ROSEMARY CORNMEAL MADELEINES - CINNAMON AND SUGAR

Rosemary Cornmeal Madeleines - Cinnamon and Sugar image

Provided by @MakeItYours

Number Of Ingredients 13

1/3 cup (75 mL) butter, softened
1/2 cup (125 mL) granulated sugar
1 egg
1 cup (250 mL) buttermilk
1-1/4 cups (300 mL) all-purpose flour
1 cup (250 mL) yellow cornmeal
1/2 teaspoon (2 mL) baking powder
1/3 teaspoon (0.5 mL) baking soda
1/2 teaspoon (2 mL) salt
1/4 teaspoon (1 mL) freshly ground black pepper
1/4 cup (50 mL) grated Asiago cheese
1 clove garlic (minced)
1 tablespoon (15 mL) finely chopped fresh rosemary

Steps:

Preheat oven to 350ºF (180ºC).
Spray Madeleine molds with nonstick cooking spray.
Beat butter, sugar and egg on medium speed of electric mixer until light and creamy. Add buttermilk; mix well. (Mixture will look curdled).
Combine flour, cornmeal, baking powder, baking soda, salt and pepper. Add to creamed mixture on low speed, mixing until smooth. Stir in grated cheese, garlic and rosemary. Spoon batter into prepared molds, filling about three-quarter full.
Bake in centre of preheated oven for 7 to 9 minutes or until firm on top. Remove from molds and cool completely on wire rack.
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