10 Appalachian Recipes You Need To Try

Appalachian cuisine is the food of the mountains. It comes from the region that stretches from southern New York down to northern Alabama. These recipes are simple, hearty, and made with ingredients that were easy to find or grow. Appalachian cooking is all about using what you have, wasting nothing, and making food that fills you up and warms your soul.

These 10 Appalachian recipes are classics. They have been passed down through generations. They are perfect for a cold night, a family gathering, or any time you want honest, comforting food. Let us get cooking.

1. Soup Beans (Pinto Beans)

Soup beans are the cornerstone of Appalachian cooking. They are simply pinto beans cooked low and slow with a piece of fatback or ham hock. They are served with cornbread and raw onions. It is a simple meal that has fed mountain families for generations.

Prep time: 10 minutes (plus overnight soaking) | Cook time: 2 to 3 hours | Servings: 8

Ingredients:

• 1 pound dried pinto beans
• 6 cups water (or more as needed)
• 1 ham hock or 4 ounces salt pork or fatback
• 1 small onion, chopped (optional)
• 1 teaspoon salt (add at the end)
• 1/2 teaspoon black pepper

Instructions:

1. The night before, sort through the beans to remove any small rocks or bad beans. Rinse them well. Place them in a large bowl and cover with water by at least 2 inches. Let them soak overnight.
2. The next day, drain and rinse the soaked beans.
3. Place the beans in a large pot or Dutch oven. Add the ham hock (or salt pork), chopped onion (if using), and 6 cups of fresh water.
4. Bring the beans to a boil. Then turn the heat down to low. Cover the pot and let them simmer for 2 to 3 hours. Stir them every now and then. Add more water if the beans start to look dry.
5. The beans are done when they are very tender and starting to fall apart. Some of the beans will break down and make the broth thick and creamy.
6. Remove the ham hock. If you used one, you can pull off any meat and stir it back into the beans.
7. Add salt and pepper at the very end. Adding salt too early can make the beans tough.
8. Serve hot with cornbread and chopped raw onions on the side.

2. Cornbread (Skillet Cornbread)

Cornbread is the bread of the Appalachian table. It is not sweet like some modern cornbreads. It is savory, a little bit crunchy on the edges, and perfect for crumbling into soup beans. Cast iron skillet is the only way to make it right.

Prep time: 10 minutes | Cook time: 20 to 25 minutes | Servings: 8

Ingredients:

• 2 cups yellow cornmeal (not cornmeal mix)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 2 tablespoons bacon grease or vegetable oil (for the skillet)

Instructions:

1. Preheat your oven to 450°F (230°C). Place a 10-inch cast iron skillet in the oven to heat up while you make the batter.
2. In a large bowl, whisk together the cornmeal, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the buttermilk and eggs.
4. Pour the wet ingredients into the dry ingredients. Stir until they are just combined. Do not overmix. The batter will be thick.
5. Carefully take the hot skillet out of the oven. Add the bacon grease or vegetable oil. Swirl it around to coat the bottom and sides of the skillet.
6. Pour the batter into the hot skillet. It should sizzle. Spread it evenly.
7. Bake for 20 to 25 minutes. The cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool in the skillet for about 10 minutes. Then turn it out onto a cutting board or serve it right from the skillet.
9. Serve warm with butter, soup beans, or stew.

3. Fried Apples

Fried apples are a sweet and simple side dish. They are apples cooked in butter and sugar until they are soft and caramelized. They are often served alongside pork chops, sausage, or breakfast.

Prep time: 10 minutes | Cook time: 15 minutes | Servings: 4

Ingredients:

• 4 large apples (like Granny Smith, Honeycrisp, or Jonathan), peeled, cored, and sliced
• 2 tablespoons butter
• 2 tablespoons brown sugar (or granulated sugar)
• 1/2 teaspoon cinnamon
• Pinch of nutmeg (optional)

Instructions:

1. Peel, core, and slice the apples into 1/4-inch thick slices.
2. Melt the butter in a large skillet over medium heat.
3. Add the apple slices in a single layer. Cook for 5 to 7 minutes, stirring now and then, until they start to soften.
4. Sprinkle the brown sugar, cinnamon, and nutmeg over the apples. Stir to coat.
5. Continue to cook for another 5 to 8 minutes. The apples should be tender and the sugar should form a light syrup.
6. Serve warm as a side dish or as a topping for pancakes, ice cream, or biscuits.

4. Chicken and Dumplings

Chicken and dumplings is the ultimate Appalachian comfort food. It is a thick, creamy chicken stew with soft, fluffy dumplings floating on top. It is a meal in a bowl.

Prep time: 15 minutes | Cook time: 1 hour | Servings: 6

Ingredients:

• 3 to 4 pounds chicken pieces (thighs and legs work best)
• 8 cups water
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3/4 cup milk
• 1/4 cup butter, melted
• 1/2 cup heavy cream (optional, for a richer broth)
• Salt and black pepper to taste

Instructions:

1. In a large pot or Dutch oven, put the chicken pieces and cover them with 8 cups of water. Add a little salt and pepper.
2. Bring the water to a boil. Then turn the heat down to low. Cover the pot and let it simmer for 45 to 60 minutes. The chicken should be very tender and falling off the bone.
3. While the chicken cooks, make the dumplings. In a bowl, whisk together the flour, baking powder, and salt.
4. Add the milk and melted butter. Stir until a soft dough forms. Do not overmix.
5. When the chicken is done, take the chicken pieces out of the pot and set them on a plate to cool. Turn the heat up under the broth to bring it back to a simmer.
6. When the chicken is cool enough to handle, take the meat off the bones. Discard the skin and bones. Shred the meat into bite-sized pieces.
7. Drop spoonfuls of the dumpling dough into the simmering broth. Use a spoon or a cookie scoop. You should get about 12 to 15 dumplings.
8. Cover the pot and let the dumplings cook for 10 to 12 minutes. Do not lift the lid. They will puff up.
9. Stir in the shredded chicken. If you are using heavy cream, stir it in now. Add salt and pepper to taste.
10. Serve hot in bowls.

5. Cabbage and Potatoes

Cabbage and potatoes is a simple, cheap, and filling side dish. It is made by cooking chopped cabbage and potatoes together in a little bit of water or broth with bacon or ham. It is humble, but delicious.

Prep time: 10 minutes | Cook time: 25 minutes | Servings: 4

Ingredients:

• 1 small head of green cabbage, cored and chopped
• 4 medium potatoes, peeled and diced
• 4 slices of bacon, chopped (or 1/2 cup chopped ham)
• 1 small onion, chopped
• 1/2 cup water or chicken broth
• 1 tablespoon apple cider vinegar (optional)
• Salt and black pepper to taste

Instructions:

1. Cook the chopped bacon in a large skillet or Dutch oven over medium heat until it is crispy. Remove the bacon with a slotted spoon and set it aside. Leave about 2 tablespoons of bacon grease in the skillet.
2. Add the chopped onion to the skillet. Cook for 3 to 4 minutes until it softens.
3. Add the chopped cabbage and diced potatoes to the skillet. Stir to coat them in the bacon grease.
4. Add the water or broth. Season with salt and pepper.
5. Cover the skillet and let it cook for 15 to 20 minutes. Stir it every now and then. The cabbage should be tender and the potatoes should be soft.
6. Stir in the cooked bacon and the apple cider vinegar (if using).
7. Serve hot as a side dish.

6. Brown Beans

Brown beans are similar to soup beans, but they are made with brown or pinto beans that are cooked until they are soft and creamy. They are often served with cornbread and chow chow, a pickled relish. They are a staple of the Appalachian table.

Prep time: 10 minutes (plus overnight soaking) | Cook time: 2 to 3 hours | Servings: 8

Ingredients:

• 1 pound dried brown beans or pinto beans
• 6 cups water (or more as needed)
• 1 ham hock or 4 ounces salt pork
• 1 small onion, chopped
• 1 teaspoon salt (add at the end)
• 1/2 teaspoon black pepper

Instructions:

1. The night before, sort through the beans and rinse them. Cover them with water and let them soak overnight.
2. Drain and rinse the soaked beans.
3. Place the beans in a large pot or Dutch oven. Add the ham hock (or salt pork), chopped onion, and 6 cups of fresh water.
4. Bring the beans to a boil. Then turn the heat down to low. Cover the pot and let them simmer for 2 to 3 hours. Stir them now and then. Add more water if they look dry.
5. The beans are done when they are very soft and the broth is thick and creamy.
6. Remove the ham hock. Pick off any meat and stir it back into the beans.
7. Add salt and pepper at the very end.
8. Serve hot with cornbread and chow chow.

7. Chow Chow (Pickled Relish)

Chow chow is a tangy, sweet, and spicy pickled relish. It is made with green tomatoes, cabbage, onions, and peppers. It is served on top of beans, hot dogs, or any other food that needs a little zing. It is a way to preserve the end-of-summer garden harvest.

Prep time: 30 minutes | Cook time: 20 minutes | Chill time: 1 week | Servings: 4 pints

Ingredients:

• 4 cups green tomatoes, finely chopped
• 2 cups cabbage, finely chopped
• 1 cup onion, finely chopped
• 1 cup bell peppers, finely chopped (green, red, or a mix)
• 1/2 cup pickling salt
• 2 cups apple cider vinegar
• 1 cup sugar
• 1 tablespoon mustard seed
• 1 tablespoon celery seed
• 1/2 teaspoon turmeric

Instructions:

1. In a large bowl, mix the chopped green tomatoes, cabbage, onion, and bell peppers. Sprinkle the pickling salt over the vegetables. Stir to combine.
2. Cover the bowl and let it sit at room temperature for 4 hours or overnight. This draws out the water from the vegetables.
3. Drain the vegetables in a colander. Rinse them well with cold water to remove the salt. Drain them again, pressing out as much liquid as you can.
4. In a large pot, combine the apple cider vinegar, sugar, mustard seed, celery seed, and turmeric. Bring to a boil, stirring to dissolve the sugar.
5. Add the drained vegetables to the pot. Bring back to a boil, then turn the heat down to low. Simmer for 10 to 15 minutes.
6. Spoon the hot chow chow into sterilized jars. Leave about 1/2 inch of space at the top. Wipe the rims clean and seal with lids.
7. Let the jars cool to room temperature. Then put them in the refrigerator. The chow chow will be ready to eat in 1 week. It will keep in the fridge for several months.

8. Fried Okra

Fried okra is a classic Southern and Appalachian side dish. The okra is sliced, coated in cornmeal, and fried until it is golden brown and crispy. It is the perfect way to eat okra.

Prep time: 15 minutes | Cook time: 15 minutes | Servings: 4

Ingredients:

• 1 pound fresh okra
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup buttermilk
• Vegetable oil for frying

Instructions:

1. Wash the okra and pat it dry. Cut off the stems and the tips. Slice the okra into 1/2-inch rounds.
2. In a shallow dish, mix the cornmeal, flour, salt, black pepper, and cayenne pepper (if using).
3. Pour the buttermilk into another shallow dish.
4. Dip the okra slices into the buttermilk, then into the cornmeal mixture. Press the cornmeal onto the okra so it sticks.
5. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a pinch of cornmeal sizzles immediately.
6. Carefully add the coated okra slices to the hot oil in a single layer. Do not crowd the pan. You may need to cook them in batches.
7. Fry for 3 to 4 minutes, turning once, until they are golden brown and crispy.
8. Use a slotted spoon to remove the fried okra from the oil. Place them on a paper towel to drain.
9. Serve hot.

9. Sawmill Gravy

Sawmill gravy is a simple, peppery gravy made with bacon grease, flour, and milk. It is also called “white gravy” or “country gravy.” It is traditionally served over biscuits for breakfast, but it is also delicious over fried chicken, pork chops, or potatoes.

Prep time: 5 minutes | Cook time: 10 minutes | Servings: 4

Ingredients:

• 1/4 cup bacon grease or sausage grease
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 teaspoon salt
• 1 teaspoon black pepper (more if you like it peppery)

Instructions:

1. Heat the bacon grease in a skillet over medium heat.
2. Sprinkle the flour over the hot grease. Whisk constantly for 2 to 3 minutes. The mixture, called a roux, should turn a light brown color.
3. Slowly pour in the milk while whisking constantly. Keep whisking until the gravy is smooth and has no lumps.
4. Turn the heat up to medium-high. Bring the gravy to a simmer, whisking often. It will thicken.
5. Turn the heat down to low. Add the salt and pepper. Let the gravy simmer for 2 to 3 more minutes.
6. If the gravy gets too thick, add a little more milk. If it is too thin, let it simmer a little longer.
7. Serve hot over biscuits, chicken, or potatoes.

10. Apple Stack Cake

Apple stack cake is the traditional Appalachian birthday cake. It is not a tall, frosted layer cake. It is a stack of thin cake layers with cooked dried apples spread between each layer. The cake sits for a day or two so the apples soften the layers. It is a unique and wonderful dessert.

Prep time: 45 minutes | Cook time: 2 hours (for the apples) + 15 minutes per layer | Rest time: 1 to 2 days | Servings: 10

Ingredients:

• For the Apples:
  • 2 pounds dried apples
  • 4 cups water
  • 1 cup sugar
  • 1 teaspoon cinnamon
• For the Cake Layers:
  • 4 cups all-purpose flour
  • 2 cups sugar
  • 1 cup buttermilk
  • 1 cup shortening (like Crisco)
  • 4 large eggs
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions:

1. First, make the dried apple filling. In a large pot, combine the dried apples, water, sugar, and cinnamon. Bring to a boil. Then turn the heat down to low. Cover and let it simmer for 1.5 to 2 hours. The apples should be very soft and most of the water should be absorbed. Mash the apples with a fork or potato masher. Let the filling cool completely.
2. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
3. In a large bowl, cream together the shortening and sugar until it is light and fluffy.
4. Add the eggs one at a time, beating well after each one. Stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Add the dry ingredients to the wet ingredients alternately with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
7. Divide the batter evenly among the three prepared cake pans. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake layers cool in the pans for 10 minutes. Then turn them out onto a wire rack to cool completely. You will have 3 layers.
9. To assemble the stack cake, place one cake layer on a serving plate. Spread a generous amount of the cooked apple filling over the top. Place another cake layer on top of the apples. Spread more apples. Repeat with the third layer.
10. Do not frost the outside of the cake. Wrap the entire cake tightly in plastic wrap. Let it sit at room temperature for 1 to 2 days. This allows the apples to soften the cake layers.
11. After 1 to 2 days, unwrap the cake and serve. The cake should be very moist and the flavors will have melded together.

Storage Tips

• Soup beans and brown beans can be stored in the refrigerator for up to 5 days. They also freeze well for up to 3 months.
• Cornbread is best eaten the day it is made. Leftovers can be stored in an airtight container for up to 2 days.
• Apple stack cake must sit for 1 to 2 days before serving. It can be kept at room temperature, wrapped tightly in plastic wrap, for up to 3 days.

Final Thoughts

Appalachian cooking is honest food. It is food that comes from the land and from hard work. These 10 recipes are just a taste of the rich culinary tradition of the mountains. They are simple, hearty, and full of flavor. Whether you are from the mountains or just want to taste a piece of American history, give these recipes a try. You will not be disappointed. Enjoy.