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!
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.