Mini Pecan Tarts
The women in my family have been making some variation of this pastry for the last three generations. These bite-sized tarts are a great way to bring the sweet and rich flavors of autumn to your (or a...
Whether you call it corn bread or Johnny cakes, there is something so satisfying about diving into a fresh, just-baked piece from the oven, layered in cold, sweet butter, melting into every crevice of that initial bite.
Ingredients
SERVINGS: 9-12 Serving(s)
Maple Cinnamon Butter
- 2 sticks salted butter (room temperature), or vegan substitute
- ¼ cup maple sugar (syrup works too, just not as well)
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Sweet Corn Bread
- 1 cup all-purpose flour
- 1 cup corn meal
- 3 teaspoons baking powder
- 1 teaspoon sea salt
- ½ cup maple sugar (or coconut sugar or granulated sugar)
- ½ cup avocado oil
- ⅔ cup almond milk
- 2 eggs or, for a vegan version, 2 flax eggs (2 tablespoons flax meal mixed with ¼ cup water)
- 1 teaspoon vanilla
Instructions
Maple Cinnamon Butter
Combine all ingredients in a medium mixing bowl and whisk until consistent and airy. Transfer to a ramekin or small bowl and refrigerate until ready to use.
Sweet Corn Bread
Preheat oven to 400°F. Mix dry ingredients in a medium mixing bowl. In a separate mixing bowl, whisk together wet ingredients until consistent, then combine with the dry ingredients.
Transfer to a greased or parchment-lined 8”x12” baking pan (or equivalent) and smooth with an offset spatula. Bake for 20-25 minutes or until golden and no longer jiggly. Remove from heat, pair with maple cinnamon butter, and enjoy!
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