Photo: Hector Sanchez; Styling: Caroline M. Cunningham  

Cornmeal Tarts with Ricotta Pimiento Cheese  

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

Southern Living NOVEMBER 2013

  • Yield: Makes 5 dozen
  • Hands-on: 30 Minutes
  • 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


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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Cornmeal Tarts with Ricotta Pimiento Cheese   Recipe