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Kosher Dill Pickle Cornbread Muffins with Pickle Butter

Yields12 MuffinsPrep Time20 minsCook Time25 minsTotal Time45 mins

A sweet cornbread muffin with tangy Mrs. Wages® Kosher Dill Pickle pieces, with a dill pickle flavored butter. This recipe is truly for pickle fans!

 

Recipe suggestion: Bacon and Dill Potato Salad Recipe

 

Find more information on Mrs. Wages® Pickled Vegetables here.

Cornbread Muffins
 1 cup all-purpose flour
 0.75 cup cornmeal
 0.50 cup sugar
 1.50 tsp baking powder
 1 tsp salt
 2 eggs
 1 cup buttermilk
 0.50 cup unsalted butter, melted
 0.25 cup prepared Mrs. Wages® Kosher Dill Pickles, diced ¼ inch
 2 tbsp pickle brine from prepared Mrs. Wages® Kosher Dill Pickles
Compound Pickle Butter
 0.50 cup unsalted butter, softened
 1 tbsp prepared Mrs. Wages® Kosher Dill Pickles, diced finely
 1 tbsp pickle brine from prepared Mrs. Wages® Kosher Dill Pickles
Cornbread Muffins
1

Preheat the oven to 350° F. Line a muffin pan with cupcake liners.

2

In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Set aside.

3

In a large bowl, whisk together the eggs and buttermilk. Add melted butter and whisk until combined.

4

Add the flour mixture to the egg mixture. Stir in the diced pickle and pickle brine. Mix until just combined.

5

Pour batter into the prepared muffin pan. Bake for 23-25 minutes or until lightly golden brown on top.

Compound Pickle Butter
6

Combine all of the ingredients in a food processor and mixed until smooth and fully combined.

7

Place butter mixture onto a piece of parchment paper and roll into a log. Refrigerate until ready to use.

Nutrition Facts

0 servings

Serving size

12 Muffins