Chew: Finola Hughes' Cornmeal Muffins with Feta, Calamata Olives and Tomato Jam

By pavaldez

Ingredients

• For the Corn Muffin:
• 1 1/2 cup cornmeal
• 1/2 cup flour
• 1/4 cup butter
• 1 1/2 cup buttermilk
• 2 teaspoons baking powder
• 3 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 eggs (beaten)
• 1/2 cup feta (crumbled)
• 1/3 cup Kalamata olives (chopped)
• For the Tomato Jam:
• 2 pounds tomatoes (blanched and skins removed)
• 1 1/2 cup light brown sugar
• 1 tablespoon honey
• 1 lemon (juiced and zested)
• 1 teaspoon red pepper flakes

Preparation

Step 1

For the Corn Muffin: Preheat oven to 450 degrees F.

Whisk together the eggs and buttermilk. Mix all the dry ingredients together, except the feta and olives.

Pour the wet ingredients into the dry and combine. Stir in the feta and olives.

Scoop batter in greased muffin tin, filling only 3/4 of the way up.

Bake for 15-20 minutes, or until a toothpick comes out clean.

For the Tomato Jam: Score and blanch the tomatoes, place in ice bath and remove skin

Place tomatoes, sugar, honey, lemon juice and zest, salt and red pepper flakes in a saucepan. Stir and bring to a simmer for about 15-20 minutes. Continue cooking until jam consistency. Put jam into a jar or use immediately.