Recipe: Cornbread Madeleines [edit]

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Edited by: Helen Pitlick, Sheri Wetherell

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Tags: Bread, Corn, Seed, Sidedish, Southwest, Vegetable

[edit] Ingredients

1	cup unbleached, all purpose flour
1	cup medium-grind cornmeal
2	cups ounces sugar (1 plus 1 tablespoon)
1 ¼	teaspoons baking powder
1	teaspoon salt
½	teaspoon ground pepper
1	large shallot, finely chopped
¾	corn (fresh or frozen)
1	cup half-and-half
2	large eggs
1	stick unsalted butter

[edit] Preparation

Step 1	Preheat oven to 350 degrees.
Step 2	Position rack in middle of oven.
Step 3	Grease pan.
Step 4	Saute shallots.
Step 5	Melt butter.
Step 6	Mix dry ingredients and shallots.
Step 7	Mix wet ingredients (melted butter and half-and-half).
Step 8	Add wet ingredients to dry by making a well in dry ingredients and pouring into well.
Step 9	Mix only until moist (do not overmix)
Step 10	Bake 11-13 minutes (watch closely, as they can burn quickly)

[edit] Tools

Oven

[edit] About Cornbread Madeleines

Optional additions: ¼ cup each fresh parsley, sage, cilantro, chives or ¼ cup finely chopped chili peppers (as hot as you can take it). Add herbs to the recipe in step 6 with the dry ingredients or chili's to the recipe in step 4 when you saute the shallots.