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