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.
angel food garden 