CORNBREAD MADELEINES WITH LEEKS AND PECANS

Cornbread Madeleines With Leeks and Pecans image

Provided by Julie Bs Hive

Categories Savory

Time 25m

Yield 24 madeleines

Number Of Ingredients 11

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

Steps:

Preheat the oven to 400°. Spray madeleine tins with nonstick cooking spray.
Stir together the cornmeal, flour, baking powder, baking soda, salt and pecans in a large bowl. In a separate small bowl, stir together the honey, buttermilk, egg and 4 tablespoons of the melted butter. Add the remaining 2 tablespoons butter to a small skillet over medium heat. Add leeks to the pan and sauté just until they are limp and beginning to brown. Stir into the buttermilk mixture. Stir this mixture into the cornmeal mixture just until combined. Spoon the batter into the prepare tins, filling each mold 2/3 full.
Bake until firm and golden, 10-15 minutes. Remove from the oven and turn the madeleines out onto a wire rack. Serve warm.

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