Blue Cornbread Madeleines

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 corn kernels, canned, drained


• 1/4 cup chopped fresh cilantro

TO PREPARE:

1.  Preheat oven to 425 degrees.  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 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.

NOTE:  These are particularly good with a Mexican brunch or dinner.  They can also be made in miniature muffin tins.

YIELDS:  24 - 30

<< Previous Recipe: Chocolate Raspberry Pie
View More Recipes >>