Dill Pickle Cornbread Muffins with Pickle Butter
Sweet cornbread muffins have a hint of savory with the addition of chopped dill pickles and a slathering of dill pickle butter.
Ingredients
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
Directions
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.
Nutrition
Serving: 1muffinCalories: 274kcalCarbohydrates: 36gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 71mgSodium: 714mgPotassium: 103mgFiber: 1gSugar: 18gVitamin A: 428IUVitamin C: 1mgCalcium: 93mgIron: 1mg
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
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