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Things to think about...

1. The Comfort Food: When someone's going through a tough time, southerns want to give something that will make everyone feel better. Food is a great way to do that. When most are feeling down, they would much rather have someone bring them mac and cheese than a kale salad.

2. Plenty of Fried Chicken:  Fried chicken is the universal answer to the question of what people considered quintessential funeral food. Fried chicken is something you can serve at the reception that the bereaved can take home and have the next day too. Both kids and adults like it and you can, and should, eat it with your fingers...comfort food at its best!

3. There's No Holding Back: Southerners have a tendency towards displays of great emotion, whether joy or sorrow.

4. Spiritual Intervention: Funerals in the South often include a sermon reminding mourners that life is short and to mind brokeness if needed. 

5. Second Lines: If you are lucky enough to have one it is most popular in New Orleans, second lines actually began with the city's traditional "jazz funerals." It's a miniature parade of sorts, with family and close friends marching to the service with a brass band. "Going to the funeral, the music is somber, and coming back, it's a celebration. 

6. A Time to Socialize: Southerners love to gather together and talk, period. Funerals are one of those strange situations where you'll see someone you haven't seen in a while and think, It's good to see you, but then you have to pull back and say, 'But not under these circumstances.'"

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So what to bring other than fried chicken? Bring a ham, your favorite casserole, grits: cheesy, plain, or loaded; cooked vegetables, potatoes of any kind, sweet potatoes, rice dishes, blacked eyed peas with ham, deviled eggs, creamy baby butter beans, creamy corn casserole, squash casserole, chicken gumbo, jello salad, potato salad, pasta salad, 7 layered salad, bread, biscuits, corn bread, cooked fruit dishes, cakes, cookies, pies, cobblers and iced tea....!!!

Did you notice I did not include seafood? There is a reason for that, unless it will be eaten right away most people do not bring food that could spoil fast while sitting out in warm weather. If you think about it, most funerals are not in cold weather. In some places if the ground is frozen, funerals are placed on hold until the ground is warm enough to dig a hole. Plus food must be able to reheated and still taste ok. Funerals are a time for low stress and one doesn't need to worry about food poisoning at this time.

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Classic Butter Beans

Tender and creamy old fashioned butter beans are a classic Southern
comfort dish served as the main attraction or side dish. 
 

Ingredients

• 1 pound dried large lima beans

• 1/2 large onion diced

• 1 teaspoon garlic powder

• 1/2 teaspoon ground black pepper

• salt TT

• 2 bay leaves

• 1/2 cup salted butter

• 1 cup diced ham optional

• water 
   

Directions

1. Sort and rinse the beans. Beans do not need to be soaked.

2. Place the beans into a large saucepan with enough water to cover the beans by an inch or two.

3. Place the pan of beans over high heat and cook just until boiling.

4. Remove the beans from the heat and cover with a lid and allow the beans to sit for at least one hour.

5. Drain the beans and rinse again.

6. Place the beans back into the pan and cover with water to cover.

7. Place the beans back on the stove and bring to a boil. When the beans begin to boil reduce the heat to a simmer.

8. Add the remaining ingredients, except ham if using, and stir well to combine.

9. Allow the beans to simmer for 1 1/2 to 2 hours or until the beans are tender, stirring occasionally and adding water as necessary.

10. If using ham, allow the beans to cook at least an hour before adding the ham.

11. When beans are tender, remove from heat and serve with cornbread or over rice for a complete meal.

Note: Beans can be soaked, skip the first 5 steps.

Also, one large smoked ham hock maybe used instead of diced ham if slow cooking.

• Place beans, 9 cups of water, ham hock, salt and pepper in a 6 quart slow cooker and cover. Cook on high for 5 hours (or low for 7 to 8 hours) or until the beans are tender to your liking. Stir well and adjust seasoning to your taste. If needed, add hot water to the beans to keep them covered as to not drop the temperature as they cook. If desired, remove the hock, shred the meat, and return it to the slow cooker.

https://www.joincake.com/blog/repast/

https://batchelorbrothers.com/blogs/blog-entries/3/Batchelor-Brothers-News-Events/81/How-to-Host-the-Perfect-Funeral-Reception-without-Breaking-the-Bank.html

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Cornbread

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Ingredients

• 1 cup all-purpose flour

• 1 cup yellow cornmeal

• 2/3 cup granulated sugar

• 1 teaspoon salt

• 3 1/2 teaspoons baking powder

• 1/3 cup neutral oil or melted butter

• 1 large egg

• 1 cup milk
   

Directions

1. Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.

2. In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.

3. Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.

4. Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.

5. Serve hot.

Notes

• You can make it it in a 9-inch round cake pan, square baking dish, or 9-inch cast iron skillet. Bonus! You can also make these into muffins or double the recipe and toss it in a 9x13-inch baking pan. You'll just need to adjust the baking time if you are making muffins or doubling the batch. Muffins take around 15 minutes to bake and a doubled recipe takes 35-40 minutes to bake.

• Use yellow cornmeal in this recipe. White works fine, but it just doesn't look the same. Golden yellow cornbread is a must. Also, don't try to sub any of the cornmeals used for making tamales - they are a different grind and the texture doesn't come out the same.

• To make this recipe gluten free simple sub the all-purpose flour for a gluten free 1:1 baking flour.