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.
- 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!