Blue Cornbread Madeleines Recipes

BLUE CORN CORNBREAD

Steps:

• Preheat oven to 400 degrees F.
• In a stand mixer fitted with the paddle attachment (or with a hand mixer/by hand), cream the butter and sugar.
• Next, whisk the eggs and milk in a bowl until blended. In another bowl, sift together the flour, blue cornmeal, baking powder, and salt.
• Add 1/3 of the flour mixture to the creamed butter and sugar with the mixer on low speed, then 1/2 the egg/milk mixture, then 1/3 of the flour mixture, the last half of the egg/milk mixture, then the rest of the flour mixture, waiting until each installment is absorbed before adding the next. If adding the corn kernels, stir them in with a spatula just before the last installment of flour is incorporated.
• Pour the cornbread batter into a butter greased 13 x 9 x 2inch baking dish. Bake for 22-25 minutes, until a toothpick inserted into the center comes out clean. Cut your cornbread into squares, and drizzle honey or spread butter onto your cornbread when ready to serve.

CORNBREAD MADELEINES WITH JALAPEñO

Steps:

• Use 1 1/2 tablespoons of the butter to grease 3 madeleine pans (12 madeleines each). Heat oven to 350 degrees.
• Place remaining 1 1/2 teaspoons butter in a small skillet, add shallots and sauté on medium 6 minutes or so, until soft and barely beginning to brown. Mix with jalapeños in a small bowl and set aside.
• Combine corn meal, corn flour, salt, baking powder and baking soda in a large bowl and whisk to blend. Mix milk and buttermilk with the eggs in another bowl, beating just enough to blend. Pour wet ingredients over the dry ingredients and fold together. Fold in the shallots and jalapeños.
• Spoon batter into madeleine molds, filling them almost to the top. Bake 15 minutes, until firm to the touch. Let cool 30 minutes, then remove from pans. Serve warm, or set aside to rewarm and serve later.

BLUE CORNBREAD

Steps:

• Lightly spray a 8- to 9-inch cast iron skillet with cooking spray and drizzle with the 1 tablespoon cooking oil.
• Place the skillet in the oven while it preheats.
• Preheat oven to 425°F.
• In a medium size bowl, combine dry ingredients.
• Combine liquids and slowly add to combined dry ingredients, mixing well.
• Pour into prepared pan and bake at 425°F for 15-20 minutes, until top and sides become golden brown.

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.