Lemon Cornmeal Madeleines

1. 1

   Preheat the oven to 350.

2. 2

   Generously brush madeleine molds with some butter.

3. 3

   In a medium bowl, combine the flour, cornmeal, sugar, lemon zest, cream of tartar, baking soda and salt.

4. 4

   In another bowl, slightly beat the egg.

5. 5

   Whisk in the cream and vanilla, then add 2 tablespoons of the melted butter.

6. 6

   Add the cream mixture to the dry ingredients and mix just until blended.

7. 7

   Spoon the batter into the molds, filling them half way.

8. 8

   Bake for 10 to 12 minutes, or until the cakes spring back when pressed lightly.

9. 9

   cool briefly, then loosen with the point of a table knife and let cool on a rack.

* Per serving · 4 servings · Values may vary.

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