Cornmeal Tarts with Ricotta Pimiento Cheese 

Southern Living
Cornmeal Tarts with Ricotta Pimiento CheeseRecipe
Photo: Hector Sanchez; Styling: Caroline M. Cunningham


Feel free to make and freeze the muffins ahead. Then thaw, fill, and bake before serving.
Makes 5 dozen


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2 cups self-rising white cornmeal mix
2 cups buttermilk
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1/4 cup butter, melted
2 tablespoons sugar


Hands-on: 30 Minutes
Total: 2 Hours, 35 Minutes
Preheat oven to 400°. Stir together cornmeal mix, buttermilk, flour, eggs, butter, and sugar just until moistened. Spoon batter into 2 lightly greased miniature muffin pans, filling two-thirds full. Bake, in batches, 15 minutes or until golden brown. Cool 5 minutes. Scoop about 1 tsp. from top of each muffin; discard or reserve for another use. Spoon about 1 tsp. Ricotta Pimiento Cheese into each muffin; place on a baking sheet. Bake at 400° for 3 to 4 minutes or until cheese melts.

Created date

October 2013