Blackberry Cornbread Tartlets with Ricotta Cream
Recipe from Vegetarian Times

Thin cornbread rounds take the place of tart shells in this sweet-and-creamy dessert. Pack the components separately, then assemble on-site if taking along to a tailgate party or picnic. The cornbread will keep, covered, at room temperature for up to three days. Store the ricotta and blackberries in the refrigerator for up to three days.


Blackberry Cornbread Tartlets with Ricotta Cream


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Servings: Serves 12
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Ingredients
 
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Cornbread
  • 1/2  cup  yellow cornmealOn Sale
  • 1/2  cup  unbleached white flourOn Sale
  • 3  tablespoons  sugarOn Sale
  • 1  teaspoon  baking powderOn Sale
  • 1/2  teaspoon  saltOn Sale
  • 1/2  cup  milkOn Sale
  • 1  large  eggOn Sale
  • 2  tablespoons  unsalted butter, meltedOn Sale
  • 1/2  cup  fresh or frozen corn kernels (from 1 ear fresh corn)On Sale
Blackberries
  • 2  6-ounce  containers fresh blackberriesOn Sale
  • 6  tablespoons  sugarOn Sale
Ricotta Cream
  • 1  cup  ricotta cheese, preferably fresh (1/2 pound)On Sale
  • 1/4  cup  sugarOn Sale
  • 1 1/2  teaspoons  vanilla extractOn Sale
  • 1/2  teaspoon  grated orange zestOn Sale
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Directions
1.
To make Cornbread: Preheat oven to 375 degrees F. Coat 12-cup muffin pan with cooking spray. Whisk together cornmeal, flour, sugar, baking powder, and salt in medium bowl. Whisk together milk and egg in separate bowl. Fold milk mixture into flour mixture until moistened. Stir in melted butter until just combined. Fold in corn kernels.
2.
Spoon 2 tablespoons batter into each prepared muffin cup. Bake 14 minutes, or until golden. Transfer pans to cooling rack, and cool 10 minutes; then unmold cornmeal tartlets, and cool completely on wire rack.
3.
To prepare Blackberries: Toss blackberries with sugar and pinch of salt in medium bowl; let stand 20 minutes to release juices.
4.
To make Ricotta Cream: Whisk together ricotta, sugar, vanilla extract, and orange zest in small bowl until creamy.
5.
To serve: Slice domed tops off muffins with serrated knife to make flat base. Reserve tops for another use. Top each cornbread tartlet with spoonful ricotta cream and 3 or 4 blackberries. Serve immediately.

Nutrition information
Calories 151, Total Fat 4.5 g, Saturated Fat 2.5 g, Cholesterol 26 mg, Sodium 120 mg, Carbohydrate 23 g, Fiber 2 g, Protein 4 g, Sugars 15 g. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Make Cornbread
Cornbread connoisseurs have a long line of people to thank for making this quick bread a mainstay in American cooking. In fact, this staple of Southern and Southwestern cuisine may be one of the most truly American foods there is. Native Americans used corn, or "maize," in cooking all sorts of dishes--including cornbread--for thousands of years before colonists first set food in what we now know as the United States. Since cornbread is leavened with baking powder instead of yeast, it was easy for early settlers to master how to make cornbread even with limited resources. So, it's no wonder the dish caught on. Its unique flavor and texture have kept it a favorite over the years.

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