A savory loaf blending sweet corn, tangy pickles, and fluffy pancake batter—perfect for brunch and snacking.
# What You'll Need:
→ Vegetables & Pickles
01 - 1 cup sweet corn kernels (fresh, canned, or thawed frozen)
02 - 1/2 cup chopped dill pickles
03 - 2 tablespoons chopped fresh dill (plus extra for garnish, optional)
→ Wet Ingredients
04 - 2 large eggs
05 - 1 cup milk
06 - 1/3 cup vegetable oil or melted unsalted butter
07 - 1 tablespoon pickle brine
→ Dry Ingredients
08 - 2 cups all-purpose flour
09 - 2 tablespoons granulated sugar
10 - 2 teaspoons baking powder
11 - 1/2 teaspoon baking soda
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper
→ Optional Topping
14 - 2 tablespoons grated Parmesan or cheddar cheese
# Step-by-Step Guide:
01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper for easy release.
02 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, and freshly ground black pepper until uniformly mixed.
03 - In a separate bowl, beat the eggs thoroughly. Add milk, vegetable oil or melted unsalted butter, and pickle brine; whisk until the mixture is smooth.
04 - Pour the wet mixture over the dry mixture and stir gently just until incorporated. Avoid overmixing to ensure a tender loaf.
05 - Gently fold in sweet corn kernels, chopped dill pickles, and fresh dill until evenly distributed throughout the batter.
06 - Transfer the batter into the prepared loaf pan, smoothing the top. Sprinkle with grated cheese if desired.
07 - Place the pan in the oven and bake for 48–55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
08 - Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
09 - Slice the loaf and serve warm or at room temperature, garnished with extra fresh dill if desired.
