Blue Corn Madelines Recipes

BLUE CORN MADELINES

Steps:

• Preheat oven to 350°F.
• Butter madeleine molds and set aside.
• In a large bowl whisk together the dry ingredients (cornmeal - salt).
• Stir in milk, egg and butter.
• Working in batching and cooling molds between batches, spoon 1 tablespoon batter into each prepared madeleine mold.
• Bake for 12-15 minutes or until madeleine is golden brown on the bottom.
• Turn out onto rack to cool completely.

BLUE CORN MADELEINES

Steps:

• Preheat oven to 350°F. Butter madeleine molds. Whisk cornmeal, flour, sugar, baking powder, & salt in large bowl to combine. Stir in milk, egg & butter.
• Working in batches & cooling molds before each batch, spoon 1 heaping Tbsp. batter into each prepared madeleine mold.
• Bake until pale golden brown on bottom, about 12 minutes. Turn madeleines out onto rack & cool completely.

BLUE CORN MUFFINS

Steps:

• Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.
• In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.
• In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture.
• In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.
• Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.

CORNMEAL-HONEY MADELEINES

Steps:

• Whisk together flour, cornmeal, baking powder, and salt in a medium bowl. Whisk together sugar and eggs in another medium bowl until pale and thick, about 2 minutes. Whisk in honey. Fold in flour mixture using a rubber spatula. Pour in butter in a slow, steady stream, folding gently to combine. Refrigerate batter for at least 4 hours (or overnight).
• Preheat oven to 400 degrees. Butter and flour a cast-iron pan, and fill about three-quarters full. Bake until golden around edges (time will vary depending on size of pan). Remove from oven, and immediately transfer madeleines from pan to a wire rack. Let cool. Coat each with glaze, and serve immediately.

BLUE CORN CORNBREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
• Mix cornmeal, flour, baking powder, sugar, and salt in a bowl. Sift 3 times.
• Stir the eggs and milk into the cornmeal mixture. Place the butter in the prepared baking dish, and melt in the preheated oven. Mix hot, melted butter into the cornmeal mixture. Transfer cornmeal mixture to the prepared baking dish.
• Bake on center rack in the preheated oven for 30 to 35 minutes, until the edges of the cornbread pull away from the sides of the dish, and a toothpick inserted into the center comes out clean. Let cool 10 minutes before cutting.

BLUE CORNBREAD MADELEINES

Steps:

• Preheat oven to 425 degrees F. Stir together flour, cornmeal, baking powder and salt.
• In a small bowl, beat the eggs. Whisk in the milk, butter and honey. Gently stir in the corn and cilantro.
• Make a well in the dry ingredients and pour in the egg-milk mixture. Stir just until well blended. Spoon batter into well-buttered and floured madeleine pans, filling each shell 3/4 full.
• Bake for about 6 minutes. Invert pan over wire rack and tap to release madeleines. Serve warm.

FRESH CORN MADELEINES WITH SOUR CREAM AND CAVIAR

Steps:

• Make madeleines:
• Preheat oven to 400°F. Brush molds with some melted butter.
• Whisk together cornmeal, flour, sugar, baking soda, salt, and pepper in a bowl. Whisk together egg, buttermilk, 1 tablespoon melted butter, and corn in another bowl, then add to dry ingredients, stirring until just combined.
• Spoon 1 teaspoon batter into each mold and bake in middle of oven until madeleines are golden around edges and spring back when pressed lightly, 5 to 6 minutes. Turn madeleines out onto a rack to cool and make more in same manner.
• Top madeleines:
• Put sour cream in pastry bag (if using) and pipe (or spoon) about 1/2 teaspoon onto each madeleine, then top with a rounded 1/4 teaspoon caviar.