Cornbread Tartlets with Tomato-Lima Bean Relish
Inspired by summery succotash, these petite tarts are buttery and fresh all in one bite.
Recipe by Southern Living April 2012
Inspired by summery succotash, these petite tarts are buttery and fresh all in one bite.
I made just the cornbread tartlets as an appetizer and put chicken chili in them. Overall this recipe required a little trial and error for me. I cooked these for 12 mins instead of 15 and I found that they turned out best when I left them in the fridge for longer than an hour. I left half overnight and those are more flaky. The taste is good, maybe a little dry. Now that I have the timing down, I would make them again.
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