June 25, 2009
Aside from cupcakes, madeleines are about the cutest darn things ever. Mini Bundt cakes are right up there too. This past weekend, my friend Tracy brought to our barbecue not ...
Edited by: Helen Pitlick, Sheri Wetherell
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[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 |
|
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] 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.