Pig pickin' cake—usually made with boxed yellow cake mix infused with canned mandarin oranges; frosted with a whipped topping, vanilla pudding and coconut icing
Kentucky cream candy—a pulled candy that is prepared with cream;[7] usually made during the colder months (40 deg or below) of the year when humidity is low
Pecan pie[13]—made with any variety of pecan, an elegant rendition of the dessert often served in Florida and Georgia uses the plump, perfectly round Elliot Pecan
Barbecue—usually pork or beef, but also chicken; seasoning and preparation vary greatly within the region, though most commonly pork-based in areas east of Texas
Boucherie—a style of barbecue common to Cajuns in South Louisiana where the pig is eaten snout to tail
Bull roast—barbecue where the head and feet of an entire bull are removed and the whole thing is slowly barbecued on a spit over hot coals; native to Maryland
Cole slaw—cabbage salad/relish, typically made with mayonnaise and sometimes sugar, except in parts of North Carolina and Virginia, where it instead may be vinegar-based and savory ("barbecue slaw")
Cornbread dressing—similar to traditional stuffing, but using cornbread as a base and prepared separately from the meat
Frogmore stew—made with sausage, corn, crabs, and shrimp; popular in coastal South Carolina
Seafood muddle
Peanut soup—one of the oldest dishes consumed in the South, brought by Africans, mainly a dish of Virginia
Pilau—any number of dishes which combine rice stewed with meat and vegetables to serve with. Most popular being the chicken bog. (These dishes are popular in South Carolina due to the influence of rice cultivation on the history of South Carolina)