Pin It A savory-sweet quick bread combining juicy sweet corn, tangy dill pickles, and fluffy pancake batter for a unique, crave-worthy loaf suitable for brunch or snacking.
I first baked this Dill Pickle Sweet Corn Pancake Loaf on a rainy weekend, and it quickly became my go-to choice for brunches and potlucks with friends. Its fluffy texture and unexpected tang always spark curiosity and delight at the table.
Ingredients
- Sweet corn kernels: 1 cup (160 g), fresh, canned, or thawed frozen
- Dill pickles: 1/2 cup (75 g), chopped
- Fresh dill: 2 tablespoons, chopped (plus extra for garnish, optional)
- Eggs: 2 large
- Milk: 1 cup (240 ml)
- Vegetable oil or melted unsalted butter: 1/3 cup (80 ml)
- Pickle brine: 1 tablespoon
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 2 tablespoons
- Baking powder: 2 teaspoons
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Freshly ground black pepper: 1/4 teaspoon
- Grated Parmesan or cheddar cheese (optional topping): 2 tablespoons
Instructions
- Prep the pan:
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Mix dry ingredients:
- Whisk together flour, sugar, baking powder, baking soda, salt, and black pepper in a large mixing bowl.
- Blend wet ingredients:
- In another bowl, beat eggs and whisk in milk, oil (or melted butter), and pickle brine until smooth.
- Combine batter:
- Pour the wet ingredients into the dry mixture, then gently stir until just combined. Do not overmix.
- Add mix-ins:
- Fold in the corn, chopped pickles, and dill.
- Fill and top:
- Transfer the batter to the prepared pan. Sprinkle cheese over the top, if using.
- Bake:
- Bake for 48 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool:
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve:
- Slice and enjoy warm or at room temperature, garnished with extra dill if desired.
Pin It My family loves gathering in the kitchen when the loaf emerges from the oven, the aroma of fresh dill and sweet corn drawing everyone in for an impromptu tasting session.
Required Tools
9x5-inch loaf pan, mixing bowls, whisk, spatula, measuring cups and spoons, parchment paper (optional for easy removal)
Allergen Information
Contains: Eggs, milk (if cheese or butter used), wheat (gluten). For dairy-free, use vegetable oil and omit cheese.
Nutritional Information
Per serving: Calories 210, total fat 8 g, carbohydrates 29 g, protein 5 g
Pin It This loaf is delicious as a snack, brunch centerpiece, or hearty side. Make it ahead for easy entertaining, and savor the surprising combination of flavors with your favorite spread.
Recipe FAQs
- → Which type of corn works best?
Fresh, canned, or thawed frozen sweet corn all work well. Use whichever is most accessible or in season.
- → How can I make this loaf dairy-free?
Choose vegetable oil instead of melted butter and skip the cheese topping for a completely dairy-free version.
- → Can I use different cheeses?
Absolutely! Cheddar, Parmesan, Swiss, or even feta can be used according to your taste preference.
- → How do I know when the loaf is done?
Bake until a toothpick inserted into the center comes out clean, typically between 48 and 55 minutes.
- → What are some serving suggestions?
Serve slices warm with sour cream, whipped butter, or as a flavorful side alongside soups and fresh salads.
- → Can I add more pickles for tang?
Yes! Add more chopped dill pickles or an extra tablespoon of pickle brine to boost the tangy flavor.