This Is Why Some Southern Houses Have a Porch Door, or “Hospitality Door”
Hannah Twietmeyer
For those of us that have settled down in the suburbs, the sentiment of “knowing your neighbor” means a lot. Living in a tight-knit neighborhood often creates close family friends, the ones you play outdoor games with and invite to backyard barbecues. In the neighborhood I grew up in, doors were rarely shut and locked during the day—and even if they were, neighbor kids were welcome to ring the doorbell and see who was home.
Times have changed, though. In a lot of neighborhoods, the front doors stay locked. But in the South, you’ll likely still see some open front doors, though, especially if they lead to the porch.
You’ve probably come across the phrase “Southern hospitality,” which describes the welcoming nature of people in Southern states—doors and arms wide open. But unless you’re from the South, or have experienced Southern hospitality for yourself, you might not fully understand how big of an influence it has on Southern communities.
In Charleston, South Carolina, historic homes were built with an airy front porch that included a door separate from the one to the house. That porch door is a hospitality door, according to Glimpses of Charleston and It’s A Southern Thing.
What Are the Porch Doors For?
The hospitality doors were helpful social cues for neighbors and friends. If the porch door was propped open, it meant that the family inside was ready for visitors, and people were welcome to come in. If the door was shut—you guessed it—do not disturb. Though this old home feature has gone out of style, hospitality doors are still preserved in many houses in the South. Maybe one day they’ll even make a comeback.
Classic Southern Recipes to Share
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I absolutely love tomatoes, any kind, any size. Being from the South, that includes fried green tomatoes. I created a special summer sandwich to show them off. —Hillian Holmgren, Del Rio, Texas
I learned about corn bread dressing while living in the south for a few years. I decided to combine it with a few of my favorite stuffing ingredients to give it my own spin. —James Schend, Food Editor, Taste of Home
Mrs. Ina was an older lady who came to our church for many years. She made an amazing corn relish. I whip up my own batch to give to friends at Christmastime. —Brenda Wooten, Dayton, Tennessee
Fresh shrimp from the Carolina coast is one of our favorite foods. We add kale, garlic, red peppers and black-eyed peas to complete this wholesome, filling soup. —Mary Marlowe Leverette, Columbia, South Carolina
There is nothing I don't love about this pie! I adore the flavors, and I like that I can sneak some whole grains into the crust. It belongs on every holiday dessert buffet. —Mary Leverette, Columbia, South Carolina
To feed a crowd, especially when I want to make a good impression, I make this eye-popping cornbread salad. It’s beautiful in a trifle bowl. I love it in summer, when we can make it with our own garden produce. —Debbie Johnson, Centertown, Missouri
A dear friend from the South gave me the idea for this peachy cake. I add bourbon and top each slice with vanilla or cinnamon ice cream. —Trista Jefferson, Batavia, Ohio
Having lived in several states in the South, I love tossing pecans into recipes for a little added flavor and crunch. Fresh berries and other nuts round out this hearty salad. —Lisa Varner, El Paso, Texas
[rms_recipe id="55791" title="Apple-Glazed Ham" cta_text="Go to Recipe" image="https://www.tasteofhome.com/wp-content/uploads/2018/01/Apple-Glazed-Holiday-Ham_EXPS_TOHDJ22_55791_B08_03_2b.jpg" image_alt_text="Apple-Glazed Holiday Ham Recipe photo by Taste of Home" link="https://www.tasteofhome.com/recipes/apple-glazed-holiday-ham/"]Each Christmas I'm asked to prepare this apple glazed ham. I'm happy to oblige because it is easy to assemble, bakes for a few hours unattended and is simply delicious. —Emory Doty, Jasper, Georgia
For our family, a good fish dinner just isn't complete without these zesty hush puppies. You can also serve them alone as a satisfying snack. —Carolyn Griffin, Macon, Georgia
My father is Cajun, and I grew up eating Cajun food. This easy recipe makes me think of happy childhood memories. Sometimes I use oysters or crawfish instead of—or in addition to—the shrimp. —Stacey Johnson, Bonney Lake, Washington
Collard greens are a staple vegetable of southern cuisine. This side dish is often eaten alongside smoked or salt-cured meats, such as ham hocks, pork or fatback. —Marsha Ankeney, Niceville, Florida
I didn’t see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He’s a true southern boy! It’s a dessert, but you can have it for breakfast, lunch or dinner. —Stephanie Harris, Montpelier, Virginia
If you’re from the South, you have to have a good cornbread recipe. Here’s a lightened-up version of my mom’s traditional cornbread that tastes just as delicious. —Debi Mitchell, Flower Mound, Texas
A Southern specialty, this hearty pork sausage gravy uses sausage drippings, milk and flour to make a thick creamy gravy traditionally served over biscuits. —Taste of Home Test Kitchen
This is one of those old-fashioned Southern desserts that makes everyone feel good. The easy-as-pie berry sauce gives it color and a tantalizing tang. —April Heaton, Branson, Missouri
You might call this Southern-inspired sandwich comfort food with a twist. The chipotle mayonnaise adds a delicious kick, while the peppered bacon really punches up the flavor. —Neilla Roe, kingston, Washington
I coat the catfish in pecans, then top it with a thick, rich cream sauce. It looks like you spent all day on it, but it's actually very speedy to prepare. Garnish it with lemon wedges, parsley or more chopped pecans if you desire. —Mary Ann Griffin, Bowling Green, Kentucky
While visiting Texas I bought a small bottle of jalapeno pepper jelly, which inspired me to try this recipe. It's like a kicked up Southern classic, and the syrup can be used as a dipping sauce for the chicken. —Debra Goforth, Newport, Tennessee
Whenever we went to visit my Aunt Ione in south Georgia, her icebox cookies were our favorite treat. My mother later make these cookies, and I remember begging for a slice of the raw dough—I thought the unbaked cookies tasted just as great as the baked! —Jenny Hill, Meridianville, Alabama
