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: 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 (from 1 ear fresh corn); 2 6-oz. containers fresh blackberries; 6 Tbs. sugar; 1 cup ricotta cheese, preferably fresh ( 1/2 lb.); 1/4 cup sugar; 1 1/2 tsp. vanilla extract; 1/2 tsp. grated orange zest

Servings: persons

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 (from 1 ear fresh corn)
2 6-oz. containers fresh blackberries
6 Tbs. sugar
1 cup ricotta cheese, preferably fresh ( 1/2 lb.)
1/4 cup sugar
1 1/2 tsp. vanilla extract
1/2 tsp. grated orange zest

1
To make Cornbread: Preheat oven to 375F.
2
Coat 12-cup muffin pan with cooking spray.
3
Whisk together cornmeal, flour, sugar, baking powder, and salt in medium bowl.
4
Whisk together milk and egg in separate bowl.
5
Fold milk mixture into flour mixture until moistened.
6
Stir in melted butter until just combined.
7
Fold in corn kernels.
8
Spoon 2 Tbs.
9
batter into each prepared muffin cup.
10
Bake 14 minutes, or until golden.
11
Transfer pans to cooling rack, and cool 10 minutes; then unmold cornmeal tartlets, and cool completely on wire rack.
12
To prepare Blackberries: Toss blackberries with sugar and pinch of salt in medium bowl; let stand 20 minutes to release juices.
13
To make Ricotta Cream: Whisk together ricotta, sugar, vanilla extract, and orange zest in small bowl until creamy.
14
To serve: Slice domed tops off muffins with serrated knife to make flat base.
15
Reserve tops for another use.
16
Top each cornbread tartlet with spoonful ricotta cream and 3 or 4 blackberries.
17
Serve immediately.

1550

kcal

Calories

Fat

265

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.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1/2 cup yellow cornmeal, 1/2 cup unbleached white flour, 3 Tbs. sugar, 1 tsp. baking powder, 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!