Lisa O
Walking into a Southern supermarket is like stepping into a world all its own. It’s a place where you can feel the charm of the South in every single aisle, and each corner holds something that might make you stop and stare. Curious what these things are? Well, here are 15 things you’ll only find at a southern supermarket.
Mayonnaise
We know mayonnaise is easy to find, but when it comes to mayo, we’re picky. Southern brands usually pack a tangier punch and a looser consistency compared to the others. Whether you’re into Blue Plate, Bama, or Duke’s, mayo is a must-have for many classic Southern dishes, like pimiento cheese, deviled eggs, and the best chocolate cake ever.
Barber’s Buttermilk
Who doesn’t love buttermilk? The people of the southern region swear by Barber’s buttermilk for any recipe that calls for it, from baked goods to marinades and salad dressings. According to some locals, it’s got the best flavor and consistency, whether you’re using whole buttermilk or low-fat. Do you know buttermilk is rich in vitamins and minerals?
Blue Bell Ice Cream
This Texas-based ice cream company has made its way into freezers all across the South, thanks to its rich, creamy texture and mouth-watering flavors like Pecan Pralines n’ Coconut Fudge. Classic flavors have a loyal fan base, too. Once you’ve had the Blue Bell’s Homemade Vanilla ice cream, there’s no turning back.
Sister Schubert’s Dinner Yeast Rolls
These puffy, golden, bake-and-serve rolls are as close to homemade as they get. In 1989, Alabama-born Patricia “Sister” Barnes sold frozen pans of her grandmother’s dinner rolls at a local church fair. They were such a hit that she started a business to meet the growing demand. Little did she know her family recipe would become a holiday favorite on tables all across the South.
Tony Chachere’s Original Creole Seasoning
If there’s one all-purpose flavoring mix in your pantry, it’s probably Tony Chachere’s (pronounced as “SA-shur-ees”). Made with chili powder, salt, dried garlic, and other spices, a little Tony’s can bring life to just about any savory dish. Here are a few ways to use it: sprinkle it on hot buttered popcorn or French fries, jazz up avocado toast, or stir it into ground meat for burgers.
Pimiento Cheese
Homemade pimiento cheese is always the top choice, of course, but sometimes a craving hits and there’s no cheese grater to be found. Southern supermarkets have plenty of regional brands to choose from, and we say go ahead and find a local favorite. That way, when surprise guests stop by, you can kick back knowing there’s pimiento cheese in the fridge and crackers in the pantry.
Wickles
Spicy, tangy, and salty, Wickles pickles first came to life in Dadeville, Alabama. The recipe stayed a closely guarded family secret until 1998, when brothers Trey and Will Sims, along with their friend Andy Anderson, decided to leave their day jobs behind and start a pickle business. And when you reach the bottom of the jar, we’ve got a favorite way to make the most of that leftover brine.
White Lily Flour
Since 1883, Southern bakers have turned to White Lily to keep cake layers light, help biscuits rise, and create tender piecrusts. The company uses low-protein red winter wheat to make all-purpose and self-rising flours that are finely milled for the perfect texture. But this all-purpose flour isn’t just for baking. Try it with fried chicken, veggies, and seafood; thicken gravies and sauces; or even make chicken and dumplings.
Conecuh Sausage
Made in a remote Alabama town by the Sessions family in the late 1940s, this smoked pork sausage is perfect for grilling, tossing into hot pasta, or baking in a breakfast casserole. While the original recipe remains a favorite, there are now six different varieties to choose from, including Cajun and All-Natural Hickory Smoked.
Golden Eagle Syrup
Nearly 100 years later, this uniquely delicious syrup is still made in the small town of Fayette (in Alabama), where it was invented by Victor Patterson in his backyard back in 1928. Golden Eagle Syrup is a favorite among pecan pie bakers for its simple, honey-forward sweetness. And each jar is still hand-tightened to this day.
Durkee Famous Sandwich & Salad Sauce
Invented in 1857 by Durkee, this creamy yet tangy mix of mayonnaise and mustard still has a loyal following in parts of the South. Here are some of the best ways to use Durkee Sauce: swap it for raw eggs when breading pork chops or chicken; give potato salad or deviled eggs a kick; or spread it over bread (don’t use butter) when making grilled cheese sandwiches.
Cheerwine
This sweet soft drink was born in North Carolina over 100 years ago and was the first bottled cherry soda in decades. Run by the same family since day one, Cheerwine has built up a loyal following and even has its own festival. Southern chefs keep finding creative ways to use Cheerwine in their kitchens – they even add it to cupcake recipes.
Topo Chico Agua Mineral
We know this sparkling water is made in Mexico. But it’s earned a cult-like following in Texas that’s slowly spread across the South – and now the whole country. Fans rave about Topo Chico’s refreshingly crisp bubbles, perfect for a hot day. The best way to enjoy it? Mixed into a classic Texas Ranch Water.
Pickapeppa Sauce
Mildly spicy, sweet, and just a bit sour, Pickapeppa Sauce has been a Southern pantry staple since it first hit the U.S. through the port of New Orleans in 1982. Created in 1921 by Norman Nash, this sauce combines onions, sugar, tomatoes, mangoes, raisins, cane vinegar, and aromatic spices. Use it to season deviled eggs and potato salad, pour it over cream cheese, and serve with crackers or top burgers and French fries.
Sorghum Syrup
Whether mixed into a cocktail, drizzled on a biscuit, or whisked into a salad dressing, this rich, golden syrup has made a big comeback across the U.S. Though, let’s be real, Southerners have always had it in our pantries. There are regional varieties worth tracking down, and you can find them online, at farmers’ markets, and in better grocery stores.
