The Challenge? Corn and Butter. The Outcome: Blue Corn Madeleines.
During the 50 Women in Food Series, I made a batch of Honey Madeleines by Anne Willen and I have been hooked ever since to these sweet little cakes. I get them just about everytime I see a pack somewhere – Starbucks, Costco, I just can’t help it. Every once in a while, I will break out the molds and get to work.
This month, the Improv Challenge from Frugal Antics of a Harried Homemaker was Corn and Butter. Who doesn’t love that? So many possibilities right? Well, When I got some blue cornmeal last month in my Foodie Penpal box, I thought of all the different things I could make with cornmeal. Since cornmeal and butter pretty much go hand in hand, I knew that I would be using this for my challenge.
Hmmm. Blue cornmeal. Butter. Think, think. Madeleine molds. Hmmm. Oh bother! Wait a minute… lightbulb! Blue Corn Madeleines were born.
Mis en Place
Funny enough though, this isn’t a new recipe. A quick search of the web brought one right up. Actually, it brought up a few, but they were all the same. I guess no one has strayed to far from what works. I decided though that I would through in a vanilla bean (the seeds, not the whole bean silly!) since I have a bunch of Bourbon Vanilla Beans hanging out asking me to find something to throw them in. I got these a few weeks ago in my Full Circle box and decided to give it a shot. Well, if you do have vanilla beans lying around, don’t throw them in this recipe. Although tasty, it did not – actually, could not – add any major flavor changes. The corn was just to…corny.
Mix all of the ingredients, butter and fill the molds. That’s it. Took all of a New York minute to get this done. Easy peasy.
These were so very good. Especially right out of the oven and still warm with steam. I ate about ten of them trying to figure out how to describe them. Actually, they resemble sweet, soft cornbread but I felt like with every new bite, I might come up with another way to tell you how I felt.
Nope. Soft, slightly sweet, cakey, blue cornbread. Delicate enough for brunch, but they could also stand up next to a hearty chili dish. If you want to give the sweet version a go, check out the Honey Madeleines.
Kitchen Notes:
- Note that these are not as sweet as original madeleines. To increase the sweetness, add more sugar or serve with honey.
- Make sure to butter or Pam your molds prior to baking, in order to prevent sticking.
- Cool molds in between batches.
Adapted from Kraft Recipes
Ingredients
- 1 cup blue cornmeal
- 1 cup all purpose flour
- 5 Tbsp. sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1 cup whole milk
- 1 large egg, beaten to blend
- 1 vanilla bean, split
- 5 Tbsp. unsalted butter, melted
Directions
- Preheat oven to 350°F. Butter or spray madeleine molds. Whisk cornmeal, flour, sugar, baking powder, & salt in large bowl to combine. Stir in milk, egg & butter and vanilla bean seeds.
- Working in batches (cooling molds between each batch) spoon 1 Tbsp. batter into each prepared madeleine mold.
- Bake until pale golden brown on bottom, about 12 - 13 minutes. Turn madeleines out onto rack & cool completely.
Notes
Note that these are not as sweet as original madeleines. To increase the sweetness, add more sugar or serve with honey.
Make sure to butter or Pam your molds prior to baking, in order to prevent sticking.
Cool molds in between batches.
Let’s check out today’s roundup!
I would have never thought of this as the challenge – so darn impressed. You blew this out of the water!
Thanks so much Belinda!
Very neat choice!
I love where your imagination took you with this challenge. The madeleines are such a great color!
Just beautiful! I thought about looking for blue cornmeal, but got lazy. hmmmmmmmm…
Simply GORGEOUS!!! I love these madeleines! I can’t find blue cornmeal anywhere in the stores by me and that makes me sad because these are something I need to make. Perhaps I’ll have to find it online
These are a must make!
Okay I love foodie penpals.
I love Kristen and her blog.
And I now love you. Cuz you made blue madeleines. I am in awe!
I totally could imagine these with a bowl of chili, great use of the theme ingredients.
If you haven’t already, I’d love for you to check out my Improv Cooking Challenge entry: Fritos Crusted Pollock.Lisa~~Cook Lisa Cook
These sound and look so good! I love anything made with cornmeal!