Rosemary-Orange Cornbread Madeleines

Name: Rosemary-Orange Cornbread Madeleines
Prep time: 10 min
Total time: 20 min
Yield: Makes 24 Madeleines
Ingredients: Cooking spray; 1u00bc cups yellow cornmealu00a0; 1 cup all-purpose flouru00a0; u00bc cup sugaru00a0; 1 tablespoon baking powderu00a0; u00bd teaspoon kosher salt; 1 cup buttermilku00a0; 4 tablespoons unsalted butter, meltedu00a0; 1 large egg, lightly beaten; 1u00bd tablespoons fresh rosemary, finely chopped; 2 tablespoons orange zest

By Leslie Blythe Bread, Dessert Baking

January 2, 2018

These Rosemary-Orange Cornbread Madeleines have a twist of added flavor. If you don't have a madeleine pan, you can make them into regular muffins. Another variation would be lemon zest and fresh thyme.

Prep: 10 mins
Cook: 10 mins
Yields: Makes 24 Madeleines

Ingredients

Cooking spray

1¼ cups yellow cornmeal

1 cup all-purpose flour

¼ cup sugar

1 tablespoon baking powder

½ teaspoon kosher salt

1 cup buttermilk

4 tablespoons unsalted butter, melted

1 large egg, lightly beaten

1½ tablespoons fresh rosemary, finely chopped

2 tablespoons orange zest

Directions

1Preheat oven to 400° F.

2Spray the madeleine mold with cooking spray.

3Mix the cornmeal, flour, sugar, baking powder and kosher salt in a small bowl. Set aside.

4In a large bowl, whisk together the buttermilk, melted butter and egg until well mixed. Stir the flour mixture into the buttermilk mixture until just combined; do not over-mix. Fold in the rosemary and orange zest.

5Scoop 1 heaping tablespoon of the mixture into each madeleine mold. Gently tap the mold to release any air bubbles. Bake until golden brown and a toothpick inserted in the center comes out clean, 8 to 10 minutes.

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