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Colette & Cassi's Country Kitchen!

Blue Cornbread Madeleines

from California Sizzles
Easy and Distinctive Recipes for a Vibrant Lifestyle


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