Blue corn madeleines
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Blue corn madeleines
  Corn    Southwest    Cornbread  
Last updated 6/12/2012 1:09:19 AM. Recipe ID 36220. Report a problem with this recipe.
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      Title: Blue corn madeleines
 Categories: Southwest, Cornbread
      Yield: 12 Servings
      1 c  All-purpose flour
      1 c  Blue corn flour
    1/4 c  Sugar
      1 tb Baking powder
    1/2 ts Baking soda
      1 ts Salt
      1    Egg
    1/4 c  Melted butter
  1 1/2 c  Buttermitk
  Blue corn has definitely made an inroad into the popular food
  consciousness of today but to the Pueblo Indians of the Southwest, it
  is a staple. Blue Squaw corn is grown commercially near San Juan
  Pueblo in New Mexico. The corn itself is almost a purplish color and
  it has an earthier, more corny flavor than white or yellow corn. Blue
  corn comes in many guises. It can be a fine, toasted flour for atole,
  a coarse grind for breads, or lime-treated harinilla for blue corn
  tortillas. The toasted flour, whether fine or coarse, lends a
  delicacy to breads and muffins It is available in many gourrnet
  stores and health food stores or you can send for it.
  This particular recipe for muffins baked in madeleine tins was
  inspired by the Salisbury family's Sonora Cafe in downtown Los
  Angeles where the food is elegant Southwestern and they are kind
  enough to keep basketfuls of these muffins for people that can't stop
  eating when they should!
  1. You will need at least two madeleine plaques but it is alright to
  bake in two batches. Muffin tins can be used also as this recipe
  makes about 12 regular muffins or about 24 madeleine muffins. Spray
  the indentations with baker's spray or rub with soft butter.
  2. Sift together dry ingredients. Beat the egg and then add the
  cooled, melted butter, and buttermilk. Pour over the dry ingredients,
  blending well so that no dry spots remain but do not overmix.

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Recipe ID 36220 (Apr 03, 2005)

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