Bread-n-Butter Pickle Corn Bread 10.000

Goran Kosanovic for The Washington Post

Sep 18, 2017

As this rendition proves, the addition of chopped pickles is one of the better things to happen to this American staple. Working cottage cheese, Sriracha and -- the real trick -- some reserved pickle juice into the batter might just land this in the baking canon.

The mix weight and volume measurements in the basic and next-level recipes are somewhat different from what you might expect due to the varying weights of the different flours, sugar, leavenings and salt used in the three Big-Batch mixes.

To read the accompanying story, see: Be better than Betty Crocker. Here's how to make your own baking mixes like a pro.

10 - 12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 10-12 servings

  • 2 1/2 cups (12 1/2 ounces) Big Batch Cornmeal Dry Mix (see related recipe; stir well before using)
  • 1 1/2 teaspoons table salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup buttermilk
  • 1/2 cup cottage cheese, preferably full fat
  • 2 large eggs
  • 1 cup drained bread-and-butter pickles, coarsely chopped, plus 1 tablespoon of their pickle juice (from the jar)
  • 2 tablespoons Sriracha (may substitute hot sauce of your choice)
  • 8 tablespoons (1 stick) unsalted melted butter, plus 1 teaspoon for the skillet
  • 1/4 cup chopped fresh chives
  • 2 tablespoons chopped fresh dill

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Preheat the oven to 350 degrees. Preheat a 9-inch cast-iron skillet on the stove on low heat, gradually increasing the heat to medium.

Combine the Big Batch Cornmeal Dry Mix, salt and pepper in a mixing bowl.

Use a fork to whisk together the buttermilk, cottage cheese, eggs, the tablespoon of pickle juice and the Sriracha in a large liquid measuring cup until well blended. Pour over the dry ingredients along with the 8 tablespoons of melted butter, the chopped pickles, chives and dill; use a flexible spatula to stir and form a lumpy batter.

Melt the remaining teaspoon of butter in the hot skillet, tilting to coat. Scrape the batter into the prepared pan and spread evenly. Bake (middle rack) until a toothpick inserted in the center comes out clean, 35 to 45 minutes.

Transfer the pan to a wire rack to cool for 15 to 20 minutes. Run a round-edged knife around the edges to loosen the bread, then invert onto the rack and lift off the pan. Let cool completely before serving. (The bread can also be served directly out of the skillet.)

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Recipe Source

From cookbook author and food writer Charlotte Druckman.

Tested by Bonnie S. Benwick.

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