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
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 teaspoon salt
- 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.