Stacey Lynn is a food blogger and can’t get enough of southern food. Blessed to be working with Christy Jordan since early in 2020, and honored that Christy has passed her apron onto Stacey. Stacey Lynn has expanded Southern Plate recipe base while holding continuing the spread the Southern traditions passed down in the 2000+ recipes currently on the site.
To work with Stacey Lynn please email email@example.com
Thanks for coming to meet me here on SouthernPlate.com. I am a southern food lover, blogger, and recipe maker who does my best to focus on the good in life. I have cared for people all my adult life and in my heart I know there isn’t anything more soul fulfilling than connecting with those you love over a feast of delicious food.
My love of southern food came from living in Texas, Alabama, North Carolina and Florida as well as spending time in Arkansas where my mama lives. I may not have been born in the South but I got here as fast as I could. Mama will tell you I wasn’t much of a cook growing up but as times change and life throws you lemons, you gotta make lemonade. So I got myself in the kitchen and learned how to cook good wholesome food for my son and fell in love with the process.
In each of the places I have lived I have always been welcomed into the homes of friends that became family with amazing food that harnessed good ole southern charm.
My goal with Southern Plate is when you come to southernplate.com you feel like you are visiting family. Come on over, step out of our sometimes crazy world, and just be yourself focusing on family, friends and good wholesome food.
Have a good look around and enjoy some good company and delicious recipes.
Christy Jordan is a food blogger, bestselling cookbook author, tv personality, former editor at large for Southern Living Magazine, former contributing editor to Taste of the South magazine, and someone who loves to feed people.
She holds a B.S. in Home Economics with a concentration in Foods and Nutrition. A ninth generation Alabamian, Christy lives just minutes from where she was born with her husband of 20 years, their two children, various cats, dogs, and a small flock of chickens.
SouthernPlate has been twice named one of the top 25 food websites in the country, and draws millions of visitors each month.
The Southern Plate family is made up of a wide variance of folks who value family, friends, faith, and strengthening connections over a home cooked meal.
Christy Jordan was the cornerstone of Southern Plate for twelve years. Her information will stay here on the site because you know what, where we come from is important. There wouldn’t be a Southern Plate without Christy Jordan so please take some time to set a spell and learn more about what went into creating this wonderful slice of the internet.
Who is Christy Jordan?
For starters, my name is Christy Jordan and I want you to know right up front that I’m nobody special, but I come from some awfully good people, a long line of Southern cooks who were some of the poorest folks around but rich in every way that mattered. I was raised to appreciate the real wealth in life : Family, Friends, Faith, and Good Food. My Mother and Grandmothers used their talent in the kitchen to bring us all together at each meal. Most of the stories I know of my ancestors were passed down to me around that dinner table. Through our mealtime conversations we learned who we were, where we came from, and what was expected of us as we went out into the world.
Where do my recipes come from?
I’m often asked where my recipes come from. Well, the vast majority are from my mother and grandmothers, the food I was raised on. It’s in my heart to preserve these recipes and our Southern food heritage whenever I am able and Southern Plate has given me a great way to do just that. Every now and then I develop a recipe on my own. I am especially fond of meal-in-one recipes but you’ll quickly find that I have a real love for desserts as well. Either way, I tend to keep most of my cooking in line with the Southern style and seldom venture away from it.
The great thing about classic southern food is that it is, in it’s purest form, simple and inexpensive – because Southerners in the old days were poor and tired!
While I love the old ways of doing things I’m not one to shy away from using a mix or a shortcut, either. Sure Grandmother didn’t do it that way, but you also have to consider that cake mixes and such weren’t available in my grandmother’s time. She worked all day long in the cotton fields and then came in bone tired to cook a meal for her family. Boy howdee, if she could have made it with a shortcut I know that my wise great granny would have.
I want to make one thing as clear as possible : How your Mama made it is the right way. No one will ever cook for you like your Mama did and I’m surely not here to try. But when I bring you a recipe I’m going to bring it to you how My Mama made it, which is the only right way for me.
One of my greatest joys from Southern Plate is getting to hear from you in the comments section on the site. Hearing back from you is what makes this a conversation so I do hope you’ll take time to leave me a quick hello, let me know when you try a dish, or just introduce yourself. I read every single comment left and you’d be surprised at how well I get to know you through them! I also try to answer as many as I possibly can.
If I am ever fortunate enough to run into one of you while I’m out and about you should expect a hug because If you read Southern Plate, we’re family. The fact that we’ve never met is just a technicality.
Welcome to the family, you’re a grand addition.
I have tried to open your last few recipes but Norton security computer system will not let me in to see the contents. Do you have any suggestions? I miss your stuff and always look forward to it.
Hey Baltisraul!! It is always great to see you and I HATE that you are having this problem! The good news is that I haven’t heard this from anyone else. Now there is this thing called a security certificate that I have on my site. This certifies that the site is safe, secure, and is scanned regularly. I have to renew this certificate manually every three months. Every now and then I forget to renew and there is a period of minutes where the site isn’t certified as secure. If your anti virus software happens on the site during that time, on any of its user’s computers, it may flag the site across their platform. Having said that, you should be able to manually mark the site as safe or have your virus software check it again and you’ll be good to go. Sorry for the extra trouble but every software is different and some are more stubborn than others which, if the need arises, is a good thing!
Mrs. Jordan, I was reminiscing as I do at times and went to my wife, Gerianne’s legacy page. I hope it’s not weird or something but I googled your name and though I don’t remember you, per say, I imagine you were in college in Jacksonville at the time She went home. It’s amazing how your life and family have lived. I admire your dedication and remembrance of your fore-members and passing those legacies to the youth.
Congratulations on your success!!!
Which dehydrator do you use?
I have 2 of your Southern Plate recipe books. Both my nephews are getting married in 2020. I have purchased them each a copy and would love to have you autograph it. Would you be able to fulfill my request? We live in your area
Hey Jenny! I’m afraid I’m in the middle of crazytown schedule wise between my two blogs, the daily Bible study I write, homeschooling, my daughter’s activities, and planning the area homeschool prom and graduation BUT if you’ll email me your mailing address and their names to cj@The SouthernPlate Staff.com I will be happy to send you signed book plates that match the books. Also let me know which books you are using as gifts so I get the right plates 🙂 They stick inside and make it a signed copy. Thank you so much, Jenny!!!
Hi! I’m from L.A. (lower Alabama), Ariton and Abbeville, and was wondering if you had recipes similar to some I had growing up. My Granny used to make a huckleberry pie and ham and egg pies with crusts that formed during cooking (meaning there wasn’t a rolled/formed crust placed on top) and okra cooked in an iron skillet that came out almost black and greasy but not breaded like fried okra. I’ve never been able to duplicate these dishes and wondered if you had any ideas? Also, your cream cheese cinnamon sticks are awesome especially dipped in honey or Golden Eagle syrup!
Thank you for all the labor and love you put into your website! You have given me so much to think about and things to attempt. You are truly a blessing to others.
Thank you so much Vivi, I am so glad you are enjoying Southern Plate and am thrilled to have you here!!
Thank you so much for these recipes. I am currently in recovery from Lyme disease and my fiance cooks for me and does his best, but he has trouble following overly complicated recipes. I always thought I was good at teaching people how to cook, but I have to bow to the master here. This website has helped us in so many ways. Gonna buy some of your cookbooks. Wishing you much success.
Thank you so much Carmel, I hope you have a speedy recovery!!!