in the archives looking for madeleine recipes and came across your post. Was wondering how similar it might be to this corn madeleine I like alot.
Corn Madeleines
6 tbsp melted butter
1-1/2 cups all purpose flour
2 tbsp baking powder
3/4 tsp salt
4 tbsp sugar
1-1/2 cups cornmeal
2 eggs
1-1/2 cups milk
1 bunch scallions, minced
1 cup fresh corn (Pat’s note: I sometimes use canned or frozen corn)
1 tbsp fresh cilantro (alternatives: thyme or rosemary)
2 dashes Tabasco, optional
1 tbsp butter, melted for pans
Preheat oven to 400 degrees. Brush madeleine pan with the 1 T. melted butter. Sift dry ingredients into a large bowl and mix well. Combine all wet ingredients. Add to the dry. Saute the vegetables (Pat’s note: I sometimes don’t saute) and add to the batter. Fill shells almost full. Place pan on a cookie sheet. Bake in the center of the oven for about 15 minutes. Remove the cookie sheet and continue baking until bottoms are golden brown, another 3-5 minutes. Remove from the pan immediately and place on a rack to cool. Repeat process with last half of batter. Yield: 2 dozen. Serve these with soups or chowders in place of the usual crackers.
Source: Janet @ Gails
Pat’s notes: another variation: add chopped canned green chilis and a little sharp cheddar. These madeleines are best served warm from the oven so they retain their crispness.
http://eat.at/swap/forum1/89308_What_a_lovely_read_on_a_Monday_morn__Thanks_Gay_Ive_been_making_loads_of_them
Corn Madeleines
6 tbsp melted butter
1-1/2 cups all purpose flour
2 tbsp baking powder
3/4 tsp salt
4 tbsp sugar
1-1/2 cups cornmeal
2 eggs
1-1/2 cups milk
1 bunch scallions, minced
1 cup fresh corn (Pat’s note: I sometimes use canned or frozen corn)
1 tbsp fresh cilantro (alternatives: thyme or rosemary)
2 dashes Tabasco, optional
1 tbsp butter, melted for pans
Preheat oven to 400 degrees. Brush madeleine pan with the 1 T. melted butter. Sift dry ingredients into a large bowl and mix well. Combine all wet ingredients. Add to the dry. Saute the vegetables (Pat’s note: I sometimes don’t saute) and add to the batter. Fill shells almost full. Place pan on a cookie sheet. Bake in the center of the oven for about 15 minutes. Remove the cookie sheet and continue baking until bottoms are golden brown, another 3-5 minutes. Remove from the pan immediately and place on a rack to cool. Repeat process with last half of batter. Yield: 2 dozen. Serve these with soups or chowders in place of the usual crackers.
Source: Janet @ Gails
Pat’s notes: another variation: add chopped canned green chilis and a little sharp cheddar. These madeleines are best served warm from the oven so they retain their crispness.
http://eat.at/swap/forum1/89308_What_a_lovely_read_on_a_Monday_morn__Thanks_Gay_Ive_been_making_loads_of_them