13 Soul Food Dinners So Comforting They Taste Like Sunday After Church

Some meals fill your belly, and some fill your heart too. Soul food does both. These are the dishes that came out of Black Southern kitchens with love, patience and very little money, and they still bring families to the table every Sunday. Crispy fried chicken, tender oxtails, smoky greens and golden cornbread are all here, with simple recipes you can cook at home tonight. Which one takes you straight back to your childhood..

Buttermilk Fried Chicken, the Crown of Soul Food

If soul food had a crown, crispy fried chicken would wear it. The secret is a long soak in seasoned buttermilk, which keeps the meat juicy and helps the coating cling. Then you fry it slowly in a heavy cast iron skillet until the crust crackles when you tap it. Be honest with us: do you grab a drumstick, a thigh or the breast first? Every family has a favorite piece, and every grandma has her own spice blend.

You will need: 3 lb bone in chicken pieces, 2 cups buttermilk, 2 tsp hot sauce, 2 cups flour, 1 tbsp seasoned salt, 1 tsp each paprika, garlic powder and black pepper, oil for frying.

How to make it: 1. Soak the chicken in buttermilk and hot sauce for at least 4 hours. 2. Mix the flour with all the spices. 3. Coat each piece well and let it rest for 10 minutes. 4. Fry at 325°F for 12 to 15 minutes, turning once, until the inside reaches 165°F. 5. Drain on a rack and sprinkle with a little salt.

Oven Fried Chicken for Busy Nights

Love fried chicken but hate the mess? This oven version gives you a crunchy golden crust with a lot less oil and no splatter on the stove. A crushed cornflake coating does the magic. It is perfect for a Wednesday night when you still want that Sunday flavor. Kids love helping shake the chicken in the bag, so make it a family job.

You will need: 8 chicken thighs or drumsticks, 1 cup buttermilk, 3 cups crushed cornflakes, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, 2 tbsp melted butter.

How to make it: 1. Heat the oven to 400°F and line a pan with foil and a rack. 2. Dip the chicken in buttermilk. 3. Press it into the seasoned cornflakes. 4. Drizzle with melted butter. 5. Bake for 40 to 45 minutes until golden and cooked through.

Baked Mac and Cheese, the Soul Food Side Everyone Fights Over

At a soul food dinner, the mac and cheese is never an afterthought. It is baked, rich and loaded with three kinds of cheese, with a golden top that people fight over. Forget the box. This one uses evaporated milk and eggs, so it sets up firm enough to slice like your auntie used to make. Quick poll: are you team A) corner piece or B) creamy middle?

You will need: 1 lb elbow macaroni, 4 cups shredded sharp cheddar, 1 cup shredded Colby Jack, 1 cup Monterey Jack, 1 can evaporated milk, 1 cup whole milk, 2 eggs, 4 tbsp butter, salt and pepper.

How to make it: 1. Cook the pasta 2 minutes less than the package says. 2. Whisk the milks, eggs, salt and pepper. 3. Layer pasta, butter and cheese in a buttered dish. 4. Pour the milk mix over the top and add more cheese. 5. Bake at 350°F for 35 to 40 minutes.

Glazed Meatloaf With a Sweet and Tangy Top

Meatloaf might not sound fancy, but on a soul food table it is pure comfort. This version is moist and full of flavor thanks to sauteed onions, green peppers and a little Worcestershire. The real star is the sticky ketchup and brown sugar glaze on top. Serve it with green beans and candied yams, and save a slice for a cold meatloaf sandwich the next day.

You will need: 2 lb ground beef, 1 onion and 1 green pepper diced, 2 eggs, 3/4 cup breadcrumbs, 1/2 cup milk, 1 tbsp Worcestershire sauce, salt, pepper. Glaze: 1/2 cup ketchup, 3 tbsp brown sugar, 1 tbsp mustard.

How to make it: 1. Saute the onion and pepper until soft. 2. Mix everything except the glaze gently with your hands. 3. Shape into a loaf in a baking dish. 4. Spread half the glaze on top. 5. Bake at 350°F for 1 hour, add the rest of the glaze and bake 10 minutes more.

Shrimp and Grits From the Lowcountry

Shrimp and grits started as a simple fisherman’s breakfast on the Carolina coast, and now it is a dinner favorite all over the South. Creamy cheese grits sit under juicy shrimp cooked in bacon fat with garlic, peppers and a splash of lemon. It looks like a restaurant plate, but it comes together in about 30 minutes. Have you ever tried grits for dinner?

You will need: 1 cup stone ground grits, 4 cups water or broth, 1 cup shredded cheddar, 2 tbsp butter, 1 lb shrimp, 4 slices bacon, 2 garlic cloves, 1/2 green pepper, 3 green onions, juice of 1/2 lemon.

How to make it: 1. Simmer the grits in salted water, stirring often, for 20 minutes. 2. Stir in the butter and cheese. 3. Cook the bacon, then remove it. 4. Cook the shrimp, garlic and pepper in the bacon fat for 3 minutes. 5. Add lemon, green onions and crumbled bacon and spoon over the grits.

Cornmeal Crusted Fried Catfish

Friday night fish fry is a sacred tradition in many soul food homes. Catfish fillets get a quick dip in seasoned cornmeal and fry up crisp outside and flaky inside. A little mustard on the fish before dredging adds flavor without tasting like mustard at all. Serve with hot sauce, coleslaw and a slice of white bread. What is your must have side with fried fish?

You will need: 4 catfish fillets, 2 tbsp yellow mustard, 1 cup fine cornmeal, 1/4 cup flour, 2 tsp Cajun or Creole seasoning, 1 tsp salt, oil for frying, lemon wedges.

How to make it: 1. Pat the fish dry and brush lightly with mustard. 2. Mix the cornmeal, flour and seasonings. 3. Press each fillet into the coating. 4. Fry at 350°F for 4 to 5 minutes until golden. 5. Drain on a rack and serve with lemon.

Slow Braised Oxtails in Rich Gravy

Oxtails take time, but they pay you back with meat so tender it slides right off the bone. They are seared until dark brown, then braised for hours with onions, garlic, thyme and a little allspice until the sauce turns thick and glossy. Spoon it over white rice and do not forget the gravy. This is the dish people request for birthdays and holidays.

You will need: 3 lb oxtails, 1 tbsp seasoned salt, 1 tsp black pepper, 2 tbsp oil, 1 onion, 4 garlic cloves, 2 tbsp tomato paste, 3 cups beef broth, 2 sprigs thyme, 1/2 tsp allspice, 2 carrots, 1 tbsp cornstarch.

How to make it: 1. Season the oxtails and brown them well in oil. 2. Add the onion, garlic and tomato paste and cook 2 minutes. 3. Pour in the broth with thyme and allspice. 4. Cover and simmer for 3 hours, adding carrots in the last 45 minutes. 5. Thicken the sauce with cornstarch and water.

Candied Yams With Butter and Cinnamon

Candied yams are sweet, buttery and glazed until they shine. In most American stores, the orange sweet potatoes are labeled yams, and they are the ones you want here. They bake in a syrup of butter, brown sugar, cinnamon and nutmeg until soft enough to cut with a fork. Some families add mini marshmallows. Do you say A) yes to marshmallows or B) keep them classic?

You will need: 4 large sweet potatoes, 1/2 cup butter, 1 cup brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, 1 tsp vanilla, pinch of salt.

How to make it: 1. Peel and slice the sweet potatoes into thick rounds. 2. Melt butter with sugar, spices, vanilla and salt. 3. Layer the potatoes in a baking dish and pour the syrup over them. 4. Cover and bake at 375°F for 40 minutes. 5. Uncover, baste and bake 15 minutes more.

Skillet Cornbread With a Crispy Edge

No soul food dinner is complete without cornbread to soak up the pot liquor from the greens. Baking it in a screaming hot cast iron skillet gives you that crunchy brown edge everyone loves. This recipe leans Southern style, which means just a touch of sugar. Crumble it into a glass of buttermilk if you want to eat it the old school way.

You will need: 1 1/2 cups cornmeal, 1/2 cup flour, 1 tbsp sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt, 1 1/2 cups buttermilk, 2 eggs, 4 tbsp butter or bacon fat.

How to make it: 1. Put the butter in a 10 inch skillet and heat it in a 425°F oven. 2. Mix the dry ingredients. 3. Whisk the buttermilk and eggs, then stir into the dry mix. 4. Pour most of the hot fat into the batter, then pour the batter into the skillet. 5. Bake for 20 minutes.

Crispy Fried Okra Bites

If you think you do not like okra, fried okra might change your mind. A cornmeal coating locks in the crunch and stops any slimy texture. They pop like popcorn, and they disappear just as fast. Serve them as a side or a snack with ranch or hot sauce. Kids who swear they hate vegetables often sneak a handful.

You will need: 1 lb fresh okra sliced into 1/2 inch rounds, 1 cup buttermilk, 1 cup cornmeal, 1/4 cup flour, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, oil for frying.

How to make it: 1. Soak the sliced okra in buttermilk for 10 minutes. 2. Mix the cornmeal, flour and seasonings. 3. Toss the okra in the mix until coated. 4. Fry in small batches at 350°F for 3 to 4 minutes. 5. Drain and salt while hot.

Black Eyed Peas, a Lucky Soul Food Staple

Black eyed peas are a soul food staple and a famous New Year’s Day tradition for good luck. Simmered low and slow with smoked turkey, onion and a pinch of red pepper flakes, they become creamy, smoky and deeply savory. They are cheap, filling and even better the next day. Spoon them over rice with a little hot sauce and a wedge of cornbread.

You will need: 1 lb dried black eyed peas, 1 smoked turkey wing or neck, 1 onion, 3 garlic cloves, 6 cups chicken broth, 1 bay leaf, 1/2 tsp red pepper flakes, salt and pepper.

How to make it: 1. Rinse the peas and soak them for 1 hour. 2. Simmer the smoked turkey in broth for 30 minutes. 3. Add the peas, onion, garlic, bay leaf and pepper flakes. 4. Cook for 60 to 75 minutes until tender. 5. Pull the meat off the bone, stir it back in and season.

Smothered Pork Chops, Pure Soul Food Comfort

Smothered pork chops are the definition of soul food comfort. The chops get seasoned, dusted in flour and browned, then they simmer in a silky onion gravy until fork tender. That gravy is the reason to make this dish, so have rice or mashed potatoes ready. Tell us: is gravy A) a side, or B) its own food group in your house?

You will need: 4 bone in pork chops, 1 tsp each seasoned salt, garlic powder and onion powder, 1/2 cup flour, 3 tbsp oil, 1 large onion sliced, 2 cups chicken broth, 1/2 cup milk, salt and pepper.

How to make it: 1. Season the chops and coat them lightly in flour. 2. Brown them in oil for 3 minutes per side, then remove. 3. Cook the onion until soft and stir in 2 tbsp of the leftover flour. 4. Whisk in the broth and milk until smooth. 5. Return the chops, cover and simmer for 25 minutes.

Southern Collard Greens, a Soul Food Must

Every soul food plate needs a big helping of collard greens. They simmer for an hour with smoked turkey or ham hocks, onion, garlic and a splash of vinegar until silky and tender. The broth left at the bottom, called pot liquor, is full of flavor, so do not pour it out. Dip your cornbread in it like the old folks do. Love this kind of cooking? Try our Sunday dinner classics next.

You will need: 2 large bunches collard greens, 1 smoked turkey leg or ham hock, 1 onion, 3 garlic cloves, 4 cups chicken broth, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp red pepper flakes, salt.

How to make it: 1. Simmer the smoked meat in broth for 30 minutes. 2. Wash the greens well, remove the stems and slice them into ribbons. 3. Add the greens, onion and garlic to the pot. 4. Cook covered for 45 to 60 minutes. 5. Stir in the vinegar, sugar and pepper flakes and season to taste.