Food Recipes Dill Pickle Relish Cornbread Muffins Be the first to rate & review! A swirl of pickle relish gives classic corn muffins a delicious boost. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a product tester and recipe developer for the Meredith Food Studios in Birmingham, Alabama. Highlights: * Went to work at Meredith Food Studios in 2017 * It houses test kitchens for Southern Living, Real Simple, Food & Wine, People, and Health * Went to culinary school at The Culinary Institute of America * Got her start working in restaurants Real Simple's Editorial Guidelines Published on July 14, 2021 Rate PRINT Share Trending Videos Close this video player Photo: Caitlin Bensel Hands On Time: 15 mins Total Time: 40 mins Servings: 6 News alert! Pickle relish should be dolloped onto more than hot dogs. Here, it adds tangy flavor and a pop of crunch to cornbread muffins. They're amped up further with a generous pile of grated Parmesan and a glug of melted butter for tender, crave-worthy muffins. Pair with chili or serve with fried eggs and breakfast sausage for a decadent brunch. For a spicier version, try folding in pepper Jack in place of the parm. Or, swap in cheddar and some cooked, crumbled bacon. Ingredients 1 (15-oz.) package cornbread baking mix (such as Fleischmann's Simply Homemade) ½ teaspoon baking powder 1 ¼ cups dill pickle relish (from 1 [10-oz.] jar) 1 large egg 2 ounces Parmesan cheese, grated (about 1/2 cup) .666 cup whole milk ⅓ cup (2 ⅔ oz.) unsalted butter, melted 1 teaspoon garlic powder ¾ teaspoon crushed red pepper ¼ teaspoon kosher salt cooking spray Directions Preheat oven to 400°F. Stir together cornbread mix, baking powder, relish, egg, Parmesan, milk, butter, garlic powder, crushed red pepper, and salt in medium bowl until blended. Lightly coat a standard 12-well muffin pan with cooking spray. Spoon in batter evenly (about ⅓ cup batter per well). Bake until a wooden pick inserted in center of several muffins comes out clean and muffins are golden brown around edges, about 20 minutes. Cool in muffin pan 5 minutes before removing. Serve warm or at room temperature. Rate It Print