Cornbread Tartlets with Tomato-Lima Bean Relish
The recipe Cornbread Tartlets with Tomato-Lima Bean Relish could satisfy your Southern craving in roughly 2 hours and 20 minutes. One portion of this dish contains around 18g of protein, 52g of fat, and a total of 807 calories. This vegetarian recipe serves 3. Head to the store and pick up tomato-lima bean relish, cream cheese, flour, and a few other things to make it today. It works well as a hor d'oeuvre.
Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy.
Combine flour and next 2 ingredients in a small bowl. Gradually add flour mixture to butter mixture, beating at low speed just until blended. Shape dough into 24 balls, and place dough balls on a baking sheet; cover and chill 1 hour.
Place 1 dough ball into each of 24 greased assorted-shape tartlet tins; press dough into tins and all the way up sides, forming shells.
Bake at 400 for 15 to 17 minutes or until edges are golden. Carefully remove pastry shells from tins to wire racks, and cool completely (about 15 minutes).
Let stand at room temperature up to 4 hours before filling, if desired.
Spoon 1 rounded tablespoonful Tomato-Lima Bean Relish into each pastry shell.
Recommended wine: Riesling, Sparkling Wine, Zinfandel
Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Gunderloch Estate Riesling Dry with a 4.3 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.
Gunderloch Estate Riesling Dry