Rosemary Asiago Cornbread Madeleines |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Not sure about service size. Ingredients:
ingredients |
* 1/3 cup butter softened |
* 1/2 cup granulated sugar |
* 1 ea egg |
* 1 cup buttermilk |
* 1 1/4 cups all purpose flour |
* 1 cup yellow cornmeal |
* 1/2 teaspoon baking powder |
* 1/8 teaspoon baking soda |
* 1/2 teaspoon salt |
* 1/4 teaspoon black pepper freshly ground |
* 1/4 cup asiago cheese grated |
* 1 clove garlic minced |
* 1 tablespoon fresh rosemary finely chopped |
Directions:
1. 1. Preheat oven to 350F.
2. 2. Spray madeleine molds with nonstick cooking spray. (See note).
3. 3. Beat butter, sugar and egg on medium speed of electric mixer until light and creamy. Add buttermilk; mix well. (mixture will look curdled).
4. 4. Combine flour, cornmeal, baking powder, baking soda, salt and pepper. Add to creamed mixture on low speed, mixing until smooth. Stir in grated cheese, garlic and rosemary. Spoon batter into prpared molds, filling about three-quarters full.
5. 5. Bake in centre of preheated oven for 7 - 9 minutes or until firm on top. Remove from molds and cool completely on wire rack.
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