Blue Corn Madeleines Recipes

Steps:

• Use 1 1/2 tablespoons of the butter to grease 3 madeleine pans (12 madeleines each). Heat oven to 350 degrees.
• Place remaining 1 1/2 teaspoons butter in a small skillet, add shallots and sauté on medium 6 minutes or so, until soft and barely beginning to brown. Mix with jalapeños in a small bowl and set aside.
• Combine corn meal, corn flour, salt, baking powder and baking soda in a large bowl and whisk to blend. Mix milk and buttermilk with the eggs in another bowl, beating just enough to blend. Pour wet ingredients over the dry ingredients and fold together. Fold in the shallots and jalapeños.
• Spoon batter into madeleine molds, filling them almost to the top. Bake 15 minutes, until firm to the touch. Let cool 30 minutes, then remove from pans. Serve warm, or set aside to rewarm and serve later.

Steps:

• 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.

Steps:

• Preheat oven to 375. Beat sugar and eggs together until thoroughly blended. Add lemon rind and melted butter. Mix to blend. Sift together dry ingredients. Add all at once to egg mixture. Stir just to blend. Allow mix to sit at room temperature for approximately 10 minutes. While mix is resting, generously butter Madeleine molds. Spoon mix into molds, filling approximately 3/4 full. Bake approximately 15 minutes or until edges are golden brown. Turn over immediately onto cooling screen. Wipe out each mold cavity, rebutter and fill again until desired number or all mix is used. Store in airtight container until ready to use.;

Steps:

• Preheat oven to 425 degrees F. Stir together flour, cornmeal, baking powder and salt.
• In a small bowl, beat the eggs. Whisk in the milk, butter and honey. Gently stir in the corn and cilantro.
• 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.
• Bake for about 6 minutes. Invert pan over wire rack and tap to release madeleines. Serve warm.

Steps:

• Preheat oven to 350°F. Butter madeleine molds. Whisk cornmeal, flour, sugar, baking powder, & salt in large bowl to combine. Stir in milk, egg & butter.
• Working in batches & cooling molds before each batch, spoon 1 heaping Tbsp. batter into each prepared madeleine mold.
• Bake until pale golden brown on bottom, about 12 minutes. Turn madeleines out onto rack & cool completely.