Blue Cornbread Madeleines

Recipe from my "California Sizzles" cookbook which says these are particularly good with a Mexican brunch or dinner. They can also be made in miniature muffin tins.

• Ready In: 16 mins
• Yields: 24-30 madeleines

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 canned corn kernel, drained
• 1⁄4 cup fresh cilantro, chopped

Directions

1. Preheat oven to 425 degrees F. 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 the 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.