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Old 09-26-2010, 06:50 PM
Location: Austin
4,103 posts, read 6,055,758 times
Reputation: 6708



1/2 cup yellow cornmeal
1/2 cup unbleached white flour
3 Tbs. sugar
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 large egg
2 Tbs unsalted butter, melted
1/2 cup fresh or frozen corn kernels

2 6oz containers fresh blackberries
6 Tbs sugar

ricotta cream:
1 cup ricotta cheese
1/4 cup sugar
1 tsp vanilla extract
1/2 tsp grated orange zest

To make cornbread- Preheat oven to 375 degrees. Coat 12 cup muffin pan with cooking spray. Whisk together cornmeal, flour, sugar, baking powder, and salt in a 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.
Spoon 2 Tbs. batter into each prepared muffin cup. Bake 14 minutes or until golden. Trasfer pans to cooking rack, and cool 10 minutes, then unmold cornmeal tartlets, and cool completely on wire rack.

To prepare blackberries- toss blackberries with sugar and a pinch of salt in a medium bowl; let stand 20 minutes to release juices.

To make ricotta cream- whisk together ricotta, sugar, vanilla, and orange zest in a small bowl until creamy.

To serve- Slice tops off cornbread if too rounded to make a flat surface. Top each cornbread tartlet with a spoonful of ricotta cream and 3 or 4 blackberries. Serve immediately.
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Old 09-30-2010, 11:40 PM
Location: Tucson for awhile longer
8,872 posts, read 13,497,465 times
Reputation: 29030
Wow, that sounds great! That would be great to serve at a summer brunch.
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Old 10-01-2010, 12:36 AM
2,038 posts, read 3,735,893 times
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Those sound very tasty.
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Old 10-01-2010, 07:46 AM
Location: Prospect, KY
5,288 posts, read 17,915,856 times
Reputation: 6541
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