Ingredients
- 2 ounces Anson Mills Cornmeal
- 2 ounces cake flour
- 3 ounces sugar
- 5 ounces sour cream
- 2 ounces unsalted butter, melted
- 1 large egg
- 1 teaspoon baking powder
- pinch salt
- 1 ounce local cheddar
Preparation
1. Combine all dry items in a large mixing bowl. Add in eggs and sour cream and stir to combine.
2. Add melted butter and cheddar and fold in until mixture is smooth. Batter should run slightly when scooped.
3. Spray the madeleine molds lightly. Using a small ice cream scoop or spoon, place enough batter into each mold.
4. Bake at 325F for 10–12 minutes.
5. When the madeleines are done, let them rest for two minutes and gently remove from the mold while still warm.
6. Serve right away or hold wrapped in a warm place for up to two hours.
