18 Delicious Mississippi Recipes for Every Occasion

Are you ready to dive into the heartwarming flavors of the South? Our roundup of 18 Delicious Mississippi Recipes for Every Occasion is your ticket to a culinary journey filled with comfort, tradition, and a dash of Southern charm. From weeknight dinners to festive gatherings, these dishes promise to delight your taste buds and bring a piece of Mississippi to your table. Let’s get cooking!

Mississippi Mud Pie

Believe it or not, the first time I tried Mississippi Mud Pie was at a quaint little diner in the heart of Mississippi, and I’ve been hooked ever since. There’s something about the rich, chocolatey layers that just speaks to my soul, especially when paired with a scoop of vanilla ice cream.

Ingredients

• 1 1/2 cups of all-purpose flour (I always sift mine to avoid lumps)
• 1/2 cup of unsalted butter, chilled and cubed (trust me, cold butter makes the crust flakier)
• 1/4 cup of granulated sugar (for that slight sweetness in the crust)
• 1/4 tsp of salt (to balance the flavors)
• 1 cup of semi-sweet chocolate chips (I prefer Ghirardelli for their melt-in-your-mouth quality)
• 1/2 cup of heavy cream (warmed slightly to blend smoothly with the chocolate)
• 1 tsp of vanilla extract (the real deal, not imitation)
• 2 large eggs, room temperature (they incorporate better when not cold)
• 1/2 cup of chopped pecans (for that crunchy texture contrast)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
2. In a large bowl, combine the flour, sugar, and salt. Add the cubed butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
3. Press the mixture firmly into the bottom and up the sides of the prepared pie dish. Bake for 15 minutes, or until lightly golden. Let it cool slightly.
4. While the crust is cooling, melt the chocolate chips with the heavy cream in a microwave-safe bowl in 30-second intervals, stirring until smooth. Stir in the vanilla extract.
5. Beat the eggs in a separate bowl, then gradually whisk them into the chocolate mixture until fully combined.
6. Pour the chocolate filling into the pre-baked crust and sprinkle the chopped pecans evenly over the top.
7. Bake for 25 minutes, or until the filling is set but still slightly wobbly in the center. Allow to cool completely before serving.

Absolutely divine, this Mississippi Mud Pie offers a perfect balance of textures—crispy crust, creamy filling, and crunchy pecans. Serve it chilled with a dollop of whipped cream or warm with a scoop of vanilla ice cream for an extra indulgent treat.

Southern Mississippi Fried Chicken

Every time I think about Southern comfort food, my mind immediately jumps to the crispy, golden perfection of Southern Mississippi Fried Chicken. It’s a dish that brings back memories of family gatherings and the unmistakable sound of chicken sizzling in the skillet. Today, I’m sharing my go-to recipe that never fails to impress.

Ingredients

• 4 lbs chicken pieces (I always go for a mix of thighs and drumsticks for that perfect juiciness)
• 2 cups buttermilk (trust me, it makes all the difference in tenderness)
• 2 cups all-purpose flour (I like to sift mine to avoid lumps)
• 1 tbsp paprika (for that beautiful color and a hint of sweetness)
• 1 tbsp garlic powder (because everything’s better with garlic)
• 1 tbsp onion powder (it adds a depth of flavor that’s just unbeatable)
• 1 tsp cayenne pepper (adjust according to your heat preference)
• Salt and pepper to taste (I’m generous with the salt for that classic fried chicken flavor)
• Vegetable oil for frying (enough to fill your skillet about 1.5 inches deep)

Instructions

1. In a large bowl, soak the chicken pieces in buttermilk for at least 4 hours, or overnight if possible. This step is crucial for tender chicken.
2. In another bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
3. Remove chicken from buttermilk, letting excess drip off, then dredge each piece in the flour mixture until fully coated. Tip: Let the coated chicken sit for 10 minutes for a crispier crust.
4. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Use a thermometer to ensure accuracy.
5. Carefully add chicken pieces to the hot oil, skin side down, without overcrowding the skillet. Fry for about 12 minutes per side, or until golden brown and cooked through. Tip: Maintain the oil temperature around 325°F during frying for even cooking.
6. Transfer fried chicken to a wire rack set over a baking sheet to drain. Tip: Avoid paper towels as they can make the crust soggy.

You’ll know it’s done when the crust is irresistibly crispy and the inside is juicy and flavorful. Serve it up with some hot sauce on the side for an extra kick, or keep it classic with a side of mashed potatoes and gravy. Yum, just writing about it makes me want to fry up another batch!

Mississippi Delta Hot Tamales

Mississippi Delta Hot Tamales have a special place in my heart, reminding me of road trips through the South where every little roadside stand promised the best version. My recipe leans into tradition but with a few personal tweaks that make it uniquely mine.

Ingredients

• 2 cups masa harina – I find this gives the perfect texture, not too gritty.
• 1 tsp baking powder – A little lift goes a long way.
• 1 tsp salt – I prefer sea salt for its clean taste.
• 1.5 cups warm chicken broth – Homemade if you have it, but store-bought works in a pinch.
• 1/2 cup lard – Yes, lard. It’s traditional and adds unmatched flavor.
• 2 cups shredded cooked chicken – Leftover rotisserie chicken is my secret weapon here.
• 2 tbsp chili powder – Adjust based on your heat preference.
• 1 tsp cumin – For that earthy depth.
• Corn husks, soaked – Don’t skip soaking; it makes them pliable.

Instructions

1. In a large bowl, whisk together masa harina, baking powder, and salt until well combined.
2. Gradually add warm chicken broth and lard to the dry ingredients, mixing until a soft dough forms. Tip: The dough should feel like playdough; if it’s too sticky, add a bit more masa harina.
3. Cover the dough with a damp towel and let it rest for 30 minutes. This allows the masa to fully hydrate.
4. While the dough rests, mix shredded chicken with chili powder and cumin in a separate bowl. Tip: Taste the filling now and adjust seasoning; it should be bold.
5. Drain the corn husks and pat dry. Spread a thin layer of masa dough on each husk, then add a spoonful of chicken filling down the center.
6. Roll the husks tightly around the filling, folding the bottom up to seal. Tip: If the husks tear, double up for extra strength.
7. Steam the tamales in a steamer basket over boiling water for 1 hour. They’re done when the masa pulls away from the husk easily.

Fresh off the steamer, these tamales are wonderfully moist with a spicy kick that’s balanced by the sweet corn masa. Serve them with a cold beer and plenty of napkins for the ultimate experience.

Classic Mississippi Pot Roast

After a long day, there’s nothing more comforting than walking into a home filled with the aroma of a slow-cooked pot roast. It’s like a warm hug from your kitchen. I remember the first time I tried making Mississippi Pot Roast; it was a game-changer for my weeknight dinners.

Ingredients

• 3-4 lb chuck roast (the marbling is key for tenderness)
• 1 packet ranch dressing mix (I swear by Hidden Valley)
• 1 packet au jus gravy mix (it adds that deep, savory flavor)
• 1/2 cup unsalted butter (I use Kerrygold for its richness)
• 5-6 pepperoncini peppers (plus a splash of their juice for tang)

Instructions

1. Preheat your oven to 275°F. Low and slow is the secret here.
2. Place the chuck roast in a Dutch oven or oven-safe pot. Season it lightly with salt and pepper.
3. Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast.
4. Arrange the pepperoncini peppers around the roast and pour in a splash of their juice.
5. Place the butter on top of the roast. It’ll melt down and infuse the meat with flavor.
6. Cover the pot with a lid and bake for about 3 hours, or until the meat is fork-tender. Tip: Resist the urge to peek; keeping the lid on ensures moist heat.
7. Once done, let the roast rest for 10 minutes before shredding. Tip: Use two forks for easy shredding.
8. Serve the shredded meat with the juices from the pot. Tip: For an extra kick, add more pepperoncini juice to taste.

How this roast turns out is nothing short of magical—tender, flavorful, and with just the right amount of spice. I love serving it over mashed potatoes or stuffing it into sliders for a fun twist.

Mississippi Sin Dip

Warm, gooey, and packed with flavor, Mississippi Sin Dip is the ultimate crowd-pleaser that’s perfect for any gathering. I remember the first time I made this dip for a friend’s potluck—it was gone before I even got a chance to try it myself!

Ingredients

• 1 (8 oz) package cream cheese (I always let it sit out for a bit to soften—it blends so much better!)
• 1 cup sour cream (full-fat for the win, trust me)
• 1 1/2 cups shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1/2 cup diced ham (I like to use leftover ham for this—it’s a great way to use it up)
• 1/4 cup chopped green onions (the green parts add a pop of color and flavor)
• 1 (4 oz) can diced green chilies (don’t drain them—the liquid adds moisture)
• 1/2 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp onion powder (for that extra layer of flavor)
• 1 round loaf sourdough bread (hollowed out—save the bread you remove for dipping!)

Instructions

1. Preheat your oven to 350°F (175°C)—this ensures even cooking.
2. In a large mixing bowl, combine the softened cream cheese and sour cream until smooth. A hand mixer works wonders here for a lump-free dip.
3. Stir in the cheddar cheese, diced ham, green onions, green chilies, garlic powder, and onion powder until everything is well incorporated.
4. Carefully hollow out the sourdough loaf, leaving about a 1-inch border to create a sturdy bowl. Tip: Use a serrated knife for cleaner cuts.
5. Spoon the dip mixture into the hollowed-out bread bowl, spreading it evenly.
6. Place the filled bread bowl on a baking sheet and bake for 25-30 minutes, or until the dip is bubbly and the edges of the bread are golden brown. Tip: Cover loosely with foil if the bread starts to brown too quickly.
7. Let the dip cool for about 5 minutes before serving—this helps it set slightly for easier dipping.

Dig into this creamy, cheesy dip with the reserved bread pieces or your favorite crackers. The combination of the warm, melty cheese with the slight crunch of the bread bowl is absolutely irresistible. It’s a dish that always leaves my guests asking for the recipe!

Mississippi Style BBQ Ribs

Mississippi Style BBQ Ribs are the kind of dish that brings everyone to the table, no invitation needed. I remember the first time I tried them at a backyard party in Jackson; the meat was so tender it practically fell off the bone, and the sauce had this sweet, smoky kick that I’ve been trying to replicate ever since.

Ingredients

• 2 racks of baby back ribs (I always look for ribs with a good amount of marbling for extra flavor)
• 1 cup of your favorite BBQ sauce (I’m partial to a smoky, slightly sweet sauce for these ribs)
• 1/4 cup brown sugar (this adds a nice caramelization to the ribs)
• 2 tbsp paprika (smoked paprika is my go-to for that deep flavor)
• 1 tbsp garlic powder (because everything’s better with garlic)
• 1 tbsp onion powder
• 1 tsp cayenne pepper (adjust according to your heat preference)
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Preheat your oven to 275°F. This low and slow method is key to getting those ribs tender.
2. In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create your dry rub.
3. Pat the ribs dry with paper towels, then generously apply the dry rub all over them. Pro tip: Letting the ribs sit with the rub for about 30 minutes before cooking can really enhance the flavors.
4. Wrap each rack of ribs tightly in aluminum foil and place them on a baking sheet. Baking them wrapped like this helps to lock in moisture.
5. Bake in the preheated oven for 2.5 hours. After this time, the ribs should be tender but not falling apart.
6. Carefully unwrap the ribs and brush them all over with BBQ sauce. Another pro tip: Applying the sauce in layers and broiling for a few minutes between layers gives you that perfect sticky, caramelized exterior.
7. Turn your oven to broil and place the ribs back in, uncovered, for about 5 minutes, or until the sauce is bubbly and slightly charred. Watch them closely to prevent burning.

Right out of the oven, these ribs are a masterpiece of texture and flavor—tender meat that pulls away cleanly, with a sauce that’s the perfect balance of sweet, smoky, and spicy. Serve them up with a side of coleslaw and cornbread for a meal that’s sure to impress.

Mississippi Cornbread

Remember those lazy Sunday afternoons at grandma’s house, where the smell of something baking would fill the air? That’s exactly what this Mississippi Cornbread brings to mind for me. It’s a simple, hearty dish that’s perfect for any day of the week, and today, I’m sharing my go-to recipe that never fails to impress.

Ingredients

• 1 cup yellow cornmeal – I love the slight sweetness it adds.
• 1 cup all-purpose flour – for that perfect crumb.
• 1/4 cup sugar – just enough to balance the flavors.
• 1 tbsp baking powder – the key to a fluffy texture.
• 1 tsp salt – to enhance all the other ingredients.
• 1 cup buttermilk – room temperature works best for even mixing.
• 1/2 cup unsalted butter, melted – because everything’s better with butter.
• 1 large egg – I always crack mine into a separate bowl first to avoid shells.

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan. A well-greased pan ensures easy removal later.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Combining dry ingredients first prevents lumps.
3. In another bowl, mix the buttermilk, melted butter, and egg until well combined. Room temperature ingredients blend more smoothly.
4. Pour the wet ingredients into the dry ingredients and stir just until combined. Overmixing can lead to tough cornbread.
5. Transfer the batter to the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Let this cornbread cool slightly before serving to let the flavors meld. The edges should be crispy, while the inside stays moist and tender. Try serving it warm with a drizzle of honey for a sweet contrast to its savory depth.

Mississippi Seafood Gumbo

Venturing into the heart of Southern cuisine, I stumbled upon a dish that’s as rich in flavor as it is in history—Mississippi Seafood Gumbo. It’s a dish that reminds me of summer evenings spent on the porch, where the air is thick with the scent of spices and seafood. Here’s how I bring that warmth to my kitchen.

Ingredients

• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 cup all-purpose flour (I always sift mine to avoid lumps)
• 1 large onion, diced (the sharper, the better for depth of flavor)
• 1 green bell pepper, diced (adds a sweet crunch)
• 2 celery stalks, diced (for that essential earthy base)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 lb andouille sausage, sliced (I prefer it spicy to contrast the seafood)
• 1 lb shrimp, peeled and deveined (fresh is key, but frozen works in a pinch)
• 1 lb crab meat (lump crab meat adds luxury)
• 6 cups chicken stock (homemade elevates the dish, but store-bought is fine)
• 2 bay leaves (they’re the secret to a fragrant gumbo)
• 1 tbsp Cajun seasoning (adjust based on your heat tolerance)
• 1 tsp thyme (dried works, but fresh is divine)
• 1 tsp filé powder (added at the end for authenticity)
• Salt to taste (I start with a pinch and adjust as needed)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Whisk in the flour to create a roux, stirring constantly for about 20 minutes until it reaches a dark chocolate color. Tip: Patience is key here; don’t rush the roux.
3. Add the onion, bell pepper, celery, and garlic, cooking until softened, about 5 minutes.
4. Stir in the andouille sausage and cook for another 5 minutes to render some fat.
5. Gradually pour in the chicken stock, stirring to combine with the roux. Tip: Adding it slowly prevents lumps.
6. Throw in the bay leaves, Cajun seasoning, and thyme, then bring to a simmer for 30 minutes. Tip: Skim off any foam that rises to the top for a clearer gumbo.
7. Add the shrimp and crab meat, cooking until the shrimp turns pink, about 5 minutes.
8. Remove from heat, stir in the filé powder, and let sit for 5 minutes to thicken.
9. Season with salt to taste, then serve hot over steamed rice.

Every bite of this gumbo is a melody of textures—tender seafood, hearty sausage, and the slight crunch of vegetables. The flavors are deep and complex, with a heat that builds slowly. For a twist, try serving it with a side of crusty bread to soak up every last drop of that rich broth.

Mississippi Pecan Pie

Afternoon cravings hit differently, especially when they whisper the sweet, buttery notes of a classic Mississippi Pecan Pie. I remember the first time I tried it at a small diner off Route 66; the crunch of pecans against the gooey filling was nothing short of magical. Now, it’s my go-to dessert for family gatherings, and today, I’m sharing my foolproof recipe with you.

Ingredients

• 1 1/2 cups pecans, roughly chopped (I like to toast them slightly for extra flavor)
• 1 cup light corn syrup (the clear kind gives a prettier finish, but golden works too)
• 1/2 cup granulated sugar (I’ve found that organic sugar blends more smoothly)
• 3 large eggs, room temperature (they incorporate better when not cold)
• 1/4 cup unsalted butter, melted (salted butter can overpower the sweetness)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1 unbaked 9-inch pie crust (homemade or store-bought, no judgment here)

Instructions

1. Preheat your oven to 350°F (175°C). A properly heated oven is key to that perfect golden crust.
2. In a large bowl, whisk together the corn syrup, sugar, eggs, melted butter, vanilla extract, and salt until smooth. Tip: A fork works wonders here to break up any sugar clumps.
3. Stir in the chopped pecans, making sure they’re evenly coated with the mixture. This ensures every bite is packed with pecan goodness.
4. Pour the filling into the unbaked pie crust, spreading it out evenly. A little shake helps settle the filling.
5. Bake for 60 to 70 minutes, or until the filling is set and the crust is golden brown. Tip: Cover the edges with foil halfway through to prevent burning.
6. Let the pie cool completely on a wire rack before slicing. This patience-testing step prevents a runny mess.

Every slice of this Mississippi Pecan Pie is a harmony of textures—crispy, chewy, and downright decadent. Serve it warm with a scoop of vanilla ice cream for that classic contrast, or enjoy it cold for a firmer bite. Either way, it’s a slice of Southern heaven.

Mississippi Catfish Po’ Boy

Growing up in the South, I’ve always had a soft spot for the crispy, flavorful goodness of a well-made Po’ Boy. Today, I’m sharing my take on the Mississippi Catfish Po’ Boy, a dish that brings back memories of lazy summer afternoons by the river.

Ingredients

• 1 lb catfish fillets (fresh is best, but frozen works in a pinch)
• 1 cup cornmeal (for that perfect crunch)
• 1/2 cup all-purpose flour (I like to use unbleached for a lighter texture)
• 1 tsp paprika (smoked paprika adds a nice depth)
• 1/2 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp onion powder (for a hint of sweetness)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, if you have it)
• 1 egg (room temperature eggs blend better)
• 1/2 cup buttermilk (the secret to tender fish)
• 4 French bread rolls (soft inside, crispy outside)
• 1/2 cup mayonnaise (Duke’s is my go-to)
• 1 tbsp hot sauce (adjust to your heat preference)
• 1 cup shredded lettuce (for a fresh crunch)
• 1 tomato, sliced (the juicier, the better)
• 1/2 cup pickles, sliced (I love the tang they add)
• Vegetable oil for frying (enough to cover the fish halfway)

Instructions

1. In a shallow dish, whisk together the cornmeal, flour, paprika, garlic powder, onion powder, salt, and black pepper.
2. In another shallow dish, beat the egg with the buttermilk until well combined.
3. Dip each catfish fillet into the egg mixture, letting the excess drip off, then coat thoroughly in the cornmeal mixture. Tip: Let the coated fillets sit for 5 minutes to help the coating adhere better.
4. Heat vegetable oil in a large skillet over medium-high heat to 375°F. Use a candy thermometer to check the temperature for accuracy.
5. Fry the catfish fillets in batches for about 3-4 minutes per side, or until golden brown and crispy. Tip: Don’t overcrowd the skillet to ensure even cooking.
6. Remove the fillets and drain on a paper towel-lined plate. Tip: Keep them warm in a 200°F oven while you prepare the sandwiches.
7. Slice the French bread rolls in half and lightly toast them if desired.
8. Spread mayonnaise mixed with hot sauce on both sides of the rolls.
9. Layer the shredded lettuce, tomato slices, pickles, and a fried catfish fillet on each roll.
10. Serve immediately, with extra hot sauce on the side for those who like it spicy.

This Mississippi Catfish Po’ Boy is a symphony of textures and flavors—crispy, tender, spicy, and tangy all at once. Try serving it with a side of sweet potato fries for a meal that’s sure to impress.

Mississippi Sweet Potato Pie

This summer, I stumbled upon the most delightful Mississippi Sweet Potato Pie at a local farmers’ market, and it’s been a staple in my kitchen ever since. The blend of spices and the creamy texture just screams comfort, and I’ve tweaked the recipe to perfection after a few trial runs.

Ingredients

• 1 1/2 cups mashed sweet potatoes (I roast mine the night before for a deeper flavor)
• 1 cup granulated sugar (I sometimes swap half with brown sugar for a richer taste)
• 1/2 cup unsalted butter, melted (let it cool slightly so it doesn’t cook the eggs)
• 2 large eggs (room temp eggs blend smoother, trust me)
• 1 tsp vanilla extract (the real deal, none of that imitation stuff)
• 1/2 tsp ground cinnamon (a little extra never hurt anybody)
• 1/4 tsp ground nutmeg (freshly grated if you’re feeling fancy)
• 1 unbaked 9-inch pie crust (homemade or store-bought, no judgment here)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s perfectly heated for baking.
2. In a large bowl, combine the mashed sweet potatoes, sugar, melted butter, eggs, and vanilla extract. Mix until smooth. Tip: A hand mixer works wonders here for a lump-free filling.
3. Stir in the cinnamon and nutmeg until well incorporated. Taste and adjust spices if needed, but remember, the flavors will deepen as it bakes.
4. Pour the filling into the unbaked pie crust, smoothing the top with a spatula. Tip: Lightly tap the pie dish on the counter to remove any air bubbles.
5. Bake for 55-60 minutes, or until the filling is set and a knife inserted near the center comes out clean. Tip: If the crust edges brown too quickly, cover them with foil strips.
6. Let the pie cool on a wire rack for at least 2 hours before serving. This patience-testing step ensures the perfect slice.

Just out of the oven, this pie boasts a velvety texture with a spice profile that’s warm but not overpowering. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Mississippi Chicken and Dumplings

Few dishes bring me back to my childhood like a hearty bowl of Mississippi Chicken and Dumplings. It’s the kind of meal that fills the house with an irresistible aroma, promising comfort in every spoonful. I remember my grandma insisting on making it from scratch, a tradition I’ve proudly carried on.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for that perfect dumpling texture)
• 1 tbsp baking powder (make sure it’s fresh for the fluffiest dumplings)
• 1 tsp salt (I like to use sea salt for a cleaner taste)
• 1 cup whole milk (room temperature blends better with the dry ingredients)
• 2 tbsp unsalted butter (melted, because it incorporates more evenly)
• 4 cups chicken broth (homemade if you have it, but store-bought works in a pinch)
• 2 cups cooked chicken, shredded (I use rotisserie chicken for ease and flavor)
• 1 cup diced carrots (for a bit of color and sweetness)
• 1 cup diced celery (adds a nice crunch)
• 1/2 cup diced onion (I prefer yellow for its mild flavor)
• 2 tbsp olive oil (extra virgin is my go-to for sautéing)
• 1 tsp black pepper (freshly ground makes all the difference)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering, about 2 minutes.
2. Add the diced onions, carrots, and celery, sautéing until the onions are translucent, about 5 minutes.
3. Pour in the chicken broth and bring to a gentle boil, then reduce heat to simmer for 10 minutes to let the flavors meld.
4. While the broth simmers, whisk together the flour, baking powder, and salt in a large bowl.
5. Stir in the milk and melted butter until just combined to form the dumpling dough. Tip: Don’t overmix to keep the dumplings tender.
6. Drop tablespoon-sized portions of the dough into the simmering broth, spacing them evenly. Cover and cook for 15 minutes without peeking to ensure they steam properly.
7. Gently stir in the shredded chicken and black pepper, cooking for an additional 5 minutes to warm through. Tip: If the broth seems too thick, add a splash of water to reach your desired consistency.
8. Remove from heat and let stand for 5 minutes before serving. Tip: This rest allows the dumplings to set slightly, making them easier to serve.

Velvety dumplings and tender chicken in a rich, savory broth make this dish a comforting classic. Serve it with a side of crusty bread to soak up every last drop, or add a sprinkle of fresh parsley for a pop of color and freshness.

Mississippi Blackened Catfish

Sometimes, the best dishes come from the simplest ingredients, and this Mississippi Blackened Catfish is no exception. I remember the first time I tried it at a small diner down South, and I’ve been hooked ever since.

Ingredients

• 4 catfish fillets (about 6 oz each) – fresh is best, but frozen works in a pinch.
• 2 tbsp unsalted butter – I always keep mine extra cold for that perfect sear.
• 1 tbsp olive oil – extra virgin is my go-to for its fruity notes.
• 2 tbsp blackening seasoning – homemade or store-bought, but make sure it’s spicy!
• 1 lemon, cut into wedges – for that bright finish.

Instructions

1. Pat the catfish fillets dry with paper towels to ensure the seasoning sticks well.
2. Generously coat both sides of each fillet with the blackening seasoning. Don’t be shy!
3. Heat a large cast-iron skillet over medium-high heat for about 2 minutes until it’s smoking hot. This is key for that authentic blackened crust.
4. Add the olive oil and butter to the skillet, swirling to combine. The butter will melt quickly, so have your fish ready to go.
5. Carefully place the fillets in the skillet. They should sizzle immediately. Cook for 3 minutes on the first side without moving them to get a good crust.
6. Flip the fillets using a spatula and cook for another 3 minutes on the second side. The fish should be opaque and flake easily with a fork when done.
7. Remove the fillets from the skillet and let them rest for 2 minutes. This allows the juices to redistribute.
8. Serve immediately with lemon wedges on the side for squeezing over the top.

Buttery and flaky with a kick of heat, this catfish is a dream when paired with a crisp salad or creamy coleslaw. For an extra touch, drizzle with a bit of melted butter right before serving.

Mississippi Biscuits and Gravy

How many times have I woken up craving something hearty, something that feels like a hug on a plate? That’s exactly what Mississippi Biscuits and Gravy is for me—a comforting, soul-warming dish that’s perfect for lazy weekend mornings or when you need a little extra love.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for that perfect rise)
• 1 tbsp baking powder (make sure it’s fresh for the fluffiest biscuits)
• 1/2 tsp salt (I like to use sea salt for a cleaner taste)
• 1/2 cup unsalted butter, cold and cubed (the colder, the better for flaky layers)
• 3/4 cup whole milk (room temperature blends more smoothly)
• 1 lb breakfast sausage (I prefer spicy for an extra kick)
• 1/4 cup all-purpose flour (for thickening the gravy)
• 2 cups whole milk (again, room temp is key for a lump-free gravy)
• Salt and pepper to taste (but be generous, it’s the soul of the dish)

Instructions

1. Preheat your oven to 450°F. This high heat is crucial for getting those biscuits golden and tall.
2. In a large bowl, whisk together 2 cups flour, baking powder, and salt. Tip: Sifting the flour can make your biscuits even lighter.
3. Add the cold, cubed butter to the dry ingredients. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs. Tip: Don’t overwork it; small butter pieces are what create flakiness.
4. Gradually add 3/4 cup milk, stirring just until the dough comes together. Overmixing leads to tough biscuits.
5. Turn the dough onto a floured surface, gently pat it into a 1-inch thick rectangle, and cut out biscuits using a round cutter.
6. Place the biscuits on a baking sheet and bake for 12-15 minutes, or until they’re golden brown on top.
7. While the biscuits bake, brown the sausage in a skillet over medium heat, breaking it into small pieces as it cooks.
8. Sprinkle 1/4 cup flour over the cooked sausage, stirring to coat. This will thicken your gravy.
9. Slowly pour in 2 cups milk, stirring constantly to prevent lumps. Cook until the gravy thickens, about 5 minutes. Season with salt and pepper.
10. Split a warm biscuit in half and smother it with the sausage gravy. Tip: For an extra indulgent touch, top with a fried egg.

Velvety gravy clings to each layer of the biscuit, creating a perfect bite that’s rich, savory, and utterly comforting. Serve this with a side of crispy hash browns or fresh fruit to balance the richness.

Mississippi Peach Cobbler

How many times have I found myself with a basket of overripe peaches, wondering how to give them a second life? Too many to count, but that’s how this Mississippi Peach Cobbler came to be—a happy accident that’s now a summer staple in my home.

Ingredients

• 4 cups peeled and sliced peaches (I swear by local, in-season peaches for the best flavor)
• 1 cup granulated sugar (I sometimes reduce this to 3/4 cup if the peaches are super sweet)
• 1/2 cup unsalted butter (melted, because it blends smoother into the batter)
• 1 cup all-purpose flour (I’ve tried whole wheat, but all-purpose gives the perfect texture)
• 1 cup milk (whole milk makes it richer, but 2% works in a pinch)
• 1 tbsp baking powder (this is non-negotiable for that fluffy top)
• 1 tsp vanilla extract (the real deal, please—imitation just doesn’t cut it)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C). This ensures even baking from the get-go.
2. In a 9×13 inch baking dish, pour the melted butter evenly across the bottom. Tip: Swirl the dish to coat the sides lightly for an extra buttery crust.
3. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. This dry mix is the foundation of your cobbler, so take your time here.
4. Stir in the milk and vanilla extract until just combined. A few lumps are okay—overmixing leads to a tough cobbler.
5. Pour the batter over the melted butter in the baking dish. Do not stir! The butter will rise to the top during baking, creating a deliciously crispy edge.
6. Evenly distribute the peach slices over the batter. Tip: Arrange them in a single layer for uniform cooking.
7. Bake for 45-50 minutes, or until the top is golden brown and the edges are bubbling. The smell will tell you when it’s close.
8. Let it cool for at least 10 minutes before serving. This allows the filling to set slightly, making it easier to scoop.

Golden and bubbling straight from the oven, this cobbler strikes the perfect balance between juicy peaches and a tender, buttery crust. Serve it warm with a scoop of vanilla ice cream melting over the top, and watch it disappear before your eyes.

Mississippi Shrimp and Grits

After a recent trip to the South, I found myself craving the comfort of shrimp and grits, but with a twist that packs a punch. That’s how I stumbled upon this Mississippi Shrimp and Grits recipe, a dish that’s as hearty as it is flavorful.

Ingredients

• 1 cup stone-ground grits (I swear by the texture they provide)
• 4 cups water (for boiling the grits)
• 1 tsp salt (just enough to enhance the flavors)
• 1 lb large shrimp, peeled and deveined (fresh is best, but frozen works in a pinch)
• 2 tbsp unsalted butter (I always use unsalted to control the seasoning)
• 1 clove garlic, minced (because garlic makes everything better)
• 1/2 cup heavy cream (for that rich, creamy texture we all love)
• 1/2 cup sharp cheddar cheese, grated (the sharper, the better in my book)
• 1/4 tsp cayenne pepper (for a little kick)
• 2 green onions, sliced (for a fresh, colorful garnish)

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil over high heat. Tip: A rolling boil ensures the grits cook evenly.
2. Slowly whisk in 1 cup of stone-ground grits and 1 tsp salt. Reduce heat to low and simmer, stirring occasionally, for about 25 minutes or until thickened. Tip: Constant stirring prevents lumps.
3. While the grits cook, melt 2 tbsp unsalted butter in a skillet over medium heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant.
4. Add 1 lb shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Tip: Don’t overcrowd the shrimp to ensure even cooking.
5. Stir in 1/2 cup heavy cream and 1/2 cup grated sharp cheddar cheese into the cooked grits until smooth and creamy.
6. Season the grits with 1/4 tsp cayenne pepper, then divide among plates. Top with the cooked shrimp and garnish with 2 sliced green onions.

Perfectly creamy with a hint of spice, this dish is a comforting bowl of Southern goodness. Try serving it with a side of crispy bacon for an extra layer of flavor.

Mississippi Banana Pudding

Believe it or not, the first time I tried Mississippi Banana Pudding was at a small-town potluck, and it was love at first bite. The creamy layers paired with the soft bananas and crunchy vanilla wafers had me hooked, and I’ve been making my own version ever since.

Ingredients

• 1 box (11 oz) vanilla wafers – I like to use the classic Nilla Wafers for that nostalgic taste.
• 6 ripe bananas – the spottier, the better for sweetness and texture.
• 1 cup granulated sugar – because life’s too short for less sweet desserts.
• 1/2 cup all-purpose flour – I always sift mine to avoid lumps in the pudding.
• 1/4 tsp salt – just a pinch to balance the sweetness.
• 3 cups whole milk – for the creamiest pudding, don’t skimp on the fat.
• 4 large egg yolks – room temperature eggs blend more smoothly into the mixture.
• 2 tbsp unsalted butter – adds a rich depth to the pudding.
• 1 tsp vanilla extract – pure extract makes all the difference.

Instructions

1. Preheat your oven to 350°F (175°C) to get it ready for baking the pudding later.
2. In a medium saucepan, whisk together the sugar, flour, and salt to ensure no lumps remain.
3. Gradually whisk in the milk until the mixture is smooth and well combined.
4. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 10 minutes. Tip: A wooden spoon leaves a clear path when the pudding is ready.
5. Remove from heat. In a separate bowl, lightly beat the egg yolks, then gradually whisk in 1/2 cup of the hot milk mixture to temper them.
6. Return the egg mixture to the saucepan, stirring constantly, and cook for 2 more minutes. Tip: This step ensures your pudding is silky smooth.
7. Remove from heat and stir in the butter and vanilla extract until fully incorporated.
8. Layer vanilla wafers, sliced bananas, and pudding in a 9×13 inch baking dish, repeating until all ingredients are used, ending with pudding on top.
9. Bake for 15-20 minutes, or until the top is lightly golden. Tip: Let it cool slightly before serving to allow the flavors to meld.

Rich and comforting, this Mississippi Banana Pudding is a crowd-pleaser with its layers of flavor and texture. Serve it warm with a dollop of whipped cream or chill it for a firmer, more traditional pudding experience.

Mississippi Collard Greens

After a long day of work, there’s nothing more comforting than a bowl of hearty Mississippi Collard Greens. I remember my grandma simmering these greens for hours, the aroma filling the entire house, and now, I’ve tweaked her recipe to make it my own.

Ingredients

• 1 lb collard greens, stems removed and leaves chopped (I like to stack the leaves, roll them up, and slice into ribbons for easier eating)
• 4 slices of bacon, chopped (because everything’s better with bacon, right?)
• 1 small onion, diced (yellow onions are my go-to for their sweetness)
• 2 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced)
• 1 cup chicken broth (homemade if you have it, but store-bought works in a pinch)
• 1 tbsp apple cider vinegar (this little splash adds the perfect tang)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• Salt and black pepper to taste (I’m generous with the pepper for a bit of kick)

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the bacon drippings and sauté until translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in the minced garlic and red pepper flakes, cooking for just 30 seconds until fragrant. Be careful not to let the garlic burn.
4. Add the chopped collard greens to the pot, tossing them in the onion and garlic mixture until they start to wilt, about 2 minutes.
5. Pour in the chicken broth and apple cider vinegar, then bring the mixture to a simmer. Tip: The vinegar helps tenderize the greens.
6. Reduce the heat to low, cover the pot, and let the greens simmer for 45 minutes to 1 hour, stirring occasionally. They’re done when tender but still have a bit of bite.
7. Stir the crispy bacon back into the greens, then season with salt and black pepper to taste. Tip: Letting it sit for 5 minutes off the heat allows the flavors to meld beautifully.

Finally, these Mississippi Collard Greens are silky with a smoky depth from the bacon, balanced by the bright acidity of the vinegar. Serve them over a bowl of creamy grits for the ultimate Southern comfort meal.

Conclusion

You’ve just explored a treasure trove of 18 Delicious Mississippi Recipes perfect for any gathering or cozy night in. Each dish brings a taste of Southern hospitality right to your table. We’d love to hear which recipes stole your heart—drop a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to discover. Happy cooking!

Bella Bacinos