Side Dish: United States – South Dakota – South Dakota Cornbread

Serving Size: 8

Approximate Time

Prep 20 min

Cook 22 min

Additional 10 min

Total 52 min

Ingredients

- 1 1/2 cups (225 g) yellow cornmeal, preferably locally milled
- 1/2 cup (60 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 3/4 tsp (4 g) kosher salt
- 2 tbsp (30 ml) honey (use local honey when possible)
- 1 tbsp (15 ml) unsulphured molasses (optional; for deeper sweetness)
- 2 large eggs (approx. 100 g)
- 1 cup (240 ml) buttermilk
- 4 tbsp (57 g) unsalted butter, melted, plus 1 tbsp (14 g) butter or bacon fat for skillet
- 1 tbsp (15 ml) neutral oil (vegetable or canola) or bacon drippings (optional, for skillet)

Instructions

Short Description:
A hearty, slightly sweet cornbread made with locally milled yellow cornmeal and tenderized with buttermilk, finished with a touch of honey (and optional molasses) for a nod to South Dakota's agricultural heritage. Baked in a hot skillet for a crisp edge and soft crumb.

Regional Notes:
This South Dakota version emphasizes locally sourced cornmeal and a gentle sweetness—often from honey or a bit of molasses—reflecting prairie beekeeping and historic molasses use. Unlike some Southern cornbreads that are very dry or savory, this Great Plains style balances corn flavor with a tender, slightly sweet crumb suitable as a side for roasts, stews, or braised meats.

1. Preheat the oven to 425°F (220°C). Place a 9-inch (23 cm) cast-iron skillet in the oven while it heats.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until evenly combined.
3. In a separate bowl, whisk the eggs, then add the buttermilk, honey, and molasses (if using), whisking until smooth. Stir in the melted butter.
4. Pour the wet ingredients into the dry ingredients and fold gently until just combined; do not overmix. The batter should be pourable but thick; add up to 1–2 tbsp (15–30 ml) extra buttermilk if it seems overly stiff.
5. Carefully remove the hot skillet from the oven (use oven mitts). Add 1 tbsp (14 g) butter or bacon fat and 1 tbsp (15 ml) oil, swirl to melt and coat the bottom and sides.
6. Pour the batter into the hot, greased skillet, smoothing the top with a spatula. Return the skillet to the oven.
7. Bake 18–22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Remove from the oven and allow to cool in the skillet 5–10 minutes. Run a knife around the edge and transfer to a cutting board or slice and serve warm.
9. Serve plain or with butter and additional honey on the side. Leftovers keep covered at room temperature for 1 day or refrigerated up to 3 days; rewarm briefly before serving.