The Best Corn Muffins…Ever

Green Tomato Corn Muffins

I’m pretty sure these are some of the best corn muffins. Ever. My Dad said so. And I believe him. He ate two with his Chipotle Meatball Chili. An unusual occurrence. When we go out to eat at a restaurant in Millbrook, NY for Turkey Tuesdays he never eats the corn muffins they give us with dinner. He takes them home and then pawns them off on me or my Mom.

I have to say these were really tasty. I’m convinced it was from sauteing the green tomatoes and onions beforehand, they melted right into the batter and were almost indistinguishable in the baked muffins. They added incredible flavor and a creaminess to the insides that I’ve never seen in a corn muffin. Nothing dry or crumbly about them. They were super moist and melted in my mouth in a burst of cheesy goodness. I will look no further for a better muffin recipe. This is the ONE!

Green Tomato Corn Muffins

A good substitute for the green tomatoes would be green chiles, bell pepper or jalapenos. Or you could just do all onion. I would definitely cut down on the amount if using jalapenos and up the amount of onion a bit.

Green Tomato Corn Muffins

Green Tomato Corn Muffins
(by Reeni)
1 and 1/2 cup Green or Red tomatoes, diced
1 cup Onion, diced
Vegetable oil, for sauting
Sea Salt and fresh Pepper
1 cup all-purpose Flour
1 cup Cornmeal
1 tablespoon Baking Powder
2 Eggs
1 cup Whole Milk
3 tablespoon Butter, melted
1 tablespoon Honey
1/2 cup Sour Cream
1 cup Swiss Cheese, shredded
1. Season the tomato and onion with salt and pepper and saute in two tablespoons vegetable oil over medium-low heat in a skillet for about 7 minutes or until tender. Remove from heat and let cool.
2. Preheat oven to 400 degrees. Grease a 12 muffin cup pan with butter or baking spray.
3. In a large bowl combine the flour, cornmeal, baking powder, and 3/4 teaspoon Sea salt.
4. In a separate medium bowl whisk the eggs, add the milk, honey, butter and sour cream. Whisk together. Add this mixture to the dry mixture and stir together. Add the cheese and tomato/onions including any oil in the skillet. Mix together.
5. Fill the muffin cups just shy of the top.
6. Bake for 20 minutes or until a toothpick comes out clean.
7. Let cool 5 minutes. Best eaten warm smeared generously with butter.

Heather of Girlichef bestowed upon me her very own Tasty award. Thanks Heather!

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  1. So Not Mom-a-licious says

    Okay, so I am going to have a post up tomorrow that I hope you will read. Tomorrow being Monday. I swear I have no luck.

  2. Jenn says

    Now you've got me craving for cornbread!!!! Why, Reeni, why?!?! LOL. It's actually on my list of thing to try and make. I think I need to bump it up the list to…say number 1.

  3. Shinade aka Jackie says

    I love corn muffins and these sound absolutely out of this world.Oh dear you do tempt us. I hope you have a great week!!

  4. says

    Oh man, corn muffins are huge here! I love corn muffins and corn bread. I definitely want to try it with jalapeno peppers. That meatball chili looks great too! send a bowl my way :)

  5. BeadedTail says

    Such a unique but delicious sounding recipe! Your alternatives of green chilis or jalapenos sound fabulous too! Mmmm!

  6. Heavenly Housewife says

    These turned out beautifully. I just made a cornbread recipe yesterday, but a sweet one. I will be posting it this week.

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