"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Aged Cheddar Corn Tartlets Recipe

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This recipe for Aged Cheddar Corn Tartlets, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
David and Lisa Angenend
Added: Monday, January 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
'rolled' pie crust (not pre-formed), can of creamed corn, poblano pepper, ancho chili powder, white corn bread mix, aged cheddar cheese, butter, egg

Directions:
Directions:
get out a standard muffin pan & grease. roll out your pie crust & start thinning it out with a rolling pin. you should be able to easily get 12 'cups' of pie crust out of a single roll for your muffin pan. use a decent sized (4" or so) cup to cut out your circles in the pie crust & place them in the muffin pan as 'round' as you can get the edges. you'll probably have to ball up the pie crust a few times & re-roll it out to get all 12 muffin cups filled. now that your cups are all made & in the muffin pan move on to the filling. take a whole can of creamed corn, an entire bag of white corn mix & one egg & mix together. de-seed your poblano pepper, run it thru a food processor & stir in. add 2 tbsp of ancho chili powder & 4 tbsp of melted butter & stir until mixed. pour in mixture to your cups & take care not to over fill. break up your aged cheddar cheese & put a few pieces on the top of your tartlets before baking. bake at 350 for 10-12 minutes.

 

 

 

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