Mini Cornbread Madeleines and Bundt Cakes
Ingredients
1 cup unbleached, all purpose flour
1 cup medium-grind cornmeal
2/3 cups sugar
1 1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground pepper
1 large shallot, finely chopped
3/4 corn (fresh or frozen)
1 cup half-and-half
2 large eggs
1 stick unsalted butter
Preparation
1
Preheat oven to 350 degrees.
2
Position rack in middle of oven.
3
Grease pan.
4
Saute shallots.
5
Melt butter.
6
Mix dry ingredients and shallots.
7
Mix wet ingredients (melted butter and half-and-half).
8
Add wet ingredients to dry by making a well in dry ingredients and pouring into well.
9
Mix only until moist (do not overmix)
10
Pour batter into mini madeleine and/or bundt cake molds. Bake 11-13 minutes (watch closely, as they can burn quickly)
.
About
Optional additions: ¼ cup each fresh parsley, sage, cilantro, chives or ¼ cup finely chopped chili peppers (as hot as you can take it). Add herbs to the recipe in step 6 with the dry ingredients or chili's to the recipe in step 4 when you saute the shallots.
Yield:
Added:
Tuesday, December 15, 2009 - 1:37pm
Comments
May 19, 2013
Please clarify the sugar quantity! "2 cups ounces" doesn't make sense. Thank you!
May 19, 2013
Hi Louise,
Sorry about that. It should be 2/3 cup sugar. Cheers!
May 19, 2013
Thank you Sheri! Now I can make them!!
Louise
May 19, 2013
I received a msg. that my question was not posted, so I'll try again.
Please clarify sugar quantity for this recipe.
Thank you.