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Southern Summer Vegetable Supper (7 Garden-Fresh Dishes)

An old-fashioned Southern vegetable supper just like generations grew up on — simple coleslaw, Southern green beans, fresh skillet corn, fried potatoes and onions, fried squash and zucchini, fresh tomatoes, and crispy corn pone, all made with the simplest of ingredients.
Prep Time 45 minutes
Cook Time 1 hour

Ingredients

Simple Coleslaw

  • ½ head green cabbage finely chopped
  • 1 small carrot finely chopped
  • ½ small sweet Vidalia onion finely diced
  • ½ cup mayonnaise just under
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

Southern Green Beans

  • 38 oz can Italian green beans drained
  • Fresh water to cover
  • ½ teaspoon Better Than Bouillon chicken base
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 1 tablespoon dried minced onions
  • 1 heaping tablespoon bacon grease

Fresh Skillet Corn

  • 1 quart fresh-cut sweet corn frozen, or about 4 ears cut and scraped
  • 1 tablespoon butter
  • ¼ teaspoon salt
  • 3 tablespoons milk 2–3 tablespoons; or heavy cream

Fried Potatoes and Onions

  • 2 medium potatoes skin on, halved and thinly sliced
  • ½ sweet Vidalia onion sliced
  • 2 tablespoons bacon grease
  • Oil enough to coat the skillet bottom
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Fried Squash and Zucchini

  • 1 yellow squash cut in bite-sized chunks
  • 1 zucchini cut in bite-sized chunks
  • ½ cup self-rising cornmeal mix a few good spoonfuls
  • Oil for frying
  • 1 pinch salt
  • 1 splash white vinegar

Corn Pone

  • 1 cup self-rising cornmeal mix enough for 4–5 pones
  • Hot water enough to make a pourable batter
  • Oil for frying

For the Table

  • 2 fresh tomatoes sliced
  • Salt to taste

Instructions

Simple Coleslaw (make first)

  • Combine the cabbage, carrot, and finely diced onion in a large bowl.
  • Add the mayonnaise, sugar, salt, and pepper directly to the bowl and stir well. The sugar won't make it sweet — it just removes the bitter edge from the cabbage.
  • Cover and refrigerate at least 2 hours. The flavors get better as it sits, and it will release some juice — that's exactly what it's supposed to do.

Southern Green Beans (start early)

  • Drain the green beans, return them to the pot, and cover with fresh water.
  • Stir in the Better Than Bouillon, salt, garlic powder, dried minced onions, and bacon grease.
  • Bring to a boil, then reduce to low and simmer about 1 hour, until cooked long and slow the Southern way.

Fresh Skillet Corn

  • Melt the butter in a skillet over medium heat and add the corn.
  • Season with salt and pour the milk into the middle.
  • Cook, stirring occasionally, until most of the liquid has cooked off but the corn is still creamy. Can be made 1–2 days ahead and reheated.

Fried Potatoes and Onions

  • Heat the bacon grease and oil in a large skillet until hot — enough to coat the bottom well.
  • Add the potatoes and onions and season with salt and pepper.
  • Fry 5–6 minutes without stirring, until browned, then flip and fry the other side until crispy and cooked through.

Fried Squash and Zucchini

  • Shake the squash and zucchini chunks with the cornmeal mix in a bag until lightly coated.
  • Add to a skillet of hot oil using a slotted spoon to shake off excess coating; don't overcrowd.
  • Sprinkle with salt and add a small splash of white vinegar — it brightens the flavor without tasting like vinegar.
  • Let cook undisturbed until browning, then turn gently and fry until golden and lightly crisp.

Corn Pone

  • Stir hot water into the cornmeal mix a little at a time until the batter is pourable, like cornbread batter.
  • Spoon into a hot, oiled cast iron skillet like small pancakes.
  • Fry a few minutes per side until golden and crispy. Drain on paper towels and salt to taste while hot.

Serving

  • Slice the fresh tomatoes, pull the coleslaw from the fridge (don't forget it!), and serve everything family-style.

Video

Notes

  • Make the coleslaw first and start the green beans early — both work hands-off while you cook everything else.
  • The skillet corn reheats beautifully, so it's a great make-ahead dish.
  • You can substitute butter or oil for bacon grease anywhere it appears.
  • And fresh green beans work in place of canned with a longer simmer (1½–2 hours).
  • Some call the corn pone "Johnny cakes" or hot water cornbread — same delicious thing.