Crispy Green Tomato Corncakes with Spicy Pimento Cheese

These corncakes let you enjoy the taste of fried green tomatoes without having to deal with the mess of frying. They are easy to make in large quantities using a muffin tin, making them perfect for appetizers. Top them with Spicy Pimento Cheese for a perfect contrast in flavors and textures.

4 medium firm green tomatoes

1 cup self-rising cornmeal

½ cup fat-free milk

1 large egg

2 tablespoons canola oil, plus more for greasing

Spicy Pimento Cheese (see recipe on page 283)

Preheat the oven to 450 degrees F.

Dice the green tomatoes and place in a bowl. In another bowl, mix together the cornmeal, milk, egg, and oil until smooth.

Pour about ¼ teaspoon of canola oil in the cups of two 12-cup muffin pans. Place the pans in the oven for 3 minutes. Remove the pans from the oven and immediately spoon ½ tablespoon of the cornmeal mixture into each cup. Top the cornmeal mixture with 1 tablespoon of diced green tomatoes. Bake for 9 minutes. Remove the pans from the oven, and using a butter knife, flip the corncakes over. Return the pans to the oven and bake an additional 4 minutes or until the corncakes are browned.

Remove the pans from the oven and spoon 1 teaspoon of the Spicy Pimento Cheese on top of each corncake. Set the oven to broil, place the pans on the top rack of the oven, and broil the corncakes until the cheese begins to melt. Remove from the oven and transfer the corncakes to a serving platter. Repeat the process with the additional cornmeal batter and diced tomatoes.

Makes about 32 corncakes.