Mini Cornbread Madeleines and Bundt Cakes
By: Sheri Wetherell
Published: Tuesday, December 15, 2009 - 1:37pm

Ingredients




1 cup unbleached, all purpose flour
1 cup medium-grind cornmeal
2/3 cups sugar
1 1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground pepper
1 large shallot, finely chopped
3/4 corn (fresh or frozen)
1 cup half-and-half
2 large eggs
1 stick unsalted butter

Preparation

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

About


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.

Comments:
Louise Fadness

Please clarify the sugar quantity! "2 cups ounces" doesn't make sense. Thank you!
Sheri Wetherell

Hi Louise,
 
Sorry about that. It should be 2/3 cup sugar. Cheers!
Louise Fadness

Thank you Sheri! Now I can make them!!
Louise
Louise Fadness

I received a msg. that my question was not posted, so I'll try again.
Please clarify sugar quantity for this recipe.
Thank you.