Cornbread Madeleines

 

https://www.bonappetit.com/recipes/article/if-france-and-texas-had-a-baby-it-would-be-a-cornbread-madeleine

Cornbread Madeleines

Makes 24

INGREDIENTS
4 tablespoons of bacon drippings or butter
2 cups/285 grams of cornmeal
1/2 cup/80 grams of flour
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of sea salt
2 eggs, lightly beaten
2 cups/480 ml of buttermilk

PREPARATION
Preheat your oven to 400 degrees F / 200 degrees C.

When the oven's hot, divide the bacon drippings (or butter, depending on which way you go) among the 24 madeleine molds (you'll need 2 pans with 12 molds each) and slide into the oven so the pan gets nice and hot. Depending on the size of your oven, you may need to do this one pan at a time, and bake your madeleines in batches.

Whisk together the cornmeal, flour, baking powder, baking soda, and salt. Combine the lightly beaten eggs with the buttermilk, and mix this into the dry ingredients. Pull your hot pans out of the oven, pour the bacon grease or butter into the batter, give it a quick stir, and divide the batter among the madeleine molds. Bake for 25 to 30 minutes or until lightly browned. Pull them from the oven and remove immediately by giving the pan a bang on your countertop--they'll pop right out.