Cornbread Madeleines With Leeks and Pecans

Get out your specialty pan and try this little French cake gone American! A Jill O'Conner winner, at least in my book! NOTE: Chef#955508 make a good point. Mini muffins pans might work just as well. Please do give this a try-they're absolutely delicious!

• Ready In: 25 mins
• Yields: 24 madeleines

Ingredients

• 1  cup yellow cornmeal
• 1  cup all-purpose flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 cup  finely chopped pecans
• 1⁄3 cup honey
• 1⁄3 cup buttermilk
• 1  egg
• 6  tablespoons unsalted butter, melted
• 1  large leek, white and pale green part only, well rinsed and thinly sliced

Directions

1. Preheat the oven to 400°. Spray madeleine tins with nonstick cooking spray.
2. Stir together the cornmeal, flour, baking powder, baking soda, salt and pecans in a large bowl. In a separate small bowl, stir together the honey, buttermilk, egg and 4 tablespoons of the melted butter. Add the remaining 2 tablespoons butter to a small skillet over medium heat. Add leeks to the pan and sauté just until they are limp and beginning to brown. Stir into the buttermilk mixture. Stir this mixture into the cornmeal mixture just until combined. Spoon the batter into the prepare tins, filling each mold 2/3 full.
3. Bake until firm and golden, 10-15 minutes. Remove from the oven and turn the madeleines out onto a wire rack. Serve warm.