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
Directions:
Preheat oven to 425 degrees. Stir together flour, cornmeal, baking powder and salt. In a small bowl, beat the eggs. Whisk in the milk, butter and honey. Gently stir in corn and cilantro. 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. 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
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