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
1/2 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, 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.