Side Dish: United States – Idaho (Pacific Northwest) – Huckleberry Cornbread

Serving Size: 8

Approximate Time

Prep 15 min

Cook 22 min

Additional 10 min

Total 50 min

Ingredients

- 1 cup (140 g) yellow cornmeal, medium grind
- 3/4 cup (95 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (15 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 1/2 tsp (3 g) fine salt
- 2 large eggs, approx. 100 g total
- 1 cup (240 ml) buttermilk
- 1/4 cup (60 ml) melted unsalted butter, plus 2 tbsp (30 ml) for skillet
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 ml) vanilla extract
- 1 1/2 cups (225 g) fresh or frozen huckleberries (locally sourced if possible)
- 1 tbsp (8 g) all-purpose flour (to toss berries)
- 1–2 tbsp (15–30 ml) honey or maple syrup, optional (for brushing or drizzling)
- Coarse sea salt, optional, for finishing

Instructions

Short Description:
A tender, slightly sweet cornbread studded with locally foraged Idaho huckleberries that give bright tart-sweet pops against a buttery cornmeal crumb. Baked in a hot skillet for golden, crisp edges and a moist center.

Regional Notes:
This Idaho variation uses locally sourced huckleberries (wild huckleberries common to the Pacific Northwest) folded into a traditional American cornbread batter, giving a distinct tartness and fragrance different from plain or blueberry cornbreads. Use of a preheated cast-iron skillet and optional local honey or maple syrup honors regional baking and sweetening traditions.

1. Preheat oven to 425°F (220°C). Place a 10-inch (25 cm) cast-iron skillet in the oven to heat while you mix the batter.
2. In a large bowl whisk together cornmeal, 3/4 cup (95 g) flour, sugar, baking powder, baking soda, and salt until evenly combined.
3. In a separate bowl whisk the eggs, then whisk in buttermilk, melted butter, oil, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined — do not overmix; a few small lumps are fine.
5. Toss the huckleberries with 1 tbsp (8 g) flour to prevent sinking and bleeding. Gently fold the berries into the batter, reserving a few for the top if desired.
6. Carefully remove the hot skillet from the oven and add 2 tbsp (30 ml) butter, swirling to coat the bottom and sides. Pour the batter into the hot skillet and smooth the top. Scatter reserved berries over the surface.
7. Bake in the preheated oven 18–22 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs (if using frozen berries, bake 2–4 minutes longer).
8. Remove from oven and, if desired, brush the top with 1–2 tbsp (15–30 ml) honey or maple syrup and sprinkle a pinch of coarse sea salt. Let cool in the skillet 10 minutes before slicing into wedges.
9. Serve warm as a side to savory dishes or with butter and additional honey for a regional sweet-salty contrast.