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Dill Pickle Cornbread Muffins

Dill Pickle Cornbread Muffins

Cost $6, save $12

Source: Recommended by CookPal

  • 20 Min
  • 10 Servings
  • $6

INGREDIENTS

  • Dry Ingredients

    • 1 cup yellow cornmeal
    • 1 cup all-purpose flour
    • 2 teaspoons baking powder
    • 2 teaspoons sugar
    • 🧂 1/2 teaspoon salt

  • Wet Ingredients

    • 🥛 1 cup whole milk
    • 🥚 2 large eggs
    • 1/4 cup dill pickle brine
    • 1/4 cup unsalted butter, melted and cooled

  • Add-ins

    • 1/3 cup dill pickle, chopped
    • 2 tablespoons red bell pepper, diced

STEPS

1

Preheat the oven to 400°F (200°C) and prepare a 12-well muffin pan with nonstick spray or liners.

2

Mix cornmeal, flour, baking powder, sugar, and salt in a large bowl.

3

Whisk milk, eggs, pickle brine, and melted butter together in a small bowl.

4

Combine the wet mixture with the dry ingredients until just mixed. Fold in dill pickle and red bell pepper.

5

Spoon the batter evenly into muffin pan, filling each cup about 2/3 full.

6

Bake muffins for 15-20 minutes until golden brown or a toothpick comes out clean.

7

Cool in the pan for 5 minutes, then transfer muffins to a wire rack. Serve warm or at room temperature.

NUTRIENTS

Per 1 serving

🔥

174

Calories

  • 4
    Protein
  • 24
    Carbs
  • 7
    Fats

💡 Serve with chili or enjoy them with butter and hot honey for added flavor.Use spicy hot dill pickles for a bolder taste.For uniform muffins, avoid overmixing the batter.