North Louisiana families are fond of a wide range of vegetables, but have a special affinity for beans and peas. Corn in its many forms remains a staple, and corn bread continues to be important even though biscuits have become increasingly so in the last century. Corn bread may be baked plain or with cracklins to make cracklin bread, fried with flavorings for hushpuppies, or boiled to make hot water bread. Add eggs, and it becomes egg bread. Green corn is also boiled or roasted fresh, or creamed.
Ripe corn can become hominy, and hominy can become grits.
Any fish or meat may be fried. Sunday dinners at noon, fish fries, and barbecues are common occasions. North Louisiana gatherings that feature food include ritual traditions reflecting their Protestant heritage. All-day singings and dinners on the grounds still take place after church services in many rural communities, frequently on the fifth Sunday in a month. Both black and white rural churches have gatherings such as Homecoming, bringing together extended families.