Dill Pickle Cornbread Muffins with Pickle Butter

5 from 1 reviews

Dill Pickle Cornbread Muffins: Sweet cornbread muffins have a hint of savory with the addition of chopped dill pickles and a slathering of dill pickle butter.



For the Cornbread Muffins:

For the Pickle Butter:


For the Muffins:

  1. Preheat the oven to 350 degrees. Line a muffin pan with liners or spray with non-stick spray.
  2. In a medium bowl, whisk together the flour, sugar, cornmeal, baking powder and salt. Set aside.
  3. In a large bowl, whisk together the eggs and milk.
  4. Microwave the butter in a small bowl and then whisk into the egg mixture.
  5. Add the flour mixture to the egg mixture, along with the chopped pickle and pickle juice. Mix until just combined.
  6. Pour into the muffin pan.
  7. Bake for 20-25 minutes or until lightly golden.

For the Butter:

  1. In a large bowl (or in a food processor) combine all of the ingredients and whisk until smooth and fully combined.
  2. Turn out butter onto a piece of wax paper and form into a log. (Wet your fingers first)
  3. Wrap up and refrigerate until ready to use.

Keywords: dill pickle cornbread muffins with pickle butter, cornbread muffins, savory muffins, cornbread, pickle butter, improv cooking challenge, baking

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