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
- 3/4 cup sugar
- 1/2 cup cornmeal
- 1/2 tbsp. baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup milk
- 1 stick 1/2 cup unsalted butter
- 2 tbsp dill pickle chopped
- 1 tbsp pickle juice
For the Pickle Butter:
- 1 stick unsalted butter very soft but not melted
- 1 tbsp finely chopped dill pickle
- 1/2 tbsp pickle juice
- 1 tsp 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.
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