CORNMEAL-HONEY MADELEINES

Cornmeal-Honey Madeleines image

Provided by Martha Stewart

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

Number Of Ingredients 9

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

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.