Foodbuzz 24, 24, 24: Brunch In the Heart Of Dixie

I’ve had quite a time keeping this secret under wraps, but a few weeks ago I found out that Southern Plate had been chosen as one of the participants in the Foodbuzz 24,24,24 event! Foodbuzz is going to feature 24 meals, in 24 hours, on 24 different blogs around the world!

I wrote up a formal proposal complete with menu, writing samples, and type of coverage I would provide along with why my voice would be a unique one to include in this event and you could have knocked me over with a feather when my proposal was accepted! If you’d like to learn a little more about me and my history with Southern food, settle in and sit a spell or just click here!

Lets get us some good food cookin’! In the South, we love breakfast. We love it any time of the day, too! Many restaurants feature breakfast bars at dinner or even full breakfast menus throughout the day. When a large family gathers together, what could be more pleasing than our favorite traditional breakfast dishes served up with a glass of iced tea?

We gathered at my parent’s house on the banks of the Tennessee River. With my two grandmothers, adopted Aunt and Uncle, siblings, children, and nephews, there were a total of nine people sitting at my mother’s expansive dinner table, with overflow in the sunroom.


Brunch In The Heart Of Dixie Menu
(with traditional add ins)

Apple Butter

If you’d like to know how to prepare any dish featured on our menu, simply click the name for a full, step by step photographic tutorial! Each week we add more tutorials to Southern Plate with almost a hundred so far and growing every day!

Click “read more” To see individual photos and learn a little more about each dish!
Southerners are known for our buttermilk biscuits.
We have them with just about everything and even use the leftovers in bread puddings and dressings. Back in the day, flour was a staple affordable and readily available. Biscuits were a great way to stretch a meal and fill up hungry men coming in from the fields when there was very little or no meat available.
We serve them filled with country meats, butter, sorghum molasses, eggs, cheese, home canned apple butter, and homemade preserves. They are also delicious when covered with our special chocolate gravy or milk gravy!
This particular recipe introduces a great “no fail” method for anyone whose attempted biscuits in the past and ended up with something resembling a hockey puck!

Pecan Pie muffins combine all of the wonderful flavors of our traditional Pecan Pie into a moist and dense muffin.

Fatback is an inexpensive, salty cut of meat which became very popular in the South during the great depression. We eat it throughout the year, but it is a must at our traditional New Year’s Day dinner.
Country ham is yet another southern favorite!
Our restaurants serve it alongside large servings of in season vegetables or sandwiched between the layers of a fluffy biscuit.
Fried Potatoes are often served with breakfast as well as other meals. Many folks cook them up with onions but we kept ours plain to appease the wee ones! If you’ve never tasted fried potatoes, you’ve never tasted potatoes!
Fried apples are an ingenious way to include a taste of dessert in with the main meal!
Simple and quick to prepare, these are a must have when autumn’s chill hits the air and orchards bring forth their spoils!
Cheesy Scrambled Eggs are loved by everyone and an easy way to cook eggs for a crowd!

Slow Cooked Oatmeal is topped with an assortment of fixin’s, including brown sugar, raisins, and chopped pecans!

A southern breakfast could never be complete without a serving of grits.
How folks prepare theirs varies greatly.
Some people like to crumble up bacon and sprinkle cheese over them.
I prefer mine with a bit of butter and splenda.
In the top left of this photo are the jars of home canned apple butter and peach preserves.
Both are easy to make and make great Christmas gifts when canned using the water bath method demonstrated in Southern Plate’s Canning Tutorial!
What do we drink with our brunch? Sweet Tea, of course!

It’s ready, Y’all come and eat!



Be sure to join my email list in the top right corner of this page to receive a FREE eCookbook of Southern Plate Reader’s Favorite Slow Cooker Recipes as well an email of printer friendly versions of each recipe featured on Southern Plate that week!

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Thank you for reading Southern Plate!
My mother, Janice, and I after the big meal.

A sampling of kiddies at the second table!
Thank you, Foodbuzz!

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  1. Anyone new to your delightful site will not only enjoy your wonderful food, they will also adore the stories from the South that accompany the posts.
    Good luck with your 24 event. Carol

  2. Congratulations! Love your newsletter! I am not that keen on cooking, but Southern Plate makes me want to cook and even if I don’t cook, I love looing at your pictures and especially reading your stories. I now think my roots are southern.

  3. The picture tutorials are the best. They truly help out a culinary challenged man such as myself. I received marriage proposals as a result of making the Butterfinger Cake. Christy gives us hope!

  4. I subscribe to many blogs and by far yours is the most interesting and enjoyable. Your style of writing is as down home as your cooking. I love all your recipes and am anxiously awaiting my cookbook.

  5. Congrats on this opportunity! From what I have seen through your website, it is very deserved. Keep up the good work!

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