Cornbread Madeleines with Leeks and Pecans

Delight your taste buds with these exquisite cornbread madeleines filled with leeks and pecans. A perfect blend of flavors and textures that will truly impress your guests.

Ingredients

1	cup yellow cornmeal
1	cup all-purpose flour
2	teaspoons baking powder
1⁄2	teaspoon baking soda
1⁄4	teaspoon salt
1⁄2	cup finely chopped pecans
1⁄3	cup honey
1⁄3	cup buttermilk
1	egg
6	tablespoons unsalted butter, melted
1	large leek, white and pale green part only, well rinsed and thinly sliced

Instructions

• 1. Preheat the oven to 400°F. Lightly coat madeleine tins with nonstick cooking spray.
  2. In a large bowl, combine yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and finely chopped pecans. In a separate small bowl, mix honey, buttermilk, egg, and 4 tablespoons of melted unsalted butter. Heat the remaining 2 tablespoons of butter in a small skillet over medium heat. Sauté thinly sliced leeks until they are soft and lightly browned. Add the sautéed leeks to the buttermilk mixture. Gently fold this mixture into the cornmeal mixture until just combined. Spoon the batter into the prepared tins, filling each mold about 2/3 full.
  3. Bake in the preheated oven until the madeleines are firm and golden, for about 10-15 minutes. Once baked, remove from the oven and carefully transfer the madeleines onto a wire rack. Serve these delightful cornbread madeleines warm for the best experience.

Jul 19, 2024