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.
While I am the one who chooses which ingredients we are going to use in the Improv Cooking Challenge, I also take suggestions from all of the members. I honestly can't remember where the idea for pickles and butter came from, but I was intrigued and knew I wanted to use it, even if it was going to really make me think about what I could make that included those two ingredients.
I mean, it sounds simple. Butter. Pickles. But where do they combine other than a Cuban sandwich?
A few weekends ago I knew I needed to get something made but I had no idea what to make. I looked at the weather and saw it was going to be chilly on a Sunday. Chilly = chili = cornbread + pickles = pickle cornbread. Yeah, sometimes even I wonder about how my brain manages to put things together. But there you have it. I was going to make chili and serve it with a pickle cornbread.
I am all about sweet and savory pairings so I decided to use a sweet cornbread version for this recipe, but if that isn't your thing, I'm sure dill pickles added to a savory cornbread would be just as delicious.
Dill Pickle Cornbread Muffins with Pickle Butter
For the Cornbread Muffins:
- 1 cup all purpose flour
- ¾ cup sugar
- ½ cup cornmeal
- ½ tbsp. baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1 stick ½ cup unsalted butter
- 2 tablespoon dill pickle chopped
- 1 tablespoon pickle juice
For the Pickle Butter:
- 1 stick unsalted butter very soft but not melted
- 1 tablespoon finely chopped dill pickle
- ½ tablespoon pickle juice
- 1 teaspoon salt
For the Muffins:
- Preheat the oven to 350 degrees. Line a muffin pan with liners or spray with non-stick spray.
- In a medium bowl, whisk together the flour, sugar, cornmeal, baking powder and salt. Set aside.
- In a large bowl, whisk together the eggs and milk.
- Microwave the butter in a small bowl and then whisk into the egg mixture.
- Add the flour mixture to the egg mixture, along with the chopped pickle and pickle juice. Mix until just combined.
- Pour into the muffin pan.
- Bake for 20-25 minutes or until lightly golden.
For the Butter:
- In a large bowl (or in a food processor) combine all of the ingredients and whisk until smooth and fully combined.
- Turn out butter onto a piece of wax paper and form into a log. (Wet your fingers first)
- Wrap up and refrigerate until ready to use.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
The pickle flavor in the cornbread is pretty mild, but not so much in the butter so it creates the perfect pickle flavor that paired really well with the spicy chili I made.
The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page.You can also read more about the event on our our home page
If you’d like to see previous creations, check out our Pinterest board.
Check out what the other bloggers have made for the butter and pickle Improv Cooking Challenge!
- Bread & Butter Pickle Buttermilk Biscuits by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Deviled Ham Salad by Cindy's Recipes and Writings
- Pork Lo Mein with Zoodles by Home Sweet Homestead
- Dill Pickle Soup by Home Sweet Homestead
- Spicy Garlic Dill Pickle Soup by Palatable Pastime
- Cuban Sliders by Kate's Recipe Box
- Pickled Gherkins /Dill Pickle by Sneha's Recipe
- Rassolnik - Russian Pickle Soup by Pandemonium Noshery
- Dill Pickle Cornbread Muffins with Pickle Butter by Cookaholic Wife
- Dill Pickle Compound Butter by A Day in the Life on the Farm
I am intrigued by the sweet savory combo! This combination has been one of my favorite challenges.
You're the second person I've seen so far, that made pickle butter for this event. I have GOT to try it. That and the cornbread muffins together would be amazing.
Great minds Nichole. Thanks for hosting.
Colleen - Faith, Hope, Love, & Luck
This sounds like a winning combo to me! It seems that bread and pickles are pretty gosh darn great together!
Mmmm this sounds pretty interesting. Think I might have to try it myself! Thanks for sharing
Has anyone tried with jiffy mix?
I haven't, but I would think you could follow the box as directed and add in the pickle juice and diced pickles at the end. If the batter is too wet, start with 2 tbsp and go up to 1/4 cup of flour.
Can the sugar be reduced for less sweetness? Can't wait to try these! 🙂
I haven’t tried it, but you can typically reduce sugar by 25% without it affecting the recipe. For this one, measure 3/4 cup and scoop out 3 tbsp.
Seriously great idea, but WHYYYYY all the (or any) sugar?
Because I like sweet cornbread better. You can reduce the sugar by 3 tbsp and it should have no effect on the recipe. You could also add the pickle juice and pickles to a savory cornbread recipe, but I haven’t tried it.
My friend made these and they turned out great (she doubled the pickles and juice though). When I tried to make them, all the butter/juice leached out during the baking process onto the pan. Any ideas why? I used your 2x recipe.
I'm sorry that happened! I haven't had that happen before, so I'm not sure why. What kind of liners did you use? I've found that when I use the foil kind the recipe doesn't bake correctly.