South Dakota State Foods

Kuchen STATUS Official YEAR DESIGNATED 2000 THE FOOD Kuchen Kuchen is the German word for any type of cake or pie. The South Dakota version, however, is always an open-faced tart. It starts with a base of sweet, yeasted dough or a short crust. The dough is topped with custard, usually made of sweet or sour cream. (Cream cheese versions are increasingly common.) Often, there’s a layer of fruit under the custard, but this isn’t a requirement. Sliced apples are extremely popular, though peaches and other seasonal fruit are sometimes used. Kuchen is usually a dessert, but it can be part of a coffee break or breakfast. THE SIGNIFICANCE South Dakota settlers from Russia and Germany invented kuchen, borrowing elements of different desserts from their homelands and incorporating local ingredients. It has been a constant on the South Dakota table ever since. There’s a kuchen festival every year in Delmont. Kuchen is also a fixture at other festivals and celebrations statewide, for example the Eureka Schmeckfest. Cornbread STATUS Unofficial THE FOOD Cornbread Cornbread is a quick bread made with cornmeal, or sometimes a mixture of cornmeal and white flour. Early American recipes were made of just cornmeal, salt, and water. Modern recipes include sweet milk or buttermilk, baking powder or baking soda, shortening, eggs, and sometimes a little sugar. The end product can be soft, sweet, and firm or crumbly and salty. The shortening makes a big difference in the end product. Cornbread is usually baked, though fried and steamed versions also exist. It is a common side dish with all types of meals. THE SIGNIFICANCE Corn was a staple for Native Americans in the South Dakota area long before European settlers arrived. Settlers gradually adapted their recipes to local ingredients, so corn, which grows well in South Dakota, quickly became a staple for them as well. Although non-local ingredients are now widely available, corn bread is still a favorite throughout the state. -World Trade Press