Cornmeal Tarts with Ricotta Pimiento Cheese
Feel free to make and freeze the muffins ahead. Then thaw, fill, and bake before serving.
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Total: 2 Hours, 35 Minutes
- 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
- Ricotta Pimiento Cheese
- 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.
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