5 Pantry-Driven Southern Comfort Recipes

These recipes were created specifically for busy home cooks who want comforting meals without a long ingredient list. Each one relies heavily on pantry staples and simple techniques.

Skillet Cornbread

Serves: 6–8

Ingredients:

  • 1 cup yellow cornmeal

  • 1 cup all-purpose flour

  • 1/4 cup granulated sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1 cup milk (or buttermilk if available)

  • 1/3 cup vegetable oil or melted shortening

  • 1 large egg

  1. Instructions:

    1. Preheat oven to 400°F. Place a cast-iron skillet in the oven to heat.

    2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

    3. Stir in milk, oil, and egg until just combined.

    4. Carefully remove hot skillet and grease with oil or shortening.

    5. Pour batter into skillet and bake 20–25 minutes, until golden and set.

A baked cheese bread in a cast iron skillet with a golden crust, resting on white and blue cloth napkins.

Southern Smothered Chicken

Serves: 4

Ingredients:

  • 4 bone-in or boneless chicken thighs

  • 1/3 cup all-purpose flour

  • 1 teaspoon seasoned salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons cooking oil

  • 1 1/2 cups chicken broth

  • Instructions:

    1. Season flour with seasoned salt and pepper.

    2. Dredge chicken lightly in flour, shaking off excess.

    3. Heat oil in a deep skillet over medium heat. Brown chicken on both sides (about 4–5 minutes per side).

    4. Pour in chicken broth, scraping up browned bits.

    5. Reduce heat, cover, and simmer 25–30 minutes until chicken is tender and gravy thickens.

One-Pot Chicken & Rice

Serves: 4–5

Ingredients:

  • 1 pound chicken thighs or breasts, diced

  • 1 tablespoon cooking oil

  • 1 cup long-grain white rice

  • 2 cups chicken broth

  • 1 teaspoon seasoned salt

  • 1/2 teaspoon black pepper

Instructions:

  1. Heat oil in a large pot over medium heat.

  2. Add chicken and seasonings. Cook until lightly browned.

  3. Stir in rice, then pour in chicken broth.

  4. Bring to a boil, reduce heat, cover, and simmer 18–20 minutes until rice is tender.

  5. Fluff with a fork and serve warm.

Slow Cooker Pinto Beans

Serves: 6

Ingredients:

  • 1 pound dried pinto beans, rinsed

  • 6 cups water or chicken broth

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon seasoned salt

  • Optional: 1 tablespoon apple cider vinegar (added at end)

Instructions:

  1. Add beans, liquid, and seasonings to slow cooker.

  2. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beans are tender.

  3. Stir in vinegar if using and adjust seasoning to taste.

Vinegar Slaw

Serves: 4

Ingredients:

  • 4 cups shredded cabbage

  • 1/4 cup apple cider vinegar

  • 2 tablespoons sugar

  • 2 tablespoons vegetable oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

    Instructions:

    1. In a small bowl, whisk together vinegar, sugar, oil, salt, and pepper.

    2. Pour dressing over cabbage and toss to coat.

    3. Let rest 10–15 minutes before serving.