13 Classic Indiana Dishes That Stand The Test Of Time

Indiana’s comfort food tradition runs deep, and its classic dishes have a way of sticking around for good reason.

From crispy breaded pork tenderloin sandwiches to rich sugar cream pie, every bite feels like a warm reminder of home.

These recipes have been passed down, shared, and perfected across generations, becoming part of the state’s culinary identity.

Simple, hearty, and full of flavor, they prove that timeless food never goes out of style.

1. Breaded Pork Tenderloin Sandwich

Picture a pork cutlet so massive it makes the bun look like a tiny hat perched on top. That’s the legendary breaded pork tenderloin sandwich, Indiana’s answer to portion control (which is to say, there is none).

Pounded thin, breaded thick, and fried until golden, this behemoth is usually served with pickles, onions, and mustard.

You’ll need both hands and maybe a friend to finish one. It’s messy, it’s ridiculous, and it’s absolutely perfect.

2. Sugar Cream Pie (Hoosier Pie)

Hoosiers don’t mess around when it comes to simplicity. Sugar cream pie contains just a handful of ingredients: cream, sugar, butter, flour, and vanilla. No eggs, no fruit, no fuss.

Baked until the top gets a light golden crust and the filling turns silky smooth, this pie tastes like sweet nostalgia.

Some folks sprinkle cinnamon or nutmeg on top for a little extra kick. It’s widely celebrated as Indiana’s state pie (the Senate recognized it in 2009), though it’s unofficial rather than a statute-designated symbol. One bite explains why.

3. Persimmon Pudding

Forget everything you know about pudding. Persimmon pudding is dense, spiced, and more like a moist cake than anything jiggly.

Made from wild persimmons that grow throughout southern Indiana, this dessert has been a fall tradition for generations. It’s flavored with cinnamon, nutmeg, and sometimes a splash of bourbon.

Locals serve it warm with whipped cream or vanilla ice cream. If you’ve never tasted a persimmon, prepare for something earthy, sweet, and totally unique.

4. Beef Manhattan

Despite the name, this open-faced masterpiece has nothing to do with New York. Beef Manhattan features sliced roast beef piled high on white bread, then smothered in rich brown gravy.

Many versions add mashed potatoes on the side or directly underneath the beef for maximum comfort food impact. It’s stick-to-your-ribs fare that warms you from the inside out.

You’ll find this dish in diners across Indiana, especially in the colder months when gravy becomes its own food group.

5. Chicken and Noodles over Mashed Potatoes

Carbs on carbs? Absolutely, and Hoosiers wouldn’t have it any other way. This Sunday dinner classic starts with tender chicken simmered in broth until it falls apart, then thick, homemade egg noodles get added to the mix.

The whole glorious mess gets ladled over a mountain of creamy mashed potatoes. It’s the ultimate comfort food combo, especially on cold winter evenings.

Church potlucks and family gatherings wouldn’t be complete without a giant pot of this stuff.

6. Fried Morel Mushrooms

Every spring, Hoosiers hit the woods like treasure hunters searching for morel mushrooms. These wrinkly, cone-shaped fungi are prized for their earthy, nutty flavor and meaty texture.

Once you’ve scored some morels, the traditional preparation is simple: dredge them in flour or cornmeal, then fry until crispy.

They’re best eaten hot, with just a sprinkle of salt. Some folks guard their morel hunting spots more fiercely than family recipes, and honestly, that checks out.

7. Ham and Beans with Cornbread

Budget-friendly and soul-satisfying, ham and beans have fed Indiana families for generations. A meaty ham bone simmers with navy beans until everything turns creamy and rich.

Serve it with a thick wedge of buttery cornbread for soaking up every last drop of that savory broth.

It’s peasant food done right, proving you don’t need fancy ingredients to create something delicious. Leftovers taste even better the next day, if there are any leftovers at all.

8. Gooseberry Pie

Gooseberries might sound old-fashioned, but these tart little berries make one seriously impressive pie. They grow wild in Indiana, and locals have been baking them into pies since pioneer days.

The filling is tangy and bright, balanced with plenty of sugar and sometimes a touch of cinnamon.

Gooseberry pie tastes like summer in the Midwest, with a flavor somewhere between a green apple and a grape. Track down a slice if you can; they’re becoming harder to find these days.

9. Fort Wayne Coney Dog

Fort Wayne puts its own spin on the classic Coney Island hot dog. This version features a steamed bun, an all-beef frank, and a distinctive meat sauce that’s more finely ground than Detroit or Cincinnati styles.

Topped with mustard and chopped onions, it’s simpler than its cousins but no less delicious. Local joints like Famous Coney Island have been slinging these dogs since the 1910s. One is never enough, which is why most people order at least two.

10. Fried Catfish Fiddlers

Fiddlers are small catfish, usually about the size of your hand, fried whole until crispy. They’re a southern Indiana specialty, especially popular along the Ohio River where catfish are plentiful.

Coated in cornmeal and deep-fried, these little fish are crunchy on the outside and tender inside.

You eat them with your hands, bones and all if you’re brave. Served with hush puppies and coleslaw, fiddlers are Friday night fish fry perfection.

11. Fried Biscuits with Apple Butter

Take fluffy biscuit dough, drop it in hot oil, and fry until golden and puffy. What you get is a cross between a donut and a biscuit, crispy outside and soft within.

Hoosiers slather these warm fried biscuits with homemade apple butter, that thick, spiced spread made from slowly cooked apples.

It’s breakfast, dessert, or an anytime snack that hits all the right notes. The combination of hot, fried dough and sweet apple butter is dangerously addictive.

12. Elephant Ears (Indiana State Fair)

Elephant ears are essentially giant, flat pieces of fried dough dusted with cinnamon sugar, and they’re as big as your head. At the Indiana State Fair, these crispy, sweet treats are practically mandatory.

Stretching nearly a foot wide, they’re best eaten fresh and hot, preferably while wandering past the livestock barns or waiting for a concert.

Some vendors offer toppings like powdered sugar or fruit, but purists stick with the classic cinnamon sugar version.

13. St. Elmo Shrimp Cocktail

St. Elmo Steak House in Indianapolis serves a shrimp cocktail so spicy it’ll make your eyes water and your sinuses clear instantly.

The secret is the horseradish-heavy cocktail sauce, which has more kick than a mule.

Locals and celebrities alike come for the burn, and the restaurant has been dishing it out since 1902. It’s not just shrimp; it’s a rite of passage. Fair warning: underestimate this appetizer at your own risk.