CORNBREAD MADELEINES WITH ANCHO CHILE BUTTER
Provided by Tia Mowry
Categories side-dish
Time 40m
Yield 6 to 8 servings (26 to 28 madeleines)
Number Of Ingredients 17
Steps:
- For the ancho chile butter: Mix the butter, cilantro, ancho powder, honey and 1/2 teaspoon sea salt in a small bowl. Set aside.
- For the madeleines: Preheat the oven to 400 degrees F. Spray the madeleine mold with cooking spray.
- Mix the cornmeal, flour, sugar, baking powder and 1/2 teaspoon kosher salt in a small bowl. Set aside.
- In a large bowl, whisk together the buttermilk, melted butter and egg until well mixed. Stir the flour mixture into the buttermilk mixture until just combined; do not overmix. Fold in the Cheddar, corn and jalapenos.
- Scoop 1 heaping tablespoon of the mixture into each madeleine mold. Gently tap the mold to release any air bubbles. Bake until golden brown and a toothpick inserted in the center comes out clean, 8 to 10 minutes.
- Serve the madeleines dolloped with the ancho butter.
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mdyousuf khan
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Warna Baloch
[email protected]These cornbread madeleines were a hit at my last dinner party! The ancho chile butter was the perfect accompaniment, adding a touch of spice and smokiness. The madeleines were light and fluffy, with a lovely golden brown crust. I will definitely be m