Saturday, September 22, 2012

Cornbread Madeleines


 Cornbread Madeleines
A few months ago, while I was browsing through my favorite thrift store, I found a wonderful vintage madeleine mold. The mold had scallop shell indentations rather than the usual traditional shape. It was made in France and was of very good quality. Ahh...love at first sight! Not that I need another baking pan but, I seem to be a bit obsessive when it comes to things for my kitchen. I own several madeleine molds already but, they are all the traditional style.  Actually, I have been hunting for the scallop style, since I happened to see one in a Martha Stewart magazine years ago. I love hunting through thrift stores, garage sales and flea markets for the perfect little treasure! So, I brought the mold home! I really wanted to use it right away…and I had just the right recipe. Southern Living magazine had recently published a Cornbread Madeleine recipe that I wanted to bake. The perfect time to try it out!
These little cornbread Madeleines are wonderful.  Light and airy, and not too sweet.  Don’t expect them to resemble those lovely sponge cake Madeleines that Proust was crazy about. These are definitely cornbread consistency, and go perfectly with soups or any meal you would serve cornbread with. I enjoyed mine for breakfast.


My thrift store treasure
filled and ready to bake
Oh so lovely….a perfect accompaniment to soups and salads...
or just by themselves! 
Light, airy and not too sweet


Cornbread Madeleines
Southern Living MARCH 2012 

Yield: Makes 4 dozen
Hands-on: 10 Minutes Total: 1 Hour, 14 Minutes
Ingredients:
2 cups self-rising white cornmeal mix
1/2 cup all-purpose flour
1/4 cup sugar 2 cups buttermilk
1/2 cup butter, melted
2 large eggs, lightly beaten

Preparation
Preheat oven to 400°.
Whisk together cornmeal mix, flour, and sugar in a large bowl. Add buttermilk, melted butter, and eggs. Whisk together just until blended. Spoon batter into lightly greased shiny madeleine pans, filling three-fourths full.
Bake, in batches, 16 to 18 minutes or until golden brown. Remove from pans immediately. Serve hot, or cool completely on wire racks (about 20 minutes), and freeze in zip-top plastic freezer bags up to 1 month.
To serve, arrange desired amount of madeleines on a baking sheet, and bake at 350° for 5 to 6 minutes or until thoroughly heated.

TRY THESE TWISTS
Orange-Rosemary: Prepare recipe as directed, adding 2 Tbsp. orange zest and 1 1/2 Tbsp. finely chopped fresh rosemary to dry ingredients.
Lemon-Thyme: Prepare recipe as directed, adding 1 Tbsp. lemon zest and 1 Tbsp. finely chopped fresh thyme to dry ingredients.
Spicy White Cheddar: Reduce sugar to 2 Tbsp. Prepare recipe as directed, adding 3/4 cup finely shredded white Cheddar cheese and 1/4 tsp. ground red pepper to dry ingredients.

24 comments:

  1. What a great idea for those madeleine pans that are collecting dust in my pantry! I will make these for our next batch of chili! Thanks for the inspiration, Kathy~

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  2. I don't own a Madeleine pan--but I think that must change. I do love cornbread, this looks like the perfect little bite. I'm pinning this recipe. I want it handy when I get my pan. Thanks

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  3. I love cornbread. I have been oggling that pan for years and thought I would never use it, now you gave me a great reason to buy one! Every suggestion sound so delicious! Genious ideas!

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  4. Looks wonderful! I have been wanting to get a madeleine pan in quite a while! And I love your new pan, nice shape! I'm a fan of cornbread, so this is just great!

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  5. Oh Kathy these look delicious! We love cornbread and this is a nice way to dress it up:)

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  6. These look so golden brown and lovely! Love thrift store find.

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  7. I would love to try madeleines using cornmeal what a delicious idea :D

    Cheers
    Choc Chip Uru

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  8. So that's what you bake in those "funny" albeit, cute little pans. I've never made Madeleines in my life but you can bet the next time I see one of those pans in my favorite thrift store or at a yard sale I'll be buying it!!!

    I adore corn bread!!! Thanks for sharing, Kathy...

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  9. Kathy,
    What a great idea...I will make this week for my sister visiting...I love the idea of adding the spicy white cheddar...perfect with a bowl of tortilla soup. I just noticed the "print friendly" button...love that!
    xo
    annie

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  10. I'm totally jealous you found that Madeleine shell mold, Kathy! And love the idea of making these with a cornbread recipe! Can't wait to try it the recipe...with my regular madeleine mold. Kind of a glamorous version of my old corn cob shaped mold!

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  11. Those look fantastic! I guess I need to find that pan to make my corn bread look so elegant for my guests too ... very impressive!

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  12. Your mold was truly a great find:) Your Cornbread Madeleines look beautiful and delicious. I must make them the next time I make Chili - they will be perfect:) Thanks for sharing.

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  13. That shell pan is a great find! Tasty looking Madeleines!

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  14. Cornbread madeleines - what a great idea! I think they'd look wonderful sitting beside a bowl of soup.

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  15. OMY look perfect and I wanna these molds! lol lovely!

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  16. What a great idea to make little cornbreads in a madeleine mold! They look wonderful.

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  17. I love the pretty shell pan! I really love the taste of cornmneal, so I am sure I would love these cornbreads!

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  18. I love madeleines and made them the other day - but you are inspired by making them savoury treats - i love this!
    Mary x

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  19. Hi! It's so good to hear from you! Hope you had a good summer! This madeleine pan is such a great find and makes beautiful treats! The cornbread version sounds so perfect with soup for this time of year.

    Hope you're doing well and I'm so glad to be back! I missed my blogger friends!

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  20. I thought I was covered. Had what I needed. Not a gadget person - have a Madeleine mold (never used) but now I am smiling at the scalloped pan. The savory madeleines entice. Proust would be pleased.

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  21. This is such a lovely mold Kathy! I wish I had these Madeleines on Sunday when I made chicken soup. They would be just the perfect touch!

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  22. I love cornmeal! And the Madeleines are so cute!

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  23. I love the scallop shell shape of these! Of course you had to buy them and I never met a maddy I didn't love. Cornmeal probably holds up to lots of jams, etc. Yum. Great job.

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  24. I love the idea of cornbread madeleines, thanks for sharing!

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