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Sweet Green Tomato Cornmeal Muffins

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Hands-on time 30 mins
Total time 45 mins
Yield Makes about 2 dozen
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

How to Make It

  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.