cornbread madeleines

for thanksgiving, i always make sure to have an offering that includes corn, as a tribute to the pilgrims.  this year, i made cornbread madeleines.  this was a twist on the traditional sponge cakes that are light and airy and not too sweet.

the best madeleine pans are shiny and made from heavy gauge tin.  i would not use some of the newer nonstick darker colored pans, as they will brown your madeleines too quickly in the oven.

to make the cornbread:  preheat the oven to 400 degrees.  use a cornbread mix or make your own cornbread from your favorite recipe.  lightly grease the madeleine pans and fill with batter about three-fourths full.  bake for about 15 minutes, checking to make certain the muffins do not overcook.  remove from the pans and cook on a wire rack.  cornbread can be frozen very nicely for up to one month.  leftovers can be frozen to use for a cornbread dressing at a later date.

serve the madeleines with bee butter, sometimes called honey butter.  mix 1/2 stick of margarine or butter with 2 tablespoons honey.  blend well and serve in a small dish with the madeleines. to the left in the above photo is pictured herb butter, which i also prepared to serve with four seed rolls at the meal.  find the recipe for four seed rolls also on this blog.