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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Fabulous, easy fingerfood for your next elegant gathering. If you don't have a madeleine pan, you can subsitute a miniature muffin pan. Ingredients:
5 tablespoons unsalted butter, melted, cooled |
3/4 cup milk |
1 large egg |
1/2 cup yellow cornmeal |
1/2 cup all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon dried basil |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
2/3 cup shredded fontina cheese |
Directions:
1. Heat oven to 425 degrees. Brush 3 madeleine pans with 1 T. butter.
2. Whisk milk, remaining 4 T. butter, and the egg in medium bowl. Combine remaining ingredients; stir into milk mixture. Spoon into prepared pans.
3. Bake until edges are browned and crisp, 7-10 minutes. Serve warm.
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