Cornmeal Tarts With Ricotta Pimiento Cheese

• 2 cups white cornmeal self-rising
• 2 cups buttermilk
• 1/2 cup all purpose flour
• 2 large eggs lightly beaten
• 1/4 cup butter melted
• 2 tablespoons sugar
• cheese Ricotta Pimiento
• 1 cup shredded pepper jack cheese
• 3/4 cup shredded sharp cheddar cheese
• 1/2 cup whole milk ricotta cheese
• 2 tablespoons mayonnaise
• 1 tablespoon pimiento drained diced
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon table salt
• 1/8 teaspoon ground red pepper

1. Preheat oven to 400u0b0. Stir together cornmeal mix, buttermilk, flour, eggs, butter, and sugar just until moistened. Spoon batter into 2 lightly greased miniature muffin pans, filling two-thirds full. Bake, in batches, 15 minutes or until golden brown. Cool 5 minutes. Scoop about 1 tsp. from top of each muffin; discard or reserve for another use. Spoon about 1 tsp. Ricotta Pimiento Cheese into each muffin; place on a baking sheet. Bake at 400u0b0 for 3 to 4 minutes or until cheese melts.
2. Ricotta Pimiento Cheese: Stir together pepper Jack cheese, Cheddar cheese, ricotta cheese, mayonnaise, pimiento, ground black pepper, salt, and ground red pepper in a small bowl. Store in refrigerator up to 3 days.

white cornmeal, buttermilk, flour, eggs, butter, sugar, cheese ricotta pimiento, pepper, cheddar cheese, milk ricotta cheese, mayonnaise, pimiento, ground black pepper, salt, ground red pepper

Taken from www.yummly.com/recipe/Cornmeal-Tarts-with-Ricotta-Pimiento-Cheese-1171446 (may not work)