Mini Cornbread Tarts<< Mini Cornbread Tarts are colorful and delicious - an elegant appetizer or healthy snack recipe that can be adapted to a dairy or meat menu. Bake in mini tartlet pans if possible for attractive presentation - if you don't have tartlet pans, the tarts will look and taste great baked in muffin pans. Ingredients for Mini Cornbread Tarts:
Put egg yolk, milk, oil, flour, cornmeal, baling powder and salt in a mixing bowl and whisk well until smooth. Refrigerate for 30 minutes allowing cornmeal to soak up the liquid. So far, this is a basic cornbread muffin recipe. Preheat oven to 400 degrees F. Grease the fluted tart pans. Remove the batter from the refrigerator. Whisk egg white in separate bowl until stiff peaks are formed and gently fold into batter. Spoon batter into tart pans, almost to the top. Scatter peppers and tomatoes over top of cornbread batter, distributing evenly. Bake for 15 minutes. Remove from oven and let cool before serving warm. Store in airtight container for up to 3 days. Personal Note: if desired, sprinkle unbaked tarts with bits of finely chopped basil or another herb of choice. In addition, you may sprinkle bits of crumbled goat or feta cheese, shredded mozzarella or cheddar cheese over top for added flavor. For a meat meal, you may consider adding a few bits of finely chopped salami bits (that have been lightly sauteed) in addition to the vegetables. Source: Adapted from the recipe appearing in the New York Daily News (April 18,2010) excerpted from ‘Popina Book of Baking’ by Isidora Popovic, published by Ryland Peters & Small. Easy Jewish Recipes would like to share some of your favorite appetizer, snack recipes and other meal ideas with its readers - please send them via email to karen@easyjewishrecipes.com or submit using the Contact Info page.
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