Adding dill relish to this savory cornbread takes it to a whole different level! Great with chili—or split a square of it and spoon Creamed Chicken on top for a filling meal.
2½ cups Cornmeal Bulk Mix
1 tsp. salt
½ tsp. black pepper
1 T. dried minced onion
1 T. dill weed
½ cup grated Parmesan cheese
½ cup buttermilk or plain yogurt
½ cup cottage cheese
½ cup oil
1 cup drained dill relish
1 T. juice from the relish
Spray or butter an 8×8” pan. Preheat oven to 350º. In a large bowl, combine cornbread mix, spices, and Parmesan cheese until well blended, leaving a well in the center. In a deep bowl, combine the buttermilk or yogurt, cottage cheese, eggs, oil, the drained relish (see Hint) and the pickle juice—this mixture will be lumpy. Pour the liquids into the well of dry ingredients and stir until the batter is lumpy but all dry ingredients are incorporated. Pour into prepared pan and bake for about 20 minutes, or until the edges are lightly browned and a toothpick comes out clean from the center.
Kitchen Hint: To drain the relish, press it against a mesh sieve until most of the juice is out, reserving 1 T. of the juice.
Kitchen Hint #2: For more cheese, add about ¾ cup of shredded cheese of your choice, about 5 minutes before the cornbread is done baking.