Blue Corn Madeleines Recipes

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BLUE CORN MADELINES

Make and share this Blue Corn Madelines recipe from Food.com.

Provided by ellie_

Categories     Quick Breads

Time 22m

Yield 30 madeleines

Number Of Ingredients 8



Blue Corn Madelines image

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.

Nutrition Facts : Calories 64.3, Fat 2.6, SaturatedFat 1.5, Cholesterol 12.4, Sodium 98.7, Carbohydrate 8.9, Fiber 0.5, Sugar 2.2, Protein 1.4

1 cup blue cornmeal (or yellow cornmeal)
1 cup flour
5 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg, beaten to blend
5 tablespoons butter, melted

CORNBREAD MADELEINES WITH ANCHO CHILE BUTTER

Provided by Tia Mowry

Categories     side-dish

Time 40m

Yield 6 to 8 servings (26 to 28 madeleines)

Number Of Ingredients 17



Cornbread Madeleines with Ancho Chile Butter image

Steps:

  • For the ancho chile butter: Mix the butter, cilantro, ancho powder, honey and 1/2 teaspoon sea salt in a small bowl. Set aside.
  • For the madeleines: Preheat the oven to 400 degrees F. Spray the madeleine mold with cooking spray.
  • Mix the cornmeal, flour, sugar, baking powder and 1/2 teaspoon kosher salt in a small bowl. Set aside.
  • In a large bowl, whisk together the buttermilk, melted butter and egg until well mixed. Stir the flour mixture into the buttermilk mixture until just combined; do not overmix. Fold in the Cheddar, corn and jalapenos.
  • Scoop 1 heaping tablespoon of the mixture into each madeleine mold. Gently tap the mold to release any air bubbles. Bake until golden brown and a toothpick inserted in the center comes out clean, 8 to 10 minutes.
  • Serve the madeleines dolloped with the ancho butter.

8 tablespoons (1 stick) unsalted butter, at room temperature
1/4 cup finely chopped fresh cilantro
1 tablespoon ancho chile powder
1 tablespoon honey
Sea salt
Cooking spray
1 1/4 cups yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
Kosher salt
1 cup buttermilk
4 tablespoons unsalted butter, melted
1 large egg
1/2 cup shredded sharp Cheddar
1 ear corn, roasted, kernels removed
1 jalapeno, finely chopped

MADELEINES

Provided by Food Network

Categories     dessert

Number Of Ingredients 7



Madeleines image

Steps:

  • Preheat oven to 375. Beat sugar and eggs together until thoroughly blended. Add lemon rind and melted butter. Mix to blend. Sift together dry ingredients. Add all at once to egg mixture. Stir just to blend. Allow mix to sit at room temperature for approximately 10 minutes. While mix is resting, generously butter Madeleine molds. Spoon mix into molds, filling approximately 3/4 full. Bake approximately 15 minutes or until edges are golden brown. Turn over immediately onto cooling screen. Wipe out each mold cavity, rebutter and fill again until desired number or all mix is used. Store in airtight container until ready to use.;

1/2 cup granulated sugar
2 large eggs
Grated rind of one lemon
4 ounces (one stick) butter, melted
3/4 teaspoon baking powder
3/4 cups all purpose flour
1/4 teaspoon salt

BLUE CORNBREAD MADELEINES

Recipe from my "California Sizzles" cookbook which says these are particularly good with a Mexican brunch or dinner. They can also be made in miniature muffin tins.

Provided by DailyInspiration

Categories     Breads

Time 16m

Yield 24-30 madeleines

Number Of Ingredients 10



Blue Cornbread Madeleines image

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.

Nutrition Facts : Calories 89.6, Fat 4, SaturatedFat 2.2, Cholesterol 24.6, Sodium 112, Carbohydrate 11.8, Fiber 0.6, Sugar 3.1, Protein 2

1 cup all-purpose flour
1 cup blue cornmeal (yellow may be substituted)
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
1 cup milk
6 tablespoons butter, melted
1/4 cup honey
1/4 cup canned corn kernel, drained
1/4 cup fresh cilantro, chopped

BLUE CORN MADELEINES

Provided by My Food and Family

Categories     Home

Number Of Ingredients 8



Blue Corn Madeleines image

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1 cups blue cornmeal
1 cups all purpose flour
5 tablespoons sugar
1 tablespoons baking powder
0.5 teaspoons salt
1 cups whole milk
1 units eggs
5 tablespoons unsalted butter

CORN-AND-COUNTRY-HAM MADELEINES

Provided by Molly O'Neill

Categories     appetizer

Time 40m

Yield 12 servings

Number Of Ingredients 13



Corn-and-Country-Ham Madeleines image

Steps:

  • Preheat the oven to 400 degrees. In a skillet over medium-high heat, heat the oil. Add the ham, corn and garlic and stir until hot, about 1 minute. Season with salt and pepper to taste. Remove from the heat and cool.
  • Sift the cornmeal, flour, sugar, baking powder and 1/2teaspoon salt into a large bowl. Stir in the milk, eggs and butter until a smooth batter is formed. Stir in the ham mixture. Spoon half of the batter into each of the 12 scalloped cups of a greased madeleine pan and smooth the tops. Place in the oven and bake until a toothpick inserted in the center comes out clean, about 15 minutes. Invert onto a cooling rack. Sprinkle lightly with salt and chili powder. Repeat with the remaining batter. Serve warm. (Reheat the madeleines briefly in a 350-degree oven if necessary.)

Nutrition Facts : @context http, Calories 221, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 10 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 6 grams, Sodium 211 milligrams, Sugar 6 grams, TransFat 0 grams

1 teaspoon vegetable oil, plus more for the pan
2 ounces country ham, like Smithfield, finely chopped
1/2 cup corn kernels (from 1 ear corn)
1 clove garlic, peeled and finely chopped
Kosher salt and freshly ground black pepper to taste, plus 1/2 teaspoon salt
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1 cup whole milk
2 large eggs, beaten
1/2 cup unsalted butter, melted
Chili powder for garnish

FRESH CORN MADELEINES WITH SOUR CREAM AND CAVIAR

Categories     Fish     Bake     Cocktail Party     Cornmeal     Corn     Sour Cream     Gourmet

Yield Makes about 36 hors d'oeuvres

Number Of Ingredients 17



Fresh Corn Madeleines with Sour Cream and Caviar image

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.

For madeleines
1 tablespoon unsalted butter, melted, plus additional for brushing molds
1/3 cup yellow cornmeal (not coarse)
2 tablespoons all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon black pepper
1 large egg
1/3 cup well-shaken buttermilk
1/2 cup corn (from 1 ear), chopped
For topping
1/3 cup sour cream
50 grams caviar (1 3/4 ounces; preferably sevruga)
Garnish: chopped fresh chives
Special Equipment
a madeleine pan with 20 miniature (1/2-tablespoon) molds (preferably nonstick); a small pastry bag fitted with small star or leaf tip (optional)

CORNMEAL-HONEY MADELEINES

These cakes are a cross between madeleines and cornbread, sweetened with honey.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 1/2 cups batter, enough for about 12 small cakes (about 2 1/2 inches in diameter)

Number Of Ingredients 9



Cornmeal-Honey Madeleines image

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.

1 cup all-purpose flour, plus more for pan
1/2 cup fine yellow cornmeal, preferably stone-ground
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup sugar
4 large eggs
2 tablespoons honey
6 ounces (12 tablespoons) unsalted butter, melted and cooled, plus more for pan
Orange Glaze

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