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I’m a sucker for cornbread. Any thing cornbread. Well, almost anything cornbread. Growing up, it’s just what we ate – it was cheap to make, so we had it a lot. I loooooove it now – even as an adult. And well, I’m always playing around with ways to make it better. I love these little bite sized cuties. And, listen – the salted honey butter that goes on top – it’s the icing on the cake. Literally!

 

1/2 cup of cornmeal

1/2 cup of all purpose flour

1/2 cup of sugar

1 good pinch of salt

1/2 teaspoon of baking powder

1/4 cup of shredded white cheddar cheese

1 egg

1/2 stick of melted butter

about 1/4 – 1/3 cup of buttermilk

 

1..Preheat the oven to 350 degrees.

2. In a large bowl, just dump in all the ingredients and then combine until smooth.

3. Using a madeleine pan (link here), just spray with non-stick cooking spray and fill each of the compartments with the batter. Bake for 10-12 minutes or until golden brown.

4. Serve them with melted honey butter. It’s so simple, you don’t even need a recipe. Just put a half stick of butter in a bowl with a few tablespoons of honey and a pinch of salt. Put it in the microwave and heat until melted. Serve with the warm madeleines.

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