CORNBREAD MADELEINES WITH ANCHO CHILE BUTTER

Cornbread Madeleines with Ancho Chile Butter image

Provided by Tia Mowry

Time 40m

Yield 6 to 8 servings (26 to 28 madeleines)

Number Of Ingredients 17

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

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.