Cornmeal, Bacon, and Sun-Dried Tomato Madeleines

Directions

1In a medium skillet, cook the bacon over medium heat until it starts to brown. Just as it starts to get crisp, transfer the bacon to a plate lined with a paper towel to drain. Let the bacon fat in the skillet cool a bit, then use a brush to generously grease eighteen indentations, and their rims, in two madeleine pans. When the bacon is cool, finely dice it.

2Preheat the oven to 400° F.

3In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, pigment d’Espelette, and baking soda. In a separate small bowl, mix together the buttermilk, olive oil, and honey.

4Make a well in the center of the dry ingredients. Add the buttermilk mixture and stir until the dry ingredients are partially incorporated, but some of the flour is still visible. Add the diced bacon, chives and sun-dried tomatoes, folding them in just until combined.

5Fill the prepared indentations of the madeleine molds three-quarters full with batter. (David uses a small spring-loaded ice cream scoop. Two soupspoons also work well.) Rap the madeleine pans on the counter a few times to settle the batter into the indentations. Bake for 7 to 8 minutes, until the centers of the Madelines spring back when you touch them. Let them cool for 1 minute, then remove the madeleines from the pans and place on a wire rack. You may need a small metal spatula or butter knife to help release them.

6These are best served the same day, but they can be kept in an airtight container for up to 3 days.