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
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.