Recipe courtesy of Tia Mowry
Cornbread Madeleines with Ancho Chile Butter
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- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 6 to 8 servings (26 to 28 madeleines)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 390
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 11 g
- Protein
- 6 g
- Cholesterol
- 72 mg
- Sodium
- 299 mg
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 6 to 8 servings (26 to 28 madeleines)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 390
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 11 g
- Protein
- 6 g
- Cholesterol
- 72 mg
- Sodium
- 299 mg
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.
