When someone mentions the state of Indiana, certain things come to mind. Well, maybe one thing in particular: corn. Yes, there is more than corn in Indiana: we are home to the Indianapolis 500 (which is the largest one-day sporting event in the world), Hoosier Hysteria (a strong tradition of basketball), and the Angel Mounds State Historic Site (one of the best preserved Native American sites in the U.S.). Indiana limestone has been used in many famous buildings, including the Empire State Building and the Pentagon. Brown County is known for its many hills and lovely fall foliage.
Something that probably doesn’t spring to mind when Indiana is mentioned are specific foods (except that blasted corn!), unless you heard Bobby Flay’s remark that our state food is the corn dog (not true, Indiana does not have an official state food). The non-profit Indiana Foodways Alliance (IFA) is seeking to brand Indiana foods the way Southern foods have been branded, and make people in other parts of the United States aware of traditional Indiana foods.
The IFA was developed as a way to promote economic development by luring travelers off I-69, which runs from the northeast corner of Indiana to Indianapolis, which is located in central Indiana. The alliance has created online “culinary tourism trails” that feature food-related businesses around the state that are locally owned and operated and that offer traditional Indiana foods of “above average” quality. Future trails will include I-65 in the southern half of the state, and U.S. 40.
Indiana was settled by pioneers around 1800, and these hardy folk subsisted on wild game, native berries, seeds, and other primitive foods. By the 1850s the state ranked high in the farming of sheep, hogs, corn, and wheat. European immigrants brought their culinary traditions with them, adapting them to fit the available resources. Persimmons were made into pies, fried biscuits became an Indiana specialty, and preparing pork in numerous ways has become a well-developed culinary art.
Breaded Pork Tenderloin Sandwiches
The breaded pork tenderloin sandwich was born in Huntington, Indiana in 1908 by street vendor Nick Freinstein (whose subsequent family restaurant is still serving the public) and has become one of Indiana’s signature foods. You can’t go to a county fair or carnival in Indiana without encountering this delectable sandwich made from an oversized slice of pork tenderloin, pounded flat, breaded and deep fried, then served on a bun with tomato, onion, pickle, and other favorite sandwich toppings. My own home town boasts of Mr. Dave’s Restaurant, a locally owned eatery that has received national recognition for their breaded tenderloins (as they are known colloquially).
Sugar Cream Pie
Sugar cream pie, also known as Hoosier pie or Indiana cream pie, is another Indiana “delicacy.” Ball State University Business Fellows, working in conjunction with the IFA, are lobbying for legislation that will recognize sugar cream pie as the official Indiana state pie. It is believed that the recipe originated in Indiana’s Shaker and/or Amish communities as a way to produce a luscious dessert when apples were in short supply. A pie shell filled and baked with layers of butter, maple or brown sugar, and vanilla-flavored cream, sugar cream pie is sure to satisfy any sweet tooth.
Onion Pie
Perhaps better known as a Southern delicacy, onion pie was brought to Indiana by Eastern European immigrants. It is usually served as a side dish to the meat entree. The pie crust is filled with sliced sweet onions, butter, cream, bacon, eggs, and cheese and baked.
Many vendors lay claim to the creation of the corn dog, although none are from Indiana. However, the humble corn dog has become another popular Indiana food that is found at all county fairs and festivals. You can buy them at most convenience stores, malls, and gas stations. We have to do something with all that corn! A corn dog is simply a hot dog on a wooden stick which is dipped into a cornbread-type batter and deep fried. They are served with catsup and mustard. One way to enjoy your corn dog is to poke a hole in the top end and squeeze the catsup and mustard between the hot dog and the crust, although us more genteel Hoosiers spread the condiments on the outside or will dip them into condiments poured onto a plate.
Other Interesting Indiana Food Facts
The first commercial winery in the United States was founded in Indiana by a Swiss immigrant.
“Wonder Bread” got its name and colorful package design when the owner of the Taggart Baking Company (founded in Indianapolis) was awestruck by the hundreds of colorful hot-air balloons that were released over the Indianapolis Speedway.
Canned tomato juice was developed in Kokomo, Indiana, at the request of a doctor for a nutritious baby food.
Weaver popcorn was founded in Grant County, Indiana, and today covers thousands of acres in the U.S. and Argentina.
The Sechler family pickle business was founded in Indiana, and pickles are still made on the original family farm.
