Southern United States cooking has been influenced by many cultures. It includes Native and African American, French, Spanish, Soul food, Creole, Cajun and many others. Much of the Cajun/Creole cuisine is based on French food. Southern food also has a Caribbean influence. Generally, Southern cooking can be described as "Comfort food".

The main staple of the Southern diet is corn (maize). This was borrowed from the Native American cuisine. Corn grows well in the South and is used to make famous dishes such as cornbread and grits and also liquors such as whiskey and moonshine. Southerners have a fondness for a large breakfast of grits, eggs and bacon or sausage in patties.

Southern food varies widely from state to state. In Louisiana you will find Cajun and Creole, North and South Carolina you can enjoy black-eyed peas and salt pork. Tennessee and Texas are famous for their barbecue. Florida offers Swamp cabbage and Key Lime Pie. Georgia is known for peaches and peanuts.

Foods commonly associated with the South are fried chicken, country ham, barbecue, catfish, bacon, cornbread, pecan pie, peas, turnip, sweet potato, cobbler, grits, biscuits, sorghum, okra red-eye-gravy and mint juleps.

Southern food chains that are popular in the United States outside of the South and around the world include Kentucky Fried Chicken KFC, Hardee's and Waffle House.