Pickle & Cheddar Cornbread

Pickle queens.. have we got the cornbread recipe for you

15 minutes prep

25 minutes cook

Serves 6-8

Nell Carter

Ingredients

Pickle & cheddar crown:

30dill pickle slices, blotted dry

80gsharp cheddar, grated

Cornbread batter

150gfine or medium cornmeal

100gplain flour

2 tspbaking powder

100ggrated cheddar

230mlbuttermilk (or milk + 1 tsp lemon juice)

2 eggs

2 tbspmelted butter

3 tbspfinely chopped pickles

2 tbsppickle brine

1/2 tspsalt

To garnish:

2 tspfinely chopped chives

drizzlehot honey

A twist on classic cornbread, this recipe features a crispy cheddar and pickle crown, a fluffy, tangy crumb laced with brine, and a topping of creamy dill slaw and hot honey. Sweet, sharp, crunchy and comforting — it’s a southern-style snack and the PERFECT barbecue accompaniment.

Method

Preheat the oven to 200°C and line the base of a tin or skillet with baking paper.

Arrange sliced pickles on the base, then cover with grated cheddar.

Bake for 6–8 minutes until the cheese is golden and bubbling. Let it cool slightly.

In a bowl, whisk together the eggs, buttermilk, pickle brine, and melted butter.

In another bowl, mix the cornmeal, plain flour, baking powder, baking soda, salt, and sugar.

Combine the wet and dry ingredients until just mixed.

Fold in more grated cheddar and chopped pickles.

Gently pour the batter over the cooled cheesy pickle layer.

Bake at 190°C for 20–25 minutes until golden and cooked through.

Cool slightly, then flip out to reveal the crispy pickle-cheddar top.

Drizzle over hot honey and serve warm. Best enjoyed with barbecue or a pile of crunchy slaw!

What do you think of the recipe?

Nell Carter

Nell Carter

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