These easy-to-make and easy-to-take potluck sides deserve a spot at your next neighborhood, church, or family affair.
Day-old sandwich bread pulsed into breadcrumbs serves both as a binder and crunchy topping.
For a slight twist, try Gruyere cheese instead of Parmesan.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Why not incorporate it into a delicious macaroni and cheese recipe for a flavorful twist?
Fresh corn can be substituted with frozen whole kernel corn or canned shoepeg corn.
The traditional Southern side dish doesn’t disappoint with its epic creaminess and French fried onion topping.
Credit: Greg DuPree; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox
Even better, this comfort food comes together in under an hour and with just three easy-to-follow steps.
Lima beans, bacon, thyme, and cream combine to create complex flavors in just half an hour.
This year-round dish is delicious served with warm cornbread.
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Any potluck gets a bonus point for having this essential salad on the lineup.
For the perfect texture, let the potatoes cool before mixing with the other ingredients.
Top with sour cream and a fresh chopped cilantro and enjoy with a big green salad on the side.
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Ben Mims' Perfect Cornbread
Browned butter gives this cornbread its “perfect” title.
Southern spreads can always use a few full dishes of this classic comfort food.
The ingredients are few and no-nonsense, and the bacon gives an epic finishing touch.
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Its a beloved family recipe that may give mashed potatoes some stiff competition.
This flexible recipe allows the mashed sweet potatoes to be sweeter or more savory with some simple swaps.
For an even deeper sweetness and flavor, oven roast the sweet potatoes instead of boiling them.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Why Yukon gold potatoes?
To slice potatoes evenly and quickly, use a mandolin (with the hand guard for safety!).
Texas-Style Baked Beans
Make your side dish stand out by going big with Texas-style beans.
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These homemade beans are savory, smoky, spicy, and sweet.
Sturdy collards outweigh typical wilted spinach when cooked down and added to a heavy cream sauce with bacon.
Credit: Jennifer Davick
Credit: Victor Protasio; Prop Styling: Ginny Branch Stelling; Food Styling: Emily Nabors Hall
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Credit: Beth Dreiling Hontzas
Credit:Caitlin Bensel; Food Styling: Torie Cox
Credit: Southern Living
Credit: Hector Sanchez
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Credit: Helen Norman; Styling: Carrie Purcell
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Credit: Photography: Caitlin Bensel; Food Styling: Torie Cox
Credit: Photographer: Victor Protasio; Food Stylist: Karen Ranking; Prop Stylist Julia Bayless
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Credit:Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
