Mira was just home from delivering the lovely lady Dahlia, and so couldn’t make our most recent gathering of The Book Club. I couldn’t get over to visit right away, so gathered some goodies together to send their way: grapefruit pound cake, ginger pound cake, and a few of these tasty little morsels.
Except, it’s not.
It’s a bit of corn bread goodness baked in, yes, Madeleine pans, which, when you think about it, is kindofa GENIUS move – all of those crinkly edges give you a crispity corn muffin vibe in every bite, with done of that crumbly center to deal with, so let us all give a hearty thanks to the nice folk at Southern Living for the basic recipe, and to da Google for providing me with a self-rising cornmeal mix recipe.
•1 cup self-rising cornmeal
•1/4 cup flour
•2 tbsp sugar
•1 cup buttermilk
•1/4 cup butter, melted.
•1 large egg, lightly beaten
•1 tbsp Caribbean Calypso seasoning
Heat your oven to 400°.
Whizzz together the egg, buttermilk and melted butter, then whisk into the dry ingredients just until blended – when your whisk no longer has a huge gob of corn mush clinging to it.
Note: this recipe specifically calls for using shiny-brite Madeleine pans. If, like mine, yours are of the darker variety, wrap the bottoms of the pans with heavy-duty aluminum foil, shiny side facing out.
If using shiny-brite pans, lightly grease them before adding the batter.
Add batter to whichever pan you have 3/4 full and bake for about 18 minutes, until golden brown and nicely puffed.
Oh, and once I explained to Joce that I meant to make cornbread in Madeleine pans, he was cool with it, tho’ I think the ginger pound cake was more to his liking…