With just a touch of sweetness, these persimmon corn muffins are a great match for any spicy or tangy main course. Or for dessert, top them with a simple persimmon sauce.
- 1⁄4 cup persimmon pulp
- 2 tablespoons melted butter
- 1 cup milk
- 2 eggs
- 1⁄4 cup sugar
- 1⁄2 cup walnuts or pecans, finely chopped
- 1 teaspoon salt
- 3 teaspoons baking powder
- 1 cup yellow cornmeal
- 1 cup wheat flour
- Combine all ingredients in a large bowl and mix well.
- Butter a muffin pan, or line with paper baking cups that have been lightly buttered, and divide the batter evenly among the muffin cups.
- Bake at 400 degrees Fahrenheit for 20 minutes.
Recipe Note: To make persimmon pulp, remove the stems, slice the persimmons in half, and scoop out any seeds. Place the seeded fruit into a blender and puree. Sieve the puree over a bowl and press it though for a smooth consistency. Make sure the skin has been well blended! It's often the best part, but large pieces can be unpleasant.
Learn more about persimmons in All About Persimmon: Gather and Enjoy Your Own Divine Fruit.
Jay T. Stratton is a retired teacher and linguist as well as an amateur botanist and farmer who lives in Westfield and Rochester, New York.
Excerpted with permission from Pomona’s Lost Children: A Book of Uncommon Antique Fruits by Jay T. Stratton, published by Chautauqua Gorge Press, 2017.