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!

100_9952 (Small)

Corn Muffins on FoodistaCorn Muffins

For More Delicious Recipes Check out my Index!

Comments

  1. Juliet Grossman says

    I am totally making these. Yum. My girls both LOVE all forms of cornbread and corn muffins. Thanks so much for swinging by my blog on my Sits Day last week:-)

Leave a Reply

Your email address will not be published. Required fields are marked *

CAPTCHA Image

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>