23 Dolly Parton Recipes That Taste Like Pure Comfort

dolly parton recipes are the definition of comfort food, and this list brings 23 of the coziest Southern classics to your kitchen. Dolly has said publicly that chicken and dumplings is the dish she is most famous for cooking, that she eats biscuits and gravy at least once a week, and that banana pudding is one of her all-time favorite desserts. These are original recipes inspired by those beloved Southern staples, written for home cooks who want real flavor without fussy technique. Expect cast iron skillets, buttermilk, slow simmering, and plenty of butter. Save this list for later so Sunday supper is always covered.

1. Buttermilk Fried Chicken: How Do You Get It Extra Crispy?

Soak 8 bone-in chicken pieces in 2 cups of buttermilk with 1 tablespoon of salt for at least 4 hours or overnight, then dredge in 2 cups of flour mixed with 1 tablespoon each of paprika, garlic powder, and black pepper. Rest the coated chicken 15 minutes, then fry in 350F oil for 12 to 15 minutes, turning once, until deep golden and the internal temperature reaches 165F.

A buttermilk soak is the Southern secret to juicy fried chicken. The mild acid tenderizes the meat while the flour coating, rested before frying, sets into a crust that stays put instead of sliding off. Frying at a steady 350F keeps the outside crisp without burning before the inside cooks through.

How to make it: marinate 4 hours to overnight, dredge and rest 15 minutes, fry 12 to 15 minutes in about 1 inch of oil. Total active time is about 40 minutes plus marinating.

Serving tip: drain on a wire rack over a sheet pan, not paper towels, so the bottom crust stays crisp.

2. Chicken and Dumplings: What Makes Them Pure Comfort?

Simmer 1 whole chicken (about 4 pounds) with 1 onion, 2 celery stalks, and 2 carrots in 10 cups of salted water for 1 hour, then shred the meat and return it to the strained broth. Drop spoonfuls of biscuit-style dumpling dough (2 cups flour, 1 tablespoon baking powder, 1 cup milk) onto the gently simmering stew, cover, and cook 15 minutes without lifting the lid.

Of all the dolly parton recipes on this list, this is the one Dolly herself is most famous for cooking, and one bowl explains why. Tender chicken, rich broth, and pillowy dumplings that steam right on top of the stew deliver everything comfort food promises. The no-peeking rule matters: trapped steam is what cooks the dumplings through.

How to make it: simmer the chicken 1 hour, make the broth, drop in dumplings and steam 15 minutes covered. Total time is about 1 hour 45 minutes. Serves 8.

Serving tip: sprinkle chopped fresh parsley over each bowl just before serving for color.

3. Homestyle Meatloaf with Tomato Glaze: How Do You Keep It Moist?

Mix 2 pounds of ground beef (80/20) with 1 cup of breadcrumbs, 2 beaten eggs, 1 diced onion, 1/2 cup of milk, and 2 teaspoons each of salt and black pepper, then shape into a loaf in a 9×5 pan. Spread a glaze of 1/2 cup ketchup mixed with 2 tablespoons brown sugar on top and bake at 350F for 60 to 70 minutes, until the center reaches 160F.

Meatloaf dries out when it is overmixed or overbaked, so the fixes are built in here: milk-soaked breadcrumbs keep the texture tender, gentle mixing keeps it from turning dense, and the sweet tomato glaze caramelizes into a tangy crust. Resting 10 minutes before slicing keeps the juices in the loaf instead of on the cutting board.

How to make it: mix gently, shape, glaze, and bake 60 to 70 minutes at 350F. Total time is about 1 hour 30 minutes. Serves 8.

Serving tip: leftovers make the best sandwiches on white bread with a smear of mayo.

4. Creamy Mashed Potatoes: What Is the Secret to Lump-Free Mash?

Boil 3 pounds of peeled Yukon Gold potatoes in well-salted water for 18 to 20 minutes until completely tender, drain, and return to the hot pot for 1 minute to steam dry. Mash with 1/2 cup of warm butter and 3/4 cup of warm milk or cream, adding the liquid gradually, and season generously with salt.

Dolly has described herself as a true potato person, and this is the mash that earns that title. Yukon Golds whip up naturally creamy with less butter than russets need, warming the dairy prevents gluey potatoes, and steaming the drained potatoes dry removes the water that causes lumps.

How to make it: boil 18 to 20 minutes, steam dry 1 minute, mash with warm butter and milk. Total time is about 35 minutes. Serves 8.

Serving tip: make a well in each serving and fill it with extra melted butter.

5. Old-Fashioned Banana Pudding: How Do You Layer It Right?

Whisk 3/4 cup of sugar with 1/3 cup of flour and a pinch of salt, then whisk in 3 cups of milk and cook over medium heat, stirring, until thickened, about 8 to 10 minutes. Temper in 3 beaten egg yolks, cook 2 minutes more, and stir in 2 teaspoons of vanilla. Layer vanilla wafers, 5 sliced bananas, and warm pudding in a dish, repeating twice.

Among dolly parton recipes, banana pudding ranks near the top: it is one of Dolly’s stated favorite desserts, and the layering order is what makes it work. Warm pudding softens the wafers into cake-like layers while the bananas stay bright, and an hour of chilling lets everything settle into sliceable bliss. Using ripe but firm bananas keeps them from turning mushy.

How to make it: cook the pudding 10 to 12 minutes, layer wafers, bananas, and pudding twice, and chill at least 1 hour. Total time is about 30 minutes plus chilling. Serves 10.

Serving tip: top with freshly whipped cream and a crushed wafer sprinkle just before serving.

6. Flaky Buttermilk Biscuits: How Do You Get Tall Layers?

Whisk 2 cups of flour with 1 tablespoon of baking powder, 1 teaspoon of sugar, and 1 teaspoon of salt, then cut in 1/2 cup of very cold butter until pea-sized crumbs form. Stir in 3/4 cup of cold buttermilk just until the dough comes together, pat to 1 inch thick, fold in thirds like a letter, pat again, and cut straight down without twisting. Bake at 425F for 12 to 14 minutes.

Cold butter and a letter fold are what build layers. The butter pieces steam apart the dough as they bake, and the fold multiplies those layers without any kneading, which would make the biscuits tough. Cutting straight down keeps the edges clean so they rise tall instead of sealing shut.

How to make it: mix, fold, cut, and bake 12 to 14 minutes at 425F. Total time is about 30 minutes. Makes 10 to 12 biscuits.

Serving tip: brush the hot tops with melted butter the second they leave the oven.

7. Sausage Gravy: What Makes It Silky Instead of Lumpy?

Brown 1 pound of breakfast sausage in a skillet over medium heat, breaking it into crumbles, about 8 minutes. Sprinkle 1/3 cup of flour over the sausage and drippings, stir and cook 2 minutes, then pour in 3 cups of whole milk gradually while stirring. Simmer 5 to 7 minutes until thick enough to coat a spoon, and season boldly with black pepper.

No list of dolly parton recipes would be complete without biscuits and gravy. Dolly has said she eats this breakfast at least once a week, and this is that gravy. Cooking the flour in the sausage drippings first removes any raw taste, and adding the milk gradually while stirring is what keeps it silky. Whole milk gives the body that skim never will.

How to make it: brown 8 minutes, add flour and cook 2 minutes, whisk in milk and simmer 5 to 7 minutes. Total time is about 20 minutes. Serves 6.

Serving tip: split warm biscuits and ladle the gravy over both halves generously.

8. Baked Southern Mac and Cheese: Baked or Stovetop?

Cook 1 pound of elbow macaroni 1 minute shy of the package directions, then toss with 4 cups of shredded sharp cheddar, 2 cups of shredded mozzarella, 3 cups of milk, 2 beaten eggs, 1/2 cup of melted butter, and 1 teaspoon each of salt, black pepper, and mustard powder. Pour into a buttered 9×13 dish, top with 1 cup of buttered breadcrumbs, and bake at 350F for 30 to 35 minutes until bubbly and golden.

Baked is the Southern answer, and the eggs are why. They set the sauce into a sliceable custard instead of a loose cheese sauce, which is the texture church suppers are built on. Shredding your own cheese matters too: bagged shreds contain anti-caking starch that dulls the melt.

How to make it: boil pasta, mix everything, top with crumbs, and bake 30 to 35 minutes. Total time is about 55 minutes. Serves 10.

Serving tip: let it rest 10 minutes before scooping so the slices hold together.

9. Slow-Cooked Collard Greens: How Do You Tame the Bitterness?

Simmer 2 large bunches of collard greens (about 2 pounds), stems removed and leaves chopped, in 6 cups of chicken broth with 1 smoked ham hock, 1 diced onion, and 1 teaspoon each of salt and red pepper flakes for 1 hour 30 minutes, until completely tender. Fish out the ham hock, shred the meat back in, and finish with 1 tablespoon of apple cider vinegar.

Long simmering plus smoky pork is how collards lose their bitter edge and turn silky. The ham hock seasons the pot liquor, the broth the greens braise in, which is so flavorful Southerners drink it or sop it up with cornbread. A splash of vinegar at the end brightens the whole pot.

How to make it: combine everything, simmer 1 hour 30 minutes, shred the ham back in. Total time is about 1 hour 45 minutes. Serves 8.

Serving tip: serve with a bottle of pepper vinegar on the table for drizzling.

10. Cast Iron Skillet Cornbread: How Do You Get the Crispy Crust?

Place a 10-inch cast iron skillet with 1/4 cup of bacon drippings or butter inside a 425F oven while it heats. Whisk 1 and 1/2 cups of cornmeal with 1/2 cup of flour, 1 tablespoon of baking powder, 1 teaspoon of salt, then stir in 1 and 1/4 cups of buttermilk and 2 beaten eggs. Pour into the screaming-hot skillet and bake 20 to 22 minutes.

The hot skillet is non-negotiable: batter hitting sizzling fat forms the crackly golden crust that defines real Southern cornbread. Buttermilk keeps the crumb tender, and the high heat sets the edges before the center dries out. This is the unsweetened style meant for sopping up pot liquor.

How to make it: heat the skillet 10 minutes, mix the batter, and bake 20 to 22 minutes at 425F. Total time is about 35 minutes. Serves 8.

Serving tip: cut into wedges and serve warm with soft butter and honey on the side.

11. Classic Pecan Pie: How Do You Avoid a Runny Filling?

Whisk 1 cup of corn syrup with 3/4 cup of brown sugar, 3 beaten eggs, 1/3 cup of melted butter, 1 teaspoon of vanilla, and 1/4 teaspoon of salt, then stir in 1 and 1/2 cups of pecan halves. Pour into a 9-inch unbaked pie crust and bake at 350F for 50 to 55 minutes, until the edges are set and the center still trembles slightly.

The filling finishes setting as it cools, which is why pulling the pie when the center jiggles is the key move. An extra 5 minutes in the oven turns silky into rubbery. Toasting the pecans for 8 minutes before they go in deepens their flavor against the sweet filling.

How to make it: whisk, fill, and bake 50 to 55 minutes at 350F, then cool at least 2 hours. Total time is about 3 hours with cooling. Serves 8.

Serving tip: serve barely warm with unsweetened whipped cream to balance the sweetness.

12. Peach Cobbler: Biscuit Topping or Batter?

Toss 8 cups of sliced peaches (about 3 pounds) with 3/4 cup of sugar, 2 tablespoons of cornstarch, 1 teaspoon of cinnamon, and 1 tablespoon of lemon juice, and spread in a 9×13 dish. Drop spoonfuls of sweet biscuit dough (2 cups flour, 1/2 cup sugar, 1 tablespoon baking powder, 1/2 cup cold butter, 3/4 cup milk) over the top and bake at 375F for 40 to 45 minutes until bubbly and golden.

A biscuit topping wins for texture: it bakes into tender, golden pillows that soak up peach juices without turning gummy. The cornstarch thickens the fruit so the bottom stays jammy rather than soupy, and the lemon juice keeps the peaches bright.

How to make it: toss the fruit, drop on the biscuit dough, and bake 40 to 45 minutes at 375F. Total time is about 1 hour. Serves 10.

Serving tip: serve warm with vanilla ice cream melting over the top.

13. Country Fried Steak with Pepper Gravy: How Do You Keep the Coating On?

Pound 4 cube steaks to 1/4 inch thick, dredge in seasoned flour, dip in an egg wash (2 eggs beaten with 1/2 cup milk), and dredge in flour again. Rest 10 minutes, then fry in 1/2 inch of 350F oil for 3 to 4 minutes per side. Make gravy from 1/4 cup of the drippings, 1/4 cup of flour, and 2 and 1/2 cups of milk, with plenty of black pepper.

The double dredge plus the rest is what locks the crust to the meat. Resting lets the flour hydrate into a paste that fries into a shell instead of flaking off. Pounding the steak thin first guarantees it cooks through in the short fry time.

How to make it: pound, double-dredge, rest 10 minutes, fry 3 to 4 minutes per side, then make gravy. Total time is about 45 minutes. Serves 4.

Serving tip: smother each steak in gravy and serve over mashed potatoes.

14. Pinto Beans with Smoked Ham: What Is the No-Soak Method?

Rinse 1 pound of dried pinto beans, then boil them hard for 10 minutes in 8 cups of water. Drain, return to the pot with 8 cups of fresh water, 1 smoked ham hock, 1 diced onion, and 2 bay leaves, and simmer gently for 2 to 2 and 1/2 hours, until creamy and tender. Season with salt only in the last 30 minutes.

The quick boil replaces overnight soaking by jump-starting the softening, and salting late keeps the skins from turning tough. Dolly has described pinto beans as old mountain food, and this is that humble pot: creamy beans, smoky broth, and nothing wasted.

How to make it: boil 10 minutes, drain, simmer 2 to 2 and 1/2 hours. Total time is about 3 hours, mostly hands-off. Serves 8.

Serving tip: serve in bowls with skillet cornbread and chopped raw onion on top.

15. Strawberry Shortcake: How Do You Macerate Berries Right?

Toss 2 pounds of hulled, sliced strawberries with 1/2 cup of sugar and 1 tablespoon of lemon juice, and rest 30 minutes until juicy. Split warm drop biscuits (made like the buttermilk biscuits above, with 1/4 cup extra sugar) and layer with berries and their syrup plus freshly whipped cream.

Thirty minutes of macerating draws out the berry juices into a natural syrup, no cooking needed, and the lemon keeps the flavor bright instead of flat. A slightly sweetened biscuit, rather than sponge cake, is the traditional Southern base that soaks up juice without collapsing.

How to make it: macerate 30 minutes, bake biscuits 12 to 14 minutes, and assemble warm. Total time is about 45 minutes. Serves 8.

Serving tip: assemble just before serving so the biscuits stay crisp-edged.

16. Appalachian Apple Stack Cake: What Makes It Different?

Make a molasses-spiced dough (4 cups flour, 1 cup molasses, 1/2 cup butter, 2 eggs, 1 teaspoon each baking soda, cinnamon, and ginger), divide into 5 thin layers, and bake each in a 9-inch pan at 350F for 10 to 12 minutes. Spread 3 cups of cooked dried-apple filling between the layers, stack, wrap, and rest overnight.

The overnight rest is the whole trick: the dry, cookie-like layers drink moisture from the apple filling and turn cakey by morning. This is old mountain celebration cake from Dolly’s home region of East Tennessee, built for keeping and sharing.

How to make it: bake 5 layers 10 to 12 minutes each, stack with apple filling, and rest overnight wrapped. Total time is about 1 hour plus the overnight rest. Serves 12.

Serving tip: dust the top with powdered sugar and serve in thin wedges with coffee.

17. Classic Chess Pie: What Is in This Pantry Pie?

Whisk 1 and 1/2 cups of sugar with 1 tablespoon of cornmeal, 1 tablespoon of flour, and 1/4 teaspoon of salt, then whisk in 1/2 cup of melted butter, 1/3 cup of milk, 3 beaten eggs, 1 teaspoon of vanilla, and 1 tablespoon of vinegar. Pour into a 9-inch unbaked pie crust and bake at 350F for 45 to 50 minutes, until the top is golden and the center barely jiggles.

Chess pie is the ultimate make-do dessert: everything in it lives in the pantry. The vinegar sounds odd but it balances the sweetness and helps the top form its signature crackly crust. The cornmeal gives the filling its faintly chewy texture.

How to make it: whisk, pour, and bake 45 to 50 minutes at 350F, then cool 2 hours. Total time is about 3 hours with cooling. Serves 8.

Serving tip: a tiny pinch of flaky salt on each slice cuts the richness beautifully.

18. Chicken Pot Pie: How Do You Get a Golden, Flaky Top?

Simmer 3 cups of diced cooked chicken with 2 cups of chicken broth, 1 cup of milk, 2 cups of mixed vegetables, and 1 diced potato for 10 minutes, then thicken with a roux of 1/3 cup butter and 1/3 cup flour. Pour into a deep dish, top with a rolled pie crust, crimp, cut vents, brush with egg wash, and bake at 400F for 30 to 35 minutes.

A thick-enough filling is what keeps the bottom crust from going soggy: it should mound on a spoon before it goes into the dish. The egg wash is what turns the top deep golden, and venting lets steam escape so the crust stays crisp instead of steaming soft.

How to make it: make the filling 15 minutes, top with crust, and bake 30 to 35 minutes at 400F. Total time is about 1 hour. Serves 6.

Serving tip: cool 10 minutes before scooping so the filling sets into clean portions.

19. Southern Creamed Corn: Fresh, Frozen, or Canned?

Sizzle 4 cups of corn kernels (fresh cut, frozen thawed, or canned drained) in 3 tablespoons of butter for 3 minutes, stir in 2 tablespoons of flour, then pour in 1 and 1/2 cups of half-and-half. Simmer 8 to 10 minutes, stirring, until thick and creamy, and finish with salt, black pepper, and 1 teaspoon of sugar if the corn needs it.

Fresh corn in summer is unbeatable, but frozen works year-round and canned works in a pinch, which is why this side shows up at every Southern table. Scraping the cobs with the back of a knife releases the milky pulp that makes fresh creamed corn extra silky.

How to make it: sizzle 3 minutes, add flour, pour in half-and-half, and simmer 8 to 10 minutes. Total time is about 20 minutes. Serves 6.

Serving tip: stir in 1/4 cup of grated Parmesan at the end for a savory twist.

20. Hummingbird Cake: Why Three Layers?

Whisk 3 cups of flour with 2 cups of sugar, 1 teaspoon each of baking soda, cinnamon, and salt, then stir in 3 beaten eggs, 1 and 1/4 cups of oil, 2 cups of mashed banana, 1 can (8 oz) of crushed pineapple with juice, and 1 cup of chopped pecans. Divide among three 9-inch pans and bake at 350F for 25 to 30 minutes, then frost with cream cheese frosting.

Three thin layers bake evenly and give you more frosting in every bite, which matters because tangy cream cheese frosting is half the point. The banana and pineapple keep the crumb moist for days, which is why this cake is a legendary Southern make-ahead dessert.

How to make it: mix, divide, bake 25 to 30 minutes, cool, and frost. Total time is about 1 hour 30 minutes plus cooling. Serves 14.

Serving tip: toast extra pecans and press them around the sides for a bakery look.

21. Loaded Baked Potato Soup: How Do You Make It Thick Without Flour?

Simmer 3 pounds of diced russet potatoes in 6 cups of chicken broth for 15 to 18 minutes until falling apart, then mash about half of them right in the pot with a potato masher. Stir in 1 cup of heavy cream, 2 cups of shredded cheddar, 6 slices of crumbled cooked bacon, and 1/2 cup of sour cream, and heat gently without boiling.

Mashing half the potatoes thickens the soup naturally with their starch, no flour needed. Russets break down creamier than waxy potatoes, and keeping the heat gentle after the dairy goes in stops the soup from splitting. Every baked-potato topping becomes a mix-in.

How to make it: simmer 15 to 18 minutes, mash half, stir in dairy and toppings. Total time is about 40 minutes. Serves 8.

Serving tip: set out extra bacon, cheese, sour cream, and chives so everyone loads their own bowl.

22. Slow Cooker Pulled Pork: Low and Slow or High and Fast?

Rub a 4-pound pork shoulder with 2 tablespoons each of brown sugar, paprika, and salt plus 1 tablespoon each of garlic powder and black pepper. Cook on low 8 to 10 hours (or high 4 to 5 hours) with 1 sliced onion and 1 cup of chicken broth until it shreds easily with forks. Skim the fat, shred, and toss with 1 cup of your favorite BBQ sauce.

Low and slow wins for tenderness: the long cook melts the connective tissue into silky strands that high heat can tighten up. The dry rub builds a flavorful crust while the small amount of liquid keeps everything moist without boiling the meat.

How to make it: rub, load the cooker, and cook 8 to 10 hours on low. Total hands-on time is 15 minutes. Serves 10.

Serving tip: pile onto soft buns with coleslaw on top for the classic Southern sandwich.

23. Corn Pudding Casserole: Is It a Side or Dessert?

Whisk 4 beaten eggs with 1 can (15 oz) of creamed corn, 1 can (15 oz) of whole kernel corn drained, 1 cup of sour cream, 1/2 cup of melted butter, and 1 box (8.5 oz) of corn muffin mix. Pour into a buttered 9×13 dish and bake at 350F for 45 to 50 minutes, until the edges are golden and the center is just set.

It eats like both, which is why it disappears at every gathering. The muffin mix gives it structure while the two kinds of corn keep it custardy in the middle. Pulling it when the center still trembles slightly keeps it creamy instead of dry.

How to make it: whisk everything in one bowl, pour, and bake 45 to 50 minutes. Total time is about 1 hour. Serves 10.

Serving tip: serve warm straight from the dish with a spoon; it does not slice neatly and that is fine.

How to Cook Like Dolly

These dolly parton recipes follow one simple rule: keep it generous and Southern. Stock buttermilk, cornmeal, flour, and butter at all times, reach for the cast iron skillet first, season boldly with salt and pepper, and never rush a simmer. Most dishes on this list feed 8 to 10, because Southern cooking is built for sharing.

Start with one showstopper per meal and build around it: fried chicken plus mashed potatoes and creamed corn, or meatloaf with collard greens and cornbread. Many recipes here are make-ahead friendly. Banana pudding and apple stack cake improve with an overnight rest, pulled pork reheats beautifully, and mac and cheese, pot pie, and corn pudding can be assembled a day ahead and baked before serving. Pies and cakes hold at room temperature for a day; anything with dairy or meat goes straight into the fridge within 2 hours. If you are cooking for a crowd, double the sides first: they stretch further and reheat better than extra mains.

FAQs

What is Dolly Parton’s most famous recipe?

Chicken and dumplings. Dolly has said publicly that it is the dish she is most famous for cooking, and she has cooked it for casts, crews, and family for years. Item 2 in this list of dolly parton recipes is an original recipe inspired by that Southern classic.

Are these Dolly Parton’s actual recipes?

No. These dolly parton recipes are original recipes inspired by the Southern comfort food Dolly Parton is publicly known to love, from chicken and dumplings to banana pudding and biscuits and gravy. They are written for home cooks in the same spirit: simple, generous, and full of flavor.

What desserts is Dolly Parton known for?

Banana pudding is the big one: she has called it one of her all-time favorite desserts. Strawberry shortcake also appears in her family’s cookbook, and her baking line with Duncan Hines includes banana and Southern-style cake mixes. This list covers banana pudding, strawberry shortcake, pecan pie, chess pie, and hummingbird cake.

Which of these recipes can I make ahead for a crowd?

Pulled pork, pinto beans, and collard greens all reheat well and taste better the next day. Banana pudding and apple stack cake need an overnight rest anyway. Mac and cheese, chicken pot pie, and corn pudding can be assembled a day ahead and baked before serving.

Conclusion

These dolly parton recipes prove that comfort food does not need to be complicated: a hot skillet, honest ingredients, and the patience to let things simmer. From Dolly’s beloved chicken and dumplings to banana pudding and flaky biscuits, all 23 dishes are built for sharing around a full table. Pick one to try this weekend, then work your way through the list. If these recipes made you hungry, pin this list to your comfort food board on Pinterest and share it with someone who loves Southern cooking as much as you do.