Pickled Okra Cornbread Dressing Cups
These Pickled Okra Cornbread Dressing Cups are a tangy, savory Southern delight packed with crispy turkey bacon and cheddar cheese. Perfectly portioned for any gathering!
Servings: 12 servings
Ingredients
- 1 cup cornmeal
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pickled okra chopped
- 1/2 cup green onions chopped
- 1/2 cup turkey bacon diced
- 1/4 cup cheddar cheese shredded
- 3 tablespoons olive oil
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or line it with silicone baking cups using 1 tablespoon of olive oil.
Cook Turkey Bacon
- In a skillet over medium heat, add the diced turkey bacon and cook until crisp, about 5-7 minutes. Transfer to a paper towel-lined plate to drain excess oil and set aside.
Make Cornbread Batter
- In a large bowl, whisk together the cornmeal, baking powder, baking soda, and salt until well combined.
- In a separate bowl, beat the eggs and then add the buttermilk and remaining 2 tablespoons of olive oil. Stir until smooth and uniform.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing.
- Fold in the chopped pickled okra, green onions, cooked turkey bacon, and shredded cheddar cheese carefully to distribute evenly.
Bake
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18-22 minutes, or until tops are golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven and allow to cool in the pan for about 5 minutes, then gently remove and serve warm.
Equipment
- Muffin Tin
- Skillet
- Mixing Bowls
Notes
- Use fresh or stone-ground cornmeal for the best texture and flavor.
- Make a quick buttermilk substitute by adding lemon juice or vinegar to milk.
- These cups freeze well; store in an airtight container for up to 3 months.