Cornbread Madeleines with Ancho Chile Butter

Name: Cornbread Madeleines with Ancho Chile Butter
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 to 8 servings (26 to 28 madeleines)
Ingredients: 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

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Level: Easy

Total: 40 min
Active: 30 min

Yield: 6 to 8 servings (26 to 28 madeleines)

Level: Easy

Total: 40 min
Active: 30 min

Yield: 6 to 8 servings (26 to 28 madeleines)

Ingredients

Ancho Chile Butter:

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

Cornbread Madeleines:

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

Directions

Special equipment:

a madeleine mold

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.