Mini Cornbread Madeleines And Bundt Cakes Recipe

Name: Mini Cornbread Madeleines And Bundt Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unbleached all-purpose flour; 1 cup cornmeal medium-grind; 2/3 cup sugar; 1 1/4 teaspoons baking powder; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 shallot large, finely chopped; 3/4 corn fresh or frozen; 1 cup half-and-half; 2 large eggs; 1 stick unsalted butter

Servings: persons

1 cup unbleached all-purpose flour
1 cup cornmeal medium-grind
2/3 cup sugar
1 1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground pepper
1 shallot large, finely chopped
3/4 corn fresh or frozen
1 cup half-and-half
2 large eggs
1 stick unsalted butter

1
Preheat oven to 350 degrees.
2
Position rack in middle of oven.
3
Grease pan.
4
Saute shallots.
5
Melt butter.
6
Mix dry ingredients and shallots.
7
Mix wet ingredients (melted butter and half-and-half).
8
Add wet ingredients to dry by making a well in dry ingredients and pouring into well.
9
Mix only until moist (do not overmix)
10
Pour batter into mini madeleine and/or bundt cake molds. Bake 11-13 minutes (watch closely, as they can burn quickly)

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup unbleached all-purpose flour, 1 cup cornmeal medium-grind, 2/3 cup sugar, 1 1/4 teaspoons baking powder, and more.

Yes, Mini Cornbread Madeleines And Bundt Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Cornbread Madeleines And Bundt Cakes

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