- 1/2 cup stone-ground yellow cornmeal
- 1/2 cup all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 4 Green Zebra or other heirloom tomatoes (10 ounces)—halved, seeded and finely chopped
- 1 garlic clove, minced
- 1 tablespoon freshly grated Parmesan cheese
- 1 tablespoon chopped basil
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 3/4 cup ricotta cheese, preferably fresh
- Preheat the oven to 375°. Butter three 12-cup mini-muffin pans. In a medium bowl, whisk the cornmeal with the flour, sugar, baking powder and salt. In another bowl, whisk the milk with the egg. Pour the milk mixture into the dry ingredients, add the melted butter and stir to combine; don't overmix. Spoon the batter into the muffin cups, filling them halfway. Bake for 10 to 12 minutes, or until golden. Transfer the pans to a rack and let cool for about 10 minutes, then turn the muffins out to cool completely.
- In a medium bowl, toss the tomatoes with the garlic, Parmesan, basil and olive oil and season with salt and pepper. In a small bowl, season the ricotta with salt and pepper and mix well.
- Using a small knife, slice off the domed tops of the muffins. Top the muffins with the ricotta and the tomatoes and serve.
The cooled corn-bread muffins can be stored in an airtight container overnight.
One Serving 40 Calories, 2 gm Total Tat, 1 gm Saturated Fat, 4 gm Carbohydrates, 0.3 gm Fiber.