Southern Sunday Dinner Menu

Here’s a full breakdown of your meal idea, with simple recipes and serving tips for each component to make it a true feast.

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🍽️ Southern Sunday Dinner Menu

🧁 1. Cornbread Muffins

Fluffy inside, golden outside — perfect for soaking up juices.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar (optional, for slight sweetness)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 2 eggs
• 1/4 cup melted butter or oil

Instructions:

1. Preheat oven to 400°F (200°C).
2. Grease muffin tin.
3. Mix dry ingredients in one bowl, wet in another.
4. Combine and mix just until smooth.
5. Pour into muffin tin and bake for 15–18 mins or until golden.

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🫘 2. Lima Beans (Seasoned Southern Style)

Ingredients:

• 1 lb frozen or fresh lima beans
• 4 cups chicken broth or water
• 1 smoked neckbone or ham hock
• 1/2 onion, chopped
• 2 cloves garlic, minced
• Salt, black pepper, and optional red pepper flakes
• 1 tbsp butter (for richness)

Instructions:

1. Add everything to a pot and simmer over medium heat for 45–60 mins, or until beans are tender.
2. Stir occasionally and mash a few beans at the end for a creamy texture.

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🍠 3. Turnip Greens with Smoked Neckbones

Ingredients:

• 2–3 bunches fresh turnip greens (washed and chopped)
• 2–3 smoked neckbones
• 1 small onion, chopped
• 2 cloves garlic
• 1 tsp sugar
• Crushed red pepper (optional)
• Salt to taste
• Splash of vinegar (for serving)

Instructions:

1. Boil neckbones in water until meat is tender (about 1 hour).
2. Add greens, onion, garlic, sugar, and seasoning.
3. Simmer for another 30–45 mins until greens are tender.
4. Taste and adjust seasoning. Serve with a splash of vinegar.

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🍗 4. Smoked Chicken

You can use a smoker or oven + liquid smoke for this.

Simple Method:

• Season whole chicken or parts with a mix of paprika, garlic powder, onion powder, salt, pepper, and a touch of brown sugar.
• Smoke at 250°F (120°C) for about 3 hours, or bake with a few dashes of liquid smoke at 325°F (160°C) for ~90 minutes until internal temp hits 165°F (75°C).
• Let rest and carve.

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🥩 5. Smoked or Oven-Baked Brisket

Dry Rub Mix:

• Salt, pepper, garlic powder, onion powder, paprika, brown sugar

Instructions:

1. Rub brisket and refrigerate overnight (optional but flavorful).
2. Smoker: Cook at 225°F for 8–10 hours until tender.
3. Oven: Wrap tightly in foil and roast at 300°F for 5–6 hours until fork-tender.
4. Rest, then slice against the grain.

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🥄 Optional Extras:

• Hot sauce and vinegar for the greens
• Pickled onions or chow-chow for some tang
• Sweet tea or peach cobbler to finish

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