Tangy, savory, and delightfully moist — these Dill Pickle Cornbread Muffins bring a zesty twist to traditional cornbread, making them the perfect sidekick for chili, BBQ, or just snacking on their own.
Origin Dill Pickle Cornbread Muffins
A quirky, flavor-packed take on classic Southern cornbread, this recipe infuses briny dill pickles into the mix — a trend born from pickle lovers adding them to everything from chips to cookies.
What I Love About This Recipe
They’re unexpected and totally addictive! The pickle brine adds a subtle tang, while chopped dill pickles give each bite a little crunch. Plus, they pair brilliantly with hearty dishes or a pat of butter.
Also Read : My Mango Lassi
Dill Pickle Cornbread Muffins
Course: Recipes4
servings30
minutes40
minutes160
kcalIngredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tbsp sugar (optional)
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
2 eggs
¾ cup buttermilk
¼ cup pickle juice (from the jar)
¼ cup melted butter or oil
½ cup chopped dill pickles
2 tbsp chopped fresh dill (optional)
Optional: shredded cheddar cheese for topping
Directions
- Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- In a large bowl, whisk together cornmeal, flour, sugar (if using), baking powder, baking soda, and salt.
- In another bowl, whisk eggs, buttermilk, pickle juice, and melted butter.
- Combine wet and dry ingredients, stirring until just mixed.
- Fold in chopped pickles and fresh dill, if using.
- Spoon batter into muffin cups, filling each about ¾ full. Top with cheese if desired.
- Bake for 15–18 minutes, or until golden and a toothpick comes out clean.
- Cool slightly before serving warm.
Notes
- Use extra-sharp pickles for a bold flavor — dill chips work great!
- Add cheese or chopped jalapeños for extra depth.
- These freeze well — just reheat in the oven or toaster.
