Rosemary Asiago Cornbread Madeleines

Temps des Fêtes 2005
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food and drink

BY: Jill Snider

These buttery little madeleines, with their aroma of rosemary and bite of Asiago cheese, are sublime alongside a versatile red wine from Italy. These are best fresh so make them they day of the party and take them as a hostess gift to serve before dinner along with the wine.

1/3 cup (75 mL) butter, softened
½ cup (125 mL) granulated sugar
1 egg
1 cup (250 mL) buttermilk
1¼ cups (300 mL) all-purpose flour
1 cup (250 mL) yellow cornmeal
½ tsp (2 mL) baking powder
1/3 tsp (0.5 mL) baking soda
½ tsp (2 mL) salt
¼ tsp (1 mL) freshly ground black pepper
¼ cup (50 mL) grated Asiago cheese
1 clove garlic, minced
1 tbsp (15 mL) finely chopped fresh rosemary

1. Preheat oven to 350ºF (180ºC).

2. Spray Madeleine molds with nonstick cooking spray. (Tip follows)

3. Beat butter, sugar and egg on medium speed of electric mixer until light and creamy. Add buttermilk; mix well. (Mixture will look curdled).

4. Combine flour, cornmeal, baking powder, baking soda, salt and pepper. Add to creamed mixture on low speed, mixing until smooth. Stir in grated cheese, garlic and rosemary. Spoon batter into prepared molds, filling about three-quarter full.

5. Bake in centre of preheated oven for 7 to 9 minutes or until firm on top. Remove from molds and cool completely on wire rack.


Tip:
If you don't have madeleine molds, use miniature muffin tins, but you will need to bake them longer - about 10 minutes or until set but not browned, and you will get fewer, about 26.

Makes 3½ dozen madeleines