Dill Pickle Cornbread Muffins with Pickle Butter
Sweet meets savory in these yummy cornbread muffins that get a boost of flavor with dill pickles and a slathering of dill pickle butter. They may be your new favorite!
This delicious recipe comes from our friend Nichole at Cookaholic Wife. She developed this off-the-charts-yummy recipe that combines sweet cornbread with a hint of savory from chopped dill pickles, topped with a slathering of dill pickle butter. They may be your new favorite!
Dill Pickle Cornbread Muffins with Pickle Butter
Dill Pickle Cornbread Muffins With Pickle Butter
Ingredients
For the Cornbread Muffins:
For the Pickle Butter:
- 1 stick unsalted butter, very soft but not melted
- 1 tablespoons finely chopped dill pickle
- 1/2 tablespoons pickle juice
- 1/2 teaspoon salt
Instructions
- Instructions:For the Muffins:Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners or spray cups 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 to melt 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 prepared muffin pan.Bake for 20-25 minutes or until lightly golden.For the Pickle 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. Wrap up and refrigerate until ready to use.
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Farmers' Almanac Staffhttps://www.farmersalmanac.com/author/fa-admin
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Farmers' Almanac Staffhttps://www.farmersalmanac.com/author/fa-admin
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Farmers' Almanac Staffhttps://www.farmersalmanac.com/author/fa-admin
The best corn bread muffins ever! Thank you.
I recommend avoiding this recipe. This recipe has too much sugar, too much butter and too much salt. Not good.
Most of the pickle flavor is in the butter, which is a little salty in my opinion, so I would try it again with no salt or 1/4 tsp. Then add more if needed. Other than that, yum!
The recipe does not specify which kind of cornmeal to use but because of the way it is listen and the other ingredients, I am presuming that plain cornmeal is used as opposed to self-rising meal. Is this correct? I want to make a batch but want to know, for sure, before I mess up. Thank you.
Since the recipe calls for all purpose flour as opposed to self rising, and also calls for baking power. I would think all purpose corn meal would be correct.
I think that you guys should open an interactive forum where all of these “neat” reports and recollections may be collated and sorted for the years to come. I imagine that there would be a much greater response and interest.