Recipe courtesy of Tia Mowry
Episode: Booze and Bites
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Cornbread Madeleines with Ancho Chile Butter
Total:
40 min
Active:
30 min
Yield:
6 to 8 servings (26 to 28 madeleines)
Level:
Easy
Total:
40 min
Active:
30 min
Yield:
6 to 8 servings (26 to 28 madeleines)
Level:
Easy

Ingredients

Ancho Chile Butter:
Cornbread Madeleines:

Directions

Special equipment: a madeleine mold

For the ancho chile butter: Mix the butter, cilantro, ancho powder, honey and 1/2 teaspoon sea salt in a small bowl. Set aside.

For the madeleines: Preheat the oven to 400 degrees F. Spray the madeleine mold with cooking spray.

Mix the cornmeal, flour, sugar, baking powder and 1/2 teaspoon kosher salt in a small bowl. Set aside.

In 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 overmix. Fold in the Cheddar, corn and jalapenos.

Scoop 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.

Serve the madeleines dolloped with the ancho butter.

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