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.
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
- Preheat oven to 400°F. Lightly grease 20 muffin cups.
- Heat 2 tablespoons butter in a skillet heated to medium-high until melted; add tomatoes and saute 8 minutes, stirring occasionally
- 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.
- Add tomatoes and egg mixture to cornmeal and stir until moistened. Divide batter evenly among muffin cups, filling 2/3 full.
- Bake 15 minutes or until a toothpick inserted in the center comes out clean.
- Serve warm.
