Blue Cornbread Madeleines

Ingredients:

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 corn kernels, canned, drained

1/4 cup chopped fresh cilantro

Directions:

Preheat oven to 425 degrees. 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 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.

Note: These are particularly good with a Mexican brunch or dinner. They can also be made in miniature muffin tins.

Yields: 24 – 30