June 28, 2011

So Southern Living

There are a few things that I look forward to in the mail- one of those is my Southern Living magazine subscription. 

I love to travel- and they always have the best spots and suggestions! And- I do love to cook and try new things (see this post from Mother's Day on the battle of pies) - fortunately my family is with me on the trying new things part! Leave it to Southern Living to come up with recipes that we would never think of combining.

So....when I flipped through last month's magazine June 2011, I found a recipe that intrigued me- it's main ingredient was something that my garden currently has a plethora of . . .

Typically we fry up Green Tomatoes- but now I've got another recipe to use them for. The Sweet Green Tomato Cornmeal Muffins recipe is easy and Yummy!!!

This makes about 2 dz. They suggest serving with fresh basil butter- (which I do also have a lot of basil-) but they were Fabulous on their own!!! (1/2 c. softened butter and 2 TBSP finely chopped fresh basil)

Here are the ingredients:

2 c seeded, diced green tomatoes
1/2 c. sugar ---- Divided (2 TBSP followed by 6 TBSP)
1/2 c. butter, melted and divided  (2 TBSP followed by 6 TBSP)
2 c self rising white cornmeal mix (our HEB only had yellow- so that's what I used!)
2 tsp. lemon zest- (I only had oranges on hand- so that's what I used!)
5 large eggs
1 16oz. container sour cream (I didn't have all this on hand either- so I mixed up something similar to it with ingredients I did have....buttermilk & butter- It worked!)
Vegetable cooking spray
Here are the directions:

1. Preheat oven to 450. Saute tomatoes and 2 TBSP sugar in 2 TBSP melted butter in a large skillet over medium high heat 10-12 minutes or until tomatoes begin to caramelize and turn light brown.

step 1. cooking . . .

step 2.  still cooking just starting to turn . . .

and step 3. Lookie there . . . they are Caramelized!

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 c) brioche molds or muffin pans (what I used) with vegetable cooking spray; spoon batter into molds or tins filling two thirds full. 

Bake at 450 for 13-17 minutes or till wooden toothpick comes out clean. 

My kids helped with mixing all of this and they couldn't wait till they came out of the oven. We enjoyed Pulled pork, cherry tomatoes, sauteed spinach, sliced zucchini and S-e-v-e-r-a-l Sweet Green Tomato Cornmeal Muffins

My oldest said 'These taste like breakfast muffins' The youngest said- 'Mom, you should make these Every Day!' and my response was- 'Yes- This recipe is definitely a Keeper!!!!

So to use some of your green tomatoes in ways other than frying.... 

from a 'test kitchen' of sorts....

Enjoy- And Treats to you!!

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