Turn Left at the Piggly Wiggly

Banana pudding - the cure for everything.

Being Southern isn’t just a zip code or a drawl that takes three syllables to say “cat.” It’s a full-bodied experience, like sweet tea so strong it could jump your car battery. It's knowing that "bless your heart" is both a prayer and a weapon, depending on the weather and whether your aunt has had her morning coffee.

To be Southern is to wave at strangers from your car, even if you don’t like them. Especially if you don’t like them. It’s knowing the difference between y’all, all y’all, and bless it, which is code for “they’re hopeless, but we’ll love them anyway.”

We are raised on stories, chicken casseroles, and the firm belief that Duke’s mayonnaise belongs in at least seven church recipes. We judge character by handshake grip, biscuit flakiness, and whether or not you say thank you for the deviled eggs.

In the South, directions are given by landmarks and even some that don’t exist anymore. “Turn where the Piggly Wiggly used to be,” we’ll say, confidently, as if that helps you one bit. We don’t use GPS; we use local landmarks and gossip.

We grow up learning how to peel shrimp, shell butter beans, and spot a storm coming by how fast the Spanish moss moves. We know that “fixin’ to” means nothing is happening yet, but it could, eventually, maybe, after a glass of bourbon and some cobbler.

Being Southern means we can host a funeral, a baby shower, and a political debate all in one afternoon with the same banana pudding. And yes, we’ll cry and cuss in the same sentence, and we’ll still make sure you get a to-go plate.

We live by unwritten rules:

• Never show up empty-handed.

• Never talk ugly about your mama (anybody else’s mama is fair game).

• And always bring your good manners, even if your patience didn’t make it out the door.

So, what does it mean to be Southern?

It means you’ve never really met a stranger. You’ve probably been called “sugar” by a waitress twice your age. You’ve apologized to a chair after bumping into it. And you know deep in your bones that there’s nothing a porch swing and a warm biscuit can’t fix.

Y’all come back now. We’ll save you a plate.

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The most famous banana pudding recipe in the South, arguably the gold standard, is the Magnolia Bakery Banana Pudding from New York City, ironically, but with deep roots in Southern tradition. This creamy, dreamy dessert is beloved nationwide and has inspired countless imitations.

🧁 Magnolia’s Southern Connection

While the bakery itself doesn’t have Southern ownership, the recipe is a loving adaptation of a deeply Southern tradition—and they’re upfront about that. It’s similar to how New Yorkers fell in love with Red Velvet Cake (another Southern darling) and made it trendy.

So in short: Magnolia's banana pudding is Southern in soul, but not in ZIP code.

Best of all - it’s simple to make!

🍌 Magnolia Bakery’s Famous Banana Pudding Recipe

Ingredients:

• 1 (14-ounce) can sweetened condensed milk

• 1 1/2 cups ice-cold water

• 1 (3.4-ounce) box instant vanilla pudding mix (Jell-O brand is classic)

• 3 cups heavy whipping cream

• 1 (12-ounce) box Nilla Wafers

• 4 cups sliced ripe bananas (about 4–5 bananas)

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Instructions:

1. Make the pudding base:
   In a medium bowl, whisk together the sweetened condensed milk and cold water until smooth (about 1 minute).
   Add the pudding mix and whisk until well combined and smooth.
   Cover and refrigerate for at least 4 hours or overnight (overnight is best for full thickening).

2. Whip the cream:
   In a large bowl, whip the heavy cream until stiff peaks form.
   Gently fold the whipped cream into the chilled pudding mixture until fully combined and no streaks remain.

3. Assemble the pudding:
   In a large trifle dish or individual cups, layer the pudding with Nilla wafers and sliced bananas.
   Repeat layers, ending with pudding on top. Garnish with crushed wafers or banana slices, if desired.

4. Chill before serving:
   Cover and chill for at least 4–6 hours, or up to 8 hours. Serve cold. Fabulous!!!!