• Healthy
• Make-Ahead
• Vegetarian

Ingredients

1. 1/2 cup stone-ground yellow cornmeal
2. 1/2 cup all-purpose flour
3. 3 tablespoons sugar
4. 1 teaspoon baking powder
5. 1/2 teaspoon salt
6. 1/2 cup milk
7. 1 large egg
8. 2 tablespoons unsalted butter, melted
9. 4 Green Zebra or other heirloom tomatoes (10 ounces)—halved, seeded and finely chopped
10. 1 garlic clove, minced
11. 1 tablespoon freshly grated Parmesan cheese
12. 1 tablespoon chopped basil
13. 1 tablespoon extra-virgin olive oil
14. Kosher salt and freshly ground pepper
15. 3/4 cup ricotta cheese, preferably fresh

Directions

1. 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.
2. 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.
3. Using a small knife, slice off the domed tops of the muffins. Top the muffins with the ricotta and the tomatoes and serve.

Make Ahead

The cooled corn-bread muffins can be stored in an airtight container overnight.

Notes

One Serving 40 Calories, 2 gm Total Tat, 1 gm Saturated Fat, 4 gm Carbohydrates, 0.3 gm Fiber.