From the post: Encore! (More party recipes!)
Makes about 4 dozen
1 cup yellow cornmeal
1 cup all purpose flour
2 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup milk
2 large eggs
4 tablespoons (1/2 stick) melted unsalted butter
1 lb. of your favorite BBQ pulled pork
1/2 cup spicy North Carolina Vinegar based BBQ sauce
1/2 cup sweet, thick BBQ sauce
12 Wickle sweet pickles, quartered
For the tartlets, preheat the oven to 375 degrees F. Butter two 24-cup mini muffin pans, or you can use just one and bake in two batches. In a medium bowl, whisk the cornmeal with the flour, sugar baking powder and salt. In a separate small bowl, combine the eggs, milk and butter. Add the wet mixture to the dry mixture and stir just to combine, don’t overmix. Spoon the batter into the muffin cups, filling them halfway. Bake for 10 minutes or until golden. Cool in the pans for 10 minutes and then turn out to cool completely.
If you’re not using the tartlets immediately once they’ve cooled and plan to freeze them, freeze before slicing off the domes. Thaw and bring back to room temperature before using, then slice off the domed tops of the muffins to make a flat surface. Place the pork on a plate and douse the pork with the spicy North Carolina barbecue sauce, allowing it to absorb the sauce. Top each tartlet with some pork, then drizzle a few drops of the sweet sauce over the pork and top the tartlet with a Wickle. Serve at room temperature.