Blackberry Cornbread Tartlets With Ricotta Cream

Name: Blackberry Cornbread Tartlets With Ricotta Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cornbread; 1/2 cup yellow cornmeal; 1/2 cup unbleached white flour; 3 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup milk; 1 large egg; 2 tablespoons unsalted butter, melted; 1/2 cup fresh or frozen corn kernels (from 1 ear fresh corn); Blackberries; 2 6-ounce containers fresh blackberries; 6 tablespoons sugar; Ricotta Cream; 1 cup ricotta cheese, preferably fresh (1/2 pound); 1/4 cup sugar; 1 1/2 teaspoons vanilla extract; 1/2 teaspoon grated orange zest

Servings: persons

Cornbread
1/2 cup yellow cornmeal
1/2 cup unbleached white flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 large egg
2 tablespoons unsalted butter, melted
1/2 cup fresh or frozen corn kernels (from 1 ear fresh corn)
Blackberries
2 6-ounce containers fresh blackberries
6 tablespoons sugar
Ricotta Cream
1 cup ricotta cheese, preferably fresh (1/2 pound)
1/4 cup sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon grated orange zest

1
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
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
3. To prepare Blackberries: Toss blackberries with sugar and pinch of salt in medium bowl; let stand 20 minutes to release juices.
4
4. To make Ricotta Cream: Whisk together ricotta, sugar, vanilla extract, and orange zest in small bowl until creamy.
5
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.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cornbread, 1/2 cup yellow cornmeal, 1/2 cup unbleached white flour, 3 tablespoons sugar, and more.

Yes, Blackberry Cornbread Tartlets With Ricotta Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!