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Several Southern American dishes have roots in English cuisine, influenced by British settlers in the American South. Biscuits, collard greens, and cornbread are examples of dishes that have evolved from British predecessors. Additionally, dishes like grits, fried green tomatoes, and hush puppies, while uniquely Southern, also show influences from British culinary traditions.
Here's a more detailed look:
Biscuits:
While Southern biscuits are a distinct variation, they are thought to have evolved from English scones or similar quick breads.
Collard Greens:
The British tradition of eating "sallet" or "greens" was adapted in the South, with English vegetables replaced by local varieties like collard greens.
Cornbread:
The British fondness for cakes made on bakestones or griddles, called "clapbread" or "pancakes," likely influenced the development of cornbread.
Grits:
Porridge was a popular British dish, and in the South, it transformed into grits, using cornmeal instead of oatmeal.
Fried Green Tomatoes:
While fried green tomatoes are a Southern specialty, the practice of frying foods was likely introduced by British settlers.
Hushpuppies:
While not directly derived from a specific British dish, the concept of using cornmeal and frying it was common in British cooking and contributed to the development of hushpuppies.
