Side Dish: United States – Montana – Montana Huckleberry Cornbread

Serving Size: 8

Approximate Time

Prep 20 min

Cook 25 min

Additional 10 min

Total 55 min

Ingredients

- 1 cup (150 g) yellow cornmeal, medium- or stone-ground
- 1 cup (125 g) all-purpose flour
- 1/3 cup (67 g) granulated sugar
- 1 tbsp (15 ml) baking powder
- 1/2 tsp (3 g) baking soda
- 1/2 tsp (3 g) kosher salt
- 2 large eggs, approx. 100 g total (without shells)
- 1 cup (240 ml) buttermilk
- 4 tbsp (60 g) unsalted butter, melted, plus 1 tbsp (15 g) for skillet
- 1 cup (150 g) fresh or frozen huckleberries — OR 1/2 cup (60 g) dried huckleberries, soaked in 2 tbsp (30 ml) warm water and drained
- 1 tsp (5 ml) vanilla extract (optional)
- Zest of 1 lemon, about 1 tsp (optional, 2 g) — brightens the berries

Instructions

Short Description:
A tender, slightly sweet cornbread studded with native Montana huckleberries for a bright tart-sweet contrast. Baked in a skillet for a crisp edge and soft center, it pairs well with savory mains.

Regional Notes:
This Montana version highlights fresh, frozen, or dried huckleberries native to the region, which add a tart-sweet fruit note that sets it apart from standard cornbread. Using stone-ground cornmeal and a cast-iron skillet (if available) gives a rustic texture and crisp crust typical of Rocky Mountain baking.

1. Preheat oven to 400°F (205°C). Place a 9-inch (23 cm) cast-iron skillet or ovenproof skillet in the oven to heat while you mix the batter.
2. If using frozen huckleberries, keep them frozen and toss gently with 1 tsp (2.5 g) of the cornmeal to reduce bleeding. If using dried huckleberries, soak as directed in the ingredients and drain; if using fresh, rinse and drain well.
3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
4. In a separate bowl, whisk the eggs, then add the buttermilk, melted butter, and vanilla extract (if using). Whisk until smooth.
5. Pour the wet ingredients into the dry ingredients and stir just until combined — do not overmix. Fold in the lemon zest (if using).
6. Gently fold the huckleberries into the batter, distributing them evenly while trying not to crush them.
7. Carefully remove the hot skillet from the oven. Add 1 tbsp (15 g) melted butter and swirl to coat the bottom and sides. Pour the batter into the hot skillet and smooth the top.
8. Bake in the preheated oven until the top is golden and a toothpick inserted in the center comes out clean, 20–25 minutes (25–30 minutes if using a non-preheated pan). If using frozen berries, check for a couple minutes longer as needed.
9. Remove from oven and let cool in the skillet for 10 minutes to set, then slice into wedges. Serve warm or at room temperature as a side to savory dishes or with butter and honey.