So, if you've ever read anything I've ever posted in the fall/winter time... you MAAAAY have noticed that I LOOOOVEEEE cornbread. Unclear why. It's just so freaking tasty. There's a mesh of textures - crunchy, grainy, soft. I don't know. Cornbread is just magical.
You know what's also magical... madeleines.
Yup. And we are going to put two magical things together today.
Cornbread Madeleines - what you need:
- 1/2 cup (approximately 125 grams) of butter, melted
- 1/4 cup sugar
- 1 cup flour
- 1/3 cup cornmeal
- 1/4 teaspoon baking powder*
- 1/2 teaspoon salt
- 2 large eggs (best at room temperature)
- zest of one lemon
*Normally when I make madeleines, I don't add baking powder... but I made an earlier batch of these guys (a sweeter version - with 1/2 cup of sugar instead of 1/4 cup) and their little humps didn't develop so well. Cornbread is pretty heavy, so I added in the baking powder to help the madeleines rise more easily.
Cornbread Madeleines - what you do:
In a large bowl, beat the eggs and sugar together until light and fluffy - for around 3 to 5 minutes.
Fold in the flour, cornmeal, baking powder, and salt.
Add the melted butter, and gently stir until all the butter is combined into the batter. This can take a few minutes, but be patient: we want allllll the butter to be absorbed.
Finally, fold in the lemon zest.
The batter should be refrigerated for at least 2 hours before baking.
When you're ready to bake the madeleines, preheat the oven to 200 degrees celsius (~390 degrees fahrenheit).
Butter the madeleine pans to prevent sticking, and fill each mould up only about 1/2 way. This is pretty crucial - and always the downfall of my mistake madeleines! If you fill them up too much, the tips will burn before the madeleine itself is fully cooked.
Bake the madeleines for 10 - 12 minutes, the tops will be slightly golden.
Allow the little cakes to cool before enjoying!