Breaker Cornbread Muffins

Farmers will tell you that when a green tomato just starts to turn a bit pink, it's called a breaker. This recipe makes good use of those tomatoes that straddle the fence between green and ripe. I always make a big batch of these muffins when I have to harvest those left on the vine before a frost.
By | August 28, 2015

Ingredients

  • 4 tablespoons butter, divided
  • 2 cups pink tomatoes, seeded, peeled, and chopped
  • 2 cups self-rising cornmeal
  • 1/4 cup sugar
  • 5 large eggs
  • 1 16-ounce container sour cream

Preparation

  1. Preheat oven to 400°F. Lightly grease 20 muffin cups.
  2. Heat 2 tablespoons butter in a skillet heated to medium-high until melted; add tomatoes and saute 8 minutes, stirring occasionally
  3. Combine cornmeal and sugar in medium bowl. In separate bowl, whsk eggs and sour cream together until blended. Melt remaining butter and add to egg, blending well. 
  4. Add tomatoes and egg mixture to cornmeal and stir until moistened. Divide batter evenly among muffin cups, filling 2/3 full.
  5. Bake 15 minutes or until a toothpick inserted in the center comes out clean. 
  6. Serve warm. 

Ingredients

  • 4 tablespoons butter, divided
  • 2 cups pink tomatoes, seeded, peeled, and chopped
  • 2 cups self-rising cornmeal
  • 1/4 cup sugar
  • 5 large eggs
  • 1 16-ounce container sour cream
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