Dill Pickle Cornbread with Dill Pickle Butter
Makes - a medium loaf pan of cornbread or 10 cornbread muffins
Prep Time - 10 minutes
Cook Time - 20 - 30 minutes
Total Time - 30 - 40 minutes
Ingredients - Cornbread -
1 cup all purpose flour
¾ cup granulated sugar
½ cup coarse cornmeal
1 ½ teaspoons baking powder
1 teaspoon kosher salt
2 large eggs
1 cup whole milk
1 stick/1/2 cup unsalted butter, melted
2 tablespoons SuckerPunch Bold Burger Kosher Dill Chips, Deli Style Kosher Wholes, Snappy Classic Dill Spears, or Fiery Spice Garlic Dill Spears, chopped
1 tablespoon strained SuckerPunch pickle brine from any of the above pickle jars, or SuckerPunch Pickle Juice
For the Butter -
1 stick unsalted butter, softened
1 tablespoon dill pickle, finely chopped
½ tablespoon pickle juice
1 teaspoon kosher salt
Making the Cornbread
Preheat oven to 350 degrees F. If you’re making muffins, line a muffin pan with paper liners, or spray with non-stick spray; if you’re making cornbread, do the same with a loaf pan and parchment paper.
In a medium-large bowl, whisk together the dry ingredients until fully combined. In a separate bowl, whisk together the eggs and the milk. Whisk the melted butter into the egg mixture, then fold in the dry mixture, chopped pickle, and pickle juice, mixing until combined.
Pour the mixture into the loaf pan or lined muffin pans. If using the loaf pans, bake for 35 - 40 minutes until an inserted skewer pulls out clean; if using the muffin tin, bake for 20 - 25 minutes until golden on top.
For the Butter
Using an electric mixer, food processor, or bowl and whisk, whip the hell out of the butter and salt until light and fluffy. Carefully fold in the pickle and juice. You can scoop it right out of the bowl and slather onto the cornbread, or you can roll and wrap the butter tightly in plastic wrap, refrigerate, and slice as needed.