Pin This tangy, spicy, and moist cornbread baked in a cast-iron skillet has been my Southern comfort food secret weapon for years. Bursting with chopped pickles, jalapeños, and cheddar cheese, it elevates any meal from ordinary to extraordinary, especially alongside hearty dishes like chili or barbecue.
I first created this recipe during a neighborhood cookoff where I needed something to stand out among traditional cornbreads. The pickle juice was a last minute inspiration that ended up winning me first place and countless recipe requests ever since.
Ingredients
- Yellow cornmeal: provides authentic cornbread texture and flavor. Look for stone-ground varieties for the best taste and texture
- All-purpose flour: balances the cornmeal for the perfect crumb structure
- Granulated sugar: adds just enough sweetness to balance the tanginess. Use raw sugar for deeper flavor
- Baking powder and baking soda: work together for the perfect rise
- Fine sea salt: enhances all flavors. Avoid table salt which can taste metallic
- Buttermilk: creates tenderness and tang. Real cultured buttermilk makes a noticeable difference
- Large eggs: bind everything together. Room temperature eggs incorporate better
- Pickle juice from dill pickles: provides unique tanginess and moisture. Use juice from good quality pickles
- Unsalted butter: adds richness. European-style butter with higher fat content makes this even more decadent
- Sharp cheddar cheese: creates pockets of gooey goodness. Freshly grated melts better than pre-shredded
- Diced dill pickles: add bursts of flavor and texture. Choose crisp pickles and drain well
- Jalapeños: bring gentle heat. Adjust amount based on your spice preference
- Fresh chives: add subtle onion flavor and pretty green specks
Instructions
- Preheat and prepare skillet:
- Heat your oven to 400°F while placing your cast iron skillet inside. This preheating step is crucial for developing that coveted crispy crust. A properly preheated skillet will sizzle when the butter hits it, creating an immediate seal on the bottom of the cornbread. Allow at least 10 minutes for the skillet to fully heat through.
- Mix dry ingredients:
- In a large bowl, thoroughly whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. This even distribution prevents bitter pockets of leavening agents. Whisk for at least 30 seconds to properly aerate and combine everything.
- Combine wet ingredients:
- In a separate bowl, vigorously whisk buttermilk, eggs, pickle juice, and melted butter until the mixture looks uniform and slightly frothy. The pickle juice might seem strange but trust the process. Make sure your melted butter has cooled slightly so it does not cook the eggs.
- Create the batter:
- Pour wet ingredients into dry ingredients using a gentle folding motion with a spatula. Stop mixing as soon as no dry spots remain. Overmixing develops gluten which makes cornbread tough. Some small lumps are perfectly fine.
- Add the mix-ins:
- Gently fold in cheese, pickles, jalapeños, and chives with just a few strokes. This creates beautiful pockets of flavor throughout the cornbread rather than a homogeneous mixture. The moisture from the pickles will continue to hydrate the batter.
- Prepare the hot skillet:
- Carefully remove the preheated skillet using thick oven mitts. Add butter and quickly swirl to coat the entire surface. The butter should sizzle and begin to brown immediately, adding another layer of flavor.
- Bake to golden perfection:
- Pour the batter into the hot buttered skillet and smooth the top gently. The edges will begin to set almost immediately. Bake for exactly 28 minutes, then check for doneness. The top should be golden brown and spring back when lightly touched. A toothpick inserted in the center should come out with a few moist crumbs but no wet batter.
- Rest before serving:
- Allow the cornbread to cool in the skillet for exactly 10 minutes before slicing. This resting period allows the structure to set while still serving it warm. The cast iron retains heat beautifully, keeping the cornbread warm throughout your meal.
Pin The pickle juice is truly the magical ingredient in this recipe. I discovered it by accident when I ran short on buttermilk one day and grabbed the pickle jar in desperation. The result was so much better than my regular cornbread that it immediately became my signature secret. My grandmother, a traditional Southern cook, was skeptical until her first bite converted her into a believer.
Storage Tips
This cornbread stays remarkably moist thanks to the pickle juice in the batter. To store leftovers, cool completely then wrap the cornbread in plastic wrap or place in an airtight container. It will keep at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, cut into portions and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 300°F oven for about 10 minutes until warmed through.
Ingredient Substitutions
No buttermilk? Make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes. For a dairy free version, use unsweetened almond milk with the same acid addition. The pickle juice already adds tanginess, so this works beautifully.
For a gluten free version, substitute the all purpose flour with a 1 to 1 gluten free baking blend. Add an extra egg for better structure and increase the baking time by about 5 minutes. The cornmeal adds enough texture that most people will never notice the difference.
If you prefer less heat, substitute the jalapeños with mild green chiles or bell peppers. For pickle haters, try substituting finely chopped olives and use olive brine instead of pickle juice for a Mediterranean twist that maintains the moisture and tanginess.
Serving Suggestions
This cornbread truly shines alongside hearty, saucy dishes. Serve warm slices with a bowl of Texas chili or beef stew, allowing the cornbread to soak up the savory juices. For a complete Southern meal, pair with slow cooked collard greens and pulled pork.
For breakfast, toast leftover slices and top with a fried egg and avocado. The pickle and jalapeño flavors work wonderfully with morning eggs. You can also crumble leftover cornbread to make a savory breakfast hash with potatoes and bacon.
For a party presentation, cut into small squares and serve on a wooden board with honey butter or pepper jelly on the side. The colorful specks of jalapeño and pickle make this cornbread as beautiful as it is delicious.
Seasonal Adaptations
Summer version Add 1 cup of fresh corn kernels cut from the cob and substitute the chives with fresh basil for a garden fresh flavor
Fall harvest Include 1/2 cup roasted and diced butternut squash plus 1 tablespoon of sage for autumn warmth
Winter comfort Double the cheese and add 1/4 cup crispy bacon bits for an extra hearty cold weather version
Pin This cornbread is a true crowd-pleaser that brings a unique Southern flair to any table. Enjoy the delightful combination of tangy pickles and spicy jalapeños in every bite.
Recipe Questions
- → Can I use another cheese instead of cheddar?
Yes, Monterey Jack or pepper jack works well, lending a different flavor and extra kick.
- → Do I have to use a cast-iron skillet?
While a cast-iron skillet delivers the best crust, an ovenproof baking pan or dish can be used if needed.
- → How spicy is the cornbread?
The heat level depends on the jalapeños used. Add more or include seeds for extra spice, or reduce for a milder taste.
- → Can this be made ahead of time?
Yes. Bake and cool, then store airtight at room temperature for up to 2 days; reheat before serving for best taste.
- → Are there serving suggestions?
Serve warm with butter or honey. It pairs excellently with chili, barbecue, or hearty soups.
- → Is this bread vegetarian?
Yes, it is vegetarian-friendly. Check labels for cheese and pickles to ensure they suit your dietary needs.