Cornbread Madeleines with Ancho Chile Butter
- Level: Easy
- Yield: 6 to 8 servings (26 to 28 madeleines)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 390
- Total Fat
- 21
- Saturated Fat
- 12
- Carbohydrates
- 45
- Dietary Fiber
- 2
- Sugar
- 11
- Protein
- 6
- Cholesterol
- 72
- Sodium
- 299
- Total: 40 min
- Active: 30 min
Ingredients
Ancho Chile Butter:
8 tablespoons (1 stick) unsalted butter, at room temperature
1/4 cup finely chopped fresh cilantro
1 tablespoon ancho chile powder
1 tablespoon honey
Sea salt
Cornbread Madeleines:
Cooking spray
1 1/4 cups yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
Kosher salt
1 cup buttermilk
4 tablespoons unsalted butter, melted
1 large egg
1/2 cup shredded sharp Cheddar
1 ear corn, roasted, kernels removed
1 jalapeno, finely chopped
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.