Pin A savory-sweet quick bread combining juicy sweet corn, tangy dill pickles, and fluffy pancake batter for a unique, crave-worthy loaf that is perfect for brunch or snacking.
I made this Dill Pickle Sweet Corn Pancake Loaf the first time on a rainy weekend when I wanted something hearty but a little unexpected. The blend of tangy pickles and sweet corn in a soft loaf quickly became a favorite in my kitchen.
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
- Optional topping: 2 tablespoons grated Parmesan or cheddar cheese
Instructions
- Prepare 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:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and black pepper.
- Mix wet ingredients:
- In a separate bowl, beat eggs, then whisk in milk, oil or melted butter, and pickle brine until smooth.
- Combine wet and dry:
- Pour wet ingredients into dry ingredients and mix gently until just combined. Do not overmix.
- Add vegetables and dill:
- Fold in corn, chopped pickles, and dill.
- Fill and top loaf:
- Pour batter into prepared pan. Sprinkle top with grated cheese if using.
- Bake:
- Bake for 48 to 55 minutes or until a toothpick inserted into center comes out clean.
- Cool and serve:
- Cool in pan for 10 minutes, then transfer to wire rack to cool completely. Slice and serve warm or at room temperature, garnished with extra dill if desired.
Pin My family loves gathering in the kitchen to slice up this loaf just out of the oven. It's such a fun moment hearing their reactions to the tangy pickles and sweet corn with every bite.
Required Tools
9x5-inch loaf pan, mixing bowls, whisk, spatula, measuring cups and spoons, parchment paper (optional for easy removal)
Nutrition Information
Each slice has approximately 210 calories, 8 g total fat, 29 g carbohydrates, and 5 g protein.
Serving Suggestions
This loaf is delicious served with sour cream, whipped butter, or alongside soups and salads.
Pin Enjoy this savory-sweet loaf fresh from the oven or as a snack. Its unique flavors will surprise and delight guests at any brunch.
Recipe FAQ
- → Can I use frozen sweet corn?
Yes, thawed frozen corn works perfectly and retains its juiciness and sweetness in the loaf.
- → What type of pickles is best?
Dill pickles are recommended for their tang, but you can use homemade or store-bought; avoid sweet pickles for balance.
- → Is the loaf suitable for vegetarians?
Absolutely—use vegetable oil and skip cheese for a fully vegetarian and dairy-free option.
- → Can I substitute cheese in the topping?
Cheddar, Parmesan, feta, or Swiss cheese all work well; simply omit cheese for a lighter or dairy-free loaf.
- → How should I serve the loaf?
Slice and enjoy warm or room temperature, garnished with extra dill. Try pairing with soups, salads, or whipped butter.
- → How do I store leftovers?
Cool completely and wrap tightly; keeps in the refrigerator for several days or freeze slices for later use.