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

Cornmeal Muffins Feta Calamata Olives Tomato Jam Finola Hughes
Delicious savory muffins!
skill level
Easy
time
30-60min
servings
12
cost
$
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These tasty muffins make a great appetizer or addition to any meal. See for yourself.
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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
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
      
    For the Corn Muffin: Preheat oven to 450 degrees F.
  • 2
    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)
    Whisk together the eggs and buttermilk. Mix all the dry ingredients together, except the feta and olives.
  • 3
    1/2 cup feta (crumbled)
    1/3 cup Kalamata olives (chopped)
    Pour the wet ingredients into the dry and combine. Stir in the feta and olives.
  • 4
      
    Scoop batter in greased muffin tin, filling only 3/4 of the way up.
  • 5
       
    Bake for 15-20 minutes, or until a toothpick comes out clean.
  • 6
    2 pounds tomatoes (blanched and skins removed)
    For the Tomato Jam: Score and blanch the tomatoes, place in ice bath and remove skin. 
  • 7
    1 1/2 cup light brown sugar
    1 tablespoon honey
    1 lemon (juiced and zested)
    1 teaspoon red pepper flakes
    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.
 
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