Farmstand Corn Muffins

It's always best to eat with the seasons. Right now, with all the farmstands and farmers' markets filled to the brim with summer's bounty, load up with healthy vegetables.  These little muffins are so delicious your kids will never realize they are eating vegetables.

Read the recipe carefully before beginning.  Some of the vegetables go IN the batter; some will be added as toppings just before baking.

1 T. unsalted butter, melted

1 cup plain yellow cornmeal

1/4 cup self-rising flour

1 1/2 t. kosher salt, divided

1/2 t. ground black pepper

1 cup whole buttermilk

1/4 cup vegetable oil

1 large egg

1/2 cup fresh corn kernels, divided

4 T. diced seeded red bell pepper divided

3 T. diced seeded jalapeno, divided

1/4 cup sliced cherry tomatoes

2 T. diced red onion

2 T. finely shredded Cheddar cheese

2 t. chopped fresh thyme

1/2 cup unsalted butter, softened

1/4 cup chopped fresh cilantro

Preheat oven to 425 degrees F. Brush wells of two muffin pans with melted butter,  Place pans in the oven to preheat for 10 minutes.

In a large bowl, whisk together cornmeal, flour, 1 t. salt, and pepper. In a small bowl, whisk together buttermilk, oil, and egg.  Make a well in the center of dry ingredients; stir in buttermilk mixture, 1/4 cup corn kernels, 2 T. bell pepper, and 1 1/2 T jalapeno just until combined.

Carefully remove hot pans from the oven.  Divide batter among prepared wells.  The batter should sizzle.  Sprinkle with tomatoes, onion, cheese, thyme, remaining 1/4 cup corn kernels, remaining 2 T. bell pepper, and remaining 1 1/2 T. jalapeno. Here are the muffins just before going into the oven.

Bake until golden brown and a wooden pick inserted in center comes out clean, about 18 minutes. Let cool in the pan for 10 minutes.

Meanwhile, in a small bowl, stir together softened butter, cilantro, and remaining 1/2 t. salt until combined. Serve with warm cornbread. Cover and refrigerate remaining cilantro butter for up to 1 week.

From Cast Iron Magazine May/June 2019