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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Jean-Paul's Cornmeal Madelines Recipe

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This recipe for Jean-Paul's Cornmeal Madelines is from The Anderson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups yellow cornmeal
1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp kosher salt
1/8 cup granulated sugar
1 1/4 cups buttermilk
1 egg
4 1/2 Tbs. butter, melted
Non-stick spray
Sorghum syrup for dipping
Cast iron cornstick mold
Directions:
Directions:
1. Preheat oven to 425 F.
2. Combine all dry ingredients until thoroughly mixed. In a separate bowl, melt butter and combine with buttermilk. In another bowl, whisk eggs and combine all wet ingredients.
3. Gently fold buttermilk mixture into dry ingredients until thoroughly combined.
4. Lightly spray cornstick molds with non-stick spray. Preheat in the oven for 10-12 minutes.
5. Fill each mold 3/4 of the way with batter.
6. Bake for 10 minutes or until golden brown and edges are crispy.
7. Set aside to cool, then remove Madelines. Serve with sorghum syrup for dipping.
Number Of Servings:
Number Of Servings:
15-20 cornsticks
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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