I note from the comments that there is a general interest in knowing more about cooking and food. Having a passing interest in the subject myself, I though I'd share a few tid-bits with you.
The first thing you have to understand about Southern cooking is that it is almost impossible to find a recipe that is strictly vegetarian (or one that doesn't have some sort of propritory product, impossible to obtain in NZ). Rod and I scoured our Southern cook books in an attempt to put together a Southern menu that would be suitable for Cassandra, and basically drew a blank (I will keep working on it). Bacon and/or bacon fat seem to be a requisite component of many dishes, including the vegetable ones - one could obviously leave it out but it is the main source of flavouring. Here is an example:
Country Cabbage
3 slices of bacon
3/4 medium head cabbage (approx 2 lbs) cored and cut into chunks the size of golf balls
1 1/2 tsp salt
1/2 tsp pepper/2 Tbls butter (or more)
In a large heavy-bottom pan with lid, fry bacon until it is crisp. Remove to paper towel, crumble, set aside.
Add 1 cup water to bacon fat. Add cabbage. Bring to boil & add salt & pepper. Place lid on pot and reduce heat to medium. Allow cabbage to cook for 10-15 mins (In the South they like it tender, not crunchy)
Remove pot from heat. Add butter & stir till melted. Stir in crumbled bacon.
And another:
Corn Bread Muffins
2 cups plain yellow cornmeal
1 Tbls sugar
1 Tbls BP
1 tsp salt
1 egg, beaten
1 1/4 cups whole milk
3 Tbls bacon fat*, warm until liquefied
Butter at room temp for serving
Preheat oven to 475F (245C). Grease 12 muffin pan cups.
Combine cornmeal, sugar, BP & salt. Stir well. Add egg, milk & bacon fat. Stir well.
Pour batter into prepared muffin tin, filling about 1/2 full. Bake 18 mins, until the corn muffins are puffed and browned. Serve with soft butter.
These are traditionally used to mop up gravy (they are big gravy eaters) I guess they go with any roast dish which has gravy as well as stews etc. They are very (very) nice.
* note about bacon - bacon here is very fatty - more than 60% fat I'd say. They usually fry it till crispy than 'crumble' it over and into things for extra flavour. Of course, when you fry it lots of the fat comes out - it is this fat that you collect to use in other dishes.
Early on Boris made a very astute observation - looking at all the advertising signs for fast food he said that everything seemed to have bacon and/or cheese in it - he is dead right.
Here is one last recipe - it appears in every book on Southern cooking. It calls for pecans (they are very abundant here), but I guess you could substitute walnuts. This is a good cake for a morning tea party... (it is devoid of both cheese and bacon, but then again, it is a cake!)

Hummingbird Cake
Cake
3 cups Self-rising flour
2 cups sugar
3/4 cup vegetable oil
1/2 cup finely chopped pecans
2 very ripe large bananas, mashed
8oz can crushed pineapple, with juice
1 tsp vanilla essence
1 tsp cinnamon
1 large eggs, beaten
Icing
1lb icing sugar
8oz cream cheese (room temp)
3/4 stick (185g) butter, softened
1 tsp vanilla essence
1 Tbls milk (or more if needed)
1/2 finely chopped pecans
Cake - Preheat oven to 325F (160C)
Grease and flour three 8-inch round cake tins.
In large bowl combine all cake ingredients. Stir well until smooth.
Divide batter between the three tins. Bake 26-28 mins, until the top spring back. Cool in pans for 10 mins then invert onto wire racks to cool completely.
Icing - Mix all ingredients except pecans with an electric mixer until smooth. If needed add more milk, 1 tsp at a time to achieve proper spreading consistency.
Ice between the cake layers and on the top and sides. Sprinkle top with pecans. Refrigerate until ready to serve.
Love from Jacqueline