{gluten free, dairy free} Tomato-Basil Jam and Cornbread Muffins

Recently I found myself with a box of tomatoes {Farmer Jon’s Produce, Selkirk, NY}, a desire to process them, but no real plan of attack.  I flipped through the pages of the “Better Homes & Gardens: Canning”  issue, and landed on their Tomato-Basil Jam recipe.

I wondered how, exactly, could: tomato+basil = the sweet awesomeness of Jam

But, I wanted to give it a shot and see what all the buzz was about.

I have to say, Tomato-Basil Jam is fantastic {PRINT RECIPE}.

With fresh tomatoes from Farmer Jon and fresh basil from my garden, it tasted delicious. It is NOT the sweet, candy-tasting concoction you might imagine when hearing the word “jam”.  Rather, tomato-basil jam has a mild tomato flavor, mostly savory, but with a nice hint of sweetness.

Can I tell you something?

As soon as I tasted this jam, I could hear it talking to me.  Telling me that it would be perfectly paired with a grilled cheese. Asking to be put inside an egg sandwich. Begging me to make cornbread muffins, in order to find the perfect accompaniment for it.

So I did.  I made cornbread muffins. Then I made more.

Hello Tomato-Basil Jam, meet your new best friend the Cornbread Muffin

  Are you looking for a gluten free, dairy free cornbread recipe? These muffins are soft, not dry or crumbly.  They have the standard cornbread flavor, but with a sweet hint of vanilla.  I had a pile of corn-on-the-cob {Barber’s Farm, Middleburgh, NY}, so I added corn kernels to the batter as well.  The result: yummy

Recipe: Cornbread Muffins {Gluten Free, Dairy Free}

{PRINT RECIPE}

Ingredients

  • 2 eggs
  • 3/4 cup dairy free milk
  • 1/4 cup canola oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla
  • 1 cup cornmeal
  • 3/4 cup Brown Rice Flour blend {I use a superfine b.rice flour}
  • 1/4 cup sugar {or maple syrup}
  • 2 teaspoon baking powder
  • 1 1/2 teaspoon xanthan gum
  • 1 teaspoon salt
  • 3/4 cup corn kernels

Instructions

  1. Preheat oven to 350°. Grease muffin pan
  2. Beat the eggs in a large bowl, until fluffy. Add in the milk, oil, cider vinegar and vanilla. {if substituting maple syrup, add it with the wet ingredients}
  3. In a separate bowl, whisk together the dry ingredients: cornmeal, brown rice flour blend, sugar, baking powder, xanthan gum and salt.
  4. Add the dry ingredients into the wet ingredients, but do not mix fully.
  5. Add the corn kernels to the mixture, then mix until combined.
  6. Scoop the batter into the prepared pan.
  7. Bake 15-18 mins for regular sized muffins.

Copyright©2011 The Mixing Bowl Diary. All Rights Reserved.

9 Comments Add yours

  1. Those are really delicious looking tomatoes. I love making jam, have never tried doing so with tomatoes but I really should, it has such an amazing colour and I’d imagine an amazing taste too.

    1. Becky says:

      The tomatoes were fantastic even by themselves, but I really wanted to try making jam with them. I was really surprised HOW much I liked the taste….especially when it was on this cornbread. I keep thinking of things to put this jam on {and the list grows and grows!!}. Hope you enjoy your jam when/if you make it!

  2. Ooh Becky! That looks SO GOOD! I was thinking of making tomato jam, I’m going to definitely try this recipe (I still have about a bushel and a half of tomatoes to use up!). Also, I’m super-jealous of your photography skills🙂

    1. Becky says:

      Thanks Deanna! i hope you enjoy the jam. Let me know if you think of some fun ways to use it……

  3. I’ve been dying to make tomato jam, just haven’t found the perfect recipe. No excuse now!!

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