Blackberry Cornbread Tartlets With Ricotta Cream

• 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.

yellow cornmeal, unbleached white flour, sugar, baking powder, salt, milk, egg, unsalted butter, corn, blackberries, containers, sugar, ricotta cream, ricotta cheese, sugar, vanilla, orange zest

Taken from www.epicurious.com/recipes/member/views/blackberry-cornbread-tartlets-with-ricotta-cream-50056237 (may not work)