Blue Cornbread Madeleines |
|
 |
Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
|
Recipe from my California Sizzles cookbook which says these are particularly good with a Mexican brunch or dinner. They can also be made in miniature muffin tins. Ingredients:
1 cup all-purpose flour |
1 cup blue cornmeal (yellow may be substituted) |
1 tablespoon baking powder |
1/4 teaspoon salt |
2 eggs |
1 cup milk |
6 tablespoons butter, melted |
1/4 cup honey |
1/4 cup canned corn kernel, drained |
1/4 cup fresh cilantro, chopped |
Directions:
1. Preheat oven to 425 degrees F. Stir together flour, cornmeal, baking powder and salt.
2. In a small bowl, beat the eggs. Whisk in the milk, butter and honey. Gently stir in the corn and cilantro.
3. Make a well in the dry ingredients and pour in the egg-milk mixture. Stir just until well blended. Spoon batter into well-buttered and floured madeleine pans, filling each shell 3/4 full.
4. Bake for about 6 minutes. Invert pan over wire rack and tap to release madeleines. Serve warm.
|
|