1 stick (8 tablespoons) melted butter or ½ cup melted coconut oil
1 cup dried cherries, chopped if large
1 cup all-purpose flour
¼ cup sugar
1½ teaspoons salt
2 teaspoons baking powder
½ teaspoon baking soda
½ cup cherry jam or preserves
Instructions
Adjust oven rack to middle position and heat oven to 450 degrees. Set a 12-cup muffin tin (each cup with ½ cup capacity) in oven to heat while making batter.
Heat creamed corn in a medium saucepan over medium heat. Stir in 1 cup of the cornmeal; continue to cook to make a very thick pasty mush. Whisk in buttermilk, then eggs and finally butter or coconut oil.
Mix remaining 1 cup of cornmeal with cherries, flour, sugar, salt, baking powder and soda in a medium bowl. Pour wet ingredients into dry; stir until just combined.
Remove muffin tin from oven, spray lightly with vegetable cooking spray; divide half the batter evenly among the cups. Using the spoon tip to create the opening in the batter, burrow a generous teaspoon of jam in each muffin cup; top with remaining batter. Bake until muffins are golden brown, especially on sides and bottom, about 15 minutes. Turn muffins onto a wire rack and let cool for 5 minutes. Serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/sweet-treats/cherry-jam-filled-corn-muffins/