Sweet Green Tomato Cornmeal Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve with fresh basil butter: Stir together 1/2 cup softened butter and 2 Tbsp. finely chopped fresh basil. Ingredients:
2 cups seeded, diced green tomatoes (about 3/4 lb.) |
1/2 cup sugar, divided |
1/2 cup butter, melted and divided |
2 cups self-rising white cornmeal mix |
2 teaspoons lemon zest |
5 large eggs |
1 (16-oz.) container sour cream |
vegetable cooking spray |
Directions:
1. Preheat oven to 450°. Sauté tomatoes and 2 Tbsp. sugar in 2 Tbsp. melted butter in a large skillet over medium-high heat 10 to 12 minutes or until tomatoes begin to caramelize and turn light brown.
2. Stir together cornmeal mix, lemon zest, and remaining 6 Tbsp. sugar in a large bowl; make a well in center of mixture. Whisk together eggs, sour cream, and remaining 6 Tbsp. butter; add to cornmeal mixture, stirring just until dry ingredients are moistened. Fold in tomatoes.
3. Generously coat small (1/4 cup) brioche molds or muffin pans with vegetable cooking spray; spoon batter into molds, filling two-thirds full. Bake at 450° for 15 to 17 minutes or until wooden pick inserted in center comes out clean.
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