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MainRecipesBread | Blue Cornbread Madeleines

   Blue Cornbread Madeleines submitted by Mom Johnson
These are particularly good with a Mexican brunch or dinner. You may substitute yellow cornmeal and they can also be made in mini muffin cups.

Preheat oven to 425 degrees. Stir together the flour, cornmeal, baking powder and salt. In a small bowl, beat the eggs. Whisk in the milk, butter and honey. Gently stir in the corn and cilantro. Make a well in the dry ingredients and pour in the egg-milk mixture. Stir just till well-blended. Spoon batter into well-buttered and floured Madeleine pans, filling each shell about 3/4 full. Bake for about 6 minutes or till edges turn slightly brown. Invert pan over wire rack and tap to release madeleines. Serve warm. Makes 24-30. (I usually need to re-grease the pans with PAM after each batch.)

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v 1 cup white flour
v 1 cup blue cornmeal
v 1 T. baking powder
v 1/4 tsp. salt
v 2 eggs
v 1 cup milk
v 6 T. butter, melted
v 1/4 cup honey
v 1/4 cup corn kernels, canned or frozen and drained
v 1/4 cup chopped fresh cilantro

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