Blue corn madeleines

12 Servings

Ingredients

Quantity Ingredient
1 cup All-purpose flour
1 cup Blue corn flour
¼ cup Sugar
1 tablespoon Baking powder
½ teaspoon Baking soda
1 teaspoon Salt
1 Egg
¼ cup Melted butter
1½ cup Buttermitk

Directions

Blue corn has definitely made an inroad into the popular food consciousness of today but to the Pueblo Indians of the Southwest, it is a staple. Blue Squaw corn is grown commercially near San Juan Pueblo in New Mexico. The corn itself is almost a purplish color and it has an earthier, more corny flavor than white or yellow corn. Blue corn comes in many guises. It can be a fine, toasted flour for atole, a coarse grind for breads, or lime-treated harinilla for blue corn tortillas. The toasted flour, whether fine or coarse, lends a delicacy to breads and muffins It is available in many gourrnet stores and health food stores or you can send for it.

This particular recipe for muffins baked in madeleine tins was inspired by the Salisbury family's Sonora Cafe in downtown Los Angeles where the food is elegant Southwestern and they are kind enough to keep basketfuls of these muffins for people that can't stop eating when they should! 1. You will need at least two madeleine plaques but it is alright to bake in two batches. Muffin tins can be used also as this recipe makes about 12 regular muffins or about 24 madeleine muffins. Spray the indentations with baker's spray or rub with soft butter.

2. Sift together dry ingredients. Beat the egg and then add the cooled, melted butter, and buttermilk. Pour over the dry ingredients, blending well so that no dry spots remain but do not overmix.

Recipe by: Blue & Green Chile Cookbook Posted to MC-Recipe Digest V1 #909 by Walt Gray <waltgray@...> on Nov 15, 1997

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