Prep 10 mins
Cook 12 mins
Yellow cornmeal can be substituted for the Blue corn meal. Recipe source: Bon Appetit (August 2005)
- 1 cup blue cornmeal (or yellow cornmeal)
- 1 cup flour
- 5 tablespoons sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 cup milk
- 1 egg, beaten to blend
- 5 tablespoons butter, melted
- Preheat oven to 350°F.
- Butter madeleine molds and set aside.
- In a large bowl whisk together the dry ingredients (cornmeal - salt).
- Stir in milk, egg and butter.
- Working in batching and cooling molds between batches, spoon 1 tablespoon batter into each prepared madeleine mold.
- Bake for 12-15 minutes or until madeleine is golden brown on the bottom.
- Turn out onto rack to cool completely.
Great recipe. They were delicious with a bowl of chili. I might cut the amount of sugar a bit nest time, but that is a personal taste. I got 24 instead of 30, but my madeleine pan is bigger than most, I think. Well be making these again and will try the yellow cornmeal too.
This is an excellent corn bread recipe. The hint of sweetness is a welcome change from the 'too sweet' varieties. A nice, light texture with excellent taste. Now for the changes I made --- I couldn't find the blue cornmeal so I used yellow as ellie_ indicated could be used. I do not have a madeline mold and didn't want to buy one just to try this recipe. I ended up making muffins and they were great! So the versatility of the recipes makes it even more appealing. The baking time was about the same as indicated in the recipe. I think I'm done buying corn bread mixes .. this is too easy and too good not to use all the time.