salt, and cayenne pepper until thoroughly combined.
4. Remove chicken from buttermilk, letting excess drip off, but do not shake or wipe—the clinging buttermilk helps the coating adhere.
5. Dredge each chicken piece in the seasoned flour mixture, pressing firmly to ensure an even, thick coating on all sides.
6. Place coated chicken on a wire rack and let rest for 10 minutes to help the coating set and prevent it from falling off during frying.
7. Heat peanut oil in a heavy-bottomed Dutch oven to 350°F, using a deep-fry thermometer for accuracy—maintaining this temperature is key to crispy, non-greasy results.
8. Carefully lower 2 chicken thighs into the hot oil using tongs, frying for 12–14 minutes until the internal temperature reaches 165°F and the exterior is deep golden brown.
9. Remove chicken and drain on a clean wire rack set over a baking sheet; this keeps the bottom crispy unlike paper towels which can trap steam.
10. Repeat with remaining chicken, allowing oil to return to 350°F between batches.
Buttery, juicy chicken hides beneath that shatteringly crisp crust, with spices that pop without overwhelming. Serve it piled high on a platter with classic sides, or shred it over waffles for a sweet-and-savory brunch twist that’ll have everyone asking for seconds.
Benedictine Spread
Years ago, a Louisville chef created this iconic cucumber cream cheese spread. You’ll find it surprisingly refreshing and versatile. Perfect for sandwiches, crackers, or vegetable dipping.
Ingredients
– 1 large English cucumber, peeled and finely grated
– 8 ounces full-fat cream cheese, softened at room temperature
– 2 tablespoons finely grated yellow onion
– 1/4 teaspoon coarse kosher salt
– 2 drops vibrant green food coloring
– Freshly ground black pepper
Instructions
1. Place the finely grated English cucumber in a clean kitchen towel.
2. Squeeze the towel firmly over the sink to remove all excess cucumber liquid.
3. Transfer the drained cucumber to a medium mixing bowl.
4. Add the softened full-fat cream cheese to the bowl.
5. Mix with a spatula until the cucumber and cream cheese are fully combined.
6. Stir in the finely grated yellow onion.
7. Sprinkle the coarse kosher salt evenly over the mixture.
8. Add 2 drops of vibrant green food coloring.
9. Mix thoroughly until the color is evenly distributed and no white streaks remain.
10. Season with freshly ground black pepper to your preference.
11. Cover the bowl tightly with plastic wrap.
12. Refrigerate for at least 2 hours to allow flavors to meld.
Don’t skip draining the cucumber thoroughly—this prevents a watery spread. Distinctly cool and creamy, this spread balances cucumber freshness with rich cream cheese tang. Try it on pumpernickel toast points or as a dip for crisp radish slices.
Cornbread Salad
A surprising twist on Southern classics, this cornbread salad layers textures and flavors for a standout side dish. Assembled in under 30 minutes, it transforms day-old cornbread into something special. Perfect for potlucks or backyard barbecues, this no-bake recipe delivers big flavor with minimal effort.
Ingredients
– 6 cups crumbled day-old buttermilk cornbread
– 1 cup creamy mayonnaise
– 1/2 cup tangy sour cream
– 1 packet zesty ranch seasoning mix
– 1 can (15 oz) crisp sweet corn kernels, drained
– 1 can (15 oz) firm black beans, rinsed and drained
– 1 cup juicy cherry tomatoes, halved
– 1/2 cup crisp cooked bacon pieces
– 1/4 cup fresh chopped chives
– 1/4 cup sharp cheddar cheese shreds
Instructions
1. Crumble 6 cups of day-old buttermilk cornbread into a large mixing bowl using your hands.
2. Whisk together 1 cup creamy mayonnaise, 1/2 cup tangy sour cream, and 1 packet zesty ranch seasoning mix in a separate bowl until fully combined.
3. Pour the dressing over the crumbled cornbread and gently fold until every piece is coated.
4. Layer half of the dressed cornbread mixture in the bottom of a 9×13-inch serving dish.
5. Sprinkle 1 can of crisp sweet corn kernels evenly over the cornbread layer.
6. Add 1 can of firm black beans in an even layer over the corn.
7. Scatter 1 cup of juicy cherry tomatoes across the bean layer.
8. Repeat layers with remaining dressed cornbread mixture, corn, beans, and tomatoes.
9. Top the salad with 1/2 cup crisp cooked bacon pieces, spreading them evenly.
10. Sprinkle 1/4 cup fresh chopped chives over the bacon layer.
11. Finish with 1/4 cup sharp cheddar cheese shreds distributed across the top.
12. Cover the dish with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld. Every bite offers contrasting textures from creamy dressing to crisp vegetables and crumbly cornbread. Excellent served chilled alongside grilled meats or as a hearty standalone lunch, the flavors deepen beautifully when made ahead.
Beer Cheese Dip
Unbelievably creamy and packed with flavor, this beer cheese dip comes together in minutes. Using quality ingredients makes all the difference for that perfect pub-style texture. Serve it warm with your favorite dippers for maximum enjoyment.
Ingredients
– 2 cups shredded sharp cheddar cheese
– 8 ounces cream cheese, softened at room temperature
– 1/2 cup pale ale beer
– 1/4 cup whole milk
– 2 tablespoons unsalted butter
– 1 tablespoon Worcestershire sauce
– 1 teaspoon Dijon mustard
– 1/2 teaspoon garlic powder
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Place 2 tablespoons unsalted butter in a medium saucepan over medium-low heat.
2. Add 8 ounces softened cream cheese once butter melts, stirring constantly with a whisk until completely smooth.
3. Gradually whisk in 1/2 cup pale ale beer until fully incorporated and no lumps remain.
4. Stir in 1/4 cup whole milk, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, and 1/4 teaspoon freshly ground black pepper.
5. Cook mixture for 3-4 minutes, stirring continuously until slightly thickened.
6. Reduce heat to low and gradually add 2 cups shredded sharp cheddar cheese in three batches, whisking completely after each addition until melted.
7. Continue heating for 2-3 more minutes until dip is smooth and reaches 165°F on an instant-read thermometer.
8. Remove from heat and let stand for 2 minutes before serving.
Zesty with a sharp cheddar kick, this dip maintains its velvety texture even as it cools slightly. The pale ale adds subtle hoppy notes that balance the richness perfectly. Try serving it in a bread bowl or alongside crispy potato wedges for contrasting textures.
Kentucky Spoonbread
Rising like a savory soufflé, Kentucky spoonbread combines cornmeal comfort with custard-like texture. This Southern classic bakes into a golden-brown masterpiece perfect for any table. Serve it warm straight from the oven for maximum enjoyment.
Ingredients
– 1 cup fine yellow cornmeal
– 2 cups whole milk
– 3 large farm-fresh eggs
– 4 tablespoons unsalted butter
– 1 teaspoon baking powder
– 1/2 teaspoon fine sea salt
Instructions
1. Preheat your oven to 375°F and generously butter a 2-quart baking dish.
2. Whisk together 1 cup fine yellow cornmeal and 2 cups whole milk in a medium saucepan until smooth.
3. Cook the cornmeal mixture over medium heat, stirring constantly with a wooden spoon until thickened to pudding consistency, about 5-7 minutes.
4. Remove the saucepan from heat and stir in 4 tablespoons unsalted butter until completely melted and incorporated.
5. Separate 3 large farm-fresh eggs, placing yolks in a small bowl and whites in a clean mixing bowl.
6. Whisk the egg yolks into the warm cornmeal mixture until fully combined.
7. Stir in 1 teaspoon baking powder and 1/2 teaspoon fine sea salt until evenly distributed throughout the batter.
8. Beat the egg whites with an electric mixer on high speed until stiff peaks form, about 2-3 minutes.
9. Gently fold the beaten egg whites into the cornmeal mixture using a rubber spatula, being careful not to deflate the air bubbles.
10. Pour the completed batter into the prepared baking dish and smooth the top with the spatula.
11. Bake at 375°F for 35-40 minutes until the top is golden brown and the center springs back when lightly touched.
12. Remove from oven and let rest for 5 minutes before serving. Velvety and cloud-like, this spoonbread offers a delicate corn flavor with buttery richness. The custard-like interior contrasts beautifully with the lightly crisped edges. Serve alongside roasted chicken or topped with honey butter for a sweet-savory twist.
Fried Green Tomatoes
Unbelievably crispy and tangy, fried green tomatoes transform unripe fruit into Southern comfort food perfection. These golden slices deliver satisfying crunch with bright acidity that cuts through the rich coating. You’ll need just a few simple ingredients for this classic preparation.
Ingredients
– 4 firm, unripe green tomatoes
– 1 cup all-purpose flour
– 2 large farm-fresh eggs
– 1 cup fine cornmeal
– 1 cup panko breadcrumbs
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp cayenne pepper
– 2 cups vegetable oil for frying
– 1 tsp kosher salt
Instructions
1. Slice 4 firm green tomatoes into 1/4-inch thick rounds using a sharp chef’s knife.
2. Arrange tomato slices in a single layer on paper towels to absorb excess moisture for 10 minutes.
3. Combine 1 cup all-purpose flour, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp cayenne pepper in a shallow bowl.
4. Whisk 2 large eggs in a separate shallow bowl until fully blended.
5. Mix 1 cup fine cornmeal and 1 cup panko breadcrumbs in a third shallow bowl.
6. Heat 2 cups vegetable oil in a heavy-bottomed skillet to 375°F, using a deep-fry thermometer to monitor temperature.
7. Dredge each tomato slice first in the seasoned flour mixture, shaking off excess.
8. Dip the floured tomato slice into the beaten eggs, coating completely.
9. Press the egg-coated slice into the cornmeal-panko mixture, ensuring even coverage on both sides.
10. Carefully place 3-4 coated tomato slices into the hot oil without crowding the pan.
11. Fry for 2-3 minutes until the bottom develops a deep golden-brown crust.
12. Flip each slice using tongs and fry for another 2-3 minutes until uniformly crisp and golden.
13. Transfer fried tomatoes to a wire rack set over a baking sheet to drain, which keeps them crispy.
14. Immediately sprinkle hot tomatoes with 1 tsp kosher salt while the oil is still glistening.
15. Repeat the dredging and frying process with remaining tomato slices, allowing oil to return to 375°F between batches. Outstanding texture comes from the triple-coating method creating shatteringly crisp exteriors that give way to tender, tart interiors. The cornmeal-panko combination provides both gritty crunch and delicate flakiness. Serve them stacked with creamy remoulade or layered in BLT sandwiches for a tangy twist.
Country Ham with Red-Eye Gravy
Bold and unapologetically Southern, this classic breakfast dish delivers salty, savory satisfaction in minutes. Country ham’s intense saltiness gets balanced by the bitter coffee gravy, creating a perfect harmony of flavors that’ll wake up your taste buds better than any alarm clock.
Ingredients
– 4 thick-cut slices of salty country ham
– 2 tablespoons of rich, salted butter
– 1 cup of strong black coffee
– 1 tablespoon of dark brown sugar
– 1/4 cup of heavy cream
– Freshly cracked black pepper
Instructions
1. Heat a large cast-iron skillet over medium-high heat until a drop of water sizzles immediately.
2. Place the thick-cut country ham slices in the dry skillet, cooking for 3-4 minutes per side until browned and crispy at the edges.
3. Remove the ham from the skillet and set aside on a warm plate, keeping the rendered fat in the pan.
4. Add the rich, salted butter to the hot ham drippings, swirling until melted and bubbling.
5. Sprinkle in the dark brown sugar, stirring constantly for 30 seconds until dissolved and caramelized.
6. Pour in the strong black coffee carefully—it will bubble vigorously—and scrape up all the browned bits from the skillet bottom.
7. Simmer the gravy for 2-3 minutes until reduced by about one-third, watching for a slightly thickened consistency.
8. Stir in the heavy cream and continue cooking for 1 more minute until the gravy coats the back of a spoon.
9. Season generously with freshly cracked black pepper, then return the ham to the skillet to warm through for 30 seconds.
10. Serve immediately, spooning the gravy directly over the ham slices. Perfect alongside fluffy buttermilk biscuits, the salty ham contrasts beautifully with the bitter, creamy gravy that soaks into everything it touches. The crispy ham edges give way to tender meat, while the gravy adds a sophisticated depth that elevates this humble breakfast into something truly special.
Kentucky Bourbon Balls
You’ve probably seen these boozy confections at holiday parties, but making them at home is surprisingly simple. Kentucky bourbon balls deliver a rich, adult-friendly treat with minimal effort. Just mix, chill, and roll for a dessert that packs a punch.
Ingredients
– 2 cups finely crushed vanilla wafer cookies
– 1 cup chopped toasted pecans
– 1 cup high-quality powdered sugar
– 2 tbsp rich cocoa powder
– 3 tbsp bold Kentucky bourbon
– 1/4 cup smooth dark corn syrup
– Additional 1/2 cup powdered sugar for coating
Instructions
1. Combine 2 cups finely crushed vanilla wafer cookies, 1 cup chopped toasted pecans, 1 cup high-quality powdered sugar, and 2 tbsp rich cocoa powder in a large mixing bowl.
2. Pour 3 tbsp bold Kentucky bourbon and 1/4 cup smooth dark corn syrup over the dry ingredients.
3. Mix thoroughly with a sturdy spoon until the mixture forms a cohesive, slightly sticky dough that holds together when pressed.
4. Cover the bowl tightly with plastic wrap and refrigerate for exactly 1 hour to firm up the dough for easier handling.
5. Place 1/2 cup powdered sugar in a shallow bowl for coating.
6. Scoop 1 tablespoon of chilled dough and roll between your palms to form 1-inch balls.
7. Immediately roll each ball in the powdered sugar coating until fully covered.
8. Arrange the finished bourbon balls in a single layer on a parchment-lined baking sheet.
9. Refrigerate for at least 2 hours before serving to allow flavors to meld and texture to set.
These bourbon balls develop a fudgy, truffle-like texture as they chill, with the pecans providing subtle crunch. The bold bourbon flavor mellows into a smooth, complex sweetness that pairs perfectly with coffee. Try serving them alongside dark chocolate shavings or crushed peppermint for a festive twist.
Cheese Grits Casserole
Creamy, comforting cheese grits casserole brings Southern charm to any table. This hearty dish combines stone-ground grits with sharp cheddar for ultimate satisfaction. Perfect for brunch or dinner, it bakes up golden and bubbly.
Ingredients
– 1 cup stone-ground grits
– 4 cups whole milk
– 2 cups sharp cheddar cheese, shredded
– 3 large farm-fresh eggs
– 1/2 cup unsalted butter
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/4 tsp smoked paprika
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter.
2. Bring 4 cups of whole milk to a gentle simmer in a heavy-bottomed saucepan over medium heat.
3. Gradually whisk in 1 cup of stone-ground grits to prevent clumping.
4. Reduce heat to low and cook grits for 20-25 minutes, stirring frequently until thickened.
5. Remove grits from heat and stir in 1/2 cup unsalted butter until fully melted.
6. Let grits cool for 10 minutes to prevent eggs from scrambling when added.
7. Whisk 3 large farm-fresh eggs in a separate bowl until frothy.
8. Temper eggs by slowly adding 1 cup of warm grits mixture while whisking constantly.
9. Combine tempered egg mixture with remaining grits in the saucepan.
10. Stir in 2 cups shredded sharp cheddar cheese until evenly distributed.
11. Season with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/4 tsp smoked paprika.
12. Pour mixture into prepared baking dish and spread evenly with a spatula.
13. Bake at 350°F for 45-50 minutes until golden brown and set in the center.
14. Let casserole rest for 15 minutes before serving to allow proper setting.
Just out of the oven, this casserole boasts a crisp golden crust giving way to a creamy, cheesy interior. The stone-ground grits provide satisfying texture while sharp cheddar delivers bold flavor throughout. Serve alongside crispy bacon for breakfast or as a rich side with roasted chicken for dinner.
Hot Corn Dip
Forget boring party dips—this hot corn dip brings serious flavor with minimal effort. Fresh corn kernels and creamy cheeses create a crowd-pleasing appetizer that disappears fast from any gathering.
Ingredients
– 4 cups fresh sweet corn kernels
– 1 cup full-fat sour cream
– 1 cup sharp shredded cheddar cheese
– 1/2 cup creamy mayonnaise
– 1/4 cup finely chopped fresh cilantro
– 2 minced garlic cloves
– 1 diced jalapeño pepper
– 1 teaspoon smoked paprika
– 1/2 teaspoon coarse kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 375°F.
2. Combine 4 cups fresh sweet corn kernels, 1 cup full-fat sour cream, and 1/2 cup creamy mayonnaise in a large mixing bowl.
3. Stir in 1 cup sharp shredded cheddar cheese until evenly distributed.
4. Add 2 minced garlic cloves and 1 diced jalapeño pepper to the mixture.
5. Sprinkle in 1 teaspoon smoked paprika, 1/2 teaspoon coarse kosher salt, and 1/4 teaspoon freshly ground black pepper.
6. Fold in 1/4 cup finely chopped fresh cilantro, reserving some for garnish.
7. Transfer the mixture to a 9-inch oven-safe baking dish, spreading it evenly.
8. Bake at 375°F for 20-25 minutes until the edges bubble and the top turns golden brown.
9. Let the dip rest for 5 minutes before serving to allow the flavors to meld.
10. Garnish with remaining fresh cilantro.
Every scoop delivers creamy, cheesy goodness with a subtle kick from the jalapeño. The sweet corn kernels provide satisfying texture against the smooth base. Excellent served warm with sturdy tortilla chips or as a topping for grilled chicken.
Kentucky Butter Cake
A moist, buttery pound cake that practically melts in your mouth, Kentucky Butter Cake delivers rich flavor with a signature soaked crust. This classic Southern dessert requires simple ingredients but yields extraordinary results. Perfect for potlucks or cozy family gatherings.
Ingredients
– 3 cups all-purpose flour
– 2 cups granulated sugar
– 1 cup high-quality unsalted butter
– 1 cup whole milk
– 4 large farm-fresh eggs
– 1 tablespoon pure vanilla extract
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon fine sea salt
Instructions
1. Preheat your oven to 325°F and generously grease a 10-inch Bundt pan with butter.
2. Whisk together 3 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt in a large mixing bowl.
3. Beat 1 cup high-quality unsalted butter in a separate bowl until pale and fluffy, about 3 minutes.
4. Add 4 large farm-fresh eggs one at a time, beating thoroughly after each addition.
5. Mix in 1 tablespoon pure vanilla extract until fully incorporated.
6. Alternate adding the dry ingredients and 1 cup whole milk to the butter mixture, beginning and ending with dry ingredients.
7. Pour the thick batter into the prepared Bundt pan and smooth the top with a spatula.
8. Bake at 325°F for 60-65 minutes until golden brown and a toothpick inserted comes out clean.
9. Cool the cake in the pan on a wire rack for exactly 20 minutes.
10. Invert the pan to release the cake onto the rack.
11. Poke numerous holes all over the warm cake surface with a skewer.
12. Slowly pour the prepared butter sauce over the cake, allowing it to soak in completely.
13. Let the cake cool completely before slicing, about 2 hours.
While the cake bakes, prepare the butter sauce by melting 3/4 cup unsalted butter with 1 1/2 cups granulated sugar and 1/4 cup water in a saucepan. Bring to a simmer over medium heat, stirring constantly until sugar dissolves, then remove from heat and stir in 1 tablespoon pure vanilla extract.
What makes this cake exceptional is the contrast between the tender, moist crumb and the slightly crisp, buttery crust from the soak. The vanilla-forward flavor shines through without being overly sweet. Serve thick slices slightly warmed with fresh berries or a dollop of whipped cream for extra indulgence.
Pinto Beans with Ham Hocks
Pinto beans with ham hocks deliver deep, smoky flavor with minimal effort. Perfect for chilly evenings when you crave something hearty and satisfying. This one-pot wonder transforms simple ingredients into a comforting meal.
Ingredients
– 1 pound dried pinto beans
– 2 large smoked ham hocks
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 bay leaves
– 1 teaspoon smoked paprika
– 6 cups chicken broth
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ cup chopped fresh parsley
Instructions
1. Rinse 1 pound dried pinto beans under cold water and pick out any debris.
2. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Add 2 large smoked ham hocks and sear for 3-4 minutes per side until browned.
4. Remove ham hocks and set aside, leaving drippings in the pot.
5. Add diced yellow onion to the pot and cook for 5 minutes until translucent.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Return ham hocks to the pot along with rinsed pinto beans.
8. Pour in 6 cups chicken broth, ensuring beans are fully submerged.
9. Add 2 bay leaves, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper.
10. Bring to a boil, then reduce heat to low and cover.
11. Simmer for 2 hours, stirring occasionally to prevent sticking.
12. Remove lid and continue simmering for 30 minutes until beans are tender and liquid has thickened.
13. Discard bay leaves and remove ham hocks from the pot.
14. Let ham hocks cool for 5 minutes, then shred meat from bones.
15. Return shredded ham to the bean mixture and stir to combine.
16. Stir in ¼ cup chopped fresh parsley just before serving.
Velvety beans soak up the smoky ham essence while maintaining their shape. The shredded ham adds meaty texture throughout each bite. Serve over cornbread or with crusty bread to soak up the rich broth.
Fried Catfish with Hushpuppies
Tender catfish fillets get a crispy cornmeal coating, served alongside golden hushpuppies for the ultimate Southern comfort meal. This classic duo delivers satisfying crunch and fluffy interiors in every bite. Perfect for weeknight dinners or weekend gatherings when you crave something genuinely satisfying.
Ingredients
– 4 fresh catfish fillets (6-8 ounces each)
– 1 cup fine yellow cornmeal
– 1/2 cup all-purpose flour
– 2 large farm-fresh eggs
– 1 cup buttermilk
– 2 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp cayenne pepper
– 2 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 4 cups vegetable oil for frying
– 1 cup self-rising cornmeal mix
– 1/2 cup self-rising flour
– 1/4 cup finely chopped sweet onion
– 2 tbsp chopped fresh parsley
Instructions
1. Pat 4 fresh catfish fillets completely dry with paper towels.
2. Whisk together 1 cup fine yellow cornmeal, 1/2 cup all-purpose flour, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 2 tsp kosher salt, and 1/2 tsp freshly ground black pepper in a shallow dish.
3. Combine 2 large farm-fresh eggs and 1 cup buttermilk in a separate bowl, whisking until smooth.
4. Heat 4 cups vegetable oil in a heavy Dutch oven to 350°F, using a deep-fry thermometer for accuracy.
5. Dip each catfish fillet in the egg mixture, letting excess drip off.
6. Dredge the coated fillets in the cornmeal mixture, pressing firmly to adhere.
7. Fry 2 catfish fillets at a time for 4-5 minutes until golden brown and internal temperature reaches 145°F.
8. Transfer fried catfish to a wire rack set over a baking sheet to drain.
9. Mix 1 cup self-rising cornmeal mix, 1/2 cup self-rising flour, 1/4 cup finely chopped sweet onion, and 2 tbsp chopped fresh parsley in a medium bowl.
10. Stir in just enough buttermilk from remaining mixture to form a thick, scoopable batter.
11. Drop tablespoon-sized portions of hushpuppy batter into the 350°F oil.
12. Fry hushpuppies for 2-3 minutes until deep golden brown, turning once.
13. Remove hushpuppies with a slotted spoon and drain on the wire rack.
Zesty lemon wedges brighten the rich fried flavors beautifully. The catfish stays remarkably moist beneath its crackling crust, while the hushpuppies offer fluffy cornbread centers with crispy exteriors. Serve immediately with coleslaw and hot sauce for the full Southern experience.
Chocolate Walnut Pie
Perfect for holiday gatherings or cozy nights in, this chocolate walnut pie delivers rich flavor with minimal fuss. Packed with crunchy nuts and deep chocolate notes, it’s a crowd-pleaser that comes together quickly. Prepare to impress with this straightforward dessert that tastes like you spent hours in the kitchen.
Ingredients
– 1 9-inch unbaked pie crust
– 3 large farm-fresh eggs
– 1 cup granulated sugar
– 1/2 cup packed dark brown sugar
– 1/2 cup all-purpose flour
– 1/2 cup unsalted butter, melted and slightly cooled
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 1 cup semi-sweet chocolate chips
– 1 1/2 cups walnut halves, roughly chopped
Instructions
1. Preheat your oven to 350°F and place the unbaked pie crust in a 9-inch pie plate.
2. In a large mixing bowl, whisk the farm-fresh eggs until frothy and pale yellow, about 1 minute.
3. Add both granulated sugar and dark brown sugar to the eggs, whisking vigorously until fully combined.
4. Sprinkle in the all-purpose flour and fine sea salt, mixing until no dry streaks remain.
5. Pour in the melted unsalted butter and pure vanilla extract, stirring until the mixture is smooth and glossy.
6. Fold in the semi-sweet chocolate chips and roughly chopped walnut halves until evenly distributed.
7. Pour the filling into the unbaked pie crust, spreading it evenly with a spatula.
8. Bake at 350°F for 45-50 minutes until the top is golden brown and the center jiggles slightly when shaken.
9. Cool the pie completely on a wire rack for at least 2 hours before slicing. Here’s how it turns out: the filling sets into a fudgy, brownie-like texture with crisp walnut pieces throughout. Each slice offers deep chocolate richness balanced by the buttery crust and toasted nuts. Heat individual servings briefly and top with vanilla ice cream for an elevated dessert experience.
Southern Buttermilk Biscuits
Perfectly flaky Southern buttermilk biscuits start with cold ingredients and minimal handling. These golden beauties rise tall with distinct layers that pull apart with ease. Master this classic with precise technique and quality components.
Ingredients
- 2 cups all-purpose flour, plus extra for dusting
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon fine sea salt
- 6 tablespoons unsalted butter, frozen solid
- 3/4 cup full-fat buttermilk, chilled
- 2 tablespoons unsalted butter, melted, for brushing
Instructions
- Preheat your oven to 450°F and line a baking sheet with parchment paper.
- Whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/4 teaspoon baking soda, and 1 teaspoon fine sea salt in a large bowl.
- Grate 6 tablespoons frozen unsalted butter using the large holes of a box grater directly into the flour mixture.
- Toss the grated butter with the flour using a fork until evenly distributed and coated.
- Pour 3/4 cup chilled full-fat buttermilk into the flour-butter mixture all at once.
- Stir gently with the fork just until a shaggy dough forms and no dry flour remains.
- Turn the dough out onto a lightly floured surface and gently pat into a 1-inch thick rectangle.
- Fold the dough in half, then pat back down to 1-inch thickness—repeat this folding process two more times to create layers.
- Cut straight down with a 2.5-inch biscuit cutter dipped in flour—do not twist the cutter.
- Place biscuits close together on the prepared baking sheet, just touching for higher rise.
- Bake at 450°F for 12-15 minutes until tops are golden brown and bottoms sound hollow when tapped.
- Remove from oven and immediately brush tops with 2 tablespoons melted unsalted butter.
These biscuits emerge with a crisp golden exterior that gives way to impossibly tender, steam-filled layers inside. The tangy buttermilk flavor pairs perfectly with salty butter and sweet preserves. For a savory twist, split warm biscuits and fill with peppery country ham or sharp cheddar cheese.
Summary
Outstanding Southern cooking awaits in these 18 classic Kentucky recipes! From comforting biscuits to decadent Derby pie, mastering these dishes connects you to generations of tradition. We hope you’ll try them in your own kitchen, leave a comment with your favorites, and share this delicious roundup on Pinterest for fellow food lovers to enjoy. Happy cooking, y’all!
