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1
For the crusts: Grease a 24-cup mini muffin tin.
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2
In a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese on medium speed until smooth.
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3
Add the flour, cornmeal and salt and continue to beat on low speed until a dough forms.
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4
Divide the dough into quarters.
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5
Divide each quarter into 6 pieces and roll each piece into a ball, making 24 balls about the size of gumballs.
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6
Place a ball in each muffin cup and use your thumb to press the dough against the sides to form a shell.
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7
Transfer the muffin tin to the refrigerator until the dough is chilled and firm, about 30 minutes.
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8
For the filling: Heat the oven to 350 degrees F. Combine the egg, brown sugar, melted butter, vanilla, salt and cinnamon in a bowl and mix well.
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9
Sprinkle 1 teaspoon of chopped pecans into each shell.
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10
Top with a teaspoon of the egg mixture.
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11
Bake for 15 minutes, then decrease the temperature to 325 degrees F and bake until set, 10 to 15 minutes more.
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12
Place the pan on a rack to cool.
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13
When cool enough to handle, remove the tassies from the pan and place on the rack.
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14
Serve warm or room temperature.
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15
Store in an airtight container up to 1 week.
