Cornbread Madeleines Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 C self-rising white cornbread mix (White Lily if you can get it)
1/2 C flour (again White Lily if possible)
1/4 C sugar
2 C buttermilk
1/2 C melted butter
2 large eggs, lightly beaten
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Directions: |
Directions:Preheat oven to 400. Whisk dry ingred together in large bowl. Mix wet ingred and add to dry. Whisk just till blended. Spoon into lightly greased shiny madeleine pans 2/3 full. Bake 16-18 minutes or till golden brown. Remove from pan immediately and serve hot...or cool on wire racks and freeze for later. Reheat @350 for 5-6 minutes.
Using coconut oil instead of butter is really good...and easy. Always use coconut oil to brush pans. |
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Number Of
Servings: |
Number Of
Servings:4 doz |
Personal
Notes: |
Personal
Notes: These dainty little cornbreads are the best thing I've kept in the freezer for a long time...so handy when you just want a little cornbread to go with an entree. They thaw quickly in a toaster oven. Dark pans can make madeleines over-brown...cover bottoms with aluminum foil shiny side out if you have dark nonstick pans. These are delicious and pretty.
Central Market has White Lily products...and it's available in most of southeast US.
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